ON TODAY’S SHOW-           Kate Middleton – what’s going on!?-           Caro celebrated her nephew’s wedding – and it was a wonderful week!-           We discussed Caro’s piece on ‘The Football Whisperer’, Neil Balme – and the importance of having great people like him around a football club-           Corrie’s frustration with Tupperware-           Why Caro got kicked out of a pub!-           The impact of the Tasmania – and why Caro is so passionate about it-           Why comments from Lily Allen caught Corrie’s attention-           We introduce SEN Talk – with some correspondence from a listener

Reminder: You are invited to our next live show!•        Wednesday, April 24 (5:30pm for a 6pm start)•        Sorrento Portsea RSL - SELLING FAST•        $40.00 per ticket•        BOOK HEREITEM 2: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Portuguese wines. Search Prince Wine Store dot com dot au (LINKS TO COME)BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK:                        Caro reviews These Precious Days by Ann PatchettScreen brought to you by ‘Just A Farmer’SCREEN:                    Corrie reviews Gray on StanThank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern VictoriaFOOD:                        Corrie has a recipe: Pistacio, Lemon and Rosemary Cake    SERVES 8-10150g unsalted butter4 x 10cm sprigs of rosemary, leaves very finely chopped3 eggs100g golden caster sugar1 teaspoon vanilla extract1 teaspoon lemon extract (alcohol-free)2 heaped tablespoons Greek yogurt finely grated zest of 3 large unwaxed lemons100g ground almonds300g pistachio slivers (or whole nuts), very finely blitzed in a food processor, plus extra to decorateFOR THE ICING150g icing sugar25ml freshly squeezed lemon juicePreheat the oven to 180°C (160°C fan), Gas Mark 4. Take a large square of baking paper, scrunch it up, then smooth it out and use to line a 22-24cm round cake tin or ovenproof dish.Warm the butter in a saucepan over a gentle heat until just melted, then remove from the heat, stir in the rosemary and leave to infuse.Put the eggs, caster sugar and vanilla and lemon extracts into a mixing bowl and beat together until well combined. Mix in the yogurt, followed by most of the lemon zest (reserving a little for decorating the cake), the ground almonds and pistachios. Pour in the infused melted butter and mix again until evenly combined.Pour the batter into the prepared cake tin or ovenproof dish and shake to level the surface, then bake for about 45 minutes until golden brown on top and springy to touch. Remove from the oven and leave the cake to cool completely in the tin or dish.Mix the icing ingredients together in a small bowl until smooth.Carefully remove the cake from the tin or dish and set it on a serving plate. Pour the icing on top and leave to set, then scatter with the pistachios and reserved lemon zest before serving.DID YOU SEE THAT? CORRIE TO REVEAL – Lily Allen and “you can’t have it all”

SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader.CORRIE TO CARO: What controversial incident turned back the clock for you over the weekendCARO TO CORRIE: What new fashion trend turned back the clock for you over the weekendCORRIE TO CARO: What event will be bittersweet for you this weekCARO TO CORRIE: Another fashion question: Who’s wardrobe would you like to buyCORRIE TO CARO: What major footy story has made you question yourself over recent monthsCARO TO CORRIE: What kitchen drama is prompting a whole rethinkThank you Red Energy, Prince Winestore and Cobram Olive Oil.Learn more about your ad choices. Visit megaphone.fm/adchoices