Previously on Drag Race Down Under after demolishing the makeover in their own ways – even Hannah, who narrowly made it to the finale over Molly – the top three were tasked with writing their own verses in a rumix and performing it live on the mainstage. In addition to a chat with Ru and Michelle, and a show stopping runway, obviously! Because while we have minimal budget down under, we do stick to the formula. Which is important and counts for something.

Spankie, Hannah and Kween all wisely played to their strengths, proving every step of the way that they are established, polished queens that know exactly who they are. Which made it very difficult for Ru, Michelle and Rhys to name a victor.

Despite showing perfection week after week, Hannah found herself finishing as one of our runners-up, alongside Kween dominated the finale by rapping and flipping her way around the stage. But alas, there could only be one victor and after oozing charisma, uniqueness, nerve and talent from the very first moment she appeared on screen, that was rightly Spankie.

As she took her victory prance, I quickly congratulated Hannah before returning to the mainstage to collect Kween to celebrate her run. Evidently, it was a very long prance.

I pulled her off stage and directly into a hug, thanking her for everything she gave us week after week. She (mostly) led with kindness, always trying to elevate and grow, while sharing her heritage with us. And in any other season – or a future All Stars, even – she would easily walk through the competition and collect her crown. But alas, she came up against the charisma machine that is Spankie and as such, had to settle for being a runner-up.

Given she is delightful, she laughed about how happy she was to compete and that she is nothing but proud of Spankie for her win. And happy to be her alternate. Particularly since her commiserations came in the form of a big bowl of Karaagween Dong.

There is honestly nothing better than fresh karaage don. Spiced, crunchy nuggets of chicken on a bed of creamy rice and piled with lemon, mayo and pickled ginger, it is the perfect dish for feeling both regal and iconic.

Enjoy!

Karaagween Dong
Serves: 4.

Ingredients
1 batch of Josh Karaagate Chicken
300g short grain or sushi rice
½ cup kewpie mayo (or in a pinch, Shayonnaise Swain)
2 shallots, thinly sliced
lemon wedges, to serve

Method
Start by cooking the karaage as per Josh’s recipe.

Next, pour the rice into a sieve and submerge in a bowl of cold water. Swish around and drain, before filling the bowl and repeating the process until the water becomes cloudy and starting over again fresh a couple more times. Pour the rice directly into the bowl, cover with more cold water and leave to soak for half an hour or so. Then drain into the sieve and leave over the bowl or the sink to dry for five minutes.

Pop the rice into a saucepan with 400ml of cold water. Cover, place over medium heat and bring to the boil. After about 30 seconds, reduce heat to medium and simmer for two minutes, before reducing to low and simmer for five minutes. Then crank back up to high for 10 seconds, before removing from the heat and leave to steam for at least 10 minutes before removing the lid.

To serve, divide the rice between bowls, top with karaage, followed by a generous helping of mayo and shallots. Serve with some lemon wedges if handy and then devour.


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