Ep 217 - Life, Love and Loss with Lisa Curry

Don't Shoot The Messenger

Join Caroline Wilson and Corrie Perkin for Ep 217.

This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row.

This week on the show Caro and Corrie’s guest is Lisa Curry AO, MBE talking about her new memoir Lisa: A Memoir- 60 Years of Life, Love and Loss (with Ellen Whinnett). Lisa’s book has just hit #2 on the indie bookstore’s bestseller list. For more information head to www.harpercollins.com.au HERE.

Books, Screen, Food

· Lisa: A Memoir- 60 Years of Life, Love and Loss (with Ellen Whinnett).

· The Offer on Paramount Plus

· A Nice Plum Cake from Ostro (see recipe HERE or below)

In the Cocktail Cabinet for Prince Wine Store Myles talks Cabernet

· Jo perry Dormilona cabernet

· A.Rodda Cuvee de Chaise Beechworth Cabernet Blend 2019

The Cocktail Cabinet for Prince Wine Store – bringing Melbournians’ the greatest wine in the world. Visit Prince Wine Store.com.au

Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.

Plus this week Caro’s Grumpy about the way the Liz Cambage saga has played out.

In 6 Quick Questions we talk about the worst and best aspects of the federal election campaign, the best thing about the footy on the weekend, viewing highlights including On the Brink on Australian Story. We mark Daphne du Maurier’s birthday and Corrie has an amazing fact!

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Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

A Nice Plum Cake – adapted from Julia Bustuttil Nishimura from Ostro. This version adapted by Sweet Treats by the Sea (recipe HERE).

Ingredients for cake

150 g softened unsalted butter

150 g castor sugar

2 eggs at room temperature

1 vanilla pod split and seeds scraped

100 g almond meal

150 g plain flour, sifted

1 tsp baking powder

100 ml full cream milk

About 300 g plums, washed, cut in half, stones removed

Ingredients for crumble topping

40 g plain flour

40 g brown sugar

30 g flaked almonds

40 g chilled unsalted butter

1. Preheat oven to 180°C (less for a fan forced oven). Brush a deep round 22 cm spring-form or loose bottomed cake pan with melted butter and line the base and sides with baking paper.

2. In a large bowl, use electric beaters to beat the butter and sugar and vanilla seeds together until pa

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