Cherry Seinfeld Cheesecake

12 days of Festivus for the rest of us, Cake, Dessert, Snack, Sweets

After what feels like a marathon finish to an epic year – kicking off with the supreme Diana Ross, experiencing the highest of highs honouring the 10th anniversary of Because I Said So, and the lowest of lows witnessing queen Sandra Diaz-Twine’s torch being snuffed for the first time, learning that Nicaragua can be pronounced Knee-Coo-Arrr-Ohhh-Goo-A, seeing the glorious buns of Locky Gilbert on the killer second/fourth season of Australian Survivor, the glorious crowning of Sasha Velour, catching Milk post-All Stars 3 filming and a breathtaking end to the oddly titled Heroes v. Healers v. Hustlers – we’ve finally hit day 12 of the 12 Days of Festivus.

You know, after catching up with Jase, Heids, Barn, Liz, Wayne, Mike, Pat, John, J-Lou, Stel and Jez.

It should come as absolutely zero surprise what with the process of elimination and the fact the show is named after him, that we’re rounding out our Fete de Festivus with a date with my dear friend slash protege, Jerry Seinfeld. What – you didn’t know I taught him everything he knows?

He first caught my eye during his appearances on Benson and I took him under my wing, guiding his career from Johnny Carson, to Letterman and eventually introduced him to Larry David. The rest, as they say, is history.

Given how busy Seiny has been with his Netflix deal, we haven’t seen much of each other lately so it was such a treat to pop on our puffy shirts and ring in Christmas – by way of Festivus, of course – with a big fat Cherry Seinfeld Cheesecake.



Tart and sweet, creamy, rich and packed full of spice, this cheesecake is festive perfection. And super simple, which is perfect if you want to focus on your drinking. And who doesn’t?


Oh, and from our crazy family to yours, Merry Christmas! We’re taking a short break and will be back in the new year … or maybe a bit before. Dun dun DUUUUNNNN!



Cherry Seinfeld Cheesecake
Serves: 12.

1 cup frozen pitted cherries
¼ cup muscovado sugar
2 tsp ground cinnamon
½ tsp mixed spice
200g butternut snap biscuits, crushed
100g butter, melted
500g cream cheese
½ cup raw caster sugar
½ cup thickened cream
3 tsp gelatine powder, dissolved in ¼ cup boiling water

Place the cherries, muscovado sugar, cinnamon and mixed spice in a small saucepan over medium heat and cook for about fifteen minutes, or until it beautifully scented and reduced. Transfer to a heatproof bowl and place in the fridge to cool.

Combine the biscuit crumbs and melted butter, and press into the base of a 20cm springform pan and refrigerate while you make the filling.

Beat the cream cheese in an electric mixer until smooth. Reduce speed to low and add in the sugar, cream and gelatine until smooth and combined.

Fold through the chilled cherries, and pour the mixture into the chilling pan and return to the fridge for a few hours to set.

Remove from the fridge half an hour before serving and devour.


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Potato Michaelline Richards

12 days of Festivus for the rest of us, Side, Vegetarian

We’ve reached the halfway point of our 12 days of Festivus celebrations, and I thought that after kicking things off with Jase – yes, this is just an excuse for a shameless plug for our previous recipes – before going to the portrayers of smaller characters like Heidi, Barney, Liz and Wayne, it was high time I caught up with another member of the core four.

And there is no one more core to Seinfeld than Michael Richards. Well, outside of the other three leads, obvi.

I first met Mick while working together on Fridays. Fun fact: I was the one that encouraged him to carry the cue-cards out to Andy Kaufman leading to the infamous drink throwing incident. While we fell out of touch in the years that followed, I was thrilled to see him again on the Seinfeld set.

Despite having another falling out after the laugh factory incident in 2006, Kirstie Alley helped us reconnect while he was working on her 2013 sitcom and we’ve been renewed friends ever since.

He was so excited to drop over for Festivus that he also knocked my apartment door off its hinges on arrival – classic Kramer style.

“What are we doing? Where are we going? What are we eating? Who are we seeing?”

For a second, I felt that I’d managed to finally crack the code and travel to alternate dimensions and into tv and films, due to Kramer-esque energy. Turns out, he was just hella excited to see me and down a vat full of Potato Michaelline Richards.



Uuuuuggggghhhhh – I hear you grown. How many versions of mashed potato can one anthropological patch of cyberspace have? A) Screw you and b) dickloads. I mean, creamy gooey potato on the inside, crisp and golden on the outside? This is perfection, damnit.




Potato Michaelline Richards
Serves: 6.

1.5kg potatoes, peeled and quartered
salt and pepper, to taste
¾ cup milk
50g unsalted butter
½ cup parmesan, grated
1 cup thickened cream, whipped to soft peaks

Heat the oven to 120°C.

Bring the potatoes to the boil in a large saucepan over high heat with a good pinch of salt. When rollicking, reduce heat to medium-low and simmer, half-covered, until they are tender but not sodden, about 10 minutes. Drain the potatoes and return to the still hot pan and stir until any excess water has evaporated and they’re no longer steaming.

Mash thoroughly, or put in a stand mixer on medium with the paddle attachment, until the potato is completely smooth. Stir in the butter, milk and parmesan until combined and the butter completely melted slash incorporated. Gently old through the whipped cream, being careful not to lose too much air. Season, transfer to a medium baking dish and bake for half an hour, or until heated through and just started to crisp and get golden on top.


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Wayne Friknightta

12 days of Festivus for the rest of us, Breakfast, Main, Side, Snack

After a couple of days hanging with some of the lesser characters of the Seinfeld universe – no offense Heids, Barn and Liz, but you’re no Jase – I decided to work my way back up to the big guns by dropping by my dearest friend, Wayne Knight.

Yes ladies and gentleman – it’s NEWMAN.

I first met Way-Way, while working together on Dirty Dancing – yes, I dated Pat. We both have a similar sense of humour and hit it off instantly. When I passed on playing Newman, Jerry was so stressed about finding someone that could do it justice … until I brought in Wayne.

Given that he didn’t get a call-up to reprise his Jurassic role in the upcoming sequel – in my version of the screenplay, he survived the attack and ruled the island – he was free as a bird to drop by and celebrate the holidays.

He jumped in the mail van, loaded it up with bottles and cans to take advantage of Queensland’s new recycling scheme … only to discover he couldn’t actually drive over here. NEWMAN!

After that absolute schmozzle, he grabbed a flight and we were able to catch-up slash air our grievances – like why there isn’t a bridge connecting California with Australia like Mr Peanutbutter’s on Bojack – while annihilating a big old Wayne Friknightta.



Christmas is a time for booze and comfort food (even if it is balls hot like in Australia), and this is the perfect comfort dish for when you’ve enjoyed one too many libations. I mean, carby rich potato,  … – how can you go wrong?




Wayne Friknightta
Serves: 4.

6 large eggs
1 cup ricotta
¼ cup grated parmesan
1 tbsp chilli flakes
salt and pepper, to taste
6 rasher of streaky bacon, roughly diced
3 boiled potatoes, quartered
1 sweet potato, peeled, boiled and cut into chunks
500g baby spinach, washed, dried and roughly chopped

Preheat oven to 180°C.

Whisk the eggs, ricotta, parmesan and chilli in a large bowl with a good whack of salt and pepper. Set aside.

Heat a skillet over medium heat and cook the bacon, stirring, until crisp and golden. Remove from the heat and drain on some kitchen towel. Wilt the spinach in the still hot pan off the heat.

Place the potatoes – both kinds, obvi – in a baking dish and gently stir through the bacon and spinach. Pour over the cheesy egg mixture, top with some additional parmesan before baking for 20-30 minutes, or until cooked through and golden on top.

Allow to rest, if you can, before devouring.


As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.