Join Corrie Perkin, Anna from the Op Shop and Brendan Donohoe for Ep 60.

While Caro’s off preparing to deliver the Andy Ollie lecture in Sydney her husband Brendan Donohoe (State Political Reporter for Channel 7) drops in with some ‘behind the scenes insights into the Victorian State Election campaign trail.  Who knew toilet issues would play their part in the campaign!

From local and national politics to the upcoming US Midterms – we look at the trend towards fear-based campaigns, but will they work?

Anna gives us an update on the weird and wonderful world of the op shop.

You can take part in the Op Shop’s special sale evening on November 29that 6pm, 86 Chapel Street Windsor.  Plus Anna gives us a glimpse into the luxury on offer at the upcoming Pixie Skase auction.

Brendan’s ‘Crush of the Week’ for The Interchange Bench is the latest ‘Violence Against Women – Let’s Stop It At The Start’ TV commercial which you can view HERE.

We’ve got plenty of recommendations in ‘BSF’ including the gripping new novel from Jane Harper ‘The Lost Man’ (available HERE).

Anna’s been off to the movies to see ‘Red Joan’ starring Judi Dench and if you need some inspiration for your next dinner Anna’s ‘Pastrami Salmon with Horseradish Mash’ could be a winner (see recipe below).

Plenty of Spring Racing chat in ‘6 Quick Questions’, Corrie gives us her hot tip for the Melbourne Cup and Anna her advice for parents with young adults heading off to the races for the first time.

Anna’s got a ‘GLT’ that might just make you feel that little bit guilty about your reliance on text messaging.

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

 

Anna’s Pastrami Salmon with Horseradish Mash

(based on Jill Dupleix’s original recipe, she re worked the original pastrami spices, which are usually used on beef, to suit the salmon).

 

4 x 180g salmon fillets (skin off)

800g potatoes, peeled and chopped

Butter and milk (for mash)

2 tbsp horseradish cream

 

Pastrami Spice Rub (can be made in advance and stored in a jar in fridge).

 

1 tbsp coriander seeds

1 tbsp black pepper corns

1 tbsp mustard seeds

1 tbsp brown sugar

1 tsp seat salt

1 tsp smoked paprika

 

To make the spice mix toast coriander, mustard seeds and peppercorns in a fry pan over medium heat (don’t burn them!).

Add all this to the sugar, paprika, salt and coarsely grind in a mortar and pestle.

 

Brush fillets with olive oil and press firmly into the spice mix until coated on all sides. This can be done the night before so they’re ready to cook the next day.

 

Make the mash potatoes with the horseradish cream (add butter and milk to taste).

 

Cook salmon 4 minutes per side and

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