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SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What does the AFLW need to do to lift audiences Caro to Corrie: Which Australian celebrates a 83rd birthday this week and remains hardworking and relevant – and still with something new to say Congratulations to Helen Garner for winning the 2025 Bailie Gifford prize - https://www.theguardian.com/books/2025/nov/05/helen-garner-diaries-how-to-end-a-story-baillie-gifford-prize-for-nonfiction Corrie to Caro: What international standardisation would simplify international travel Caro to Corrie: Which American celebrates a 83rd birthday in two weeks and remains hardworking and relevant – and still with something new to say Corrie to Caro: This week’s Melbourne Cup – how do you rate your level of interest Caro to Corrie: Who’s your biggest fashion guru at the moment, and what trends is she predicting

BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Heather Rose’s A Great Act of Love SCREEN: CARO HAS A STAGE & SCREEN: Rebecca by Daphne du Maurier FOOD:  CORRIE HAS A RECIPE: Creamy Lemon Linguine by Letita Clark’s ‘For The Love of Lemons’Ingredients 200g linguine 2 medium egg yolks 100g mascarpone 2 tbsp finely grated pecorino or veggie equivalent Finely grated zest 1 lemon, plus half its juice 30g unsalted butter 2-3 basil leaves, torn Extra-virgin olive oil to serve Cook the pasta in a large saucepan of well-salted boiling water until al dente (7-8 minutes). Drain the pasta, reserving a little of the cooking water just in case the sauce needs it (although I rarely need it here). Return the pasta to the pan. Meanwhile, mix together the egg yolks, mascarpone, pecorino and lemon zest and juice in a bowl. Add a pinch of salt and the butter and set aside. Throw the sauce into the pan of drained pasta and stir vigorously over the lowest heat, tossing the linguine well until every strand is coated and saucy. Taste for seasoning, adding more salt or lemon juice if you see fit. Add the torn basil leaves, stir quickly, then serve with a drizzle of extra-virgin olive oil.

We read and respond to your feedback and questions - if you would like to be involved with The Mail Bag, send us a message on Instagram, Facebook or email us at feedback@dontshootpod.com.au.

ON THIS EPISODE: Why Melbourne is having a revival It’s VCE exam time – Caro and Corrie reflect on their memories (and nightmares!) An extended BSF What is the best time of the year for the AFLW season to be played? We recognise a couple of important 83rd birthdays Upcoming fashion trends **CHRISTMAS PODCAST SPECIAL** Live from The Continental Hotel, Sorrento. - Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry - $70 (includes drink on arrival and pass-around food) - Wednesday, December 17, 5.30pm-7.30pm - The Continental Hotel, Sorrento - CLICK HERE FOR TICKETS BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Heather Rose’s A Great Act of Love SCREEN: CARO HAS A STAGE & SCREEN: Rebecca by Daphne du Maurier FOOD: CORRIE HAS A RECIPE: Creamy Lemon Linguine by Letita Clark’s ‘For The Love of Lemons’ Ingredients • 200g linguine • 2 medium egg yolks • 100g mascarpone • 2 tbsp finely grated pecorino or veggie equivalent • Finely grated zest 1 lemon, plus half its juice • 30g unsalted butter • 2-3 basil leaves, torn • Extra-virgin olive oil to serve Method 1. Cook the pasta in a large saucepan of well-salted boiling water until al dente (7-8 minutes). Drain the pasta, reserving a little of the cooking water just in case the sauce needs it (although I rarely need it here). Return the pasta to the pan. 2. Meanwhile, mix together the egg yolks, mascarpone, pecorino and lemon zest and juice in a bowl. Add a pinch of salt and the butter and set aside. 3. Throw the sauce into the pan of drained pasta and stir vigorously over the lowest heat, tossing the linguine well until every strand is coated and saucy. Taste for seasoning, adding more salt or lemon juice if you see fit. Add the torn basil leaves, stir quickly, then serve with a drizzle of extra-virgin olive oil. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What does the AFLW need to do to lift audiences Caro to Corrie: Which Australian celebrates a 83rd birthday this week and remains hardworking and relevant – and still with something new to say - Congratulations to Helen Garner for winning the 2025 Bailie Gifford prize - https://www.theguardian.com/books/2025/nov/05/helen-garner-diaries-how-to-end-a-story-baillie-gifford-prize-for-nonfiction Corrie to Caro: What international standardisation would simplify international travel Caro to Corrie: Which American celebrates a 83rd birthday in two weeks and remains hardworking and relevant – and still with something new to say Corrie to Caro: This week’s Melbourne Cup – how do you rate your level of interest Caro to Corrie: Who’s your biggest fashion guru at the moment, and what trends is she predicting

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What has stood out for you about Le Louvre jewellery heist? Caro to Corrie: What government agency v The people stoush are you watching with interest Corrie to Caro: What Cecil Beaton fact shocked you after seeing a new retrospective at the National Portrait Gallery Caro to Corrie: Which November doco release are you looking forward to seeing Corrie to Caro: What progressive fashion movement has dismally failed - Recommendation from Corrie on the back of this - https://www.instagram.com/molliecampsie/?hl=en Caro to Corrie: What’s your latest podcast find

The Cocktail Cabinet: Myles discusses Gin www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: Jonathan Coe's The Proof of My Innocence SCREEN: Corrie to review The Diplomat Series 3 Netflix FOOD: Corrie has a Recipe: Dark Chocolate, Ricotta, Coconut and Lime Cake by Sabrina Ghayour

Caro and Corrie discuss all the feedback and correspondence in the Mail Bag!

ON TODAY’S SHOW - Caro’s travel review from the UK - The latest on the AFL Commission, with Craig Drummond earmarked to be the next Chairman - The Royal Family crisis continues - Gin with Myles Thomson from the Prince Wine Store - The new John & Yoko documentary – One to One - Corrie’s latest podcast find ITEM 1: More Travel Tales – Caro’s UK report - Best Sight – Charlston Farmhouse - Best Gallery, Church or Garden – Prior Park and Clissold Park - Best Surprise – The food is extraordinary - Best Retail Purchase – NRBY clothing… and a lamp - Best Visiting London Tip – Check what’s on before you go – and keep a day or two spare, plan nothing for those days - Best Travel Wardrobe tip – travel light! Have a good pair of sneakers Corriew discusses the 50-year anniversary of her father’s passing – Graham Perkin ITEM 2: Craig Drummond tipped to be the new AFL Chairman, providing the clubs tick off on it ITEM 3: Royal Family’s Andrew and Fergie Crisis continues - Caro reports on the Fleet Street coverage and mood on the streets ITEM 4: The Cocktail Cabinet: Myles discusses Gin www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: Jonathan Coe's The Proof of My Innocence SCREEN: Corrie to review The Diplomat Series 3 Netflix FOOD: Corrie has a Recipe: Dark Chocolate, Ricotta, Coconut and Lime Cake by Sabrina Ghayour S E R V E S 8 * 3 eggs * 175g (Goz) caster sugar * 1 heaped teaspoon vanilla bean paste * finely grated zest of 2 unwaxed limes * 250g (9oz) ricotta cheese * 100g (3 ½ oz) butter, melted * 100g (3 ½ oz) ground almonds * 50g (1%oz) desiccated coconut * 100g (3 ½ oz) plain flour * 1 teaspoon baking powder- * 150g (S ½ oz) dark chocolate chunks * 2 handfuls of dried coconut strips Preheat the oven to 180°C, 160°C fan (350°F), Gas Mark 4. Line a 22cm (8 ½ inch) round springform cake tin with baking paper. Beat the eggs, sugar, vanilla and lime zest together in a large mixing bowl until well combined, then beat in the ricotta. Mix in the melted butter, followed by the ground almonds and desiccated coconut. Add the flour, baking powder and dark chocolate chunks and mix until evenly combined. Pour the batter into the lined tin and smooth the surface, then scatter with the dried coconut strips. Bake for 1 hour until a skewer or knife inserted into the centre comes out clean. Remove from the oven and leave to cool completely in the tin before slicing and serving. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What has stood out for you about Le Louvre jewellery heist? Caro to Corrie: What government agency v The people stoush are you watching with interest Corrie to Caro: What Cecil Beaton fact shocked you after seeing a new retrospective at the National Portrait Gallery Caro to Corrie: Which November doco release are you looking forward to seeing Corrie to Caro: What progressive fashion movement has dismally failed - Recommendation from Corrie on the back of this - https://www.instagram.com/molliecampsie/?hl=en Caro to Corrie: What’s your latest podcast find

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Julie - I am, I am , I am by Maggie O’Farrell Anna: The Predicament by William Boyd SCREEN: Corrie: Morning Wars, Season Four (Apple TV) Anna: Victoria Beckham (Netflix) FOOD: Julie: Vogue Living Chocolate Brownies 145g butter 1 cup sugar 90g cocoa 2 eggs 1/2 cup plain flour 1/2 cup chopped walnuts TO SERVE: Cocoa Thick Cream METHOD: Pre-heat the over to 150 degrees. Spray a 20cm square tin with Pure & Simple. Cream the butter, sugar and cocoa until light and fluffy. Beat in the eggs, followed by the flour and fold in the chopped walnuts. Spoon the mixture into the tin and bake for 33 minutes. Do not overcook as they will dry out. Cut the brownies into squares while still hot and leave to cool in the tin. Remove the brownies carefully with a spatula. Place a brownie on each serving plate, dust with Anna: Chicken Alla Romano (recipe to come)

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Julie: What’s your best new skincare discovery Corrie to Anna: What’s your travel tip-turned perfect hostess gift Anna to Corrie: Where do you stand on Prince Andrew Corrie to Anna: Which new release by your favourite Ab Fab star is on your reading wish-list Corrie to Julie: What’s your one piece of Spring Racing Carnival fashion advice Julie to Corrie: Marsha, Jan or Cindy

The Cocktail Cabinet: Myles discusses Rieslingswww.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney ⁠Wittmann Estate Riesling 2023⁠⁠ Dr Loosen Dr L Dry Riesling 2024⁠

ON THIS EPISODE - Sisters – and two special guests, Anna Barry and Julie Schaffer - Rieslings with Myles Thomson from the Prince Wine Store - A new skincare discovery - Spring Carnival fashion advice and tips Introducing Anna and Julie - How does their sister relationship work - Three great things about having a sister - What is one talent of your sister’s you wish you had, too - Famous sisters (Elizabeth and Margaret, Emily, Charlotte and Anne, Venus and Serena, Kylie and Danni, Lizzy and Jane, Meg, Jo, Beth ad Amy. Elsa and Anna, Baby Jane and Blanche, the Ugly Sisters More Travel Tales, this time from Rome…. To Anna and Julie, where did you go, what did you do. 6 Quick Travel Questions from your most recent travels - Best Meal - Best Sight - Best Surprise - Best Shopping Find - Best Church or Gallery - Best Travel Wardrobe tip The Cocktail Cabinet: Myles discusses Rieslings www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Wittmann Estate Riesling 2023 Dr Loosen Dr L Dry Riesling 2024 BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Julie - I am, I am , I am by Maggie O’Farrell Anna: The Predicament by William Boyd SCREEN: Corrie: Morning Wars, Season Four (Apple TV) Anna: Victoria Beckham (Netflix) FOOD: Julie: Vogue Living Chocolate Brownies 145g butter 1 cup sugar 90g cocoa 2 eggs 1/2 cup plain flour 1/2 cup chopped walnuts TO SERVE: Cocoa Thick Cream METHOD: Pre-heat the over to 150 degrees. Spray a 20cm square tin with Pure & Simple. Cream the butter, sugar and cocoa until light and fluffy. Beat in the eggs, followed by the flour and fold in the chopped walnuts. Spoon the mixture into the tin and bake for 33 minutes. Do not overcook as they will dry out. Cut the brownies into squares while still hot and leave to cool in the tin. Remove the brownies carefully with a spatula. Place a brownie on each serving plate, dust with Anna: Chicken Alla Romano Ingredients: 2 lb chicken (cut into pieces) ▢1.1 lb fresh tomatoes ▢1 ½ lb bell peppers (cut into chunks 1.5-inch) ▢1 medium onion (thinly sliced) ▢1 cup white wine ▢1 garlic clove (peeled and lightly smashed) ▢1 Tbsp fresh marjoram (chopped) ▢3 Tbsp Extravirgin olive oil ▢salt and pepper METHOD: Boil the tomatoes for 2 minutes. Leave them to cool a bit then peel them, cut them in halves and discard the seeds. . Chop them finely and place it in a bowl with all juices. In a braiser pan heat up three tablespoons of extravirgin olive oil over medium heat. Add chicken and season with salt and pepper. Brown the chicken for about 20 minutes. Pour in the wine over the chicken and let it evaporate (about 5 minutes). When you hear the meat sizzling again, make room in the center and add onions, garlic and marjoram. Sauté for a couple of minutes, until you’ll see the onions start to soften. Discard garlic. Add bell peppers and sauté until soft. Push them to the bottom of the pan placing the chicken on top so they will cook evenly. Add tomatoes, mix and cook for one minute. Pour a glass of water, season with salt and pepper and bring to a boil. Low heat to the lowest, cover the pan and cook for 30 minutes mixing from time to time. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Julie: What’s your best new skincare discovery Corrie to Anna: What’s your travel tip-turned perfect hostess gift Anna to Corrie: Where do you stand on Prince Andrew Corrie to Anna: Which new release by your favourite Ab Fab star is on your reading wish-list Corrie to Julie: What’s your one piece of Spring Racing Carnival fashion advice Julie to Corrie: Marsha, Jan or Cindy

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY. Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. Corrie to Caro: How do you sum up the state of affairs at Geelong Footy Club Caro to Corrie: What do the AFL and the Liberal Party have in common Corrie to Caro: Describe your best-ever London pub experience Caro to Corrie: Which Albanian invention should Australia adopt Corrie to Caro: Favorite Diane Keaton film Caro to Corrie: Favorite Diane Keaton book

BSF. BSF brought to us by Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. BOOK: Corrie’s book: The Names By Florence Knapp SCREEN: Caro’s Screen: One Battle After Another FOOD: Caro’s Recipe: Caponata Di Melanzane

This week Myles discusses Sicilian Wines! Benanti Etna Bianco 2024 Feudo Arancio Grillo 2023 Feudo Montoni Lagnusa Nero d'Avola 2022

ON THIS EPISODE - Caro and Corrie are back! - Holiday highlights - and Caro's Italian tips and adventures - Corrie's road trip - Caro's thoughts on Bailey Smith & the Cats - Sicilian Wines with Myles Thomson from the Prince Wine Store - Diane Keaton memories **Listeners will notice a change of audio quality throughout the episode - we had a couple of technical diffculties which we apologies for** ON THE ROAD AGAIN Caro and Corrie reflect on their three weeks of amazing travels Quick Travel Questions - Best meal so far - Best Sight - Best Surprise - Best Shopping Find - What’s the toughest travel choice you had to make this week The Cocktail Cabinet: Myles discusses Sicilian wines www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney ⁠Benanti Etna Bianco 2024⁠ ⁠Feudo Arancio Grillo 2023⁠ ⁠Feudo Montoni Lagnusa Nero d'Avola 2022⁠ BSF. BSF brought to us by Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. BOOK: Corrie’s book: The Names By Florence Knapp SCREEN: Caro’s Screen: One Battle After Another FOOD: Caro’s Recipe: Caponata Di Melanzane Serves 8 to 10 1 kilo eggplants, peeled and cut into 2.5cm cubes Oil, for frying 1 large onion, sliced lengthwise 60 ml olive oil 60 ml wine vinegar 375 ml tomato sauce, plus more if necessary 1 bunch celery, tough outer ribs discarded, strings removed and coarsely sliced, then poached 180 grams green olives, pitted and cut into thirds 40 grams capers, rinsed and drained 1 tsp sugar, plus more to taste Hard-boiled eggs, peeled and halved, for garnish Chopped parsley for garnish Method Heat 1 inch of oil in a large sauté pan. Fry the eggplant pieces, a batch at a time, until browned. Drain well on paper towels. Season with salt. Sauté the onion in the olive oil for about 5 minutes, until just golden. Add the celery, olives, capers, tomato sauce, sugar, vinegar, and salt to taste. Gently stir in the eggplant, being careful not to break it up. Simmer for 2 to 3 minutes, then transfer to a large bowl or platter and cool. Pile the caponata in a pyramid and surround it with hard-boiled eggs. Sprinkle with chopped parsley, and serve cold or at room temperature. This is even better if made a day before. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY. Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. Corrie to Caro: How do you sum up the state of affairs at Geelong Footy Club Caro to Corrie: What do the AFL and the Liberal Party have in common Corrie to Caro: Describe your best-ever London pub experience Caro to Corrie: Which Albanian invention should Australia adopt Corrie to Caro: Favorite Diane Keaton film Caro to Corrie: Favorite Diane Keaton book

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Caro to Corrie: What were your Brownlow Red Carpet 3,2,1 Corrie to Caro: What was your Brownlow Color of the Night Caro to Corrie: Which personal toolkit deficiency has become evident on this NSW road trip Corrie to Caro: What did you attend last week to clock up another first? Caro to Corrie: Which Chris Fagan coaching moment warmed your heart this week Corrie to Caro: What have you become a regular at over the past year?

The Cocktail Cabinet: Myles discusses Rose www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Caro and Corrie answer your questions and feedback. To be part of the mail bag, email feedback@dontshootpod.com.au