Rob Cestroynino

Drink, Survivor, Survivor: All Stars, Survivor: Amazon, Survivor: Island of the Idols

The Island of the Idols is nearly upon us, the pre-season has finally commenced in earnest and with it Rob Cesternino is helping us prepare for the game ahead. And finally, I’ve been able to convince him to drop by and collaborate on our coverage.

While I will defend Jenna Morasca’s win until my dying breath, Rob without a doubt is in the top tier of Survivor players and along with Cirie is the one true answer for the best player to never win. Unless you factor in Australian Survivor, in which case you can loop in Queen Shonee because she is a bloody icon.

But alas, I’ve digressed.

Rob’s dominance in Amazon truly changed the entire way people played the game – watch out 80% of the Game Changers cast – and without him, I honestly don’t think Survivor would still be on the air. So basically, we should all be grateful to the podcaster extraordinaire.

Like me Rob believes that Sandra will own the statue island, while Janet and Elaine will battle it out for the status of number one icon of the season. And that Tom is going to flame out spectacularly at his second tribal council. I don’t know why, it just feels right. Though maybe it is the Rob Cestroynino talking.

 

 

While a rob roy brings up memories of the terrifyingly boring film – to tween Ben, at least – of the same name, the drink is something that I will never pass up. A classic combination of whiskey and vermouth with the punch of bitters and the sweet addition of cherry? Swoon.

Enjoy!

 

 

Rob Cestroynino
Serves: 1.

Ingredients
2 shots scotch
1 shot dry vermouth
a splash of bitters
2 maraschino cherries, to garnish
ice, to serve

Method
Combine everything but the cherries in a cocktail shaker.

Shake. Pour in an iced glass. Garnish with cherries.

Down.

 

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Paulnapple Wupside Downs Cake

Baking, Cake, Dessert, Four and Three and Two and Done: A Farewell to Broad City, Snack, Sweets

After catching up with Abbi, Arturo, Hannibal and John, I am almost coming around to the idea that Broad City is coming to an end tomorrow, despite the fact it breaks my heart. Thankfully I am trying to focus on the positives, like Abbi doing Ilana at the co-op, Jaime becoming a citizen, Lincoln being Lincoln, Bevers literally being the worst and the discovery of Trey’s past as Kirk Steele. And damn did it make me fall even harder for my dear Paul W. Downs.

Like Abbi I started of hating Trey and episode by episode fell in love with him, which comes down to the comedic work and total charm of Paul.

While I didn’t meet him until Broad City, we fast became friends and I’m honoured that he came to me for advice on how to block the Kirk Steele scenes. While my infatuation made our friendship awkward for a brief period, I am thrilled that I was able to cool down and he never let it get in the way of our bond.

Paul being the absolute best, he arrived at my door with the inflatable pool toy and a visor and told me how grateful he was to be celebrating the show, and how much he wanted me … to have the props.

I mean, can you believe? He is a sweet angel. Just like my Paulnapple Wupside Downs Cake.

 

 

TBH I have always looked at this cake as kitsch krap, but somehow it defies my expectations and further proves that the ‘80s get a lot of unnecessary hate. A sweet and tart top, with melt in your mouth fluffy sponge, there is nothing better to while away an afternoon with a dear friend.

Enjoy!

 

 

Paulnapple Wupside Downs Cake
Serves: 8-12.

Ingredients
¾ cup unsalted butter
½ cup muscovado sugar
8 canned pineapple rings, juice, reserving ½ cup for the cake
12 maraschino cherries
1 ½ cups flour
1 tsp baking powder
¼ tsp salt
1 cup raw caster sugar
2 eggs

Method
Preheat oven to 180°C and spray the base of a 23cm cake pan with cooking spray.

Combine ¼ of a cup of butter with the muscovado in a saucepan and cook over medium heat until combined and slightly darkened. Remove from heat and pour directly into the cake tin.

Arrange the pineapple rings in the caramel and dot the maraschino cherries as artfully as you desire. Set aside.

Meanwhile whisk the dry ingredients together in a bowl, and cream the remaining butter and raw caster sugar in a stand mixer until light and fluffy. Agg one egg at a time, beat well after each addition. Add the dry ingredients and pineapple juice in thirds, alternating between each until it is well combined.

Spoon the batter over the fruit and gently smooth the top, being careful not to move or break the fruit. Transfer the cake to the oven to cook for 45 minutes, or until golden brown and an inserted skewer comes out clean.

Leave the cake to cool for ten minutes before flipping onto a serving plate … and devouring like it is Kirk Steele.

 

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.