Grantbola

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.

Enjoy!

 

 

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

Ingredients
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

Method
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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Heel bluey

Guess Who's Coming to Dinner

Name a town more riddled with crime and corruption, particularly on a per capita basis, than the (thankfully fictional) Mt. Thomas. You can’t, can you?

Anywho, Blue Heelers is one of the best shows to ever exist, ever. Fact. If only for giving the world Maggie Doyle, and me, my dear friend Grant Bowler.

What says I’m glad Blue was your launching pad to hosting 90% of Australian versions of reality TV series?

Image source: Channel 7.

 

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.

Joe Del Campho

Main, Soup, Survivor: Kaôh Rōng

Yeah, yeah – previously on Survivor, Jason couldn’t pull off the impossible and was sent to Ponderosa despite everyone in the alliance trying to turn on each other. But this episode, seriously? Again! Another freaking medevac!?

Poor little Joey, Joe-Joe aka Rudy 2.0 found himself experiencing some severe #GastrointestinalDistress and was swiftly pulled from the game in fifth place. Confirming to Tai that, despite his fears, he goes home with his idol in his pocket.

Game, set, match editors – well played!

Anyway, let’s rewind. We got back to camp and again Joe spoke, before Michelle and Tai butted heads over Tai’s late-game villain turn after he once again flipped on his alliance for the third time.

We then headed straight to reward where Joe shocked everyone and won the reward, proving that slow and steady wins the race, and ended his anti-Anglim streak in the process.

Damn straight he #GetsItDoneAt71!

I first connected with Joe about four decades ago when we worked for the FBI together. Joe is an absolute gentleman and acted like a mentor to me, despite my questionable relationship with the law.

We stayed close throughout the years – despite my many scandals, arrests and stints in rehab – and Joe has remained a constant in my life and has always tried to help me be the best version of me. Could you imagine how bad I would have been without him?

Anyway, poor little Joe overindulged in the delicious meat at his Hef reward, despite not being a big meat guy, and sadly that was his downfall.

We heard all about Cydney upping her game (by downplaying the fact that she could literally crush everyone left in the game), Joe, Cyd and Aubry formed a final three alliance, Tai and Michelle joined forces, Aubry and Tai reconnected while Michelle and Cydney solidified their bond … all for nothing after Joe was done in, I assume, by an extreme case of meat sweats!

Having zero respect for the fact that he was just medically evacuated for stomach issues – and the fact that he is 71, to boot – I decided to go with a (potentially) digestively aggressive Joe Del Campho to welcome him to post-hospital Ponderosa.

 

joe-del-campho-1

 

In my defense, pho was Joe and my go to meal after cracking a case / defeating the bad-guys / whatever it is we did in the FBI back in the day (I was way too high to remember those days) – it was to us, what shawarma is to the avengers, you know?

So yeah, onion, par cooked-meat and chilli isn’t a good thing on paper – but it was the ultimate comfort food for my dear old friend. Despite that, the fresh flavours, delicately cooked meat and the kick of heat and lime work together to bring you a pho that dances in your mouth.

Plus, ginger is good for you … so there is that, right? Enjoy!

 

joe-del-campho-2

 

Joe Del Campho
Serves: 4.

Ingredients
5 cups beef stock
3cm piece ginger, finely grated
2 star anise
1 tsp fennel seeds
cinnamon quill
1 tbsp fish sauce
2 tsp soy sauce
dried pho noodles, softened in boiling water for a couple of minutes
250g beef sirloin, finely sliced across the grain
1 onion, finely sliced
4 shallots, green part only, finely sliced
⅓ cup chopped coriander
black pepper
lime wedges, to serve
sliced chillies, to serve
Thai basil leaves, to serve
bean sprouts, to serve
sriracha sauce

Method
Place stock, ginger, spices, fish sauce, soy sauce and 2 cups of cold water in a large saucepan over high heat. Cover, bring to the boil and then reduce the heat to low and simmer uncovered for 5 minutes.

Place a handful of pho noodles in a large bowl and cover with boiling water. Allow to rest until cooked through or about fifteen minutes, drain and leave to rest.

Thinly slice the steak – it helps if you freeze it for about 20 minutes before.

Remove the spices from the stock mixture with a slotted spoon.

To serve, place pho noodles in the bottom of a bowl, layer the raw steak and onion over the top and cover generously with the piping hot stock. Season generously and sprinkle on some coriander.

To eat, season to taste with lime juice and chilli and add in some basil and sprouts. As I like heat and disregard Joe’s health, I topped it up generously with some sriracha.

The heat may have got things moving?

 

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+.