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Ep 301 - Being a hippo would be great fun

Ep 301 - Being a hippo would be great fun

Released Tuesday, 5th March 2024
Good episode? Give it some love!
Ep 301 - Being a hippo would be great fun

Ep 301 - Being a hippo would be great fun

Ep 301 - Being a hippo would be great fun

Ep 301 - Being a hippo would be great fun

Tuesday, 5th March 2024
Good episode? Give it some love!
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Reminder: You are invited to our next live show!

Wednesday, April 24 (5:30pm for a 6pm start)

Sorrento Portsea RSL

$40.00 per ticket

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ON THIS WEEK’S EPISODE:-       We discuss episode 300 – thanks to those who came along and for your feedback -       Caro describes a ‘bizarre’ film which created a discussion – which animal would you like to be?-       Why Caro loves the Melbourne Garden Festival -       Corrie recommends Fran Lebowitz – ‘Pretend It’s a City’ – a love letter to New York-       Why is Labour Day different in each state?-       Corrie has a new best friend – and you won’t guess who it is!-       And Caro has some strong thoughts on Alastair Clarkson and the season ahead for himTHE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot auOgier Le Temps Est Venu Cotes du Rhone Blanc 2022Stoney Rise Savagnin This week: Autumn Whites

BSF brought to us by Red Energy. BOOK: CORRIE reviews The In-Between by Christos Tsiolkas SCREEN:     CARO reviews Lobster    Thank you to Cobram Estate Olive OilFOOD: CARO discusses Thai Lamb Skewers           RECIPE:Serves 4, Prep time 15 mins, Cook time 10 mins4 garlic cloves3 coriander roots1 lemongrass stalk, white part only, finely chopped1 tsp white peppercorn2 tsp condensed milk2 tbsp fish sauce1 tsp gluten-free soy sauce30 gm light palm sugar, finely grated1 tsp coriander seeds, toasted¼ tsp ground star anise2 lam backstraps (250gm each), trimmed, cut into 2cm strips60 ml coconut cream (1/4 cup) Betel leaves, to serve1 – Place garlic, coriander roots, lemongrass, peppercorns, oil, condensed milk, sauces, sugar and spices in a food processor and process until finely chopped and combined. Transfer to a large bowl with lambSeason to tase and toss to combine, marinate for 30 minutes2 – Heat a BBQ or char-grill pan to low. Thread two lamb strips onto each skewer and grill in batches, turning occasionally and brushing with coconut cream, until charred and just cooked (6-10 minutes) Serve on Betel leaves with a side of steamed rice (optional)DID YOU SEE THAT? CORRIE reports: Royals Behaving out of CharacterSIX QUICK QUESTIONS for Red Energy. CORRIE TO CARO: Which AFL coach is most under the pump going into Season 2024CARO TO CORRIE: Which world leader is most under the pump going into Election 2024CORRIE TO CARO:  March is traditionally Melbourne’s biggest month. Apart from footy, what’s your fave March eventCARO TO CORRIE: What was your favorite February event CORRIE TO CARO: What grinds your gears about this particular week in MarchCARO TO CORRIE: Who’s your New Best FriendLearn more about your ad choices. Visit megaphone.fm/adchoices

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