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SIX QUICK QUESTIONS   FOR RED ENERGY  Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.   Corrie to Caro: What struck you about the latest “Sandpapergate” revelation   Caro to Corrie: Which news story this week sounds like it could be an 8-part thriller on Netflix   Corrie to Caro: What was one eyebrow-raiser that stood out in Peter Ftzsimons’ new book Race To The Top Caro to Corrie: What was your “pinch me” moment last week   Corrie to Caro: Who were the saddest two people you met over the weekend   Caro to Corrie: Which Netflix drama has gone too far in its latest series

ON THIS EPISODE Bouquets to the British Film Festival Myles Thompson joins us from the Prince Wine Store Caro reviews Cold Sunset and Wild Horse Nine Caro's Witlof Salad recipe The reopened wounds of 'Sandpapergate' **REMINDER** Our End of Year Special! When: Wednesday, December 9 - 7:30pm-9:30pm Where: Gasworks Thearte Tickets: $50 HERE or call 1800 710 499 BOUQUETS TO THE BRITISH FILM FESTIVAL   How it started    British film industry: how it started and developed as a parallel to Hollywood Our British film highlights over 100 years Why do they make such great films The 2026 BFF highlights. What we have seen and what still to see, and what we conclude.   The Cocktail Cabinet: with Myles Thompson from Prince Winestore. This week: Rose and sausages - Bondar Rose 2026 - Solis Cotes de Provence Rose 2024 - Clos Cibonne Tentations Rose 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Iberian Pack BSF brought to us by Red Energy. BOOK : Caro reviews Cold Sunset (plus; Corrie on the Booker Prize win, announced AST Tuesday morning SCREEN: Caro reviews Wild Horse Nine   FOOD:  Caro’s Witlof Salad with Snap Peas, Radishes, Fennel and Toasted Walnuts 3-4 heads witlof, leaves separated 100g snap peas 1 bunch baby radishes, halved or quartered depending on size ½ bulb fennel, finely sliced 50g walnut halves, toasted 20g aged Manchego cheese (or pecorino) 100g goat's curd 1 tsp black peppercorns 20ml extra-virgin olive oil 4 anchovy fillets, finely chopped 1 clove garlic, finely grated Zest and juice of ½ lemon 10ml boiling water Sea salt Heat a dry frying pan over a high heat. Add the black peppercorns and toast for 30-60 seconds, shaking the pan, until fragrant. Transfer to a mortar and roughly crush, retaining some texture. Place the goat's curd in a bowl and add the garlic, lemon zest and juice, and olive oil; grate over 10g of the Manchego and most of the crushed black pepper, reserving a little for finishing. Mix until smooth. Add a splash of boiling water to melt the Manchego and to loosen the dressing to a consistency that will lightly coat the leaves. Taste and adjust the seasoning as required. Trim the witlof and separate the leaves, keeping the smaller leaves whole and halving any larger ones lengthways. Fire up the grill and over a high heat grill the snap peas for 1 to 2 minutes, until they are just ready to pop. Remove and allow to cool slightly before finely slicing the pea pods on the diagonal; drizzle with a little olive oil and toss through with the chopped anchovies. Arrange the witlof, fennel, snap peas and radishes over a large platter. Spoon over the dressing, allowing it to settle into the cups of the witlof. Scatter over the peas and anchovies, followed by the walnuts. Shower with the remaining 10g of Manchego grated over, followed by a sprinkling of black pepper. Serve immediately.   SIX QUICK QUESTIONS   FOR RED ENERGY  Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.   Corrie to Caro: What struck you about the latest “Sandpapergate” revelation   Caro to Corrie: Which news story this week sounds like it could be an 8-part thriller on Netflix   Corrie to Caro: What was one eyebrow-raiser that stood out in Peter Ftzsimons’ new book Race To The Top     Caro to Corrie: What was your “pinch me” moment last week   Corrie to Caro: Who were the saddest two people you met over the weekend   Caro to Corrie: Which Netflix drama has gone too far in its latest series

The Cocktail Cabinet: with Paul Green from Prince Winestore. www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney - Cantarranas Verejo 2025 - Avamiel Tinto Ribera del Duero 2024

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia BOOK: CORRIE : The German Ward by Pip Williams SCREEN: CORRIE AND CARO: British Film Fest Part 1: The Duchess and Wicker FOOD: CARO: Fried Spring Rolls Ingredients: 10 spring roll skins (soft rice paper wraps) ½ onion, finely chopped ½ carrot, finely grated ¼ turnip, finely grated 100g cooked peas, mashed 100g pork, finely chopped 1 teaspoon vegetable stock powder ½ teaspoon black pepper 500ml vegetable oil (for deep frying) Method: In a clean cloth, combine the grated carrot, turnip, and mashed peas. Squeeze the mixture over a bowl to extract any excess liquid. (The liquid can be saved and used for soups if desired.) In a large mixing bowl, combine the vegetable stock powder, chopped onion, black pepper, and finely chopped pork. Add the squeezed vegetable mixture and mix thoroughly to combine. To assemble the spring rolls, place approximately 1 tablespoon of the filling near the edge of each rice paper sheet. Fold in both sides of the rice paper and then roll tightly to enclose the filling. Heat the vegetable oil in a deep pan or wok to medium-high heat. Carefully place the spring rolls in the hot oil, ensuring the open side is facing down. Fry for about 3 minutes on each side, or until golden brown and crisp. Remove the spring rolls from the cil and drain by standing them upright in a sieve (avoid using paper towels, as they may become soggy). Serve the spring rolls hot, accompanied by sweet chili sauce for dipping.

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What is your latest coffee horror story Caro to Corrie: What is your latest CBD office surprise Corrie to Caro: Following the Australian Ballet drama, what is your latest cultural event horror story Caro to Corrie: What is your latest cultural event highlight Corrie to Caro: What was the emotional highlight of your NSW wedding over the weekend Caro to Corrie: Which Christmas movie are you excited to see – but won’t be taking the grandchildren

Caro and Corrie answer your questions from social media. To be involved, email [email protected] - or find us on social media @dontshootpod

ON THIS EPISODE The mid-term election in the States Caro's take on the footy news this week Corrie and Caro have been to the movies A vietnamese recipe from Caro Paul Green joins us from the Prince Wine Store A coffee horror story... **REMINDER** Our End of Year Special! When: Wednesday, December 9 - 7:30pm-9:30pm Where: Gasworks Thearte Tickets: $50 HERE or call 1800 710 499 Is this the end of Donald Trump? A blue tsunami has swept America. Democrats win House, win Senate, Trump rejected by the nation in the Midterms. Meanwhile, as one critic aid, Mr President, you’d better lawyer-up.” WHAT NEXT FOR TRUMP? Is this the end of David Jones? - DJs update - Memories of Davd Jones - Departments stores: why did we fall out of love and when did it start - Our own shopping habits now v then The Cocktail Cabinet: with Paul Green from Prince Winestore. www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney - Cantarranas Verejo 2025 - Avamiel Tinto Ribera del Duero 2024 BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia BOOK: CORRIE : The German Ward by Pip Williams SCREEN: CORRIE AND CARO: British Film Fest Part 1: The Duchess and Wicker FOOD: CARO: Fried Spring Rolls Ingredients: 10 spring roll skins (soft rice paper wraps) ½ onion, finely chopped ½ carrot, finely grated ¼ turnip, finely grated 100g cooked peas, mashed 100g pork, finely chopped 1 teaspoon vegetable stock powder ½ teaspoon black pepper 500ml vegetable oil (for deep frying) Method: In a clean cloth, combine the grated carrot, turnip, and mashed peas. Squeeze the mixture over a bowl to extract any excess liquid. (The liquid can be saved and used for soups if desired.) In a large mixing bowl, combine the vegetable stock powder, chopped onion, black pepper, and finely chopped pork. Add the squeezed vegetable mixture and mix thoroughly to combine. To assemble the spring rolls, place approximately 1 tablespoon of the filling near the edge of each rice paper sheet. Fold in both sides of the rice paper and then roll tightly to enclose the filling. Heat the vegetable oil in a deep pan or wok to medium-high heat. Carefully place the spring rolls in the hot oil, ensuring the open side is facing down. Fry for about 3 minutes on each side, or until golden brown and crisp. Remove the spring rolls from the cil and drain by standing them upright in a sieve (avoid using paper towels, as they may become soggy). Serve the spring rolls hot, accompanied by sweet chili sauce for dipping. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What is your latest coffee horror story Caro to Corrie: What is your latest CBD office surprise Corrie to Caro: Following the Australian Ballet drama, what is your latest cultural event horror story Caro to Corrie: What is your latest cultural event highlight Corrie to Caro: What was the emotional highlight of your NSW wedding over the weekend Caro to Corrie: Which Christmas movie are you excited to see – but won’t be taking the grandchildren

The Cocktail Cabinet: with Myles Thompson from Prince Winestore. THIS WEEK: Champagne Andre Cluet Silver Brut 1500ml Noel Bazin Blanc de Blancs L’Unanime 1er cru NV www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia BOOK: Caro: Our Noble Selves by Kate Atkinson SCREEN: Corrie: Amanda and Alan Italian Job (ABC IView) and Signore Volpe (Prime) FOOD: Caro: Vietnamese Fish In Banana Leaf Ingredients: 200g fish (whole fillet or steak) 4 banana leaves (or cabbage leaves as a substitute) 2 stems lemongrass, finely sliced 4 cloves garlic, crushed 1 tablespoon grated fresh turmeric (or 1 teaspoon turmeric powder) I tablespoon oyster sauce I teaspoon fish sauce 1 teaspoon soy sauce 1 teaspoon sesame oil 1 teaspoon sugar 1 teaspoon chili paste 2 tablespoons vegetable oil 1 tablespoon fried onion flakes 50g spring onion, finely chopped Method: Prepare the Marinated Paste: In a blender, combine the sliced lemongrass and crushed garlic. Blend until finely minced, then transfer to a bowl. Add the grated turmeric (or turmeric powder), spring onions, oyster sauce, fish sauce, soy sauce, sesame oil, sugar, chili paste, and vegetable oil. Mix well to form a smooth marinade. Marinate the Fish: Place the fish into the marinade and coat it thoroughly. Let the fish marinate for at least 30 minutes to allow the flavors to develop. Prepare the Banana Leaves: To soften the banana leaves, gently heat them over an open flame until pliable, or alternatively, blanch the cabbage leaves by boiling them in water for 1 minute. Wrap the Fish: Lay the banana leaves flat on a surface. Place the marinated fish in the center of each leaf. Sprinkle the fried onion flakes on top. Carefully fold the sides of the leaves over the fish to enclose it like a parcel.

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Following your weekend Spring clean, what is your latest resolution Caro to Corrie: What will you be doing the day after Cup Day Corrie to Caro: In terms of AFLW, what was a disaster waiting to happen Caro to Corrie: Which big movie news has you on the edge of your seat Corrie to Caro: What left you feeling insulted this week Caro to Corrie: What’s your western Victoria-inspired GLT

Caro and Corrie discuss your feedback! If you'd like to be involved with the Mail Bag, email your feedback and suggestions to [email protected] or find us on Instagram or Facebook @dontshootpod.

ON THIS EPISODE: The Helen Haines tragedy – the fallout and reaction – and the lessons, what happens from here? Caro explains a confronting incident she was involved with last week Champagne with Myles Thompson from the Prince Wine Store BSF recommendations from Caro and Corrie Spring cleaning, Cup Day, AFLW news and more! ANNOUNCEMENT: OUR END OF YEAR EVENT DIARY DATE: WEDNESDAY DECEMBER 9TH 5.30PM-7PM at Gasworks in Albert Park With special guests: Peggy O’Neal and Jane Godwin Why the Helen Haines tragedy must change politics – and change community behaviours - Why Is The Community So Angry? - Leadership comes from the top. Grievance politics and why, these days, is it okay to be rude, abusive and violent - Let’s talk specifically about anger toward women. If it was politically motivated, do we think this kind of attack might have happened to a male politician? - The One Nation cartoon attack on Jacqui Lambie - More general anger towards women PLUS anger in public spaces – Caro’s story about what happened at the Ballet The Cocktail Cabinet: with Myles Thompson from Prince Winestore. THIS WEEK: Champagne Andre Cluet Silver Brut 1500ml Noel Bazin Blanc de Blancs L’Unanime 1er cru NV www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia BOOK: Caro: Our Noble Selves by Kate Atkinson SCREEN: Corrie: Amanda and Alan Italian Job (ABC IView) and Signore Volpe (Prime) FOOD: Caro: Vietnamese Fish In Banana Leaf Ingredients: 200g fish (whole fillet or steak) 4 banana leaves (or cabbage leaves as a substitute) 2 stems lemongrass, finely sliced 4 cloves garlic, crushed 1 tablespoon grated fresh turmeric (or 1 teaspoon turmeric powder) I tablespoon oyster sauce I teaspoon fish sauce 1 teaspoon soy sauce 1 teaspoon sesame oil 1 teaspoon sugar 1 teaspoon chili paste 2 tablespoons vegetable oil 1 tablespoon fried onion flakes 50g spring onion, finely chopped Method: Prepare the Marinated Paste: In a blender, combine the sliced lemongrass and crushed garlic. Blend until finely minced, then transfer to a bowl. Add the grated turmeric (or turmeric powder), spring onions, oyster sauce, fish sauce, soy sauce, sesame oil, sugar, chili paste, and vegetable oil. Mix well to form a smooth marinade. Marinate the Fish: Place the fish into the marinade and coat it thoroughly. Let the fish marinate for at least 30 minutes to allow the flavors to develop. Prepare the Banana Leaves: To soften the banana leaves, gently heat them over an open flame until pliable, or alternatively, blanch the cabbage leaves by boiling them in water for 1 minute. Wrap the Fish: Lay the banana leaves flat on a surface. Place the marinated fish in the center of each leaf. Sprinkle the fried onion flakes on top. Carefully fold the sides of the leaves over the fish to enclose it like a parcel. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Following your weekend Spring clean, what is your latest resolution Caro to Corrie: What will you be doing the day after Cup Day Corrie to Caro: In terms of AFLW, what was a disaster waiting to happen Caro to Corrie: Which big movie news has you on the edge of your seat Corrie to Caro: What left you feeling insulted this week Caro to Corrie: What’s your western Victoria-inspired GLT

The Cocktail Cabinet: with Paul Green from Prince Winestore. www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What special day did you celebrate belatedly this week Corrie to Caro: What Vietnam Culinary custom did you swear you’d never try but ended up loving Caro to Corrie: Jeffrey Archer died last week aged 86. What is the one uncomfortable memory of interviewing him for The Age Corrie to Caro: What did you chuckle at from afar regarding the latest AFL club drug controversy Caro to Corrie: Which Instagram GLT did you stuff up Corrie to Caro: What was the best one-liner life lesson you picked up on your travels

BOOK: Caro: The Quiet American by Graham Greene SCREEN: Caro: Pressure on at cinemas FOOD: Corrie: Tomato, Pasta and Olive Stew with Salsa Verde by Hugh Fearnley-Whittingstall 680g jar tomato passata 1 litre vegetable stock 2 garlic cloves, sliced 150g wholewheat pasta, such as penne or rigatoni About 100g frozen peas 50g black olives, pitted and very roughly chopped 400g tin lentils Salsa verde A bunch of flat-leaf parsley A few sprigs of thyme (optional) 1 garlic clove, roughly chopped 2 teaspoons capers Grated zest of 1 lemon and a good squeeze of juice ½ teaspoon English mustard About 100ml extra-virgin olive oil Salt and pepper First, make the salsa verde. Pick the leaves off the parsley (and thyme too, if using) and pile them on a large board. Add the chopped garlic, capers and lemon zest. Using a large, sharp knife, chop and scrape everything together to a texture you like. Scrape the mixture into a small bowl and add salt, pepper, a squeeze of lemon juice and the mustard. Stir well, then drizzle in the extra-virgin olive oil, stirring as you go and stopping when you have the consistency you want. Taste to check the seasoning, adding more lemon juice, salt, pepper and/or mustard as you like. Set aside. To make the stew, put the passata and vegetable stock into a large saucepan and add the garlic. Bring to a rolling boil, then add the pasta. Cook for about 5 minutes, stirring often as pasta has a tendency to stick to the bottom of the pan. Add the frozen peas and olives and cook for another couple of minutes, still stirring, until the peas are cooked and the stew is boiling again. Now add the lentils with their liquid (add about 100ml water if using drained pre-cooked lentils). Cook for a couple of minutes, until the pasta is just al dente, then take off the heat; the pasta will continue to cook a little in the hot liquid. Taste and adjust the seasoning if needed (the olives will probably have contributed enough salt). Ladle the stew into warmed bowls, then dot with salsa verde and serve.