Matthew Reeses Pieces

Dessert, Emmy Gold, Emmy Gold: Golden Family, Snack, Sweets

With my dates with Christina, Riz, Tat and Shelley done and dusted, it means that the end of Emmy Gold: Golden Family is almost upon us. And while I know that is something truly tragic for you all, be grateful that you still have these last two dates, one of which is with the iconic Matthew Rhys.

I’ve known Matt for 20 years now, after meeting on the set of Titus. I was having a torrid affair with Alan Cumming at the time, and given the healthy amount of nudity I fast became a fan of his … work.

While we were never intimate ourselves, Matt has always been a strong ally and when he was cast as Kevin Walker he got me a job on Brothers & Sisters as an intimacy coach, so that his relationships would be sincere. What a doll!

Since he has been busy working with my sworn enemy Tam Honks, we haven’t seen each other recently but I thought it was appropriate to bury the hatchet this Emmy season as he is a current reigning champ. And obviously he was thrilled, knowing how painful our feud had been on Keri.

Given it was his category, we focused on Drama with both agreeing that my dear Pete Dink will once again snatch Outstanding Supporting Actor, despite Nikolaj really deserving to get some love too. If Billy Porter doesn’t succeed him in Outstanding Lead Actor, we’ve agreed to riot and think that Killing Eve should take out Outstanding Drama since the final season of Game of Thrones doesn’t actually deserve it.

With that we held each other tight as he apologised for working with Tam and assured me that he tried really hard not to befriend him. While that may seem inadequate, I was feeling zen – and hoping to score his plus one – so accepting the apology and smashed a bowl of Matthew Reeses Pieces.

 

 

Crunchy on the outside, smooth and nutty on the inside, these little copycat Reese’s are bloody delightful. Definitely copycat. Promise.

Enjoy!

 

 

Matthew Reeses Pieces
Serves: 2 dear friends.

Ingredients
3 ½ cups raw caster sugar
2 cups muscovado sugar
1 cup milk
1 tbsp light corn syrup
1⁄4  tesp salt
1⁄2 cup creamy peanut butter
2 tsp vanilla extract
2 tsp liquid glucose
a few drops orange, yellow and brown food colouring

Method
Combine 2 cups caster sugar, the muscovado sugar, milk, corn syrup and salt in a saucepan and bring to the boil on medium heat. Reduce heat to low and cook, stirring infrequently until it reaches 115C. Remove from the heat, add the peanut butter and leave to rest. Not stirring at all.

When the thermometer reads 45C add the vanilla and beat with a wooden spoon until mixture is glossy.

Combine the remaining sugar with ½ a cup of water in a large saucepan over medium heat and stir until the sugar has dissolved. Crank to high and once boiling, quickly stir through the glucose and continue to cook until it reaches 115C. Remove from heat and leave to stand until it is no longer bubbly.

Pour the syrup into a large wet platter and cool until you can bear to touch it. Transfer to a bowl and knead with a wooden spoon, turning it back and forward until it is white and opaque. You can transfer to a bench and continue kneading by hand if that is easier until it is smooth. Form it into a ball and cover with a wet – but wrung – cloth and leave to cure for an hour or so.

Remove the cloth, split it into three and knead each with a few drops of food colouring to give each an orange, brown and yellow.

To assemble, melt the fondant one colour at a time and take a small piece of peanut penuche and dip into the liquid. Transfer to a lined baking sheet to dry, flipping after a few minutes. Repeat the process until you’ve got a bag of candies. That you definitely didn’t just buy.

 

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Jonathan LaPagliatelle

Australian Survivor, Australian Survivor (2017), Pasta, Vegetarian

He’s baaaaaa-aaaaack! This time next week we’ll have witnessed scruffy Oz-Probst – and my dear friend – Jonathan LaPaglia snuff his first torch of the season. And I will have screamed for smelling salts as the euphoria/orgasm rendered me unconscious.

Yes – that is the long winded way of saying Australian Survivor is back and I couldn’t be happier to announce that once again JoJo requested my presence in Samoa to act as his houseboy / culinary comfort chef for the castaways.

I’ve known Jo for years, after a chance meeting at the University of Adelaide where I was skulking about the med school trying to meet a future doctor to take as my husband. While he had zero interest in pursuing a relationship due to our similar appearance (read: killer guns), we became friends against all odds and I was quickly taken into the LaPaglia family.

While there was a period of ugliness after Anthony refused to get Josie Alibrandi gender-flipped – and that time I tried to torch his car when I was overlooked for the hosting role – we remain the closest of friends and I was thrilled to spend two months together in Samoa, catching-up, feasting in front of the contestants … and I assume doing weights.

To celebrate the impending return of Australian Survivor, I flew Jojo over to discuss how we felt the season went – really good … unless the editors really drop the ball / can’t be paid by Channel 10 – over a big fat bowl of my Jonathan LaPagliatelle.

 

 

I’ve long held the belief that the way to a man’s heart is through his stomach – I actually coined the phrase, NBD – and this is the first dish I ever made him to win him over. Warm, fresh, creamy and tasty, it is the second most fun I’ve had getting sauce over a man’s face.

Enjoy!

 

 

Jonathan LaPagliatelle
Serves: 4.

Ingredients
olive oil
bunch of shallots, sliced
5 garlic cloves, minced
200g button mushrooms, sliced
5 sprigs of thyme leaves
250g chicken stock
salt and pepper, to taste
500g tagliatelle
250g mascarpone
200g baby spinach, washed and drained
100g parmesan, grated

Method
Heat a good lug of oil in a large pan over medium heat and cook off the shallots and garlic until the island love nest – or kitchen – is aromatic. Add the mushrooms and thyme and cook for a further ten minutes, or until the mushrooms are lightly browned.

Add the stock and bring to the boil, before reducing the heat and simmering for fifteen minutes. Season and keep warm while you cook the pasta as per packet instructions.

When the pasta is al dente, add the mascarpone and spinach to the the mushroom mix and stir until combined and the spinach wilted. Stir through the pasta and half the parmesan, before serving, generously drowned in the excess parmesan.

Devour immediately with your big strong, LaPagli-esque arms and think of how they’d hold you tight in winter. Or something.

 

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