Join Caroline Wilson, Corrie Perkin and special guest writer and journalist Garry Linnell for Ep 109 'Darling. . .I'm Not Really A Ghost'. 

Tickets are ON SALE NOW for our Live Christmas Podcast Event

WHEN – Tuesday December the 10th, 6.30pm – 8.30pm with special guests Peggy O'Neal, Anna from the Op-Shop and Julia Wilson. 

WHERE – the rooftop at Bells in South Melbourne.  

HOW TO BOOK – Tickets are $80 and include food and drinks. Please email Tara via [email protected] or phone (03) 8825 6605 to book your tickets now!

We begin with a discussion about Garry's new book Buckley's Chance: The Incredible True Story of William Buckley and How He Conquered A New World (available from My Bookshop HERE). 

From Buckley's remarkable story of survival in colonial Australia we move on to the British Royal family and Prince Andrew's appalling interview and his attempt to distance himself from the Jeffery Epstein scandal. Plus season three of The Crown has just hit Netflix, we get Caro and Corrie's early reviews. 

Garry's 'Crush of the Week' is Nigella Lawson for being an ever present foodie inspiration - just don't call it 'food porn' or you'll make Caro even grumpier. Food porn, travel porn, garden porn - it's just not right says Caro. 

It's a bumper edition of 'BSF' - Garry's recommending Lonsome Dove by Larry McMurtry and A Little Hatred by Joe Abercrombie. Caro's been to see Ford v Ferrari and Corrie serves up a chocolate torte with blood plum compote (see recipe on the Facebook page soon HERE. ). 

For videos and pics make sure you follow us on Instagram @DontShootPod.

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Email the show via [email protected]

'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.

Flourless Chocolate Torte with Blood Plum Compote
(From Feasting: A New Take on Jewish Cooking by Amanda Ruben)

Ingredients
Olive oil spray for greasing
6 eggs
100g caster (superfine) sugar
100g light brown sugar
300g dairy-free dark chocolate couverture, roughly chopped
2 tablespoons good-quality ground coffee
1 tablespoons Dutch (unsweetened) cocoa powder, to serve

Blood Plum Compote
1 kg blood plums, quartered, stones removed and roughly chopped
Juice of 2 oranges
6 long strips of orange zest, approximately 2cm thick
85g caster (superfine) sugar
1 teaspoon vanilla paste

Preheat the oven to 180degrees C. Grease a 25cm (10 inch) round cake tin with olive oil spray and line it with baking paper.
In the bowl of a stand mixer, whisk the eggs and sugars for about 5 minutes, or until light and creamy.

Melt the chocolate in a double boiler and leave to cool to room

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