After an exhausting couple of weeks campaigning for the cast of Survivor: Second Chance (and to get Skarsy into our beds), we have decided to take two weeks off to recharge the batteries.

We will relax and meditate in Cambodia prior to fulfilling our commitments for Survivor (and hopefully make our marital commitments to Jeff Probst official), before jumping back into the bigger and better things that are planned for our future.

Hopefully the time meditating will enlighten us on ways to survive the arduous campaigning Hillary has requested we help with next year! Actually, the office of POTUS is probably not as prestigious as Sole Survivor – we’ll be fine.

See you in two weeks! We’ll be busy taking Leo’s classic advice from our film Titanic (I was Kate Winslet’s body double and Annelie was Billy Zane’s stunt performer).

Picture Source: Unknown.

Alexander Smarsbård Cake


I can not believe that it has finally happened – turns out dreams really do come true! For you, our dear readers, that dream was (we assume), to enjoy our Hollywood tales and witness us reach our fiftieth recipe and for us that dream was for each of us to be ravaged by Skarsy.

While neither of us kiss and tell, we definitely enjoyed our times with Alex (and I am definitely calling him again behind Annelie’s back, I didn’t like having to time share him between our houses).

Alex has long been someone I longed for … which turned into a sweet obsession, which became creepy stalking and then resulted in the ugly period where we couldn’t visit our friend Anna Paquin on set. While I tried to make amends with Al, he never seemed to take my apologies seriously. (Can you blame him?)

However Annelie reminded me that our dear friend Cyndi once wrote a song for us about perseverance, so time after time I apologised and thankfully, I finally wore him down and he agreed to drop the charges and come over to make peace of our relationships.

He arrived two days ago, late in the afternoon. The sun was starting to set and there was a light breeze rustling through the trees as he pulled into my garage (literally, not figuratively). Skarsy embraced us both as he entered … the house and was quick to clear the air and let us know that the past was forgiven and our friendship was moving forward.

Then we got to clearing the air of the sexual tension. It was his idea, honestly.

After such a rigorous, celebratory catch-up there was only one thing to do and that was to sit down for a large piece of our Alexander Smarsbård Cake.


Alexander Smarsbard Cake_1


I will not lie, this cake is a fair bit of work and takes a while to make, however like Alex it is well worth the wait. Plus, it takes a while but is super easy.

The richness of the salted caramel mousse and ganache is cut by the delicate and light chocolate cake. Add the Mars Bar slice truffles/nuggets and naked Skarsgård on the top and you have a cake that you can’t help but have a second slice.

Thanks for dropping by Alexander, it was a pleasure. A real pleasure. Oh … and thank you readers for sticking with us. But mainly thank you Skarsy. For everything you did to us.

While being on the other side of fifty is general not looked at favourably in Hollywood, we know that things are only going to get better for us here at Fame Hungry … just look at Meryl Streep, Betty White and Helen Mirren as proof.

We really must give them a buzz soon!


Alexander Smarsbård Cake_2


Alexander Smarsbård Cake
Serves: 3…or 12.

Chocolate Cake (all at room temperature)
300 grams plain flour
300 grams caster sugar
1 ½ teaspoon baking powder
¾ teaspoon bicarbonate of soda
50g cocoa powder
50g dark chocolate, melted
265g soft unsalted butter
3 large eggs
3 teaspoons vanilla extract
225ml sour cream

Salted Caramel Mousse
200g raw caster sugar
85g unsalted butter at room temperature, diced
½ cup heavy cream at room temperature
2 tsp sea salt flakes
1 ½ tsp powdered gelatin
2 tbsp cold water
1½  cups cold heavy cream

Mars Bar Slice
3 cups rice bubbles
3 X 52g Mars Bars, chopped
75g butter
1 tsp golden syrup
200g milk chocolate

250g dark cooking chocolate, chopped
1/3 cup cream

Chocolate Cake
Preheat the oven to 180°C and line three 20cm sandwich tins.

Sift flour, baking powder, bicarb and cocoa into a bowl. Combine vanilla and sour cream in a different bowl.

Place butter and sugar in an electric mixer on medium speed and cream until light and fluffy.

With the mixer still on, crack in one of the eggs and add a third of the sour cream/vanilla combo. Turn off the mixer (mainly because I always make a mess if I don’t) and fold in a third of the flour/etc mixture (I remove the paddle attachment and quickly combine by hand and return it to the mixer. More time consuming, less messy). Return mixer to medium speed and combine.

Repeat the process again…and then again, until all combined. Oh, then add the melted dark chocolate and mix until the batter is combined (that shouldn’t be long).

Divide the batter into the prepared tins, smooth out the top and bake  for about 20-30 minutes, or until cake tester comes out clean.

Remove from the oven and cool on a wire rack for about 10 minutes, turn cakes out of the tins and leave to cool on the wire rack.

Move onto the mousse.

Salted Caramel Mousse
Place sugar in a medium heavy saucepan. Heat over medium-high heat and whisk as it melts. Once all the sugar has melted, stop whisking and continue to cook. Insert a sugar thermometer into the pan if you have one and swirl the pan occasionally to stop it from burning.

Cook sugar until it turns amber in colour and the thermometer reads about 180°C. Careful not to overcook, as I did. Not once, not twice but thrice.

Add butter immediately to the pan, remove it from the heat and whisk it to combine.

Add the ½  cup of room temperature cream to the pan and whisk until combined. Set aside to cool, then add sea salt flakes to taste.

Mix gelatin and cold water in a small bowl and set aside to soften for about a minute, then whisk into the warm salted caramel mixture until gelatin is completely dissolved.

Place the cold cream in a large mixing bowl and whisk with an electric mixer on high until it reaches stiff peaks. Add salted caramel mixture to the bowl and gently fold in until combined. Place in fridge to chill.

Mars Bar Slice
Melt butter, two of the Mars Bars and golden syrup on low heat in a saucepan. Mix until smooth. Stir in the rice bubbles and the third Mars Bar (chopped).

Form 6-8 little balls/truffles/nuggets and place on a lined baking sheet and place in the fridge. Remove mousse from the fridge and fold through the remaining mixture. Return to fridge until you’re ready to assemble.

Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.

Set aside and start assembling the cake

The aesthetic is modelled on the cakes at Momofuku Milk Bar (if you are ever near one, go straight in and order a bagel bomb, a volcano, a cereal milk and any cake. Your life will then be complete), although our method is slightly more ghetto.

If you don’t have a 20cm cake ring, you can remove the base of a springform cake tin and then use a combination of cardboard, manilla folders and baking paper to boost the height. Like this, see, ghetto.

Remove the mousse from the fridge.

Choose your serving plate/tray (make sure it will fit in the fridge), then place one of the three cooled cakes on the base and place cake ring around.

Spoon a third of the mousse mixture on top and roughly smooth out. Don’t worry too much, it will flatten out itself.  Add second cake pressing firmly into the, add a second layer of mousse. Repeat the process with the third cake and remaining mousse. Smooth the mousse.

Pour ganache over the top of the cake and smooth. Place the cake (on serving plate) in the fridge to firm up, it should take a couple of hours.

Once cake is set, remove from the fridge, remove the ring and garnish with the pieces of mars bar slice however seems fit. I just broke them up and tried to make it look tolerable. I think I failed.

Thank you for being a friend

Guess Who's Coming to Dinner

Firstly, we would like to start by thanking the Academy. For our future awards and affording us the opportunity to host in 2023 where we are described in Variety as “worse than Hathaway and Franco by a country mile.”

We also want to thank all the people in our lives, except for those that we despise (particular mention to Elijah Wood and Sean Astin, you still know what you did that summer).

Thank you to forty-nine of our dear celebrity friends, your desire to stay relevant and reignite your fame by dropping by for a documented meal has been humbling, arousing (mentally and physically, of course), irritating, enlightening and joyous.

To Alexander Skarsgård, for agreeing to drop the restraining order you had against me and coming over to celebrate the upcoming milestone fiftieth recipe with Annelie and I is a dream come true. In my case, obviously, that is a wet dream you stone fox.

Trying to come up with a recipe worthy of such a momentous occasion, that would also be an aphrodisiac, has been difficult and hard (particularly when I think of you Al), but I think we are almost there. Now I just need to find my most erotic outfit. What to wear, what to wear?

Picture source: HBO.

Not so sloppy second chances

Guess Who's Coming to Dinner

Ben and I have some stellar news – we are packing our glitziest sampots and jetting off to the set of Survivor: Second Chance!

Probst has campaigned for years to change the eligibility rules to allow us to compete in Survivor. While he hasn’t been successful (yet), this year he has finally managed to throw us a bone (albeit not the one we had hoped for) by inviting us to prepare consolation meals for the bootees of season 31.

Getting in the spirit of this year’s publicly voted cast, we thought it best to share our brilliant recipe ideas so that you can swing a vote behind your favourite on the CBS site. We guess you can also vote for your favourite castaways?

Picture source: CBS.

Peanut Sesamia Farrow Noodles


While we’ve had a lot of ups-and-downs in our relationship with 90% of HollywoodMia, she has always treated us with such warmth and empathy. That includes the time we viciously sold stories of her to the tabloids about how she was only adopting her children to complete a real-life recreation of the Von Trapps (to make up for her missing out on Leisel).

Oh, and the story about her having affairs with both Tom and Seth Green. How she forgave that, I’ll never know?

Despite our tumultuous past, Mia always likes to drop-by when she is the country (her father was Australian) and see how we are going … and make sure we haven’t spiralled out of control.

Mia made a special trip on her way back from some humanitarian, charity-ish, kinda thing (she is constantly doing that shit, it is hard to keep up/pay attention), to congratulate us on our soon to be celebrated/posted 50th recipe!

(I assume she wanted to force her way onto the site as the 49th recipe but after all the drama we have caused in the past, it is the least we can do).

Despite her motives, it was such a delight catching up with Mia, reminiscing over our mutual love for Bruce Dern, Edward Herrmann and Frank Sinatra (he fathered one of my children and two of Annelie’s) and obviously, our hatred for the detestable (slash our old friend) Patsy Kensit over a spicy bowl of Peanut Sesamia Farrow Noodles.


Peanut and Sesamia Farrow Noodles_1


Like Mia, the noodles are soft, spicy and a little bit cray in a really good way.

More importantly, now that we’ve been reminded, how can we best honour our (future Pulitzer-winning work) 50th recipe? More importantly, who would we want to celebrate onwith?


Peanut and Sesamia Farrow Noodles_2


Peanut Sesamia Farrow Noodles
Serves: 4.

1 tbsp sesame oil, plus extra for frying
1 tbsp garlic infused olive oil
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp hot sauce
100g crunchy peanut butter
2 tbsp lime juice
150g snow peas, rinsed and chopped in half
150g beansprouts, rinsed
1 red capsicum, deseeded and cut into thin strips
4 shallots, finely sliced
200g mushrooms, finely sliced
550g egg noodles
20g sesame seeds , plus extra to garnish
finely chopped fresh coriander, to garnish

Whisk together the oils, sauces, peanut butter and lime juice in a jug, place aside.

Place egg noodles in a bowl of freshly boiled water and leave for five minutes. Drain and place aside.

Heat extra sesame oil in a large fry-pan/wok until hot and quickly stir-fry vegetables until vibrant yet crisp (a couple of minutes at the absolute max). Remove from heat, stir through liquid, sesame seeds and noodles.

Return to heat for a minute, if required. If not, serve and garnish with extra sesame seeds and coriander.

Rosemary’s Food-Baby

Guess Who's Coming to Dinner

What a surprise we got over the weekend! Mia Farrow gave us a call to congratulate us on our savvy business acumen in utilising our connections to reclaim fame and obviously, wanted in on the action/to help us celebrate our achievements.

We first met Mia while auditioning for The Sound of Music (she Leisel, Annelie Gretl and me Marta) and remained close throughout the years (even after I seduced Frank Sinatra) until we lost contact during the mid-nineties after playing an advisory role on the film Love and Betrayal: The Mia Farrow Story (needless to say, she wasn’t thrilled).

Years past and we reconnected with Mia while acting as Alumni-Mentors to her son Ronan during his time at Yale and explained why we involved ourselves with the terrible bio-pic, and worse, Patsy Kensit (we had drugs to buy and then rehab bills to pay, obviously) and have endeavoured to stay on her good side ever since.

What says thanks for wanting to congratulate us on almost achieving (and just noticing) our upcoming milestone?

Picture source: Robin Marchant/Getty Images.

CheeseKate Middleton

Dessert, Sweets

After spending years trying to bring down the Middleton clan through convincing Pippa to write a book/releasing James’ frat-boy nudes we were hoping some post-pregnancy pudge would finally give us the upper hand and get us into the Queen’s inner sanctum, where we belong.

It was truly disappointing to arrive at the Lindo wing only to find our friend Cath had already shed all the baby weight and waltzed herself home looking fresh-as-a-daisy less than 10 hours after birthing the delightful Princess Annelie Benita Diana Nigella Hilary Kate Winslet Vanilla Boring Pompous Traditional Blah Blah Blah. We had so hoped to arrive and capitalise on Cath’s pain and exhaustion through some kind of crazed cathartic release.


Not to worry! With Cath coming home skinny and gorgeous, there is only one solution – stuff her full of the most calorie-dense, artery clogging food known to man. Better yet, shove her full of two of them in glorious synchronicity. Yes, we are talking about the muffin-top inducing cookie dough cheesecake.

KM 2

CheeseKate Middleton
Serves: 16

Cheesecake layer:
500g cream cheese, softened (we told Kate it was reduced fat but obvs wasn’t!)
1/2 cup sour cream
1/2 cup powdered sugar
2 teaspoons vanilla extract

Base layer:
2 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup caster sugar
1 cup dark brown sugar
180g butter, softened
1 cup mini chocolate chips

Heat oven to 160C. Line and grease a rectangular brownie tray.

Beat together butter, caster sugar and brown sugar until pale and thick. Sift in flour, baking powder and salt and add chocolate chips. Mix until just combined and divide mixture into thirds.

Spoon two thirds of cookie mixture into the brownie tray and gently pat to form an even base. Bake for 15 minutes.

Meanwhile, beat cream cheese, vanilla and powdered sugar together until smooth. Stir in eggs and sour cream until combined.

Pour cheesecake mixture over cookie base and top with spoonfuls of remaining cookie dough. Bake for another 25-30 minutes or until cheesecake is set and cookie dough is golden.


Cathy, we’re coming!

Guess Who's Coming to Dinner

As you no doubt would have expected, Ben and I were first on the ‘to call’ list of Cathy Mids, also occasionally referred to as Her Highness, the Duchess of Cambridge, when her adorable new sprog finally appeared.

Ben and Cath go way back to their former St Andrew’s student modelling days – Ben was originally first choice to wear that dress but unfortunately forgot to wear underwear that particular day (accidentally on purpose).

We have just landed in London and will be whipping up a treat worthy of a princess. What can we make that says ‘welcome to a life of privilege?’

Picture source: