Kevin Bacon & Egg Pie


Kevin is one of the sweetest celebrity friends we have. Sweetest and sexiest, obviously.

Following our one-two punch of Stockholm syndrome-ing and Fatal Attraction-ing our way into his heart, he gave us a start running coffee on Apollo 13 where we did such a good job (minus “accidentally” spiking Tom Hanks coffee with laxatives) that I was given the role as Jim Lovell’s wife’s body-double in the pivotal shower/ring scene and Annelie was hired to advise on the appropriate representation of the peanuts.

Obviously, we killed it and it brought us closer to Kevs and were invited to join his entourage/heavies during the filming of Picture Perfect (he was feuding with Jen An at the time…the only time we aren’t on Team Jen) before we graduated to being his fluffer on the set of Wild Things (we are really good with various…jobs).

We haven’t seen Kevin in a while, with him busy on the set of The Following, so to celebrate our warm and sexy friendship and show our gratitude he made the trip to see us, we served him up a large, hot, delicious slice of our famous Kevin Bacon & Egg Pie. This time, unusually, on plates rather than…never mind.


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The pie is the perfect meal for when you are short on time and want something easy and comforting. Plus spinach makes it seem healthy (and I just love spinach) and bacon is the best.

The food and the man. Enjoy!


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Kevin Bacon & Egg Pie
Serves: 6.

1 tablespoon olive oil
2 medium brown onions, chopped
350g rindless shortcut bacon rashers, diced
1 3/4 sheets frozen reduced-fat shortcrust pastry, partially thawed
1 1/3 cups grated reduced-fat tasty cheddar
8 eggs
1/2 cup pure cream
250g frozen spinach, defrosted and drained

Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add bacon. Cook, stirring, for 5 minutes or until browned. Remove from heat and stir through drained spinach. Cool.

Preheat oven to 180°C. Place a baking tray in oven. Grease a 6cm-deep, 20cm round springform pan. Using base of pan as a guide, cut 1 circle from 1 pastry sheet. Line base of prepared pan with pastry round. Cut remaining pastry sheet into 3 equal strips. Line side of pan with pastry, trimming to fit and pressing edges together (you will have some leftover pastry).

Spoon half the bacon and spinach mixture into pan. Sprinkle with 1 cup cheese. Whisk 4 eggs and cream together in a jug. Add to pan. Sprinkle with remaining bacon and spinach mixture. Make 4 holes into mixture in pan. Crack 1 egg into each hole. Sprinkle with remaining cheese. Season with pepper. Fold pastry over at top edge.

Place in hot oven and bake for 45 to 50 minutes or until pie is firm to touch. Stand in pan for 10 minutes. Serve on whatever dish you desire.

Everybody loves Bacon

Guess Who's Coming to Dinner

Despite the rumours and well, the implication of our title, we are not hungry for fame. It is simply a hilarious play on the fact that we bake like mofos and are friends with hundreds upon hundreds of famous people.

That being said, there was a time we would do anything to be famous and that is where our next friend comes in.

When we were young ingenues in the early nineties, Kevin Bacon was doing the rounds for The River Wild boasting of his interconnectedness and within minutes, we were at his door pledging our undying allegiance.

After a couple of arrests for stalking and three incidents with his pet rabbits, he let us into his life, heart, home and we have been close ever since.

What says thanks for helping us out when we were younger (and obviously thank you to Stockholm syndrome, as without you we would not have many friends)?

Picture source: The Tonight Show Starring Jimmy Fallon/YouTube.

Panna Cotta Paquin

Dessert, Oscar Gold

Despite being trans-Tasman neighbours, it took us a while to meet and befriend Academy Award winner Anna Paquin.

Unlike most of our celebrity friends we connected with her as fans first, while we were visiting our friend/black-market plastic surgery patient Lil Kim on the set of She’s All That. During an altercation after Lil K found out we weren’t licensed plastic surgeons or you know, doctors, Anna swooped in like a mother-goose and hid us in her trailer.

To show our appreciation, we became her personal cooks during the course of filming and our relationship developed to the deep state of love we currently share and has seen us visit and bake her treats on all of her future sets.

Well except for True Blood after I was thrown out for repeatedly draping myself naked in Alexander Skarsgård’s trailer, car, house, bedroom, etc.

She was sweet about it though and to apologise for the awkwardness I made her a batch of Panna Cotta Paquins, which I whipped up yesterday while we discussed the minimal Aus-Zealand nominees this year and our shared hope that Boyhood prevails for Best Picture.


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The recipe is an adaptation of a Nigella classic (from Nigellissima) and is smooth, delicate and beautiful. Like Skarsgård…oh, Skarsy! Maybe Anna will be able to get through to him for me?

Enjoy, while I enjoy this.


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Panna Cotta Paquin
Serves: 4.

75ml milk
425ml double cream
50g raw caster sugar
1 vanilla pod
3g gelatine

Combine milk, cream and sugar in a saucepan, stirring to ensure the sugar dissolves.

Slice the vanilla pod lengthways and scrape seeds out with a spoon or (carefully) with the tip of a knife. Stir seeds into the milk mixture and then add the emptied pod.

Heat the saucepan over low heat until it is just about the come to the boil (bubbles will form around the edge). Remove move heat, remove vanilla pod and empty half of the mixture into a heatproof jug or bowl.

Vigorously whisk in the gelatine (you could whisk less vigorously if you dissolve the gelatine in water but I can never be bothered and it never turns out poorly). Pour the liquid in the jug back into the saucepan, whisking as you go until it is all combined.

Pour the mixture evenly between 4 dariole moulds or ramekins and refrigerate until set.

Four hours seems to be enough for me, but Nigella suggests overnight and I would never argue with her!

Serve with fruit, berries, caramel or by itself, it doesn’t matter.

ParmiGeena Davis Meatball Poppers

Oscar Gold

It is a fact universally known that the greatest friends you can make, are those that you connect with during the darkest periods of your life and our dear, dear friend and Academy Award winner Geena Davis came to us in a time of deep personal turmoil.

We connected with Geens when she was studying for her role in Thelma and Louise. It is a little known fact that the final car chase is based on actual events.

Annelie and I had committed a crime that we don’t like to talk about (it was the basis for the plot of Ocean’s Eleven and we don’t talk about it because we hate Clooney); we were caught, were tailed by the police and drove into the Grand Canyon.

Geena was so understanding of our issues when she was trying to get into character that we have continued our friendship and even had her support when we were thrown off the set of Stuart Little during one of our foiled revenge plots against Jonathan Lipnicki.

Geens wanted to catch-up before the Oscars to talk about the rise of Patty Arquette and comeback of our mutual friend Keats (I was DeVito’s stunt/body double on Batman Returns) and we felt something warm and loving, like our ParmiGeena Davis Meatball Poppers, was appropriate.


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The gooey cheese is offset by the rich passata with a strong punch of the basil that makes the meatballs a perfect comfort food/first post-awards-season-dieting meal.

Well, if you don’t go to In’n’Out, obviously. Which you should.



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ParmiGeena Davis Meatball Poppers
Serves: 4.

500g beef mince
¾ cup breadcrumbs
1 cup fresh grated Parmesan cheese
3 garlic cloves, pressed
small onion, grated
2 Tbsp + 1 cup passata
½ Tbsp dried oregano seasoning
2 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped
½ tsp kosher salt
½ tsp fresh cracked black pepper
1 large egg, lightly beaten
1 cup shredded mozzarella

Preheat oven to 180°C and line a baking sheet with baking paper.

Set aside 1 cup passata and the shredded mozzarella

In a large mixing bowl, combine all remaining ingredients. Mix well, do not over mix or you will have tough meatballs. Portion out meat mixture to desired size (about a tablespoon is good) and place on baking sheet. After all meatballs have been portioned roll into balls with wet hands.

Bake for 15-20 minutes until lightly browned.

Turn over meatballs and drizzle passata over each meatball and top with cheese.

Bake a further 2-3 minutes, or until cheese is golden brown and bubbly.


Heloumi Hunt Skewers

Oscar Gold

You always need a calming force following a catch-up with Cagey and there is no Academy Award Winner more calming than our dear friend, Helen Hunt.

We have known Helen since our time together working as Jami Gertz’s co-Assistants on the set of Twister, where Hells was the only person able to calm us down during our infighting to be Jami’s personal favourite and confidante.

It was a highly tumultuous period of our lives and the thought of sharing that honour was too much to handle and she was the only one brave enough to come between Annelie and I when we were throwing empty bottles at each other and ruining the other’s weaves.

Helen stuck with us during the years of court-ordered anger management, rehab and prison (following the Halle incident) and has become like a third Hollywood mother to us (she got us a role as Wilson’s assistant on Cast Away to get our feet back in the door, bless her).

To show our appreciation we made some Heloumi Hunt Skewers to enjoy while we discussed Julianne finally winning Best Actress. We don’t even have to pretend that won’t happen, right?


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The combination of charred vegetables and haloumi are amongst my favourite and with a splash of lemon the party moved from our hearts, to our mouths.



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Heloumi Hunt Skewers
Serves: Hunger and ingredient dependent.

cherry tomatoes
red onion
lemon wedges, to serve

Cut all ingredients (except cherry tomatoes) into a roughly one centimetre dice…or you know, cherry tomato size.

Load skewers with ingredients piece by piece, alternating however you find aesthetically pleasing. I tend to start and finish with capsicum or haloumi as they act as an anchor to keep the skewers together.

Once all of the skewers are done, heat a large griddle or frying pan. Fry for a couple of minutes each side, season to taste and serve with lemon wedges.

Note: If you are using wooden/bamboo skewers, soak them in water for a couple of hours so that they don’t burn.

Nicolas Cajun Chicken Tenders

Oscar Gold

As far as Academy Award Winning dynasties go, the Coppola-Schwartzman-Cages are by far our favourite. We first integrated into the family after working as ghostwriters on the Nicolas Cage star vehicle (and grossly overlooked Best Adapted Screenplay contender) Valley Girl in the early eighties and have been considered members of the family ever since.

We also ghostwrote The Godfather trilogy, but that is another story for another time about another missed shot at Oscar Gold!

Nicolas dropped by unannounced, I assume as he sensed we would be celebrating the Oscars and he would want to help us find a way to move past our feud with the other great acting dynasty, the Shues.

As Nic, like us, is completely jane-o insane-o we decided it best to whip up something hot and spicy and see where the visit took us, so went with a batch of our Nicolas Cajun Chicken Tenders to discuss the Best Screenplay nominees.


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The heat and spice hits you straight up, but is mellowed out by a garnish of yoghurt, lime and sweat-lodge spooning with Cage.

Enjoy…we sure did!


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Nicholas Cajun Chicken Tenders
Serves: 4.

1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
½ tsp cayenne pepper
½ tsp ground black pepper
1 tbs vegetable oil (olive will do in a pinch)
1 tbs citrus juice (I prefer lime, but lemon would do)
2 chicken breasts
Lime wedges, sliced red chili and natural yoghurt, to serve

Slice chicken breasts into long, 3cm strips to resemble a chicken tender.

Combine spices, herbs, oil and juice in a large enough bowl to marinate the chicken and place chicken in said bowl and coat. Cover with clingfilm and place in fridge for an hour or so to do the aforementioned marinating (Yes it is more of a spice rub, but whatever…I like to let my breasts stew).

Pre-heat oven to 180°C and remove chicken from fridge to come to room temperature for ten-fifteen minutes.

Spread chicken strips across a large lined baking tray and bake for roughly 20 minutes until golden and crisp.

Serve with lime wedges, chillies and yoghurt.

Or Lupita Nymang’o Salad.

Lupita Nymang’o Salad

Oscar Gold

While some of our closest friends have won Oscars, we thought it would be best to invite some of our newer friends to Oscar Gold as a kind gesture of support to solidify friendships.

Not as a desperate attempt to capitalise on Lupita’s It Girl status (thank you Benedick Cumberbitch)!

We first connected with Lupita while attending Yale, where Annelie’s dog Nigella studied Law with future President Hillary Rodham Clinton and we attended the journalism program/worked the Yale Daily News with our gal pals, Rory Gilmore and Paris Geller.

We befriended Lupita when she assisted us in breaking up a fight between Rory and Paris in Shake Shack and were front runners to attend the Oscars with her, before her jealous brother threw a tantrum and got us banned from the Awards.

As we missed out on being in the big selfie, we will never forgive him.

Lupita dropped by quickly to celebrate last year’s win before having to jet back to LA to present JK Sim…sorry, the Best Supporting Actor Award. As it is still quite hot here, we opted for the Lupita Nymang’o Salad we whipped up during our visit to catch-up on the 12 Years a Slave set.

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The sweetness of the mango countered the sharp acidity of the vinegar and lime and leaves you feeling more satisfied than we will on Sunday when Cumberbitch loses.

He knows what he did. Enjoy!

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Lupita Nymang’o Salad
Serves: 2-4.

1 ripe mango, cubed
1 avocado, halved, stone removed, peeled, diced
1 red capsicum, halved, deseeded, finely diced
½ red onion, finely diced
1 lebanese cucumber, diced
½ cup roughly chopped fresh mint
2 tablespoon fresh lime juice
2 tbsp balsamic vinegar
2 tbsp olive oil
Salt & freshly ground black pepper

Combine juice, oil and vinegar in a small jug.

Combine everything else in a medium bowl.

Add dressing and season to taste.

This recipe is crazy basic.

I think you probably got that though, right?

Sean JalaPenn-o Poppers

Oscar Gold

To kick off Oscar Gold week, we thought it best to catch-up with two time winner and dear friend from our childhood trailer-park, Sean Penn.

After Jefferson-ing our way up and out of the park, we reconnected with Sean when we worked as Tom Cruise’s stilts on Risky Business and we’re inseparable for decades, with us playing a pivotal role in his charity work (slash community service, for us) in Haiti.

He is just the greatest and we would go as far as to call him our third favourite person that lives in a trailer. That is a huge deal.

Despite not having seen each other since we were thrown off the set of The Secret Life of Walter Mitty for stalking Kristen Wiig (we wanted her to be spokesmodel for our wig line), Sean was eager to drop by and park his motorhome in Annelie’s yard.

In honour of the feisty spirit of our friendship (and our mutual love of booze and booze related food), we decided to serve up a plate of Sean JalaPenn-o Poppers while we discussed this year’s winner odds (Best Actor may have an upset, according to our bookie).

Oh yeah, we also bonded over our love of blackmarket gambling.


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The cream cheese counteracts the heat of the  jalapeños, while the garlic and paprika add a subtle depth. Plus, there is bacon and bacon in glorious. Enjoy!


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Sean JalaPenn-o Poppers
Serves: 6…or 1? No judgement.

12 fresh jalapeños, cut across the top and deseeded
6 rashers streaky bacon, finely diced
250g cream cheese, softened to room temperature
1 clove garlic, crushed
½ tsp smoked paprika
1 cup flour
1 cup dry bread crumbs
1 egg, whisked
vegetable oil for frying, optional

Fry bacon for 3-5 minutes or until lightly crisped. Leave to cool slightly.

In a medium bowl, mix cream cheese, garlic, paprika and cooled bacon.

One at a time, take a  jalapeño and spoon filling into the large end. Replace the tip and repeat until all of the  jalapeños are filled.

Refrigerate for 30 minutes.

In three separate bowls, place flour, breadcrumbs and egg. Take jalapeños and one at a time lightly score the skin before covering with flour, dipping them in the egg wash and coating them with the breadcrumbs. Repeat until complete and then refrigerate for a further 30 minutes.

You can either fry or bake the  jalapeños, I generally bake them as I am lazy / shouldn’t be trusted with hot oil. If baking, they take about fifteen minutes at 200°C. If frying, heat about an inch of oil in a large saucepan until it is hot. Then fry jalapeños one at a time until they are golden and crisp.

Oscar Gold

Guess Who's Coming to Dinner, Oscar Gold

Awards season is about to reach its crescendo and over the last few weeks Annelie and I have tossing around the idea of reinstating our famous Oscars Party.

We used to co-host with Elton back in the late nineties but had a huge feud over something none of us remember or care about anymore (all we know is that we will always be the staunchest of rivals) and stopped participating in that side of the awards season.

You know, the side that raises money for charity via party.

Last week’s catch-up with Alicia reminded us of our (inevitably going to be achieved) ambition to be EGOT winners and we thought the best way to get the O (not you, Oprah…yet) rolling was to invite a bunch of our closest friends/past winners over and reminisce about our friendships.

We will also discuss any future Oscar-bait projects we could work on together.

So in honour of the season, sit back and enjoy the show. Maybe it would work if we made a film about our party, Oscar Gold? With Meryl playing both Annelie and I, obviously.

Picture source: Toby Canham/Getty Images.

Alicia Keys Lime Pie


It is fitting that we caught-up with Alicia during week of the Grammys; fitting and awkward, as she iced us out of winning one with her in 2011 in favour of Blue Ivy’s dad. Thankfully she opened up with an apology, as we kindly opened up our home and hearts to her in the hopes of rekindling our friendship.

Despite the recent animosity (and ourselves), it felt like no time had passed and we were those young ingenues on the set of The Cosby Show once more. We caught each other on what has been happening since we last spoke; she had two kids, we have once again taken the world by storm and have been thrust into the limelight.

We laughed about Kanye’s idiocy at The Grammys and apparent love for Beyonce (move on Kanye, she already has a husband that ruined our lives) and discussed Bill Cosby’s recent controversy before serving Alicia with a slice of humble Alicia Keys Lime Meringue Pie.


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The tart kick of lime acted as a symbol for our pain over the, well you know what, and the period in her life when she didn’t have us (baby), while the sweet, delicate meringue was an offering of hope that our friendship could continue as sweetly as it used to.



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Alicia Keys Lime Meringue Pie
Serves: 8

375g can sweetened condensed milk
4 large egg yolks
½ cup plus 2 tablespoons key lime juice

1 ½ cups digestives, crushed
2 tbsp caster sugar
5 tbsp unsalted butter, melted

4 egg whites
1 pinch cream of tartar
2 tbsp caster sugar

Preheat oven to 170°C.

Stir together digestive crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch glass pie plate (quiche dish will do in a pinch). Bake crust in middle of oven 10 minutes and cool in pie plate on a rack.

Increase heat of oven to 180°C.

Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lime filling.

Pour filling into pie crust and top with meringue. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 15 minutes or until meringue is golden. Cool pie completely on rack (filling will set as it cools), then chill covered overnight.

Serve by fallin’ face first into the pie and devouring.