Join Caroline Wilson and Corrie Perkin for Ep 179 - Bully Boys and Gaslighting.

Don’t Shoot the Messenger and The Sounding Board ‘MASH UP’

Date: Thursday 22nd July

Venue: The Astor Theatre, 1 Chapel St, St Kilda

Times: 5pm arrival, 6pm Live Podcast

Cost: $35 per person, includes a pre-drink upon arrival.

Proceeds donated to Breast Cancer Network Australia.

Thanks to our presenting partner Red Energy - 100% Aussie owned gas and energy.

This week on the show we discuss;

On the Cocktail Cabinet for Prince Wine Store Myles chooses a couple of wines to match with chicken dishes including;

Congratulations to Janet Cain and Nathan Mercer who are this week’s winners of the double pass to a Prince Wine Store Wine Appreciation course.

WIN - a double pass to the Prince Wine Store Introductory Wine Course, valued at $350 per person! All you need to do is head to www.icanwin.com.au and tell us in 100 words or less about your best wine experience or adventure.

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.

To receive our weekly email which includes recipes SIGN UP HERE.

For videos and pics make sure you follow us on Instagram, Facebook or Twitter

Email the show via [email protected].

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Chicken Traybake with Orange and Fennel

Prep Time 15 minutes

Cooking Time 1 hour

Serves 6

2 large fennel bulbs or 3 smaller (about 1kg in total)

100ml of extra virgin olive oil plus 1 tablespoon for drizzling on cooking chicken

Meat and juice of 1 orange and 1 lemon

2 teaspoons sea salt flakes

6 teaspoons fennel seeds

4 teaspoons Dijon mustard

12 chicken thighs, skin on and bone in – preferably organic

Remove fennel fronds and place in a resealable bag for serving. Cut the bulbs into quarters and then each quarter into three pieces lengthwise.

Combine the oil, meat and juice, mustard, fennel seeds and salt in a jug and give a go