Good news everyone! Survivor NZ returns in less than a week, and while Thailand is far less likely to result some butchered pronunciations – remember Knee-Coo-Argh-Goo-Ah? – my dear, dear, dearest friend Matty Chisholm is back on the case to carry the show to greatness once again.
While sure, it felt very old school compared to what we’re used to these days … and both Tom and Barb were egregiously robbed of a deserved win, Survivor NZ had its moments of greatness. And had the ability to fix some of its mistakes heading into the second season.
Or so Matty assured me before I was whisked away to share a villa with him in the Thai jungle for 40 days whilst cooking for the latest cast-offs.
(“I’d be too nervous unless we share Matt!” I lied through my teeth).
Anyway, as a fellow, classically trained journalist, Matt and I have been close friends for years. I was working on the 20/20 crew that was interviewing his family about his inspirational brother’s story, and took Matt under my wing after spotting a fellow storyteller.
While Matt is hella busy with press and the impending arrival of his second child, he was thrilled to be able to follow in Probst and Jonathan LaPaglia’s footsteps and countdown to the latest season / celebrate all things Survivor.
Obviously we can’t spoil too much other other than to say that this season is nik livil – dare I say it, school yard pick tribes are on the horizon to start – though after a belly full of my Matt Cheeseballm, why wouldn’t you be happy?
Now first things first, yes, this recipe sounds like jizz ball. But I will counter by saying, how doesn’t that sound appetising? Creamy, salty, meaty and packing a kick, what more do you want to smear on a cracker? I’m talking about the dip FYI. And a cracker, not a SAO.
Serves: I say one, you say 6-8.
250g cream cheese
1 ½ cup vintage cheese
1 red capsicum, diced
4 shallots, sliced
6 rashers streaky bacon, diced, fried and drained
a handful of chives, sliced
salt and pepper, to taste
a handful of parsley, roughly chopped
Blitz the cheese together in a food processor until well combined.
Remove to a bowl, fold through the capsicum, shallots, bacon, chives and a good whack of salt and pepper. Transfer to the fridge to chill for an hour or so.
Once chilled, remove from the fridge, shape into a ball and roll through the roughly chopped parsley to coat. Place on a plate and chill in the fridge to fully set for an hour or so.
After that, it is open slather so demolish with you fave crackers.