I’m thrilled to be able to share with you now, my talk from December last year at TEDx Canberra.
I hope you think I’ve done the subject justice, and to my knowledge, its the first ever TED talk on the subject!
If you’re interested in the intense preparation that it takes to do one of these talks, please visit my company website for this blog post about it.
It was a singular honour to be invited to speak, and I was the last talk of the day. By the time it came around to me I was so strung out I thought I wouldn’t remember my talk at all. But all the hours of practice kicked in, and the rest is history as they say.
Being a live event, there were a couple of technical glitches on the day I had to contend with, my monitor showing my martini images wasn’t working, and we had some issues with the sound, but it all turned out fine in the end.
So at the start of there clip it may be a bit quiet, but it gets fixed a little way in.
After my talk we were all in need of a cocktail, so I mixed up a special recipe using the cracker McHenry and Son’s Navy Strength gin from Tasmania, and a new vermouth from Victoria, Castagna with the crew.
These products were generously provided by my pals from Nip of Courage.
I hope you enjoy it!
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