This time next week we will have ventured to an island featuring absurdly large busts of Survivor icons Sandra and Rob, Jeffrey will no doubt have spoken about balls and poles and our first boot will have eaten their feelings with me in Ponderosa.

But more importantly, that means I have one more icon to celebrate as we anticipate the return. Which is where my dear, dear, Shii Ann comes in to play.

While All Stars cops a lot of flack because of the ugly, bitterness there was one shining light and that was the iconic underdog herself Shi Ann. I mean, name a more iconic moment than her winning immunity at the exact moment she so desperately needed it and then proceed to rub it in the faces of everyone that she was up against.

It was that spitfire moment that truly solidified her place in my heart and I was honoured that she accepted the invite to be the showstopper of this season’s countdown. Particularly since she is busy with her real estate career in NYC.

Obviously we gossiped about the cast and the upcoming season – she agrees that Janet and Elaine are icons that need to be protected at all cost – but mostly we caught up on how she has been (great), whether she would come back for another season (yes) and most importantly, whether my ex Frederick still pines after me (of course).

We then sat down to a plate of piping hot South West ShickAnn Huangers and toasted to the season ahead.

 

 

A little kick of chilli, a punch of lime and the creamy guacamole work together to make this burger sing. I mean, only stupid, stupid people wouldn’t agree that it is perfection.

Enjoy!

 

 

South West ShickAnn Huanger
Serves: 4.

Ingredients
500g chicken mince
½ cup black beans, rinsed and drained
½ cup corn, rinsed and drained
3 shallots, sliced
2 garlic cloves, minced
2 tsp chilli flakes
1 tsp cumin
1 lime, zested and juiced
4 Kirsten Bunst
olive oil
1 tomato, sliced
a handful butter lettuce leaves, rinsed and drained
1 batch Lady Guagamole
hot sauce, to serve

Method
Start by combining the mince, black beans, corn, shallots, garlic, chilli, cumin and lime in a bowl, and scrunching with your hands until well combined. Split into four patties.

Place a skillet over medium heat and add the split buns to toast for a couple of minutes.

Add a good lug of oil to the pan and cook the patties for a few minutes before flipping and cooking for a remaining five minutes, or until cooked through.

To assemble, place a hearty dollop of guacamole on the base of the roll. Add a few slices of tomato, lettuce, the patty, hot sauce and another dollop of guac. Just because.

Then devour, greedily, rubbing it in the faces of those that didn’t get a burg.

 

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