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Don't Shoot The Messenger

Don't Shoot The Messenger

By: SEN
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Caroline Wilson and Corrie Perkin are best friends who share their unique take on life. Nothing is off limits. Just don't shoot the messenger.988571 Social Sciences
Episodes
  • QUICK LISTEN - Six Quick Questions (From Ep 397)

    QUICK LISTEN - Six Quick Questions (From Ep 397)
    May 22 2026
    SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Who might history judge as the man who forever changed the British Royal Family’s relationship with their subjects? Corrie to Caro: What dubious sponsor story continues to haunt the Geelong Football Club and AFL community? Caro to Corrie: Which podcast is this week’s must-listen tip? Corrie to Caro: What family saga won’t leave the AFL hierarchy in peace? Caro to Corrie: Who turns 80 this week and fully deserves our Happy Birthday wishes? Corrie to Caro: What weekend dates have you been counting down the days to?
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    18 mins
  • QUICK LISTEN - BSF (From Ep 397)

    QUICK LISTEN - BSF (From Ep 397)
    May 21 2026
    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: The Artist by Lucy Steeds “What a wonderful book this is. I love an art mystery… And it ticks all the boxes. There are two things I love about this book. The three characters… And the way the author Lucy Steed writes about painting and the painting process” SCREEN: Corrie: In Vogue: The 90s on Disney “The 90s was a decade where fashion changed completely. I was absolutely enthralled. It looks at a moment when fashion changed forever. It’s a fantastic piece of work” FOOD: Caro: Steak with Peppercorn Sauce “It’s an absolute winter special. This is delicious…” Serves 6-8 Ingredients 1.4 kg mid section of eye fillet -ask your butcher to tie for even thickness. 20 gm ghee room temp, Salt and pepper Sauce au poivre Butcher trimmings of eye fillet 100ml white or rose wine 10g ghee 200ml of bone broth 25g of peppercorns, ½ fine, ½ granular 150ml full cream 2 large eschallots finely chopped salt to season 30g butter 1 tsp of red wine vinegar Small bunch of thyme, 3 sprigs of rosemary 2 tsp of dijon mustard Method Remove eye fillet from the fridge at least 60 mins before cooking, allow to come to room temperature. Salt as soon as you remove it from the fridge. Heat oven to 190℃. Heat skillet, rub ghee all over the fillet. Sear all sides of fillet (about 2 mins - generally 4 sides so the whole fillet is seared) Place the meat in a roasting dish and put in the oven for 20 minutes. Remove and cover in double foil and tea towel on top. Set aside for at least 90 minutes. Once meat has rested, add any juices to your sauce.. To make the sauce, coat meat trimmings in a teaspoon of the crushed peppercorns and saute in heated ghee in a heavy pan until the pan is well seasoned with the meat and pepper flavours, remove the meat pieces. Add butter and when melted add thyme and rosemary (you can tie them with kitchen string so they are easy to remove at the end of cooking). Add crushed peppercorns, stir, then add eschallots, salt, wine and stock, reduce a little. Finally add the cream, vinegar and mustard, then reduce to a perfect consistency and colour.
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    16 mins
  • BONUS - The Mail Bag (From Ep 397)

    BONUS - The Mail Bag (From Ep 397)
    May 20 2026
    Corrie and Caro answer and respond to your feedback! Email us at feedback@dontshootpod.com.au Or find us on instagram and facebook.
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    13 mins
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