Chilli

Sandra Khebab

America's Next Top Model, America's Next Top Model 24, Main, Poultry, Snack, Street Food, TV Recap

Previously on America’s Next Top Model, Rio continued her fall from my graces while taking out her insecurity on others. Then things took a turn for the emotional, with the girls doing a raw beauty shoot and filming an anti-bullying PSA, leading to a seven-way tie for best photo while Erin and Christina landing in the bottom two, with Christina’s attitude helping her straight out the door.

Back at the house everyone but Erin rejoiced in their best photos, and Khrystyana continued to be the absolute sweetest. Sandra, Shanice, Brendi K and Kyla pulled themselves away to discuss the growing buzz killington that is Rio. Kyla and Sandra shared that they had overhead Rio calling Kyla stupid when she didn’t realise she was still in the room. To make her look even worse, Kyla shared that she suffered a traumatic brain injury while playing volleyball at school and now does struggle to understand things that she used to. Even if that wasn’t the case, it is still rude. Jeana interrupted the conversation and then went to fill her ride or die in on the conversation, which Rio felt was nothing more than a cry for attention.

Tyra Mail arrived announcing this week was social media week, leading to a visit from Tyra where she gave them tips to take a mirror selfie or air her grievances about all things selfie, I can’t really tell. She then ran through her slays, ciaos and dils, and showed the girls how it was done before introducing Jourdan Dunn, who stroked her ego and tasked the girls with shooting a selfie promoting Jourdan’s label with the winning girl getting a shoutout to her 2 million followers and win their selected outfit.

Rio was super confident about her performance and opted to use that to call Kyla stupid again, while she struggled. Khrystyana spoke about her social media following taking off after posting most real photos of herself, then gave Erin some selfie advice against her will. Though TBH, and I know I just love Khrystyana, it kind of seemed like Erin was appreciating it at the time. Erin and Kyla struggled, while Sandra and Jeana slayed with the latter scoring the shoutout.

After getting shaded by Rio again, Kyla pulled her aside to clear the air and see why she called her stupid. Kyla wasn’t really buying Rio’s excuses, and Rio didn’t really ever seem to want to show any compassion.

We got another Tyra mail where the girls learned they would be posing with male models with dad bods, which made engaged virgin Sandra nervous about disrespecting her fiance and Rio disgusted about posing with ‘fat-arse dudes’, her words, not mine. When Khrystyana once again spoke about all bodies being beautiful, Rio got passive aggressive and waved at all the girls to let them know she isn’t that insensitive and to relax. Erin sat there and gave her killer side eye, and I loved it.

Rio, fuck off.

At the shoot, the girls learned that not only would they be sharing the frame with men. They would be casting their shoot partners from a bevy of thick (and juicy) men. Well except for Jeana, who won the chance to pose with brawny supermodel Zach Miko. Oh and they would all be dripping in gold paint.

At casting, Erin and Shanice flirted up a storm while Rio was disgusted by all the fat, ugly manses. Of topic, but does she realise she is being filmed … or is she just a fucking moron? Like she thinks Kyla is.

Drew arrived to coach them on the shoot where Erin slayed, Khrystyana was nervous about how the men would treat her after being triggered about her molestation last week, ultimately unable to get out of her head. Nor good Sandra, who was concerned people from her religion would be unhappy about her shooting with the men. Thankfully Rio’s repulsion showed, struggling to manage a decent frame before Kyla slayed the shoot, and asked the question everyone is asking, when does freaking Life Size 2 come out? Brendi K and Shanice were strong, while Jeana and Zach kinda seemed to struggle. But Zach’s insecurity was totally cute, so I’m sure he pulled it out.

At panel, the girls discovered that Law took the week off so the judges would be joined by Jourdan Dunn for the week. Jeana’s attitude started to creep up, though I can’t deny that she slayed the shoot. Brendi K did well, Shanice killed it and Khrystyana’s fear got the better of her, landing her her worst photo of the season. Erin looked flawless, Sandra’s (admittedly bad) photo was read for filth, Rio was owned by the ugly fat bastard disgusting her (again, she is fucked) and Kyla owned the shoot. While I feel like you really don’t need me to run through it, Kyla won best photo, Jeana got silver and Shanice the bronze. Tragically Rio only landed in the bottom three, while poor Khrystyana joined Sandra in the bottom two … and as Sandra knew from the moment they stepped forward, she was eliminated from the competition.

While I absolutely adore Sandra and think she is a complete sweetheart, I do agree with Ty-Ty that she is better suited to beauty campaigns. Obviously I did not tell her that when she ran into my arms backstage. And well, since I’m not actually a model scout … maybe my opinion doesn’t matter. Lols, of course it does. Anyway, Sandra was such a sweetheart and is beautiful in the holistic way that Rio seemingly never will able to be. As such, I whipped her up a delicious Sandra Khebab to honour her beautiful nature.

 

 

These little babies have it all … and then some. Spicy, sweet with a little bit of a kick, these kebabs are the perfect way to provide warming comfort, while still feeling like you haven’t been too naughty. I mean, kebabs are healthy no matter what, right?

Enjoy!

 

 

Sandra Khebab
Serves: 4-6.

Ingredients
1 cup natural yogurt
1 tbsp olive oil
2 tsp smoked paprika
1 tsp cumin
1 tsp ground coriander
¼ tsp cinnamon
1 tbsp chilli flakes
5 garlic cloves, minced
1 lemon, zested and juiced
salt and pepper, to taste
1kg chicken thighs, cut into a large dice
1 large red onion, cut into eighths
1 red capsicum, cut into 1-2cm squares
vegetable oil, for greasing the grill

Method
Combine the yogurt, olive oil, paprika, cumin, coriander, cinnamon, chilli flakes, garlic, and zest and juice with a good whack of salt and pepper.

Chuck a piece of chicken on a metal skewer, followed by the onion, another piece of chicken, the capsicum … and continue until it is filled. Then continue doing skewers until all the meat and veggies are gone. Tightly place the kebabs into a baking dish and pour over the marinade. Cover in cling and place in the fridge for a couple of hours, but preferably overnight to allow the lemon juice to really permeate the meat. Don’t you just love permeating meat?

To cook, preheat the oven to 180C.

Place a wire rack over a lined baking sheet and line the skewers leaving about 1cm between them. Transfer to the oven and bake for about ten minutes before flipping, basting with leftover marinade – from in the baking dish, FYI – and cooking a further ten minutes.

Transfer to a platter and devour greedily as a side, or with some Michael Flatley Bread or Pita Andre Bread and some salad.

 

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Chickthryn Bigemole Tacos

Main, Oscar Gold, Oscar Gold XC: The Goldfather, Snack, Street Food

From the hilarious highs of my date with Diabs to the soulful melancholy of the songs I discussed with myself on my way to visiting Henry Mancini, this year’s Oscar Gold celebration, the Goldfather is off to a killer start. If I do say so myself. Which I just did.

There has been a lot of talk about the diversity of directors in the last few years – and some killer shade from Natalie Portman at the Globes this year – so I decided to mark the Academy getting it right this year, by inviting my dear friend and only female to ever take Best Director, Kathryn Bigelow, to drop by, celebrate and of course, run the odds.

I first met Kath in the early ‘90s while I was a part of Keanu Reeves’ entourage. He was – and TBH still is – being a total babe in Point Break, and she was slaying behind the camera. Fun fact: I inspired her to commision the rewrite which led to Johnny Utah cracking the case because of a butt. Because Keanu could crack my case anyday.

But I’ve digressed. We became the best of friends, I chose her in the split from Jim Cameron (though still secretly stayed friends with him on the DL) and she eventually took home an Oscar.

Anyway, the Best Director is arguably one of the most up in the air heading into the Oscars. While Guillermo del Toro has taken all of the precursors, I could make a case for anyone but Paul Thomas Anderson. And not just because like Jennifer Lawrence and my three year old niece, I hated it. I feel like Christopher Nolan was lucky to snag his first overdue nomination, so rule him out and like OG Screenplay, I am left to decide between Jordan Peele and Greta Gerwig. Sooooooo, shit. I am hella confused, but I’m picking Greta Gerwig as the surprise victor (sorry for jinxing you Greta). Oh and Kath thinks Guillermo won’t be beaten, Greta will take the screenplay and Get Out will get Jord Best Picture. Everyone’s a winner it seems … and someone clearly ignored the memo that she only got to talk about directors.

Given it is a highly contentious slash contended category, Kath and I were positively famished by the end of our discussions. Which was so convenient, since I had whipped up a shit tonne of my Chickthryn Bigemole Tacos.

 

 

If I learnt anything from Austin Powers – and let’s be honest, I learnt a shit tonne from it – it was the moles are bad. However this quick – and highly anglicised – version is near perfection. Hot, spicy and little bit sweet, a squeeze of lime and this baby truly sings.

Enjoy!

 

 

Chickthryn Bigemole Tacos
Serves: 6.

Ingredients
olive oil
2 onions, diced
5 garlic cloves, minced
500g chicken thighs, diced
1 tbsp cumin
2 tsp chilli
1 tsp cinnamon
¼ cup raisins
¼ cup chopped almonds
800g can chopped tomatoes
2 chipotle chillis, dripping in adobo sauce and roughly chopped
2 cups chicken stock
100g dark dark chocolate, roughly chopped
salt and pepper, to taste
12 corn tortillas
queso fresco, coriander and lime, to serve

Method
Heat a lug of olive oil in a large saucepan over medium heat, add the onion and garlic and sweat for about five minutes or until just becoming translucent. Add the thighs, cumin, chilli and cinnamon, and cook for a further ten minutes, or until the chicken in cooked through. Add the raisins, almonds, tomatoes, chillis and chicken stock, and bring to the boil. Once rollicking, reduce heat to low and simmer for about half an hour. Stir through the chocolate, season and cook for a couple of minutes more.

To serve, heat the tortillas in a dry skillet over high heat for a minute or so. Dollop on the mole, sprinkle with cheese and coriander, and devour with a big whack of fresh lime juice.

 

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Todd Herzongola & Mushroom Arancini

Party Food, Side, Snack, Street Food, Survivor, Survivor: China, Tapas

Can you believe that the premiere of Survivor is five days away? Well you better, because it is … and I am bursting out of my skin with excitement. After kicking off my countdown with past champs Vecepia, Tom and Danni, I knew there was only one person I could have over to round things out – my boy Todd Herzog!

Todd has had an extremely well publicised battle with alcoholism over the last couple of years (which was subsequently taken advantage of by Dr. Phil), but I’m pleased to say that unlike me, he is doing really well. And it filled me with such joy to see him, happy and healthy.

And ready to welcome another person into the winner’s circle.

As you may have assumed, I played a large role in Todd’s problem, always wanting to give him one more drink … but thankfully he hasn’t held that against me and we’ve been able to maintain our close friendship.

Todd truly is an icon of Survivor and, in my not at all humble opinion, is one of the best winners and gave one of the best final tribal performances of all time. Let’s be honest, the jury wanted one of the girls to win before Todd schooled them, and charmed his way to a million dollars.

If it isn’t already abundantly clear, I love Todd and desperately want him to return when he is well enough.

Anyway, we laughed, we cried and we ran the odds on who we want to win (heart, Jacob) and who we think will win (please Wendell or Kellyn). As is always the case here, I found it to be extremely hunger inducing, so whipped us up a batch of Todd Herzongola & Mushroom Arancini.

 

 

Now I love me some arancini … but when they taste like this, how could you not? The creamy risotto, the woody mushroom and the whack of the gorgonzola. These babies are heavenly.

Enjoy!

 

 

Todd Herzongola & Mushroom Arancini
Serves: 6-8.

Ingredients
4 cups chicken stock
olive oil
2 tbsp butter
1 onion, diced
4 garlic cloves, minced
1 tbsp chilli flakes
250 mixed mushrooms, finely chopped
1 ½ cups arborio rice
½ cup dry vermouth
⅔ cup parmesan, grated
salt and pepper, to taste
2 cups panko breadcrumbs
½ cup flour
1 egg
2 tbsp milk
150g gorgonzola, diced

Method
Bring the stock to the boil in a saucepan, reduce heat to low and simmer. Meanwhile, heat a lug of olive oil and the butter in a large skillet over medium heat. Add the onion, garlic and chilli and sweat for 5 minutes, or until soft and sweet. Add the mushies and cook for a further five minutes, or until soft before adding the rice. Stir for a couple of minutes, or until the rice starts to get translucent around the edges.

Stir through the vermouth, followed by half a cup of the warm stock and stir until the liquid has just all absorbed. Add another half cup of stock and repeat the process until it is all gone, stirring constantly. Remove from heat, add the parmesan and seasonings, and stir to combined. Allow to cool completely.

Preheat oven to 180°C.

To assemble, place the breadcrumbs in one bowl, the flour in another and whisk the egg and milk in another. With wet hands, take 1-2 cup of risotto in your hands, form a ball while squeezing out all the air. Form a whole in the centre, press the gorgonzola inside, enclose and roll. Repeat until they’re all done.

When you’re ready to crumb, roll each arancini in flour, followed by egg wash and then the breadcrumbs. Repeat the process and place on a lined baking sheet. Drizzle with oil and place in the oven to bake for fifteen-twenty minutes, or until golden and crisp.

Devour.

 

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Nico Tortellini

Main, Pasta

Sorry for the delay with this week’s recipe, I am only just coming down from my wonderful week at a private villa with Nico. While it was only meant to be a friendly catch-up between friends, Nico is truly intoxicating … and like Joni Mitchell, I couldn’t help but drink a case of him.

As you know, I first met Neeks through Mich and Corbs on the set of the egregiously shortlived TBL, and while I’d love to say it were his brains and many talents that drew me to him, our sexual chemistry is what brought us together.

Thankfully it didn’t take long for me to see him as the kind, wise and talented individual that he is, and we became friends after being lovers. Which kinda flips Bolton’s rule, no?

Anyway … let’s get to the good stuff. I picked Nico up from the airport, it was hot and humid and we drove to a private villa not far from the scene of the cage-fighting accident with Miley that rendered Annelie out of action on here.

We swam, we laughed and we literally ticked all the boxes. It was, as you would expect, glorious.

When it came to nightfall, we were absolutely ravenous for something carby and glorious, that could easily be eaten off a body Samantha-in-SATC-style. Which meant I obviously went for a Nico Tortellini.

 

 

“It is so thoughtful,” he said as I brought it to the table.

“Creamy, hot and spicy, and packed full of sausage – it is everything this week has been.”

Enjoy!

 

 

Nico Tortellini
Serves: 4-6 … or 2 starved lovers on Valentine’s Day.

Ingredients
1 cup ricotta
½ cup emmental
½ cup grana padano
pinch of nutmeg
1 egg, lightly whisked
salt and pepper, to taste
60 gow gee wrappers
olive oil
6 spicy Italian sausages, excluding your lover’s
3 garlic cloves, minced
small handful mushrooms, sliced
1 tbsp chilli flakes
½ cup sundried tomatoes, roughly chopped
1-2 cups baby spinach
300ml double cream
½ cup grated parmesan, plus extra to serve

Method
Combine the ricotta, emmental and grana padano cheeses in a bowl with the nutmeg, egg and a good whack of salt and pepper. Stir well to combine.

Grab your gow gee wrappers, a pastry brush and a half-filled mug of water. Spoon out a large teaspoon of mixture into the centre of each gow gee wrapper, lightly brush the edges with water and fold the pastry in half leaving you with a filled semicircle. Take the two edges and turn them into to each other and press together to form a large tortellini … because I love his large tortellini.

Once they’re all ready, get a big pot of salted water boiling over high heat. When bubbling as aggressively as your chemistry, add the pasta and cook for five minutes, or until they are all floating. Drain and rinse under cold water to stop cooking.

While the pasta are cooking, heat a lug of olive oil in a large skillet and push meatball-sized pieces of meat out of the sausage and cook for a couple of minutes, or until they’re all cooked. Add the garlic and mushroom and cook for a further couple of minutes, or until the mushies are softening and the kitchen fragrant. Add the chilli, sundried tomatoes, spinach and double cream and cook, stirring, for a further couple of minutes. Remove from the heat, stir through the parmesan and season well.

Return the tortellini to the pasta pan, pour over the sauce and toss until well covered. Serve immediately, in a bowl, on your sexy lover or both, the latter two after they’ve adequately cooled, ovbi.

Sprinkle with even more cheese – sausage’s best accompaniment – and devour.

 

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Turkey Tom Westyum

Main, Poultry, Soup, Survivor, Survivor: Heroes vs. Villains, Survivor: Palau

So I’m going to start by going a little off topic, which is so on brand for me that I really shouldn’t have had to say anything. Anyway I was already hitting peak excitement for Survivor’s return in less than three weeks, particularly given I got to reconnect with my dear friend Tom Westman today … and then I started listening to Josh Wigler’s First One Out, and now I’m surprised I haven’t had an aneurysm in anticipation.

Anyway … if you love Survivor, listen to it. If not, ignore the above par and continue on.

I’ve known Tom for years, meeting not long after 9-11. I was starting to fetishise all first responders following their bravery during the attacks, and was working my way through the ladder companies to find me a mans. While Tom ultimately wasn’t won over by my charm and sexuality, he did grow to love me and guided me like a big brother.

As is oft the case, he failed at turning me into a decent person but for some reason, never gave up on me. I repaid the favour by getting him cast on Palau … which earned him a mill, so technically I was a good investment. Fun fact: if he had made it farther on Heroes vs. Villains, I would have been his loved one visit.

Like me, he is hella excited for the new season and hopes that the cursed Stephenie LaGrossa doesn’t have to spend the entire time on Ghost Island, and can at least enjoy some tropical delights while sucking the life – literally – out of one of the tribes.

Was it a kind of dark way for our conversation to go? Sure. But when it comes with a side of Turkey Tom Westyum, how can you be mad?

 

 

Spicy, fresh and healthy – for the sole reason that turkey is healthy, duh – this tom yum, is the tom yum to beat all tom yums. Sorry Tom Yum Everett Scott, this is a winner.

Have I mentioned, tom yum? Enjoy!

 

 

Turkey Tom Westyum
Serves: 4.

Ingredients
500g turkey mince
3 garlic cloves, minced
1 lime, zested and juiced
1 tsp ground ginger
handful of fresh coriander leaves, roughly chopped
vegetable oil
1 bunch of shallots, trimmed and sliced
1 tbsp tom yum paste
1L chicken stock
4 kaffir lime leaves
2 birdseye chillies, halved
1 tsp muscovado sugar
1 tbsp fish sauce
salt and pepper

Method
Combine the turkey mince in a bowl with a clove of garlic, lime zest, ginger and a tablespoon of chopped coriander. Form into balls and place on a lined baking sheet in the fridge to semi-set.

Heat a lug of oil in a large deep frying pan and cook the shallots and remaining garlic for a minute or so. Add the tom yum paste and cook for a further minute. Stir in the stock, lime leaves and chilli and bring to the boil. Reduce heat to low, gently place the balls in and simmer for fifteen minutes.

Stir through the sugar, lime juice, fish sauce, remaining coriander leaves and a good whack of salt and pepper. Serve immediately and devour, piping hot.

 

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Curry Fall

America's Next Top Model, America's Next Top Model 24, Main, TV Recap

Previously on America’s Next Top Model, the girls were tasked with a horror themed shoot before Liz up and quit the competition due to all the drama mama, ignoring the fact she was kind of the instigator for 70% of it. The other 30% was being covered by Christina, who continued to rage against everyone for bullying her. In the end, poor Rhiyan followed Liz out the door while Coura was told to go beyond being pretty.

Don’t you love the inclusion of top model here, so we can talk about going beyond pretty and booty tooching?

Back at model manor, Khrystyana continued her reign of adorable giddy over her best photo at the last shoot. She was not alone with being giddy, as the girls rejoiced the silence now that Liz had exited stage left.

The next day Coura was worrying about Tyra’s words at the last panel. Thankfully Ashley interrupted the mope fest – much to Queen Khrystyana’s delight – to talk about the modelling industry opening up to all kinds of unconventional people. This struck a chord with Jeana who proud to rep bald people, Coura who felt masculine and Rio … who really should win the competition if my dear Khrystyana can’t.

Ashley then interrupted the proceedings – which is probs good since Sandra couldn’t relate as she is simply pretty – to introduce Patrick Starr and this week’s challenge. The models were paired up and given unconventional beauty products, and tasked with doing beauty hacks with them. Kyla and Jeana got chicken cutlets, Liberty and Erin got a hard boiled egg, Christina and Rio got tape, Khrystyana, Coura and Brendi K. got a razor and shaving cream, and Shanice and Sandra got condoms.

Rio and Christina taught everyone to contour with tape, Christina sounding like a bored robot in the process. Jeana and Kyla seemed great in the two seconds of their cutlet blender. Sandra and Shanice, sorry San-nasty, were glorious with their condom blender. Liberty and Erin were barely shown with their egg – wait for it – blender, and Coura bombed the shaving facial though Brendi K. and Khyrstyana’s personality probably saved them from being the worst. Coming as no surprise Sandra took out the win, much to Christina’s chagrin. Did you know people in the industry love her?

Surprisingly, this set Rio off who was furious that Sandra is pretty and doesn’t have to try as hard. Thankfully she is a delight, and did that in confessional and cooled down rather than attacking her for something she can’t contr … wait, sorry, shit started to go down at dinner. After toasting her sister’s graduation, she explained how she felt that she should have won the challenge … setting off an all in brawl. Sandra tried to explain that she has been bombing the photoshoots and this is her first time winning before everyone jumped in with their opinions. Thankfully Brendi K. allowed Sandra to eloquently explain her position … not that Rio gave any fucks about what she had to say.

The next day, Drew arrived at the mansion for this week’s photoshoot where they would be forming beauty sandwiches with two other girls. For winning the challenge, Sandra got to form a trio with Ashley Graham and selected Kyla to join her. This in turn pissed off her partner from the previous day, Shanice. Rio, Coura and Jeana were first up, where Coura continued her struggle streak. Khrystyana, Liberty and Brendi K. were next, which my queen once again owned. Christina, Erin and Shanice went next, with Christina spending the entire shoot putting all of her weight on poor Erin. Sandra and Kyla slayed it with Ashley, while Shanice heckled from the sidelines and Rio continued to stew in her rage.

At panel Rio was universally adored, stealing their image while Coura was read for absolute filth and Jeana was simply defeated by Rio. Shanice stood out in her image, while Erin was smooshed to death by Christina. Shanice then called Christina out for being lazy and ruining the picture, which she totally didn’t because she works out, ok? Khrystyana, Brendi K. and Liberty were the best overall picture, though Liberty was called out as boring. Sandra and Kyla were last to take the stage, receiving universal praise for their picture. Rightfully so.

Despite spending the week ranting, Rio managed to take out best photo over Khrystyana and Shanice, while Christina and Coura landed in the bottom two. Given the fact Christina is the only drama remaining, it should come as no surprise that the mellow Coura was cast out of the competition and into my loving arms.

Like Ty, I had such high hopes for Coura so was bitterly disappointed when she decided to follow the reality TV career of Pearl. There were many pleas for Coura to wake-up Pearl, Pearl, wake-up, but tragically it never did. Though I think it would have if someone offered her a Curry Fall.

 

 

Delightfully fragrant, hella spicy and packing a walloping punch, this curry is full of flavour and personality. Which … well, Coura is gone so I won’t say anything. She is sweet though!

Enjoy

 

 

Curry Fall
Serves: 4-6.

Ingredients
2 tbsp olive oil
6 cloves garlic, minced
2 tsp minced ginger
2 onions, finely diced
1kg sirloin steak, diced
5 tomatoes, diced
2 tbsp hot paprika
2 tsp hot curry powder
¼ cup tomato paste
salt and pepper, to taste
1L beef stock
2 chillies, sliced
¼ cup natural yoghurt
coriander, to taste
rice

Method
Heat the oil in a dutch oven over high heat. Once scorching hot, add the garlic, ginger and onions and sweat for five minutes or so. Add the beef and cook for a further couple of minutes. Add the tomatoes, spices, tomato paste and a good whack of salt a pepper, and cook stirring for a minute.

Stir through the stock, bring to a simmer and reduce heat to low. Simmer for half an hour, or until the liquid is starting to thicken. Remove from the heat, stir through the sliced chilli and yoghurt.

Serve immediately on a bed of rice, garnishing with the coriander before devouring, guilt and personality free.

 

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Vecepia Baowery

Main, Poultry, Street Food, Survivor: Marquesas

Just like the queens of RuPaul’s Drag Race All Stars 3, I’m about to be back, back, back, back, back again on a remote(ish) island in Fiji to cook-up some culinary commiserations for the 19 soon to be losers and 39 days, one sole survivor, of Survivor: Ghost Island. As has now become traditional, I am counting down to the premiere by spending time with past victors. And we’re kicking things off with one of my favourites – Vecepia Towery.

Now hold up – did I desperately want Kathy Vavrick-O’Brien to take out Marquesas? Without a doubt. But does that take away from the low-key brilliance that was Vecepia’s win, the likes of which we had never seen up until that point? No.

I mean, not even the kite flying challenge could diminish my love of the underrated Marquesas.

Not only did Vecepia land on the worst tribe in Survivor history at that point, but she overcame a three-seven disadvantage at the merge to lead (with Sean and Kathy, yes) the first ever shake-up in Survivor, rallying the minority to turn on the majority and overthrow the game. For that alone, you can’t count out Vecepia. Particularly when you take into account the journal she kept, that helped her snatch victory in the fallen comrades challenge.

Anyway, as you should probably have guessed by now, V is one of my dearest friends and I will defend her to the end of the earth. Knowing that, she was thrilled to answer my call and drop-by to honour the 36th season of the show … which Marquesas kind of set up to become what it is.

We laughed, we cried, we strategised about ways to get more people from early seasons brought back for returning player seasons and most importantly, we absolutely annihilated some four-weeks-to-go Vecepia Baowery.

 

 

I love me some bao buns. So, so, much. And these spicy little numbers do nothing to reduce said love. Spicy, sweet and a bun slathered in white creamy goodness? Perfection.

Enjoy!

 

 

Vecepia Baowery
Serves: 4.

Ingredients
5 garlic cloves, crushed
3cm piece ginger, sliced
3 star anise
1 cinnamon quill
1 tsp Sichuan peppercorns
2 long red chillies, chopped
½ cup Chinese rice wine
⅓ cup dark soy sauce
1L chicken stock
4 chicken thighs
½ cup rice flour
2 tsp Chinese five-spice
vegetable oil
8 buns and the cucumber from Bret LaBao Buns
½ red capsicum, thinly sliced
small handful of coriander leaves, to taste
kewpie mayo, to taste

Method
Prep your buns and cucumber as per Bretty’s recipe.

Place the garlic, ginger, star anise, cinnamon, peppercorns, chillies, rice wine, soy and stock in a saucepan over high heat. Bring to the boil, reducing heat to low when rollicking. Add the chicken and simmer for twenty minutes or so. Remove and allow to cool before cutting across the thigh into short 1 inch wide strips.

Combine the rice flour and five spice in a bowl and toss through the cooled pieces of chicken to coat. Place enough vegetable oil to fill a pot up to 1cm and place over a high heat. When shimmery and starting to get that weird dancing appearance, reduce heat to medium and add half the chicken, cooking for a couple of minutes – flipping once – until they’re gloriously crisp. Remove to a paper towel and repeat the process.

To assemble, spread open your buns, slather with some kewpie, top with cucumber, capsicum, chicken, more kewpie and some coriander. Devour immediately.

 

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