Ep 341 - We are back for 2025!

Don't Shoot The Messenger

ON THIS EPISODE

• It’s been a special summer for Caro and Corrie
• The stories of the summer – Donald Trump’s first week
• Caro’s take on the footy stories from the summer – Jamarra Ugle-Hagan, Luke Sayers
• All your correspondence and feedback
• Your favourite segments return – Cocktail Cabinet, Book, Screen & Food, and Six Quick Questions

Caro’s take on the news in footy – Jamarra Ugle-Hagan’s absence from Bulldogs’ training, the Luke Sayers scandal

Summer’s biggest news story: Donald Trump’s First Week

• The Inauguration – thoughts (and Melania’s outfits)
• Elon – and the Nazi salute
• 5 take-home messages from Trump’s First Week back in the Oval Office
• What is our greatest fear about Trump Presidency #2

THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking

White Wine - Racine Picpoul de Pinet 2022

Departed Spirits Green Apple Vodka (500ml) 37%

Mountain Culture Status Quo Can 355ml

BSF – brought to us by Red Energy.

BOOK:

Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd

Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst

SCREEN:

Caro on her Best Screen of Summer 2024-5: A Real Pain

Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus

FOOD

Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio

Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake

450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted

3 teaspoons baking powder, sifted

345 g (12 oz/1½2 cups) caster sugar

4 eggs

250 ml (8½ fl oz/1 cup) sunflower oil

1 tablespoon limoncello

1 teaspoon natural vanilla extract

250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing

250 g (9 oz/2 cups) icing (confectioners') sugar, sifted

3 tablespoons mascarpone, at room temperature

2 tablespoons orange juice

100 g (3½ oz) coconut flakes, toasted enough for 8-10

Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper.

Combine the flour, baking powder and caster sugar in a large bowl and mix well.

In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated.

Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray.

To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips.

Transfer to a large plate and top v

with the toasted coconut.

This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving).

SIX QUICK QUESTIONS

Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event?

Caro to Corrie: Which anniversary this week struck home

Corrie to Caro: Do you approve of the new Australian Open experience?

Caro to Corrie: If you were tech-savvy, what would you like to invent?

Corrie to Caro: What gets harder as you get older?

Caro to Corrie: Two words, one question: Who’s Back?