Where do I start with my dear friend Lisa Wilkinson? I mean, while her defection from the Today show came as a massive shock to you, the general public, it is a decision that we had been methodically planning for months. Nay, years! Well at least for me.
You see, while I am a close friend of the Today show given my friendships with Karl and Sylv, I felt that Lisa was being underutilised and slow opened her eyes to this fact. Then contract negotiations kicked off, then failed and a couple of phones calls later, she was heading to primetime on Ten … and we’d be working together in no time after she secures me a spot on one of their reality shows.
That, for both of us, is the end goal – headlining a show together. And wouldn’t it be stunning.
Lis and I first connected in the ‘80s whilst working under the same glossy umbrella before she ultimately succeeded me as the editor of Cleo when I sensationally quit to start a male version He-ho, which was going to be comprised solely of centrefolds. While it tragically never took off, Lisa admired my spirit and we became the fastest of friends.
Given she has been busy relaxing before kicking off her new job, we haven’t seen each other in the last few months. It was truly wonderful to take some time out together to reconnect, decompress and plot the quickest way she can get me from an island to co-hosting something with her.
I feel like I’m going to say too much, so let’s just say my Lisa Wilkinscone are the perfect cure to starvation.
Preheat oven to 180°C.
Sift the flour, baking powder and salt into a large bowl. Add the butter and rub together with your fingertips until it resembles wet sand.
Make a well in the centre, pour in the milk and using a butter knife, cut across the bowl until just combined. Turn onto a floured surface and knead until smooth, making sure not to over-work the dough.
Flatten the dough until it is roughly 2cm thick and cut into small, cookie-sized discs. Transfer to a lined baking sheet and bake for twenty minutes, or until golden and puffed. Transfer to a cooling rack for ten minutes before devouring slathered in butter, jam and cream.