Previously on Australian Survivor 24 castaways were dropped in the outback, far from the tropical islands we’ve grown accustomed to – thanks COVID! One by one they were felled as – yep, doing it – Phil, Janelle, Gavin, Benny, Mitch, Joey, Daini, Shannon, Georgia, Rachel and Simon headed home before the two tribes merged and formed the Fire tribe.

Instead of the Beauty tribe, which will always be a sore point to me.

Kez was the first victim of the new tribe before Chelsea was medevaced, leaving Baden to become the King of the Jury. He was quickly joined by Gerald, Laura, Emmett, Andrew, Dani, Wai and Cara, leaving Flick as the lone Brawn standing against George and Cara.

And by standing, I mean hunching painfully in a brutal final immunity challenge where the trio faced off for over five hours before Hayley took out victory and gave her the power to eliminate the final juror. Which obviously became Flick.

After a hard fought final tribal council where both George and Hayley clearly articulated their games, proving just how good they both were, the jury favoured Hayley’s more well rounded approach and awarded her the title of Sole Survivor. And, you know, the half mill.

As you can imagine, Hayley was buzzing as I sidled on to set to congratulate her, pulling me in for a massive hug. You see, Hayley and I are former colleagues and dear friends – you know how painful I can be, which is an asset to a researcher – so I was so excited to be there to share in her win.

Hayley dominated the game and made massive moves throughout the season, and while she was briefly voted out, she used that to her advantage, expertly adapting her play to make it to the end and rightfully take out the game. The only way I could truly do justice to such an epic, entertaining and at times chaotic run was gifting her a triumphant Haylal Snack Peake.

While I was late to the party when it came to the majesty of the HSP, I have well and truly made up for lost time when it came to the holy grail of food. The chips are crispy, the chicken is packing a punch, a little charred and oh so juicy that by the time you get to the garlicky sauce and gooey cheese, there is no denying this is made for winners.

Enjoy!

Haylal Snack Peake
Serves: 4.

Ingredients
1 cup Greek yoghurt
6 garlic cloves, minced
1 tsp ground coriander
2 tsp ground cumin
2 tsp paprika
1 tsp cayenne pepper
2 tsp tsp onion powder
½ tsp black pepper
3 tbsp tomato paste
2 tsp salt
1 lemon, zested and juiced
3 tbsp olive oil
1kg chicken thighs, no skin, no bones (no jokes about me normally loving a bone)
1 batch Jud Beerza Battered Fries
2 cups grated cheddar
¼ cup smokey BBQ sauce
¼ cup garlic sauce
¼ cup sriracha
small handful flat-leaf parsley, roughly chopped

Method
Start by mixing up the yoghurt through olive oil together in a large bowl until well combined. Add the chicken and toss with your hands, making sure that every piece is sopping with the marinade. Cover and pop in the fridge for six hours. Overnight is ideal, but like you, I don’t have time for that so six will do, ok?

Preheat the oven to 220°C.

Grab a bunch of metal skewers and a baking dish that they can precariously balance either side on so they are elevated. I’m not the best at explaining, but it will make sense in a bit. Remove the chicken from the fridge and thread on to two parallel skewers, jamming the thighs close together so they look like baby kebab sticks (I obviously couldn’t be bothered to Google it).

Once they’re all on skewers, line the baking dish and balance the ends of the skewers on the sides of the dish so the chicken is elevated from the base. Pop the dish in the oven and bake for half an hour, or until brown and glorious. Remove from the oven, baste with the juices and return to the oven for twenty minutes. Remove from the oven again when it is charred, baste and leave to rest for five minutes.

While you work on the fries, stand the skewers upright and carve the chicken from them like the do at a kebab shop (side note: how hypnotic was watching that, drunk at 2am?) and leave to rest in their juices.

To assemble, pop your chips in a bowl, top with the cheese and follow with a generous helping of the chicken. Drizzle with the sauces, add a bit more cheese and a sprinkle of parsley to feel healthy.

Then devour like you haven’t had a decent meal in 48 days but are also thrilled to be victorious.


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