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Join Caro and Corrie for Ep 230. 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. We have 3 double passes to give away - first 3 people to email feedback@dontshootpod.com.au to be a winner. THIS WEEK Caro and Corrie discuss the Adelaide Crows and THAT Training Camp and the reporting surrounding it. Where to now for the Crows? BSF Small Things Like These by Claire Keegan Persuasion on Netflix Butternut Squash with Sage and Black Olive by Alice Zaslavsky (see recipe below). Myles Thompson from Prince Wine Store joins us for The Cocktail Cabinet and recommends; 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. 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. Plus we also pay tribute to Judith Durham and Olivia Newton John, Corrie's holiday prep, mandatory attire in parliament and more. 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. Butternut Squash with Sage and Black Olive from In Praise of Veg by Alice Zaslavsky Serves 4 2 butternut pumpkin (squash) 1 teaspoon brown sugar (muscovado is my fav here) 1 teaspoon salt flakes 1/3 cup (80 ml) olive oil plus an extra teaspoon 100g macadamia nuts 80g butter 50g kalamata olives, pitted 1 handful of fresh sage leaves, plus extra to garnish Preheat the oven to 190degrees C with a baking tray inside. To slice the pumpkin in half, insert a sharp knife through the middle along one side, spin the pumpkin over without removing the knife and slice through the other side. Scoop the seeds out. Use the pumpkin hollow as a bowl to make a paste with the sugar, salt and 2 tablespoons of olive oil, then rub into the pumpkin halves. Pull the hot baking tray out and carefully line the base with a sheet of baking pater. Drizzle another 2 tablespoons of olive oil across the middle of the baking Learn more about your ad choices. Visit megaphone.fm/adchoices