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Join Caroline Wilson and Corrie Perkin for Ep 259 - It Was Worth Every Chop This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au LIVE PODCAST EVENT thanks to Red Energy. Join us at the Sorrento RSL on Wednesday 26 April between 5pm - 7pm for a live podcast recording. Book your tickets now via the link HERE and https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie-jdgyj To Join the DSTM Fan Footy Tipping Competition register HERE. Code is 4NLEU54F This week we discuss Corrie's Birthday celebrations and Caro's trip to Perth, the election result in NSW and our concerns for democracy as the Libs lose power on the mainland. Caro's grumpy after a nasty in-bed accident, we discuss James Packer's legacy, privately funded positions at the National Gallery in Canberra, the hottest act in the world right now, booing at sporting events and another Amazing Fact. In The Cocktail Cabinet for Prince Wine Store Myles Thompson talks Autumn options; Veuve Fourny Grand Reserve 1er Cru Brut NV Tahbilk Marsanne 2022 La Dama Vini Valpoilicella Classico Ripasso Superiore 2020 Eric Bordelet Mistelle de Pommes 2010 500ml  (ask in store) Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Natasha Lester's Riviera House Mayflies on SBS on Demand Yottam Ottolenchi's Grilled Pepper Salad with Cucumber and Hers (see recipe HERE) Email feedback@dontshootpod.com.au or join us on Instagram or Facebook. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. YOTAM OTTOLENGHI’S GRILLED PEPPER SALAD WITH CUCUMBER AND HERBS. 4 green peppers, stems removed, deseeded and flesh cut into roughly 3cm pieces ( I used All Red Peppers ) 2 red peppers, stems removed, deseeded and flesh cut into roughly 3cm pieces 4 medium vine tomatoes  cut into 4 wedges 2 small red onions, peeled and cut into roughly 3cm pieces 1 green chilli, roughly sliced, seeds and all 6 large garlic cloves, peeled 90ml olive oil( I used much less, Just drizzled on top) Salt and black pepper 1½ tbsp lemon juice 10g parsley leaves, roughly chopped 10g coriander leaves, roughly chopped 1 cucumber, peeled, deseeded and cut into 1cm cubes ¾ tsp urfa chilli Heat the oven to 250C (230C fan)/480F/gas 9. In a large bowl, toss together all the peppers, tomatoes, onions, chilli, garlic, four tablespoons of oil, three-quarters of a teaspoon of salt and a good grind of pepper. Spread out on two large oven trays lined with greaseproof paper and roast for about 35 minutes, stirring once or twice, or until softened and charred in places. Remove the trays from the oven and, once they’re cool enough to handle, coarsely chop the vegetables into a chunky mash and transfer to a bowl with the lemon juice, herbs, half a teaspoon of salt and a good grind of pepper. In a second bowl, toss the cucumber with the remaining two tablespoons of oil, a quarter-teaspoon of salt and a grind of pepper. To serve, spread the roast pepper mixture over a plate, pile the cucumber in the middle and sprinkle with the urfa chilli. Learn more about your ad choices. Visit megaphone.fm/adchoices