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Join Caro and Corrie for Ep 184 - No! It's Not Your Story.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week;We reflect on another week of lockdown, the leaders, the light moments and moreThe AFL's latest raciscm scandal - the Taylor Walker sagaIn The Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of different Yarra Valley wines - one from small batch specialist Dominic Valentine and another from Medhurst Wines.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.In BSF we discuss;The Guest List by Lucy FoleyThe Pursuit of Love on Amazon PrimeSteak toppings including Corrie's I Can't Remember Where I Found It Mushroom Sauce and Cafe De Paris Butter (See receipes below) Corrie is grumpy about Barnaby Joyce's recent interview with Fran Kelly about climate change - listen HERE. Caro's Crush of the Week for Red Energy is the Adelaide Crows official who reported Taylor Walker's racist behaviour. In 6 Quick Questions we talk about the most improved Olympic Commentator, Prince Andrew's tattered reputation, Cricket as an Olympic sport, Jock Zonfrillo's depiction in the Good Weekend article recently and Enid Blyton. To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Corrie’s “I can’t remember where I found it” mushroom sauce3 tablespoons of butterA pour of olive oil1-2 garlic cloves chopped finelyI sliced brown or red onion1 cup of Swiss Brown mushrooms1 cup of Flat or Portabella mushrooms1 cup of Shiitake mushrooms1/2 cup white wine1/2 cup cream or plain yoghurt1 tablespoon oregano (fresh or dried)2 tablespoons parsleySea salt and freshly ground black pepperHeat the butter and olive oil. Add butter and olive oil, add the onion and garlic and cook until softened.Add the mushrooms, cook til softened then add the white wine and oreganoLet it simmer for 15-20 mins then stir in the cream/yogurt4. Stir in the cream, bring to the boil then remove from heat.Add parsley then place over steak or mix through pastaClem's Cafe De Paris Butter150g unsaled butterchives, tarragon and parsley (you don't need all three - and if you only want to use one Caro suggests parsley)1 shallot1 clove garlic1 tbs capers in vinegar2 anchovy fillets 2 tsp Worcestershire sauce1 tsp curry powder (and you like)1 lemonChop all ingredients, place in a bowl mix through the butter. Place on cling wrap and roll into a log and then refrigerate for 3 hours.