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Join Corrie Perkin, Anna Barry (aka Anna from the Op-Shop) and special guest Judith Lucy for Ep 168. 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 - most satisfied customers 11 years in a row. We discuss Judith's fabulous new book Turns Out I'm Fine which you can buy at My Bookshop HERE. Plus if you purchase instore only you'll receive a 15% discount as a Don't Shoot the Messenger listener. Corrie and Anna reflect on the funeral of the Duke of Edinburgh Prince Phillip. We're also joined by Myles Thomson from Prince Wine Store in the Cocktail Cabinet to discuss Pinot Noir. Corrie's a big fan of Sam Neil's Two Paddocks pinot!. Use the promo code MESS at checkout online to receive a listener discount via www.princewinestore.com.au HERE. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. In BSF for Red Energy we chat about; Rooted - An Australian History of Bad Language by Amanda Laugesen available at My Bookshop HERE. The Courier in cinemas now. Thai Style Pumpkin Soup with Coriander Pesto from More Food With Friends a fundraising release by the Hamilton & Alexandra College community. Purchase a copy and get more info HERE. (see recipe below). To receive our weekly email which includes recipes SIGN UP HERE. For videos and pics make sure you follow us on Instagram, Facebook or Twitter Email the show via feedback@dontshootpod.com.au. Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network. Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE. Thai Style Pumpkin Soup with Coriander Pesto From More Food With Friends a fundraising release by the Hamilton & Alexandra College community. Purchase a copy and get more info HERE. The coriander pesto is the hero of this soup, not only for its taste but for its appearance – the bright green on orange looks amazing and it’s all so easy! Jen Hutton Prep time: 10 minutes Cooking time: 25 minutes Serves: 6 2 bunches of coriander, roots trimmed (leave a few leaves for the garnish). Zest and juice of one lemon 2 garlic cloves 80ml olive oil 1 onion, chopped 2 teaspoons ginger, grated 1 tablespoon Thai red curry paste 1 kg pumpkin, peeled and cut into small cubes 2 cups vegetable stock< Learn more about your ad choices. Visit megaphone.fm/adchoices