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Join Caro and Corrie for Ep 184 - No! It's Not Your Story. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row. This week; We reflect on another week of lockdown, the leaders, the light moments and more The AFL's latest raciscm scandal - the Taylor Walker saga In The Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of different Yarra Valley wines - one from small batch specialist Dominic Valentine and another from Medhurst Wines. Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. In BSF we discuss; The Guest List by Lucy Foley The Pursuit of Love on Amazon Prime Steak toppings including Corrie's I Can't Remember Where I Found It Mushroom Sauce and Cafe De Paris Butter (See receipes below) Corrie is grumpy about Barnaby Joyce's recent interview with Fran Kelly about climate change - listen HERE. Caro's Crush of the Week for Red Energy is the Adelaide Crows official who reported Taylor Walker's racist behaviour. In 6 Quick Questions we talk about the most improved Olympic Commentator, Prince Andrew's tattered reputation, Cricket as an Olympic sport, Jock Zonfrillo's depiction in the Good Weekend article recently and Enid Blyton. 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. Corrie’s “I can’t remember where I found it” mushroom sauce 3 tablespoons of butter A pour of olive oil 1-2 garlic cloves chopped finely I sliced brown or red onion 1 cup of Swiss Brown mushrooms 1 cup of Flat or Portabella mushrooms 1 cup of Shiitake mushrooms 1/2 cup white wine 1/2 cup cream or plain yoghurt 1 tablespoon oregano (fresh or dried) 2 tablespoons parsley Sea salt and freshly ground black pepper Heat the butter and olive oil. Add butter and olive oil, add the onion and garlic and cook until softened. Add the mushrooms, cook til softened then add the white wine and oregano Let it simmer for 15-20 mins then stir in the cream/yogurt 4. Stir in the cream, bring to the boil then remove from heat. Add parsley then place over steak or mix through pasta Clem's Cafe De Paris Butter 150g unsaled butter chives, tarragon and parsley (you don't need all three - and if you only want to use one Caro suggests parsley) 1 shallot 1 clove garlic 1 tbs capers in vinegar 2 anchovy fillets 2 tsp Worcestershire sauce 1 tsp curry powder (and you like) 1 lemon Chop all ingredients, place in a bowl mix through the butter. Place on cling wrap and roll into a log and then refrigerate for 3 hours. Learn more about your ad choices. Visit megaphone.fm/adchoices