Ep 218 - None Of Us Should Be Feeding Into It

Don't Shoot The Messenger

Join Caroline Wilson and Corrie Perkin for Ep 218.

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It’s Federal Election week so this week Caro and Corrie discuss the campaign and reflect on some of the journalism that has had an impact on the hopes of Scott Morrison and Anthony Albanese in their quest for an election victory.

Caro’s family slipped off to Hawaii to celebrate her Dad’s birthday recently – she shares her experience and a few tips for the perfect Hawaiian holiday.

In the Cocktail Cabinet for Prince Wine Store Myles has a few tips for pairing wine with mushrooms and recommends a the 2017 Rendous-Vous Malbec.

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.

BSF

• The Moonflower Murders by Anthony Horowitz
• Licorice Pizza (Stream on Amazon Prime or buy on ITunes or Google Play)
• Life on ABCTV iview
• · Donna Hay’s Crispy Mushroom Tacos with Avocado and Lime Yoghurt from One Pan Perfect (see recipe below)

Corrie’s grumpy about the dubious credentials of Clive Palmer’s United Australia Party candidates.

In 6 Quick Questions we discuss stores you always overspend at, the ugliest spat of 2022, the new phenomenon of The Coastal Grandmother, Corrie’s latest grandparent tip and Caro has a Hawaiian themed 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.

Donna Hay’s Crispy Mushroom Tacos with Avocado and Lime Yoghurt from One Pan Perfect

Ingredients

½ cup (125 ml) extra virgin olive oil, plus extra for brushing

1 tablespoon sweet smoked paprika

1 teaspoon chilli flakes

Sea salt and cracked black pepper

1 kg portobello mushrooms, sliced into 5mm pieces

4 fresh jalapeno chillies, halved and seeds removed

2 cups (180g) finely shredded white cabbage

½ cup (8g) coriander leaves, torn

1 avocado, sliced

8x15cm flour tortillas, to serve

For lime yoghurt

1 cup (280g) plain thick yoghurt

2 teaspoons finely grated lime rind

2 tablespoons lime juice

Sea salt and cracked black pepper

Method

Preheat oven to 240 degrees C

Place the oil, smoked paprika, chilli, salt and pepper in a large bowl and mix to combine. Add the mushrooms and gently mix to coat. Place on a large baking tray line with non-stick baking paper. Brush the jalapeno chillies with a little oil and add to the tray. Bake for 45 minutes, stirring occasionally , until the mushrooms are crispy.

To make lime yoghurt, place the yoghurt, lime, lime juice, salt and pepper in a bowl and mix to combine.

Divide the cabbage, coriander, avocado and lime yoghurt between the tortillas. Top with the m

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