Ep 272 - You’re More Than Our Poster Boy, You’re Our Hero

Ep 272 – You’re More Than Our Poster Boy, You’re Our Hero 
Join Caroline Wilson and guest co-host Nick McKenzie for a very special Ep 272 of Don’t Shoot the Messenger.This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTESCaroline Wilson is joined in the studio by The Age investigative reporter Nick McKenzie to chat about his incredible role in the historic Ben Roberts-Smith story, the defamation and court result in June, the reaction to the result and his new book detailing how everything played out.Caro and Nick go in depth about how the story was broken, lifting the lid on the type of person Ben Roberts-Smith is and how one of the biggest story in Australian media history played out.Myles Thompson from Prince Wine Store joins us to chat about Italian white wines, inspired by Caro’s recent trip overseas. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.BSF for Red EnergyCrossing The Line by Nick McKenzieMayflies: A Novel by Andrew O'HaganSlow Horses on Apple TV+Succession on Foxtel Showcase/Binge
Pumpkin Lasagna with Burnt Butter & Sage
Ingredients -        1.5kg kent pumpkin 100g butter-        1 bunch sage, leaves picked (20 leaves)-        500g ricotta-        200ml créme fraîche-        200g Parmesan, grated (Grana Padano or Parmigiano Reggiano)-        120g baby spinach, roughly chopped-        30g olive oil 3 shallots, finely diced 6 cloves garlic, finely chopped, sliced or grated 6 sprigs thyme, leaves picked 2 tbsp apple cider vinegar-        375g pack instant lasagne sheets-        400g fresh mozzarella, sliced Method -        Preheat oven to 180°C.-        Slice pumpkin into large wedges and place on a baking tray lined with baking paper.-        Drizzle with olive oil and season with salt and pepper, then bake for 30-45 minutes, until golden and tender.-        Cook butter and sage over medium heat for a few minutes, until the butter is foamy and milk solids have browned.-        Transfer to a large bowl, and stir through ricotta, créme fraîche, 150g Parmesan and baby spinach. Season to taste and set aside.-        In your burnt butter pan, heat olive oil over medium heat and sauté shallots, garlic and thyme until softened.-        In a large bowl, mash the cooked pumpkin flesh (scoop out of it’s skin) until smooth, but still with a little texture remaining, then stir through ¼ cup of water, shallot mix and apple cider vinegar and season to taste.-        Rub oil on the base of a large oven