Ep 347 - I was SO nervous

Don't Shoot The Messenger

ON THIS WEEK'S SHOW:

• The Agenda Setters review
• The AFL season launch
• Irish wines for St Patrick's Day
• A recipe described as 'the best apple tart you will ever make'
• Corrie has a new sporting hero!

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OUT AND ABOUT:

(1) Caro in Sydney AFL Launch

(2) Corrie in Adelaide at Adelaide Writers Week

DEBUTS AND PREMIERES:

(1) Caro’s new TV show

(2) Corrie’s writers fest program is out

• Head here to see the full program and to book your tickets (https://sorrentowritersfestival.com.au/)
• The Festival kicks off on Wednesday April 23 with 5 special Festival Eve sessions at the Sorrento Portsea RSL
• From April 24-27, Sorrento will host more than 220 speakers across 160+ events.

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: In honor of St Patrick’s Day, Myles has 3 Irish drinks.

Voyager Estate Coastal Chardonnay

Ogier Le Temps Est Venu Cotes du Rhone Rouge 2022

And he discussed the Guinness Cocktail 'Parts Unknown'

BSF

BSF brought to us by Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806.

BOOK: Corrie reviews Dusk by Robbie Arnott

SCREEN: Caro reviews Zero Day on Netflix

FOOD: Caro has a recipe: Greta Anna’s Tarte au Pommes

Serves 6-8

2 green apples, peeled, cored and very thinly sliced

65 ml calvados

¼ cup (55 g) caster sugar, plus 2 tablespoons caster

sugar, extra

150 ml pure cream

3 egg yolks

2 tablespoons flaked almonds

Crème fraîche or lightly whipped cream, to serve

SWEET PASTRY

125 g unsalted butter

1⅔ cups (250 g) plain flour

100 g caster sugar

1 egg

• To make the pastry, cut the butter into small pieces, spread them out on a baking tray and place in the freezer for 15 minutes until very cold but not frozen.
• Place the flour, sugar, very cold butter and the egg in a food processor and process until it just starts to form a ball, adding 1 tablespoon of iced water as you blend. Knead a very little with the heel of your hand, then refrigerate for 1 hour.
• Preheat the oven to 200°C. Press half the quantity of pastry into a 23 cm tart tin, prick with a fork and refrigerate until required. (Keep the other half in the freezer until required for another use.) Bake the tart case for 12-15 minutes until lightly golden.
• Place the sliced apples in the pastry case and sprinkle the extra 2 tablespoons of sugar over the top.
• Return to the oven and bake for 15-20 minutes until the apple has caramelised a little.
• Beat together the calvados, the ¼ cup (55 g) of sugar, cream and egg yolks. Pour over the apple slices.

Sprinkle the top with the almonds, return to the oven and bake for 15-20 minutes until the custard is browned and set.

• Serve warm or cool with crème fraîche or lightly whipped cream. The tart is best made fresh but if made ahead of time, reheat in a moderate oven.

SIX QUICK QUESTIONS – for Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806.

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Corrie to Caro: What was the scariest local story you witnessed last week

Caro to Corrie: What International Women’s Day happening did NOT please you

Corrie to Caro: Should the next James Bond have been a woman

Caro to Corrie: Who is your new sporting hero