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Join Caroline Wilson and Corrie Perkin for Ep 229. JOIN US AT OUR MOVIE NIGHT on Tuesday 16th of August thanks to Red Energy Join us at the movies to see Good Luck to You Leo Grande. Tuesday 16th of August 5pm start for a 5.30pm screening at The Palace Como in South Yarra. Part proceeds from the evening go to the BCNA. Click HERE to book – or email feedback@dontshootpod.com.au and Producer Jane can assist you. Caro is back from Scandanavia and her daughter Rose’s wedding – she shares her observations from a wonderful family wedding (or two) her favourite towns, her unexpected highlights and impressions of life back in Melbourne after 3 weeks away. Myles Thompson from Prince Wine Store joins us for The Cocktail Cabinet and he recommends two wines; Yabby Lake Red Claw Pinot Noir Aphelia Welkin Grenache 2021 To win a Prince Wine Store Introductory Wine Course for you and a friend - simpy fill in the entry for HERE and tell us about your favourite wine memory or experience. Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE. BSF · Malibu Rising by Taylor Jenkins-Reed C’mon, C’mon (C'mon C'mon is available to stream in Australia now on Google Play and Apple TV and Prime Video Store) Caramel Pear Cake (see recipe below) In 6 Quick Questions for Red Energy we talk heart-warming speeches, the Manley pride guernsey saga, the Chris Rock and Damien Hardwick apologies, the Barbie movie and we pay tribute to Archie Roach (check out Took the Children Away HERE). 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. Caramel Pear Cake 1 cup of sugar 1/3 cup water 3 firm pears 100g butter 2 large eggs 1/3 cup icing sugar ½ teaspoon vanilla essence 1 cup self raising flour Butter a 23 cm cake tin. Preheat oven to 180degrees C. Put sugar and water in a saucepan and warm gently so that sugar dissolves. Turn up heat and cook until caramel colour – light brown rather than gold. Pour into tin, swirl around so that the base is coated. Peel & quarter pears, arrange pears on top of caramel. Melt butter, leave to cool until tepid. Beat egg with sugar and vanilla until frothy. Add melted butter. Sift flour over top and stir in well to become a soft batter. Carefully dab little bits of this over the top of the pears so as not to disturb them. It will spreads as cake cooks. Bake for 30 minutes or til set in centre. As soon as it comes out of the over turn onto a plate as caramel will start to stick. Learn more about your ad choices. Visit megaphone.fm/adchoices