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Thanks to everyone who joined us in the studio for this podcast recording and thanks to Drinks Plinks, Cape Merchants and Ello Botanicals for their contribution to our goodie bags on the day. For a special 20% listener discount with Ello Botanicals – use the promo code MESS20 at checkout.    

This week we discuss what we’re looking forward to about Christmas Day and Summer Holidays. 

Anna shares an update from the Op-Shop which is busier than ever and her recommendations of what to do in Melbourne including;

In the Cocktail Cabinet for Prince Wine Store – Myles shares his favourites from the Christmas Mixed Dozen. Use the promo code MESS at checkout online or in-store for your 10% listener discount.

BSF for Red Energy (and thanks to David Holman - General Manager of Business Development at Red Energy for joining us on the podcast).

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Plus in 6 Quick Questions we touch on the biggest sport stories of 2022, our favourite Christmas chores, favourite Christmas crafts and memories and Anna shares her Turkey Brine recipe (see below). 

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Anna's Christmas recipe: Turkey Brine - essential for a (dare she says it) moist Turkey

Ingredients:8 litres of water

3 cups of apple cider vinegar

2 cups of brown sugar

1 cup of salt

3 tbsp of peppercorns

5 bay leaves

5 cloves garlic, finely chopped4 sprigs of Rosemary, leaves stripped off

The peel of 3 oranges

1 turkey

Method: 1. Combine all the ingredients in a large pot with 8 litres of cold water. Stir until salt and sugar dissolved. Bring it to boil, then turn off the heat and cover. 2. Allow to cool completely (the recipe takes a while so give yourself time). Then put in the fridge to chill. Place washed, uncooked Turkey in the chilled brine solution and refrigerate for 16 - 24 hours (event overnight is fine).3. When ready for Christmas Day, remove the Turkey from the Brine, put it in another pot filled with cold water for 15mins, just to remove the excess salt. 4. Pat dry with paper towl and cook accoding to your normal roasting method. Voila!