Baking, Breakfast, Vegetarian

Now don’t get me wrong, I love me some Hollywood. I mean, my relationships with the A-list of it inspired this patch of cyberspace … but sometimes it is nice just to hang out with a fellow Australian. And by that, Kiwi we adopted as our own after they became a success.

I first met Granty while working together on Blue Heelers in the ‘90s. You see, I created and wrote for the show, inspired by my experiences in the town of Mt Thomas in the ‘80s. Crime was so rife – 99% of them committed by me – that I knew it would make Aussie TV gold, and a legend was born.

But back to Grant. Grant walked in to audition and I instantly knew that he was the Wayne I had dreamed about and the rest, as I oft say, is history.

Grant was so grateful to me for giving him his big break that he pledged undying allegiance to me and begged me to guide his career. Given he worked on True Blood with Anna and Al, Ugly Betty with Alan Dale, I think you’d agree that my influence truly helped.

No shade to his talent though, obvi.

It was such a delight to hang out together, laugh about the good ol’ days with Sacky, McCune and Johnny Woods, reflect on the tragedy that was the latter seasons of True Blood – minus Skarsy’s peen shot – and devour some nourishing Grantbola for the day ahead.



Did I not mention we’re both morning people and work out together? We’re sickeningly cute bestos. Inspired by Sarah Wilson’s coconut-nut granola but made infinitely better thanks to the inclusion of fruits and other things you can’t eat after quitting sugar, this is the only granola you want in your life.




Serves: 12-ish. Maybe? A soft maybe. I’m not sure, let’s call a shit-tonne and be done.

¼ cup coconut oil
3 cups coconut flakes
½ cup almonds, roughly chopped
½ cup cashews, roughly chopped
½ cup walnuts, roughly chopped
½ cup macadamias, roughly chopped
2 cups rolled oats
1 tbsp vanilla extract
2 tsp cinnamon
pinch of nutmeg
2 tbsp muscovado sugar
½ cup apple puree
½ cup craisins

Preheat oven to 120°C.

Combine everything but the craisins in a large bowl until everything is coated and combined.

Spread across two lined baking sheets and cook for 10 minutes, toss, and cook for a further 10 or so, or until golden. Remove, toss through the craisins and allow to cool completely.

Store in an airtight container for up to two weeks, devouring daily with yoghurt, fresh berries and, if you want to upset Sarah further, some Mahersharaspberry Coulis.


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Mirin Oskooi Salmon

Main, Survivor: Cambodia - Second Chance

It is truly lucky that Ben and I were able to comfort the devastated Shirin Oskooi after her very premature exit from Second Chance.

While many people think Ben and I only know Shirin given how extraordinarily well connected we are in the Survivor circles, the truth is we interned for her briefly at Google. Although we had been embedded in Google as spies to collect corporate secrets around Shirin’s prized Google calendar, we were both so technologically illiterate (apparently Google doesn’t accept sexual favours in lieu of intelligence) we were fired well before this was possible.

Luckily, Shirin thought we were both pretty ace on a personal level, and we’ve been catching up at the Burning Man festival ever since.

Shirin bolted out of the gates on Second Chance, and it seems as though her supreme wit and smarts was her downfall. The fact that she also turned her back on the somewhat erratic Abi-Maria likely didn’t help, as she lost her majority alliance to Deitzy’s undeniable charms.

What provides warm, tasty comfort without wreaking havoc on one’s undeniably fragile internal eco-system after subsisting on bugs and coconuts?





The Mirin Oskooi Salmon combines the health benefits of salmon with a fuck-load of sugar and mirin. A perfect balance of healthy and fuck you Abi and Terry.


shirin 2


Mirin Oskooi Salmon
Serves: 4

4 200g salmon fillets
1/4 cup mirin
1/3 cup soy sauce
1/4 cup brown sugar
3 tablespoons honey
Thumb-size piece of ginger, finely grated

Combine mirin, soy, sugar, honey and ginger in a large ziplock bag. Add salmon fillets and allow to marinate, refrigerated, for up to 2 hours.

Heat a large frypan with a small amount of oil. Add salmon, brushed with extra marinade, cooking for 2-3 minutes each side or until just cooked through.

Serve with steamed greens and rice.


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