Pie Float Newton

Gravy, Main, Pie, Snack, Street Food

Oh how bittersweet it was to reconnect with moonface, during the most rare lunar occurance – the super blue blood moon – in our lifetimes. Apparently, anyway. While I can confirm he is doing far better than the media cares to report – he is not on death’s door, nor does he have a gambling prob – he is getting on in age.

And the fact he kept patting me on the back saying, “Ben, my boy.”

You’d think he’d learn, no?

“This is a once in a lifetime event.”

Only served as a reminder that he won’t be around forever. It also further proved the fact eldery people love to bash the media for lies, but also take their word as truth if it suits. I mean, is this super bloody blue balls moon really that rare? Please answer in the comments below.

Anyway, I’ve gone well off topic so will start to work my way back. I first met Bertie in the early ‘60s through my ex-boyfriend Graeme Kennedy, and we became the fastest of friends. While Grae and I didn’t last, my friendship with Bert did and I helped guide his career, from late night, to game shows, to midday and most importantly, morning programming.

So as is oft the case, you’re welcome.

While I couldn’t convince him to make yet another comeback, TV or otherwise, I could convince him to split an iconic Pie Float Newton to toast his contribution to Australian, nay, global culture.

 

 

Now I know these don’t look overly appetising, nor do they look moderately healthy, but daaaaamn are they good. I mean, pie and mash is perfect, pie and gravy is glorious, and pie with peas sings. How can you go wrong by combining them all … with sauce?

Not possible, so enjoy!

 

 

Pie Float Newton
Serves: 4.

Ingredients
4 individual beef pies – you could make a bigger version of Mini Beaf Arthur & Mushroom Pies or Pie-an Ziering without the blue cheese, or you know, go with Four’n’Twenty. I ain’t judging … much
olive oil
4 shallots, finely chopped
2 cups frozen peas
2 cups chicken stock
5 washed potatoes, diced
2 tbsp milk
4 tbsp unsalted butter
salt and pepper, to taste
¼ cup parmesan cheese, grated
2 tbsp flour
2 cups beef stock
tomato – aka tommie – sauce

Method
Cook the pies as per their recipe, or the packet instructions you bloody bludger, strewth cobber.

While that is happening, heat a lug of olive oil in a large saucepan over medium heat and sweat the shallots for a couple of minutes or so. Add the peas and stock, bring to the boil, reducing to low once rollicking and simmering for half an hour, or until the liquid is reduced. When there is about 1cm of stock left, mash the peas until semi-smooth.

Meanwhile place the potato in a large pot and cover with salted water. Bring to the boil and cook for ten minutes, or until just cooked through. Drain and return to the pot with half the butter, milk, a whack of salt and pepper, and the parmesan. Mash until smooth.

And just to add to your cleaning, melt the remaining butter in a saucepan over medium heat. Once frothing, add the flour, whisk to combine and cook for a minute or so. Remove from the heat and whisk in the stock before returning to the heat and bringing to the boil. Cook for a couple of minutes or until it is your desired consistency. Season and remove from the heat.

To serve, layer a bed of mash on your plate, top with some peas, then the pie … then drown in gravy and squirt with some tommie sauce. Because apparently, that was critical to the floater.

Then devour … or shame eat. Though you shouldn’t feel shame for loving something so damn good.

 

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Lamb & Date Davis Tajine

Main, Survivor NZ: Nicaragua, TV Recap

Previously – aka a few seconds ago – on Survivor New Zealand, Mike tried to scramble after Tom took out a record equalling fifth immunity challenge. Showing how little he knew about the current situation in the tried, he came for Barbs which backfired gloriously as she berated him in front of the jury before joining the rest of the tribe to send him to the jury.

AFTER HE VOTED FOR RV.

Back at camp, Tom filled everyone in on the fact that Mike threatened him on the way into tribal before Avi told us that he was planning to ask Barb to get voted out next to give him another vote on the jury. Avi girl, bye.

The next day they were speculating about the duration of the season before Avi collected treemail announcing the final immunity challenge before making some hilariously obvious statements that made me angry. Anywho, the challenge – aka the Andrea Boehlke memorial redemption victory challenge – required them to balance a jug on the end of a hard rod, aka a tit-fuck … I assume.

In any event, Nate dropped out within seconds, followed closely by Barb. Three hours later Matt got sick of waiting for a victor and decided the boys had to put their arms behind their head which was the beginning of the end as both boys started to wobble, while obvi, still digging deep. Then out of nowhere Tomgel fainted, fell off the box and, most tragically of all, handed Avi immunity by default.

Back at camp Barb congratulated her boy Avi on winning immunity on a technicality before Nate started in on trying to get out of his mess and throw the target on Tom, the biggest threat to threat to both of their games. Nate tried to convince Barb to force a tie between he and Tom, which she took to Avi who tried to get her to fall on her sword. He then struggled with the thought of voting out Tom due to his loyalty, which TBH is super boring.

Meanwhile Barb extricated herself from the situation and hung out with Tom by the shore and had a good old cry, where she admitted that if she were on the jury she would vote for Tom over Avi because the latter has done nothing but be nice.

Putting us out of our misery, we arrived at tribal with the final four 1 and 2 point 0, now with Avi immune! Tom tried to convince everyone of his loyalty, Nate hoped that surviving without winning a challenge … despite winning a challenge being the only reason he returned to the game, was good enough for everyone. Barb was sassy and Avi spoke about working hard to win immunity, despite the fact he only one because of a medical episode. And I work in healthcare, so you know it is true.

Like the first final four tribal, Nate was voted out in the exact same three to one decision. Though this time he got to join me for a Lamb & Date Davis Tajine, so don’t feel too bad for him.

 

 

Rich yet delicate lamb, plump, sweet dates and a spicy tomato sauce? Sign me up to become the final boot anyday … though don’t, I’d rather win. I’m simply highlighting this is delicious, ok?

Enjoy, dammit!

 

 

Lamb & Date Davis Tajine
Serves: 6.

Ingredients
olive oil
2 onions, thinly sliced
1 tbsp freshly mince ginger
4 cloves of garlic, crushed
1kg boneless lamb shoulder, cut into 5cm chunks
2 tsp each ground cumin, paprika, coriander seed and chilli
1 cinnamon quill
800g canned crushed tomatoes
800ml chicken or beef stock
2 sweet potato, cut into 2cm dice
350g pitted dates
cous cous and fresh coriander, to serve

Method
Heat a good lug of oil in a large pan and sweat the onions, ginger and garlic until so fragrant, you can’t take it anymore. Add the lamb and cook, stirring, for five minutes, or until completely browned. Add the spices and cinnamon quill and cook for a minute.

Add the tin tomatoes, equal parts chicken (or beef, depending on how you like to mix your meat) stock and sweet potatoes, and bring to the boil. Reduce heat to medium, cover and simmer for half an hour, or until the sweet potato is tender.

Add the dates and cook for a further five minutes, before serving on a bed of fresh cous cous … and devouring.

 

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Seth Rogen Josh

Main, Poultry

Seriously, I don’t think I’ve laughed this much in years. Like full on, deep, hearty Rogen-esque chuckles.

I’ve known my dear friend Seth since we were wee babes, well since just before we became men. You see Seth, Evan Goldberg and I attended the same bar mitzvah classes, became friends and commenced writing Superbad. It all went south, however, when they found out I wasn’t Jewish and was instead trying to find myself a boyfriend and join the moile high club.

Seth, loving his role as a (future) bear icon, didn’t mind however Evs was not thrilled and had my name struck from the Superbad script and hasn’t spoken to me since. Which, let’s be honest is a total dick move, since it puts our best friend Seth in a hella awkward place.

Given that Seth is so busy, I haven’t seen him since the premiere of Neighbours … where I caused a scene when Zac suggested we take a break. Which reminds me, that was another reason I haven’t seen Seth in years.

Thankfully, he is hella forgiving and understands that the thirst is real and Zefron floods my basement and that when Zef takes sex off the table, I go insane. After a quick apology, catch-up and subtle prying into whether he think Zef and I will get back together – FYI, he thinks there is hope for us – we sat down to a big bowl of his favourite Seth Rogen Josh.

 

 

Like Seth – and Zef, for that matter – this curry is hot, spicy and makes you feel unending joy when it is inside you, filling you up with its goodness. I got well distracted, didn’t I?

Oy – it is delicious, like Seth. Enjoy!

 

 

Seth Rogen Josh
Serves: 4.

Ingredients
thumb sized piece of fresh ginger, finely grated
4 garlic cloves, peeled and finely chopped
vegetable oil
500g chicken breast or lamb shoulder, diced
5 whole cardamom pods
1 bay leaf
3 whole cloves
5 whole peppercorns
1 cinnamon sticks
2 onions, peeled and finely chopped
½ tsp ground coriander
1 tsp cumin seeds
2 tsp paprika
½ tsp cayenne pepper
½ tsp salt
¼ cup plain yogurt
¼ tsp garam masala
fresh ground pepper
fresh coriander, to garnish

Method
Put the ginger, garlic and ¼ cup water into food processor and blitz into a smooth paste.

Heat a lug of oil in a large pot over medium heat and lightly brown the meat. Remove from the pan and set aside.

Place the cardamom, bay leaves, cloves, peppercorns and cinnamon in the meaty oil and fry, stirring, until the cloves swell and your kitchen is fragrant. Add the onions, reduce heat to low and sweat for five minutes. Add the ginger/garlic paste and fry for a minute before adding the remaining spices and cooking for a further minute.

Return the meat – and all their juices – to the pan with the yoghurt and stir until combined and cook for a couple of minutes. Add a cup of water, bring to the boil and deglaze the pan. Reduce heat to low, cover and simmer for an hour, stirring occasionally.

At the end of the hour, remove the lid and turn the heat to medium to reduce the liquid to desired consistency.

Serve with rice, garnished with some fresh coriander and your favourite sides. I recommend raita, naan and pappadums … but it is up to you. I guess.

 

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Jodie Sweetin Sour Pork

Main, Party Food, Snack

First I had to go on the run to avoid being implicated in #Envelopegate then my dear, sexy Bob Harper announces he had a major heart attack a few weeks ago … meaning this little blog is perilously close to becoming a hit list.

Thankfully I’ve spent the week hanging with the delightful, calm and – most importantly – rational Jodes Sweetin and she has talked me out of adding my many nemeses to my dance card.

And of course, promised to live – happily and healthily – to see 2018 and hopefully break the curse this patch of cyberspace seems to have rustled up.

I haven’t seen much of Jodes lately with her muy busy enjoying a career renaissance with the success – no comments on quality here – of Fuller House and a semi-successful run against my part-time lover and full-time babe Nyle DiMarco. It fills me with such complete joy to see her doing so well but I hate that it keeps us apart for such long stretches of time!

With her taking a break between seasons two and three, she was thrilled to have me over and gossip about the show, reconnect and ponder the being that is our friend/frenemy Candace Cameron Bure.

It was such a diverse back and forth that I knew the only way to honour it was by devouring a big bowl of our favourite Jodie Sweetin Sour Pork.

 

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There isn’t much you can say that isn’t in its name – sweet, sour, pork. While it may not be the most glamourous or respected of dishes, it is the perfect way to mark a catch-up with my nostalgia inducing pal.

Don’t like it? How rude – enjoy!

 

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Jodie Sweetin Sour Pork
Serves: 4.

Ingredients
500g pork tenderloin, cut into 2cm dice
1 tsp soy sauce
½ tsp cornstarch
½ tsp rice wine
½ green capsicum, roughly diced
½ red capsicum, roughly diced
2 shallots, cut into 3cm pieces
3 rings pineapple, fried and cut into bite sized pieces
2 cloves garlic, finely chopped
1 ½ tbsp ketchup
1 tsp plum sauce
½ tsp rice wine vinegar
½ tsp Worcestershire Sauce
1 tsp oyster sauce
1 tsp raw caster sugar
vegetable oil, to fry
steamed rice, to serve

Method
Toss the pork in the soy sauce, cornstarch and rice wine and allow to marinate while you prepare all the other ingredients. As part of that, combine the ketchup, plum sauce, rice wine vinegar, Worcestershire, oyster sauce and sugar in a small jug and leave to rest.

Once you’re good to go, heat a generous lug of oil in a large frying pan or wok over high heat. Once scorching, add the pork and stir fry until golden brown. Add the capsicum, shallots, pineapple and garlic and cook for a further minute or so. Once it is fragrant, add the the sauce, reduce heat to medium and cook until the sauce thickens.

Serve immediately with rice … and devour.

 

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Steak Diane Keaton

A decade of saying so, Main

Some would say that Because I Said So is a tragic fall from grace for my dear Academy Award winning friend Diane Keaton. To them I say – and you should probably know where this is going as we’ve hit day three of our decade of saying so celebrations – fuck you.

Saying Because I Said So is a terrible movie or a fall from grace is nothing more than an alternate fact and frankly, fake news. To be honest, it should have won a million, million and a half Oscars.

Anyway, Di jumped at the chance to drop by and hang out – she was chomping at the bit to be included in my last two Oscar Gold celebrations – to celebrate her underrated gem.

I first met Di in the early ‘70s while working on The Godfather – as you know, I’m very close with the Coppola-Cage-Schwartzman Dynasty. I mistakenly thought that  it was a documentary – let’s put it down to the chilling performance rather than casual racism –  and was drawn to Di as she appeared to be the least likely to kill me.

What ensued is a beautiful friendship that has lasted ever since, with only one hiccup – she broke the girl code and played Keanu’s love interest. Thankfully she is so delightful and kind that  she grovelled adequately enough to nip our feud in the bud at seven days, four hours and thirteen minutes.

Like me, Di is a big fan of Because I Said So and her work in it. As such, we spoke at length discussing why the media was so against the clear classic and how to bring about its renaissance a decade on.

So yeah, deep conversation with a lot of work, meaning we earnt every piece of our Steak Diane Keaton.

 

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Despite what you may think, I’m not a huge meat eater. I mean sure, I love me some meat, but I never really got into the culinary equivalent until I had my wisdom teeth removed. After ten days of not eating anything but yoghurt, any chicken loving, white-man-diet enjoying would turn to a steak.

Particularly if is drowned in some delicious diane sauce – enjoy!

 

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Steak Diane Keaton
Serves: 4.

Ingredients
olive oil
4 shallots, trimmed and sliced
150g button mushrooms, sliced
1 tbsp salted butter
3 garlic cloves, peeled and crushed
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
⅓ cup brandy
1 cup double cream
handful of flat-leaf parsley, roughly chopped
4 sirloin steaks, excess fat removed, size depending on your appetite

Method
Heat a lug of olive oil in a medium skillet and cook the shallots for a minute before adding the mushrooms, butter and garlic and cook for a minute. Stir through the Worcestershire and mustard for a couple of minutes before adding the brandy. Turn up the heat, bring to the boil, then reduce the heat, stir through the cream and simmer for a couple of minutes, or until reduced. Remove from the heat and stir through the parsley.

Season the steaks on both sides and heat a lug of olive oil in a large skillet over medium heat. Sear the steaks on both sides for about three minutes, more or less depending on how you like steak. Just make sure to only flip it once. Remove from the pan to rest for a minute or two before serving, drowned in sauce with some *spoiler alert*.

 

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Braised Briskarmack

12 Days of Chrismukkah, Main

At the risk of sounding like the whore of Chrismukkah, my dear friend Chris and I started off as lovers – he put the Chris in my mukkah, if you will – which makes me extremely thankful, a little surprised and at the same time disappointed, that none of the cast fought over me on set.

Our love quickly blossomed when he guested on my dear friend Amy Sedaris’ classic Stranger’s with Candy but after a few torrid months we realised we were better off as friends and parted ways.

A few years later and fresh out of rehab, I wanted to show him how much I had grown and how mature I now was and pushed for him to be welcomed to The O.C.

Bitch.

Despite being the first to leave the series, Chris’ career went from strength to strength co-starring in the hit Amanda Bynes film Love Wrecked, the TV movie Beauty & the Briefcase, an episode of Desperate Housewives and more recently, a starring role in Nashville.

Which is actually good.

Given his commitments to the latter, Chris and I haven’t been able to spend much time together lately. It was such a treat to reconnect and get the inside scoop on what will become of Rayna and her hair … and celebrate the more -mukkah side of Chrismukkah with my Braised Briskarmack.

 

braised-briskarmack-1

 

To be honest, I have no idea if this meal comes close to being kosher … but I assume if you’re celebrating a hybrid holiday, you probably aren’t too staunch on eating kosher. I did avoid cooking the delicate brisket and sweet, creamy mushrooms together though.

That counts for something, right? RIGHT?

Oy – enjoy!

 

braised-briskarmack-2

 

Braised Briskarmack
Serves: 6.

Ingredients
10 cloves garlic
4 sprigs rosemary, leaves removed and roughly chopped
salt and pepper, to taste
olive oil
1.5kg beef brisket
a couple each of celery stalks, onions and carrots, roughly chopped\
2 cups red wine
800g canned chopped tomatoes
small handful of parsley
small bunch of thyme, a few sprigs reserved for the mushrooms
500g button mushrooms, quartered
1 cup beef stock
3 tbsp horseradish cream
½ cup sour cream

Method
Preheat the oven to 160°C.

Place half the garlic and all the rosemary in a mortar and pestle with a good pinch of salt and pepper and crush until a paste forms. Transfer to a bowl, combine with a generous lug of oil and rub over both sides of the brisket.

Heat a lug of oil in a large dutch oven over medium heat and sear either side of the meat for a few minutes. Chuck in the veggies, wine, canned tomatoes and herbs and stir gently to combine.

Place the lid on firmly and transfer to the oven, baking for about 4 hours. Check every hour or so to ensure there is enough liquid and to keep the meat covered – which I rarely would support. Once the meat is tender, transfer it to a board and leave to rest for 20 minutes.

While it is resting, get to work on the mushrooms by heating a lug of oil in a large pan over medium heat. Reduce to low and add the remaining garlic – which you will have minced but I forgot to tell you – mushrooms and the leaves from the extra thyme sprigs and cook for about five minutes, or until browned and soft. Add the stock, turn the heat up to medium-high and simmer for about ten minutes, or until reduced and slightly thickened. Add the horseradish, sour cream and cooking liquid and cook, stirring, for five minutes. Remove from the heat and season to taste.

Slice the brisket into diagonal slices and serve with some latkes, topped with the mushrooms.

 

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Moroccan Lamb Gaffnizza

Bread, Main, Party Food, Snack

So I know I was kind of rambling the other day – probably still spooked from the Werewolf Bar Mitzvah and the fear that the Sanderson Sisters were coming for my youth, but I have been friends with the delightful Mo Gaffney for years, after meeting her through my childhood friend Kathy Najimy.

Does it make more sense now?

Anyway, I played an integral part Kathy and Mo’s Mo’s success, getting Kath the job in Sister Act and Mo a job on Ab Fab and Drop Dead Gorgeous, the later of which solidified are friendship and made us as close as we are.

As it is universally acknowledged, DDG is the greatest movie ever made and that is in no small part due to the supreme talents of all the friends I cast in the film. However towards the end of the casting process – and this will come as a shock –  I was having difficulty casting the integral cameos of Terry and Colleen but thankfully – praise Jesus – I thought of Mo’s work as Bo and knew there was no one else who could play the role.

The rest, yada yada yada, history.

Mo has been busy lately guesting on Veep, House of Lies, Brooklyn Nine-Nine, appearing in the – terrible and I hate to admit it – Ab Fab movie and actively campaigning for my girl HRC on Twitter (remember, I am her campaign manager), so it was so nice of her to take the time out and reconnect as I warm up for the holiday season.

Thankfully Mo is fully supportive of me pretending that Brisbane is in the northern hemisphere and I don’t have sweat dripping off my balls, and was more than into splitting a hot and spicy Moroccan Lamb Gaffnizza.

 

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It should probably be apparent to you by now that I am a huge fan of pizza, the love affair being second only my love of burgers. I’m also a massive fan of balls – second only to Probst … and am Australian, so lamb. Put that all together with some hot Moroccan flavour, smooth feta cheese, sweet pumpkin and sharp rocket, and you’ve got yourself a meal worthy of my dear friend Mo and her mo friend.

Enjoy!

 

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Moroccan Lamb Gaffnizza
Serves: 4.

Ingredients
½ butternut pumpkin, diced
extra virgin olive oil
1 tsp ground cinnamon
1 tsp cumin
500g lamb mince
2 tbsp moroccan spice mix
2-3 pizza bases, obviously using Zsa Zsa’s recipe
⅓ cup pine nuts
small red onion, finely sliced
200g feta, diced
grated cheese, optional but advised … who doesn’t want more cheese?
rocket

Method
Preheat oven to 180°C.

Spread diced pumpkin on a small tray, coat with a dash of olive oil, sprinkle over the cumin and cinnamon and bake for 20 minutes, or until golden.

Meanwhile, combine the lamb in a bowl with the moroccan spice mix – you can make your own, but I frankly could not be bothered. Heat a lug of olive oil in a large pan over medium heat and throw in balls of the spiced meat, not worrying about being too careful with size or form. Cook until browned on the outside, remove to some paper towel and repeat the process until all the meat is cooked.

When ready to assemble, cover the base with some tomato paste and some miscellaneous herbs, throw over some meatballs, spice pumpkin, pinenuts, spanish onion and cheese/s. Bake for about 20 minutes, or until crisp and delicious.

Remove from the oven, top with some fresh rocket and allow to stand for five minutes before serving / devouring.

 

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Figgy & Prosciutto Tarts

Main, Party Food, Side, Snack, Survivor: Millennials vs. Gen X

Previously on Survivor, the Millennials and Gen X tribes were no more as the tribes dropped their buffs – in addition, I assume, to Taylor and Figgy’s busy pants dropping schedule – and Jeff threw a third tribe into the mix, much to Michaela’s sassy chagrin. Thankfully the situation didn’t get any worse for our reigning Queen of Fiji with new Vanua heading to tribal council and CeCe continued in the season’s tradition in booting minority female.

We opened back up at new Vanua where the old, olds were proud of themselves for flipping to the youngins … on the one tribe they had numbers on, much to Zeke’s delight.

Meanwhile over at the new Ikabula tribe, Jay started on his winner’s edit in earnest while breaking my heart, searching for the hidden immunity idol to protect his fellow millennials like he would his mum and sister. Oh and when he wins he is buying his mum a house.

Swoon town – I think someone wants to take Kengel’s place in my heart.

Thankfully Michaela arrived on scene impersonating Jack Nicholson in The Shining to catch Jay and Will and add some humour to the scene and save me from feeling genuine emotion.

I assume feeling threatened by Michaela’s killer screen presence, Jiffy Pop arrived for a reward challenge where Figgy commenced digging a hole when seeing CeCe had been booted and her ally saved. Jeff kindly distracted the tribes from her stupidity to show them the array of sweets up for grabs during the blindfolded challenge.

It is hard for a blindfolded challenge to go wrong … for the audience, with toes broken and heads slashed open in the past, but sweet Kengel caressing his junk will go down with my favourite blindfolded challenge moment of all time.

That actually gives me an idea …

Anyway after a massive come from behind victory, Zeke and Michelle secured reward for their tribe and – of course – Queen Michaela took out second place for her Ikabula, before Hannah collapsed … on the sidelines, while not competing in the challenge. But hey, I get panic attacks so I’m not one to judge. Well, shouldn’t be at least.

After watching Figgy cry over missing out on reward, we returned to Vanua to watch them feast on their reward and listen to Zeke commence severing ties with the fellow kids. Over on Ikabula, Hannah walked Sunday through the fun of panic attacks while on Takali, Figgy and Taylor commenced making out – I assume for Figgy to reenact the Halle Berry role in the Monster’s Ball sex scene – and considered bringing their relationship out into the open.

Obviously Jessica and Ken were not shocked. At all. In the slightest.

Thankfully it gave Kengel the opportunity to display some killer sarcasm. Say what you will about it being the lowest form of comedy (fuck you, it is my life blood), this proves Kengel is hot and funny …  so I’m looking into venues for our December wedding.

Almost as if Jeff knew someone else was making a claim for my heart, he returned for an immunity involving my favourite item – BALLS! Despite a decided lack of ball puns, Michaela saved the challenge by once again unleashing the – to quote Alyssa EdwardsBEAST and singlehandedly won immunity for Ikabula by barking orders at Hannah and ensuring she wasn’t a hindrance.

Not one to rest on her laurels, she then commenced barking orders to Michelle and Zeke, coaching Vanua to victory and sending Takali to tribal council to boot another Gen Xer.

Sadly for her, Adam decided to flip from the bottom joining Ken and Jessica to break-up the lovebirds and vote out Figgy. Thankfully despite the fact it was pretty obvious she was going home, Jeff added some fun to tribal by offering to marry them, then and there. Again sadly, that didn’t happen.

While Figgy was obviously disappointed to find herself booted pre-merge – I mean, will TayTay dump her for it?! – I was quickly able to turn my friends’ frown upside-down (we met while working in radio in Nashville) and dry those tears with a batch of delicious mini Figgy & Prosciutto Tarts.

 

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Like the Figster, these babies are a little bit sweet, puff and wild, and quite tarty – but isn’t that why we love her, and them?

Enjoy!

 

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Figgy & Prosciutto Tarts
Serves: 6.

Ingredients
3 sheets frozen puff pastry, thawed
¼ – ½ cup fig jam
250g prosciutto, roughly sliced
400g goat’s cheese, crumbled

Method
Preheat oven to 180°C.

Place each sheet of puff pastry on a lined baking sheet – they can share, if they fit. Slather each generously with fig jam, top with prosciutto and crumble over the goat’s cheese.

Chuck them in the oven and bake for fifteen minutes, or until puffed and golden.

Devour as you cry over the horrific separation of figtayls. Oh-oh.

 

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, Tumblr and Google+.