Previously on Australian Survivor 24 people were dumped in the middle of the Australian bush, with a single loved one. Who they were immediately separated from and forced to compete against for 47 days. After battling it out on the edge of a cliff for final immunity, Shay took out the challenge leading to Josh’s demise before Chrissy, Shay and Mark argued their case in front of the jury. Despite all playing markedly different, deserving games, the jury weren’t a massive fan of Shay’s challenge beasting her way out of the bottom and she was left without receiving a single vote and finishing as the co-runner-up of the season.

Alongside queen, icon, legend Chrissy Zaremba.

Despite not knowing anything of the game before landing in the bush, Chrissy’s personality overcame every obstacle, winning hearts until she found her feet and became an absolute power player.

While I would have loved her to flip on alliances sooner, that only would have made for exciting TV, rather than really serving her game and as such, I was shocked to see her miss out on picking up any votes at tribal council. I mean, she routinely was making decisions on who to vote out, set herself up well with everyone and eliminated people that were threats to her game.

And more importantly, she articulated it perfectly at final tribal council. As such, I pulled her in for a massive hug, apologised she didn’t get the respect put on her name that she deserves and toasted her success with a piping hot Chipsy Zarembutty.

There is nothing I love more than a hot-chip sandwich. I mean, fresh soft bread, butter dripping down your fingers and gorgeously seasoned chips are the ultimate combination. Add in a little smokiness – thanks, Masterchef! – and you’re in heaven.

Enjoy!

Chipsy Zarembutty
Serves: 2.

Ingredients
4 slices bread
200g butter, softened
50ml buttermilk
smoking gun and smoking chips, to taste
2 cups thick-cut Jud Beerza Battered Fries, still nice and warm and heavily salted

Method
Preheat the oven to 60C.

Combine the butter and buttermilk in the bowl of a stand mixer and beat until soft and fluffy. Cover with cling and fill the bowl with smoke from the smoking gun. Set aside for five minutes to infuse before repeating the process again, twice if required, depending on desired taste.

Cook the chips as per Jud’s recipe, though thicker.

To serve, smear the bread with the smokey butter and generously heap the chips on the bottoms. Close the sandwiches with the remaining, thickly butter bread, and devour. Like a queen.


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