Ep 175 - This Is So Corny and So Schmaltzy and I Never Thought I'd Say It

Join Caroline Wilson and Corrie Perkin for Ep 175 which we're recording remotely once again as Victoria limps to the end of another snap lockdown. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row. This week on the show we discuss; The new Royal arrival - baby Sussex Our latest tips for getting through lockdown Collingwood's Civil War and Adam Goodes' decision to decline his AFL Hall of Fame nomination In The Cocktail Cabinet for Prince Wine Store - Myles joins us with a wonderful Winter Warming Mixed Dozen and a great special for our listeners. Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. Caro's Crush of the Week is her new puppy Queenie. In BSF we discuss; The Girl Remains by Katherine Firkin (available at My Bookshop HERE). The Pact on Binge or Foxtel Spicy Pork and Shiitake Udon Noodles by Julia Busuttil Nishimura (recipe available HERE or below) In 6 Quick Questions we touch on; Caro's near breach of a suppression order The return of Trump Hamilton coming to Melbourne Mouse Fed Murray Cods Coincidance - watch it HERE. Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network. Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE. SPICY PORK & SHIITAKE UDON NOODLES 3 tablespoons extra virgin olive oil 500g pork mince4 garlic cloves, roughly chopped 2cm piece of ginger, finely chopped2 spring onions, finely chopped, plus extra, sliced, to serve 100g fresh shiitake mushrooms, sliced ½ wombok/Chinese cabbage (about 500g), finely sliced 80ml (⅓ cup) light soy sauce 80ml (⅓ cup) mirin 80ml (⅓ cup) saké 1 teaspoon caster sugar 400g dried udon noodles toasted white and black sesame seeds, to serve sesame oil, to serve CHILLI OIL 200ml vegetable oil 4 garlic cloves, finely chopped 2cm piece of ginger, finely chopped 2 spring onions, finely sliced 2 tablespoons dried chilli flakes 1 teaspoon hot chilli powder 1 tablespoon sesame seeds 1 teaspoon sea salt INSTRUCTIONS 1.For the chilli oil, heat the oil in a small saucepan over a medium heat. 2.Add the remaining ingredients and fry for 1–2 minutes or until fragrant and golden. 3.Transfer to a jar and allow to cool before using. 4.Heat half of the olive oil in a