Join us for an EDITED version of our Live Podcast Lunch on Wednesday the 28th of November. 

Caroline Wilson and Corrie Perkin are joined by Andrew Rule (who has just released his new book 'Winx' available HERE), publisher and cook Geof Slattery, Julia Wilson and Anna Barry (aka Anna From the Opshop.

FULL SHOW NOTES TO COME - refresh your podcast feed or visit via https://omny.fm/shows/don-t-shoot-the-messenger  

Thank you to the hundred and ten plus listeners who joined us! We're proud to be able to contribute all proceeds from this event ( $12,500!) to Breast Cancer Network Australia to help them with their incredible work.  For more details head to their website HERE. 

Thanks to our sponsors and the whole team at The Interchnage Bench the leading provider of temporary and contract talent, for helping to make our live event possible.

And a huge thank you to the Inge Family and the team at The Flying Duck Hotel for donating their wonderful venue, lunch and drinks - helping us give all proceeds to BCNA. 

Head to The Flying Duck Hotel's website for more details.

We love getting your comments and feedback and housekeeping each week. You can email the show via [email protected]

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This event was Produced and Edited by Jane Nield and engineered and recorded by Darren McKenz ie for Crocmedia. Thanks so much to Coco Carter for her production assistance. 

For more details about Crocmedia - head to the webiste - HERE

Anna's Christmas recipe: Turkey Brine - essential for a (dare she says it) moist TurkeyIngredients:8 litres of water3 cups of apple cider vinegar2 cups of brown sugar1 cup of salt3 tbsp of peppercorns5 bay leaves5 cloves garlic, finely chopped4 sprigs of Rosemary, leaves stripped off The peel of 3 oranges 1 turkeyMethod: 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!

 

 

 

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