ON THIS EPISODE Caro’s night at the Brownlow medal Corrie’s road trip – up the Hume Highway in country Victoria, headed for NSW Rosé tips with Myles Thomson Caro’s new found love for public transport Where has the ‘service’ at service stations gone? THE MAILBAG - send through your recommendations, recipes, tips, feedback and questions – for our new segment, the Mail Bag. feedback@dontshootpod.com.au Or head to our facebook and Instagram pages to message us there AND REMEMBER to hit the subscribe button wherever you get your podcasts – and recommend us to your friends and family! THE WEEK THAT WAS Caro and Corrie reflect on a busy week. Road trip, Tassie trip, Guilt Trip, Tripping the Light Fantastic - Tripping the light fantastic at The Brownlow. Caro’s night and Corrie’s telly watching - We discuss our travels – and travelling coming up - And Guilt Trips – do you find it difficult to just go? Why are there always so many things we feel we have to get in order? And when you work, do you feel guilty stopping? How do get in the holiday mood Quick Travel Questions - Best Meal/dish - Best Coffee - Best Outdoor Experience - Best Secret Pleasure - Best Travel Wardrobe Tip - Best Shopping Find ITEM 3: 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 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’s book: The Peak by Sam Guthrie SCREEN: Caro’s Screen: Downton Abbey: The Grand Finale FOOD: Corrie’s Recipe: Donna Hay’s Char-grilled Asparagus and Parsley Pesto Pasta 300G GREEN ASPARAGUS, TRIMMED ¼ CUP (60ML) OLIVE OIL, PLUS EXTRA, FOR BRUSHING SEA SALT AND CRACKED PEPPER 2 CUPS FLAT-LEAF PARSLEY LEAVES 2 CLOVES GARLIC, CRUSHED 10 WHITE ANCHOVY FILLETS ½ CUP (40G) FINELY GRATED PARMESAN, PLUS EXTRA, TO SERVE 1 TABLESPOON FINELY GRATED LEMON RIND 2 TABLESPOONS LEMON JUICE 400G SPAGHETTI MICRO PARSLEY LEAVES, TO SERVE (OPTIONAL) Heat a char-grill pan over high heat. Brush the asparagus with oil and sprinkle with salt and pepper. Cook for 8–10 minutes or until just charred. Allow to cool slightly and roughly chop. Place in a food processor with the oil, parsley, garlic, anchovy fillets, parmesan, lemon rind, lemon juice, salt and pepper and process until roughly chopped. Set aside. Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid. Return the pasta to the saucepan with the pesto and reserved liquid and toss to combine. Divide between plates and top with micro parsley leaves and extra parmesan to serve. Serves 4. 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?