Manage episode 376717708 series 2343580
Join Caroline Wilson and Corrie Perkin for Ep 282.
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SAVE THE DATE
- Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway.
- Thursday 16th of November - Live Podcast at Red Energy in Richmond.
This week Caro and Corrie discuss footy finals, their recent trips to Sydney and Port Fairy and the ongoing Gillon McLachlan Farewell Tour.
In the Cocktail Cabinet for Prince Wine Store Myles joins us for Part 2 of our tasting tips with fragrant whites;
Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.
In BSF for Red Energy;
- Enbury Heath by Stella Gibbons
- The Newsreader on ABC TV and The Newsreader Podcast Leigh Sales and Lisa Millar
- Double Cheese Drop Scones - get the recipe HERE or below.
Caro's Grumpy about the erratic Melbourne weather that's making it very difficult to plan ahead with Spring fashion choices.
In 6 Quick Questions Caro admits to an awkward run in with Swans player Callum Mills, Pups in Pubs is on the agenda and Corrie recommends listening to the 7am podcast interview with Joel Gerges - El Niño is coming, at the worst possible time – listen HERE. Plus Corrie has a Melbourne Show Amazing Fact.
Dear Caro and Corrie is back - email email@example.com and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.
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This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.
Double Cheese Drop Scones
- 2 cups flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 50g fridge cold butter
- 2 rounded cups grated tasty cheddar cheese
- 1 1/3 cups milk
Preheat the oven to 200 C.
Combine the flour, baking powder and salt in a mixing bowl.
Grate in the butter and then rub with your fingers until it resembles coarse crumbs.
Mix in the cheese.
Make a well in the centre and pour in the milk, quickly mix with a knife just until ingredients are combined. Don’t over-mix.
Drop large spoonfuls of dough onto a cold baking tray and bake for 15 minutes or until the scones are golden and crisp.
These are best when served warm. They reheat well.
Makes 8-10 scones.
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