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Join Caroline Wilson and Corrie Perkin for Ep 189Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.Our special guest on the show this week is Kate Roffey the President of the Melbourne Football Club. Kate chats to us from Quarantine in Perth ahead of the 2021 Grand Final between Melbourne and the Western Bulldogs.In The Cocktail Cabinet for Prince Wine Store we discuss our Grand Final drinks picks.Vollereaux Brut Reserve NV at $77.00 William Feve ChablisCoopers Ultra Light beer (from the supermarket)Bellotta's 'Grand Final or Bust' Boxes. 2 people for $80 or 3 people for $120 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.Corrie's Crush of the Week is Eddie Betts and the Paul Kelly tribute song - you can watch Paul and Eddie on AFL 360 discussing the song HERE. In BSF for Red Energy we review;Cosy crime including the Inspector Bruno series by Martin WalkerStrong Female Lead on SBS On DemandJulia's Butter Biscuits and Rosemary and Parmesan Thins (see recipes below). 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.Julia’s Butter Biscuits 4 oz (113 grams) of butter4 oz (113 grams) of soft brown sugarOne tablespoon golden syrup or treacleBeat until fluffyAdd one teaspoon of vanilla essence then5 oz (142 grams) of self raising flour.Roll into balls, flatten with fork. Add a flaked almond to each one.Bake at 170 in middle rack of oven for about 15-20 minnutes.Makes 30-40 biscuits.Parmesan and Rosemary Thins from Complete Baking by Caroline BretheretonMakes 15-20.Prep 10 minutesChill 1 hrPrep ahead the unbaked dough can be frozen for up to 12 weeksBake 15 minutesStore the thins will keep in an airtight container for 3 daysSpecial Equipment6cm round pastry cutterFood processor with blade attachment (optional)Ingredients60g unsalted butter, softened and diced75g plain flour, plus extra for dusting60g parmesan cheese, finely gratedFreshly ground black pepper1 tbsp chopped rosemary or thyme or basil1. Place the butter and the flour in a bowl, or in the food processor. Rub together with your fingertips, or pulse-blend until the mixture resembles crumbs. Add the parmesan, black pepper and chopped herbs and mix in thoroughly. Bring the mixture together to form a dough.2. Turn the dough out onto a floured surface and briefly knead to help it amalgamate. Wrap in cling film and chill for 1 hour.3. Pre heat the oven to 180 degrees C. Turn the dough out onto a lightly floured surface and knead again to soften slightly.4. Roll the dough out to 2mm thick and cut out biscuits with the pastry cutter. Place on several non-stick baking sheets and bake at the top of the oven for 10minutes. Then turn them over and continue to bake for another 5 minutes until lightly browned.5. Remove the biscuits from the oven and leave on the trays for 5 minutes, before transferring to a wire rack to cool completely.