Ep 106 - 'Waiting For Whitney' with Barry Bissell

Join Caroline Wilson and Corrie Perkin with special guest Barry Bissell for Ep 106 'Waiting for Whitney'. 

Barry hosted Take 40 Australia for 20 years, and shares some of his most memorable music memories plus Barry, Corrie and Caro share their 3 Top Books of 2019 (see list below). 

We also discuss the shake up at the Melbourne Press Club, Corrie's 'Crush of the Week' is Christopher Pyne who's just launched his own podcast 'Pyne Time' and we've got loads of recommendations as well. 

Tickets are ON SALE NOW for our Christmas Party Live Podcast

WHERE – the rooftop at Bells in South Melbourne.  

WHEN – Tuesday December the 10th, 6.30pm – 8.30pm

HOW TO BOOK – Email Tara via [email protected] or phone (03) 8825 6605.

Caro’s Best 3 Books

Boys Swallows Universe by Trent Dalton

Transcription by Kate Atkinson

After the Party by Cressida Connolly

Barry’s Best 3 Books

The Wolf and the Watchman by Niklas Natt och Dag

An American Marriage by Tayari Jones

A Song For Summer by Eva Ibbotson

Corrie’s Best 3 Books

The Erratics by Vicki Leveau-Harvie

Manderley Forever by Tatiana de Rosnay

Elizabeth Macarthur by Michelle Scott Tucker  

Afghan Biscuits

Ingredients

200 g butter softened
1/2 cup (110g) caster sugar
1 1/4 cups (160g) plain flour
1/4 cup (25g) cocoa powder
2 cups (70g) cornflakes

For the icing

1 cup (125g) icing sugar
2 tbs cocoa powder
50 g butter softened
2-3 tbs water boiling
24 walnut halves (optional)

InstructionsConventional Method

Preheat oven to 180 degrees celsius. Line two baking trays with baking paper and set aside. 
Use an electric mixer to beat the butter and sugar until creamy and pale.
Sift the plain flour and cocoa powder into the bowl and mix well. 
Add the cornflakes and mix through. 
Shape tablespoonfuls of the mixture together and place onto the baking trays. 
Cook for 10-15 minutes. Remove from the oven and allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely. 
To make the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Add the softened butter and 2 tbs of hot water. Mix together until well combined. Add an extra tablespoon of hot water if the icing is too thick to spread. 
Place a small spoonful of chocolate icing onto the top of each biscuit and top with a walnut. 

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