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Join Caroline Wilson and Corrie Perkin for Ep 125 'The Tide Is Turning'. Caro and Corrie are joined by Caro's oldest daughter Rose Donohoe (chief copy editor for VICE) and now resident of Amsterdam. Rose gives us an insight into life in her new city and a little lesson in sourdough starters! Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy. We discuss our changing views on global travel, the plans that have been dashed due to COVID-19 and the spots we're looking forward to going when travel restrictions are lifted. The Corona virus has forced innovation in many walks of life, including for AFL journalists and TV hosts like Caro and booksellers like Corrie - even Rose has kickstarted a little business selling sour dough starters to Amsterdam's burgeoning bakers! Rose's 'Crush of the Week' is Nobel prize-winning immunologist Professor Peter Doherty who has dealt with a recent Twitter slip up with style. In 'BSF' - Rachel Cusk's The Country Life gets the thumbs up from Rose, Caro and Corrie are loving Mrs America on Foxtel Showcase and Caro has revisited her favourite Apple and Raspberry cake with slight quince substitution (see recipe below). Corrie's grumpy this week about the wasted pages in her usually crammed Weekly Planner while in '6 Quick Questions' we discuss the government's Coronavirus app, the best galleries in Amsterdam, the fate of the AFL Grand Final in 2020 and much more. For videos and pics make sure you follow us on Instagram @DontShootPod. Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE. Email the show via feedback@dontshootpod.com.au. Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia. Apple and Raspberry Cake by Alison Minotti. (Caro substituted poached quinces and plums) 3 granny smith apples 125 gram butter melted 1 ½ cups self-raising flour ¾ cup caster sugar 1 egg 1 teaspoon of vanilla 1 punnet of raspberries Thick cream to serve Pre- heat oven to 180c. Grease and line a round cake tin with baking paper. Slice and cook the apples. Drain and wrap cooked apples in kitchen paper to absorb as much moisture as possible. Melt the butter. Add the flour (sifted), sugar, egg and vanilla and beat with a wooden spoon until smooth. Press three quarters of the mix into the cake tin, pushing it up the sides. Spread the apple on top and scatter the raspberries on top. Drop dobs of the remaining mixture over the top. Bake for 40-45mins. Allow the cake to firm before turning it out. Sift icing sugar on top and serve with cream (or ice-cream). Learn more about your ad choices. Visit megaphone.fm/adchoices