Don't Shoot The Messenger

ON THIS EPISODE - The latest Pauline Hanson controversy - History of comments about family members of public figures - Wines to accompany Spring vegetables with Paul Green from the Prince Wine Store - Corries latest thoughts on King Charles, Harry& Meghan - Caro’s family outing highlight last week HANDS OFF MY FAMILY: Should a politician’s family be off-limits? - Pauline Hanson’s comments last week about PM Albanese’s mother - Is it ever appropriate to have a crack at a politician’s family - Alan Jones’ 2012 comments about then PM Julia Gillard’s recently-deceased father - For a politician’s family and private life, what is privacy and off-limits? And when can a case be mounted for what is in the public interest (ie Hunter Biden, Jim Cairns and Juni Morosi, Bob and Rosslyn Hawke, Jared Kusher and Ivanka Trump) - As journalists, what is our own ethical line we would never cross The Cocktail Cabinet: with Paul Green from Prince Winestore. THIS WEEK: Wines to accompany Spring vegetables • Ricca Terra Bronco Buster White 2024 • Gembrook Hill Sauvignon Blanc 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie : Villa Coco by Andrew Sean Greer SCREEN: Caro: One Night Only at cinemas FOOD: Caro: Spring salad from Danielle Alvarez Ingredients 85g (½ cup) quinoa 2 tbsp extra virgin olive oil 250g cooked beetroot 150g sugar snap peas 1 bunch leafy rocket, washed 3 sprigs of French tarragon, leaves picked (optional) 200g smoked trout fillet, flaked* 75g Danish-style feta flaky sea salt and black pepper For the citrus dressing ½ lemon (zest and juice) ½ orange (zest and juice) 1 small French shallot (eschalot), peeled and diced finely (about 30g) 4 tbsp extra virgin olive oil Method Step 1 Preheat your oven to 160C fan-forced (180C conventional) and cook the quinoa according to the package instructions; allow to cool, then toss with the olive oil and sprinkle lightly with salt. Step 2 Line a baking tray with baking paper and spread the quinoa on the tray. Bake for 20-25 minutes, tossing halfway through, until it’s evenly golden and crunchy. Remove from the oven and allow to cool. Step 3 Cut your beetroot into slices or wedges and place on your plate or platter to serve. Step 4 Bring a small pot of salted water to a boil. Pull off the stem ends from the sugar snap peas and blanch them in the boiling water for one minute. Drain and allow to cool. Step 5 To make the dressing, combine the zest and juice of the half lemon and half orange in a small mixing bowl. Add a sprinkle of salt and the chopped eschalot. Mix together and allow to sit for 10 minutes before adding the olive oil. Whisk to combine and set aside. Step 6 Layer the salad ingredients on the plate or platter beginning with the beetroot, then the peas, rocket, tarragon (if using) and the smoked trout. Sprinkle over the crumbled feta and drizzle with the dressing before adding a good twist of flaky sea salt and black pepper. Top with the quinoa and serve immediately. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What is one thing that’s struck you since arriving home last week Corrie to Caro: What political atrocity took place on a golf course over the weekend Caro to Corrie: Finish this sentence: “The high drama and extraordinarily intense media coverage of Meghan and Harry’s return to the UK could have been dialled down if ……” Corrie to Caro: What lost skill do you lament giving away Caro to Corrie: Which household chore this weekend once again prompted differences of opinion Corrie to Caro: Under the headline of "family outing" what was this week's highlight REMINDER If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts. DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS

The Cocktail Cabinet: with Paul Green from Prince Winestore. THIS WEEK: Wines to accompany Spring vegetables • Ricca Terra Bronco Buster White 2024 • Gembrook Hill Sauvignon Blanc 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie : Villa Coco by Andrew Sean Greer SCREEN: Caro: One Night Only at cinemas FOOD: Caro: Spring salad Ingredients 85g (½ cup) quinoa 2 tbsp extra virgin olive oil 250g cooked beetroot 150g sugar snap peas 1 bunch leafy rocket, washed 3 sprigs of French tarragon, leaves picked (optional) 200g smoked trout fillet, flaked* 75g Danish-style feta flaky sea salt and black pepper For the citrus dressing ½ lemon (zest and juice) ½ orange (zest and juice) 1 small French shallot (eschalot), peeled and diced finely (about 30g) 4 tbsp extra virgin olive oil Method Step 1 Preheat your oven to 160C fan-forced (180C conventional) and cook the quinoa according to the package instructions; allow to cool, then toss with the olive oil and sprinkle lightly with salt. Step 2 Line a baking tray with baking paper and spread the quinoa on the tray. Bake for 20-25 minutes, tossing halfway through, until it’s evenly golden and crunchy. Remove from the oven and allow to cool. Step 3 Cut your beetroot into slices or wedges and place on your plate or platter to serve. Step 4 Bring a small pot of salted water to a boil. Pull off the stem ends from the sugar snap peas and blanch them in the boiling water for one minute. Drain and allow to cool. Step 5 To make the dressing, combine the zest and juice of the half lemon and half orange in a small mixing bowl. Add a sprinkle of salt and the chopped eschalot. Mix together and allow to sit for 10 minutes before adding the olive oil. Whisk to combine and set aside. Step 6 Layer the salad ingredients on the plate or platter beginning with the beetroot, then the peas, rocket, tarragon (if using) and the smoked trout. Sprinkle over the crumbled feta and drizzle with the dressing before adding a good twist of flaky sea salt and black pepper. Top with the quinoa and serve immediately.

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What is one thing that’s struck you since arriving home last week Corrie to Caro: What political atrocity took place on a golf course over the weekend Caro to Corrie: Finish this sentence: “The high drama and extraordinarily intense media coverage of Meghan and Harry’s return to the UK could have been dialled down if ……” Corrie to Caro: What lost skill do you lament giving away Caro to Corrie: Which household chore this weekend once again prompted differences of opinion Corrie to Caro: Under the headline of "family outing" what was this week's highlight REMINDER If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts. DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS

Send through questions and feedback to feedback@dontshootpod.com.au. We love hearing from you!

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Under the heading of 'while Corrie was away' Where do you stand on Harry and Meghan's next move? Caro to Corrie: What was your packing highlight and what was your packing failure? Corrie to Caro: What hidden outer Melbourne tourist attraction blew you away over the weekend? Caro to Corrie: Can you explain the Japanese term "Johatsu" and why you've become obsessed? Corrie to Caro: What recent article about Dame Judi Dench made you love her even more? Caro to Corrie: which flowering shrub would you like to see make a return to Australian gardens?

The Cocktail Cabinet: With Paul Green of Prince Wine Store. THIS WEEK: Italian and Greek Wine Thymiopoulos Young Vines Xinomavro 2024 Tedeschi Capitel Tenda Soave 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW; David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy. BOOK: Corrie - John of John by Douglas Stewart SCREEN: Caro - The Gentlement (series two, Netflix) FOOD (for Strength Meals Co. Your life runs on numbers, so should your fuel. High protein ready meals - Strength Meals Co.) Corrie: A dish from her Calabrian villa

Corrie is back! And we respond to your emails and correspondence from the past couple of weeks. If you'd like to be part of the Mail Bag, find us on social media @dontshootpod, or email us at feedback@dontshootpod.com.au

ON TODAY’S SHOW - Welcome back, Corrie! - Caro’s exclusive with Alastair Clarkson - Our Book, Screen and Food recommendations - Harry and Meghan’s next move Corrie's back! We left Corrie three weeks ago early on her trip on a hot Calabrian night. Now she has returned from her European Indian Summer sojourn. She will report on her month of travels...Southern Italy with her history club and her Grecian Odyssey which included the islands of Corfu, Kefalonia and Lefkada and a one-week sailing trip around the Ionian. Caro and Corrie unpack the devastation of Alastair Clarkson who was sacked last week as North Melbourne coach. The sacking was followed by an unusually honest/brutal press conference held by club president Sonja Hood and Clarkson's long-time ally Todd Viney. A shattered Clarkson spoke exclusively to Caro late on Friday The Cocktail Cabinet: With Paul Green of Prince Wine Store. THIS WEEK: Italian and Greek Wine Thymiopoulos Young Vines Xinomavro 2024 Tedeschi Capitel Tenda Soave 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW; David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. BOOK: Corrie - John of John by Douglas Stewart SCREEN: Caro - The Gentlement (series two, Netflix) FOOD (for Strength Meals Co. Your life runs on numbers, so should your fuel. High protein ready meals - Strength Meals Co.) Corrie: A dish from her Calabrian villa SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Under the heading of 'while Corrie was away' Where do you stand on Harry and Meghan's next move? Caro to Corrie: What was your packing highlight and what was your packing failure? Corrie to Caro: What hidden outer Melbourne tourist attraction blew you away over the weekend? Caro to Corrie: Can you explain the Japanese term "Johatsu" and why you've become obsessed? Corrie to Caro: What recent article about Dame Judi Dench made you love her even more? Caro to Corrie: which flowering shrub would you like to see make a return to Australian gardens?

THE COCKTAIL CABINET – Spring wines with Paul from the Prince Wine Store Bondar Rose 2026 Granbazan Verde Albarino

BSF – FOR Red Energy. Book: Say Nothing Patrick Keefe Screen: The Airport Chaplain SBS Food: Brendan's Irish Potatoes

A special episode with Caroline Wilson and her husband, Brendan Donohoe - Overseas travel - The Good Good Golf controversy - Andrew Dillon’s Collingwood gag – and crowd behaviour - Spring wines with Paul from the Prince Wine Store - Caro reveals an embarrassing incident at the petrol station this week! - Brendan's thoughts on Essendon appointing Mark McVeigh as its new senior coach THE COCKTAIL CABINET – Spring wines with Paul from the Prince Wine Store Bondar Rose 2026 Granbazan Verde Albarino BSF – FOR Red Energy. Book: Say Nothing Patrick Keefe Screen: The Airport Chaplain SBS Food: Brendan's Irish Potatoes Cut up about, I say, eight potatoes. This is for about four to six people, depending on their size. So cut them into eight pieces each. Parboil them for about 15 minutes until they're soft. Just use a knife to give them a bit of a poke, so that knife goes through cleanly. Cut up six pieces of garlic into little slithers. Wow. And then cut them into little slithers, and then cut them into tiny little pieces. And then zest a lemon, one whole lemon. So you have a lot of lemon zest. Combine the garlic and lemon to make a sort of bit of a paste. Put oil into an oven pan. Put the potatoes in. Shmear them all around. Some salt on the top. Make sure they're all coated so that the lemon and the garlic confuses. So 180 in a good oven for about 40, 45. Toss and turn and mix around once or twice in that 40-minute period. So maybe put on your alarm clock after 20 minutes to give them a bit of a toss and a turn around, and then take them out after 40 minutes or till golden. SIX QUICK QUESTIONS Caro to Brendan: When should you not judge a book by its cover? Brendan to Caro: Of the three biggest scandals you've covered over the AFL journey name your 3-2-1 podium Caro to Brendan: what's the future of the National Party in Victoria with One Nation polling so well? Brendan to Caro: What totally embarrassed you over the weekend? Caro to Brendan: Are you disappointed James Hird isn't coaching Essendon? Brendan to Caro: you're in the prime of your career but for how much longer will you keep working?

SIX QUICK TASMANIAN QUESTIONS for Brendon Gale FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro: What's Hobart's best kept secret? Caro: What's Launceston's best kept secret? Caro: Seven Mile or Barnbougle? Caro: Who's your Tasmanian sporting hero? Caro: What's your favourite small town in Tasmania? Caro: What's your favourite Tasmanian winery?

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Brendon to discuss Tasmanian author Robbie Arnott SCREEN Brendon: Living With Devils .... 2023 Documentary by Simon Nasht and the ABC comedy Ground Up FOOD – for Strength Meals Co. High protein ready meals: Caro: Roast pumpkin, currants, pine nuts, and seeds: ½ Japanese pumpkin 50ml olive oil or rendered duck fat 40g pine nuts 30g pumpkin seeds 40g currants 20ml olive oil 10ml sherry vinegar Handful of chervil Sea salt Remove the seeds from the pumpkin and cut it into large wedges, leaving the skin on. Preheat your oven to 200C and put in a roasting tray to heat. Add the olive oil or rendered duck fat and when it's smoking, add the pumpkin wedges. Roast for about 25-35 minutes, turning halfway through, until deeply caramelised and tender. Season with sea salt and allow to rest. Toast the pine nuts and pumpkin seeds separately in a dry pan until golden and fragrant. Set aside. In a small pan, warm the 20ml of olive oil and the sherry vinegar before adding the currants, allowing them to soften and become slightly plump. Remove from the heat and reserve. Arrange the roasted pumpkin on a serving plate. Spoon over the warm currants and their dressing, then scatter with the toasted pine nuts and pumpkin seeds. Finish with a handful of fresh chervil leaves. Serves 3-4

ON THIS EPISODE. Tasmania CEO, Brendon Gale joins Caro to discuss his role at the newest AFL club, set to embark on the competition in 2028. Brendon speaks about the challenges and highlights so far, the road ahead and everything in between. Brendon is a proud Tasmanian, growing up on a diary farm. He speaks about his Tasmanian heritage, the differences between working in Hobart to when he was in Melbourne at Richmond Ceo. The Cocktail Cabinet: With Paul from Prince Winestore. THIS WEEK: Tasmanian wine and spirits www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Brendon to discuss Tasmanian author Robbie Arnott SCREEN Brendon: Living With Devils .... 2023 Documentary by Simon Nasht and the ABC comedy Ground Up FOOD – for Strength Meals Co. High protein ready meals: Caro: Roast pumpkin, currants, pine nuts, and seeds: ½ Japanese pumpkin 50ml olive oil or rendered duck fat 40g pine nuts 30g pumpkin seeds 40g currants 20ml olive oil 10ml sherry vinegar Handful of chervil Sea salt Remove the seeds from the pumpkin and cut it into large wedges, leaving the skin on. Preheat your oven to 200C and put in a roasting tray to heat. Add the olive oil or rendered duck fat and when it's smoking, add the pumpkin wedges. Roast for about 25-35 minutes, turning halfway through, until deeply caramelised and tender. Season with sea salt and allow to rest. Toast the pine nuts and pumpkin seeds separately in a dry pan until golden and fragrant. Set aside. In a small pan, warm the 20ml of olive oil and the sherry vinegar before adding the currants, allowing them to soften and become slightly plump. Remove from the heat and reserve. Arrange the roasted pumpkin on a serving plate. Spoon over the warm currants and their dressing, then scatter with the toasted pine nuts and pumpkin seeds. Finish with a handful of fresh chervil leaves. Serves 3-4 SIX QUICK TASMANIAN QUESTIONS for Brendon Gale FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro: What's Hobart's best kept secret? Caro: What's Launceston's best kept secret? Caro: Seven Mile or Barnbougle? Caro: Who's your Tasmanian sporting hero? Caro: What's your favourite small town in Tasmania? Caro: What's your favourite Tasmanian winery?

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. THIS WEEK: Chardonnay Marnong Estate Sunbury Chardonnay 2025 Leeuwin Estate Prelude Chardonnay 2024 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW; David Jones Food Hall, Castlereigh St Sydney

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Anna to Caro: What's the best footy story of the year? Caro to Anna: What's your latest late winter skincare tip? Anna to Caro: Which constant diatribe are you tiring of? Caro to Anna: Which Aussie female artist's retrospective is on the top of your 'to do' list? Anna to Caro: Which piece of celebrity inter-marital advice should have been taken? Caro to Anna: Which new book by your favourite living Irish author about your favourite dead Irish author are you busting to read?

BSF, brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro - Seeing Other People by Diana Reid SCREEN: Anna - The Odyssey FOOD – for Strength Meals Co. High protein ready meals: Anna - Jane's Apple Cake 250 grams butter 180 grams sugar  2 cups SR wholemeal flour 2 eggs 4-5 apples - peeled and sliced 1/3 cup currants 1sp sugar 2 tsp cinnamon  Juice of 2 lemons METHOD Melt butter in saucepan, add sugar when melted and cook slightly Then add flour, stir well, beat in eggs Spread half butter in 22" greased cake tin Layer half the apples, then add currants, sugar, cinnamon, then layer of apples  Drench with lemon juice Spread remaining butter over apple / currant layers Cook 180 degrees for 45 mins Leave to cool in baking tin for 10 mins  Serve with cream / ice cream

The Logies Caro and Anna give their thoughts on the Logies from Sunday night. What were the highlights, the fashion and more. The bombshell Sydney Swans news - an ongoing and evolving story. The Cocktail Cabinet: With Myles Thomson of Prince Winestore. THIS WEEK: Chardonnay Marnong Estate Sunbury Chardonnay 2025 Leeuwin Estate Prelude Chardonnay 2024 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW; David Jones Food Hall, Castlereigh St Sydney BSF, brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro - Seeing Other People by Diana Reid SCREEN: Anna - The Odyssey FOOD – for Strength Meals Co. High protein ready meals: Anna - Jane's Apple Cake 250 grams butter 180 grams sugar  2 cups SR wholemeal flour 2 eggs 4-5 apples - peeled and sliced 1/3 cup currants 1sp sugar 2 tsp cinnamon  Juice of 2 lemons METHOD Melt butter in saucepan, add sugar when melted and cook slightly Then add flour, stir well, beat in eggs Spread half butter in 22" greased cake tin Layer half the apples, then add currants, sugar, cinnamon, then layer of apples  Drench with lemon juice Spread remaining butter over apple / currant layers Cook 180 degrees for 45 mins Leave to cool in baking tin for 10 mins  Serve with cream / ice cream SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Anna to Caro: What's the best footy story of the year? Caro to Anna: What's your latest late winter skincare tip? Anna to Caro: Which constant diatribe are you tiring of? Caro to Anna: Which Aussie female artist's retrospective is on the top of your 'to do' list? Anna to Caro: Which piece of celebrity inter-marital advice should have been taken? Caro to Anna: Which new book by your favourite living Irish author about your favourite dead Irish author are you busting to read?