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Join Caroline Wilson and Corrie Perkin for Ep 189 Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row. Our special guest on the show this week is Kate Roffey the President of the Melbourne Football Club. Kate chats to us from Quarantine in Perth ahead of the 2021 Grand Final between Melbourne and the Western Bulldogs. In The Cocktail Cabinet for Prince Wine Store we discuss our Grand Final drinks picks. Vollereaux Brut Reserve NV at $77.00 William Feve Chablis Coopers Ultra Light beer (from the supermarket) Bellotta's 'Grand Final or Bust' Boxes. 2 people for $80 or 3 people for $120 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. Corrie's Crush of the Week is Eddie Betts and the Paul Kelly tribute song - you can watch Paul and Eddie on AFL 360 discussing the song HERE. In BSF for Red Energy we review; Cosy crime including the Inspector Bruno series by Martin Walker Strong Female Lead on SBS On Demand Julia's Butter Biscuits and Rosemary and Parmesan Thins (see recipes 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. Julia’s Butter Biscuits 4 oz (113 grams) of butter 4 oz (113 grams) of soft brown sugar One tablespoon golden syrup or treacle Beat until fluffy Add one teaspoon of vanilla essence then 5 oz (142 grams) of self raising flour. Roll into balls, flatten with fork. Add a flaked almond to each one. Bake at 170 in middle rack of oven for about 15-20 minnutes. Makes 30-40 biscuits. Parmesan and Rosemary Thins from Complete Baking by Caroline Brethereton Makes 15-20. Prep 10 minutes Chill 1 hr Prep ahead the unbaked dough can be frozen for up to 12 weeks Bake 15 minutes Store the thins will keep in an airtight container for 3 days Special Equipment 6cm round pastry cutter Food processor with blade attachment (optional) Ingredients 60g unsalted butter, softened and diced 75g plain flour, plus extra for dusting 60g parmesan cheese, finely grated Freshly ground black pepper 1 tbsp chopped rosemary or thyme or basil 1. Place the butter and the flour in a bowl, or in the food processor. Rub together with your fingertips, or pulse-blend until the mixture resembles crumbs. Add the parmesan, black pepper and chopped herbs and mix in thoroughly. Bring the mixture together to form a dough. 2. Turn the dough out onto a floured surface and briefly knead to help it amalgamate. Wrap in cling film and chill for 1 hour. 3. Pre heat the oven Learn more about your ad choices. Visit megaphone.fm/adchoices