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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Joshua Flapjackson

Baking, Dawson's Creek 20th Anniversary, Dessert, Snack, Sweets

Kicking off my Capeside celebrations is a huge honour that required a big name, and while Mich is arguably the biggest star of the bunch and the show was literally named after JVDB’s character, I couldn’t go past bequeathing said honour to my oldest friend Josh Jackson.

As you should probably guess, I first met Josh in the early ‘90s while working together on The Mighty Ducks. As a champion figure skater slash coach – I trained Tonya Harding, have I mentioned that – and ameteur street fighter, Disney hired me to train the cast to skate and effectively smoosh people into the glass during hockey.

While Josh wasn’t violent enough for my tastes, he was an expert skater and had the acting chops of a young Daniel Day Lewis. So you know what that means … I took him firmly under my duck wing and vowed to make him a star.

Between headlining a franchise, starring opposite soon-to-be Oscar nominee Laurie Metcalf in Scream 2 and playing me in Cruel Intentions, I think I succeeded. And that is without even bringing Dawson’s into the equation.

Given how busy Josh has been with The Affair of late, we haven’t been able to see much of each other. Which is obviously equally heartbreaking for both of us. As such, it was such a delight to spend time with my bestest of best friends again and celebrate one of his sexiest characters – emphasis on one of – Pacey Witter. I mean, be still my throbbing …

We laughed, we cried, we reminisced and most importantly, devoured an entire batch of his favourite treat – my Joshua Flapjackson.



Sticky, sweet and a little bit earthy, this bars are the perfect pick-me-up snack when you’re struggling your way through life. I mean for you, obvi, I’m blessed with a wonderful life on the A-list.




Joshua Flapjackson
Makes: 16.

150g butter
175g golden syrup
150g muscovado sugar
350g quick cooking oats
1 tsp ground cinnamon
pinch ground ginger
pinch nutmeg

Preheat oven to 150C.

Combine the butter, golden syrup and muscovado sugar in a saucepan over medium heat and cook until the sugar has dissolved and everything is well combined.

Place the oats in a large bowl with the cinnamon, ginger and nutmeg, and stir to combine. Fold through the buttery syrup until everything is sopping. Transfer to a lined square baking dish, packing it in nice and tightly – like Josh in my fantasies – and transfer to the oven to bake for 45 minutes.

Remove from the oven and allow to cool in the pan for ten minutes or so before turning out on a wire rack to cool completely before cutting into squares.

Then you can devour.


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Lucille Meatballs in Beer Sauce

Main, Pasta, Snack

I was balls deep in this year’s Emmy Gold celebrations – after successful dates with Reets, Jackie-Boy and Chevs – when I was struck with a horrid feeling while driving away from Chevs’ … I’ve never documented a time-travel enabled date with the undisputed queen of television, Ms Lucille ma’ fuckin’ Ball.

Yes guys – how this kind of thing still comes as a shock to you, I will never know – I was a dear friend of Lucille Ball. I mean, probably even her best friend. The bestest.

I first met Lucille in the 30s while co-starring in the play Hey Diddle Diddle – where I was fired for diddling the director. While I was surrounded by scandal, Luce stood by my side and when the play was shut down after a week in DC, I escorted her to film the Too Many Girls which co-starred a friend of mine, Des.

Again, yes – of course it was me that introduced Lucy and Desi.

Anyway, given I wanted to see Luce at her best, I set the delorean for the ‘50s so we could catch up while they filmed a ep of I Love Lucy. It was such a joy to see them in a happy, successful time and it filled me with unending joy.

As this is the second date where I can’t reference the year, on account of the butterfly effect, I was left to run the odds all on my lonesome in the DeLorean. As she is the queen of comedy, I got to thinking about the female comedy awards. While I feel Pamela Adlon would prove an amazing person to end Jules’ streak, I can’t see anyone pipping her this year. Obviously Kate McKinnon is taking out supporting again, if only for her rendition of Hallelujah which made me cry for an hour.

Given that Luce was also the head of a production company – hallelu, desilu – I figured she’d be cool with me exploring the behind the cam odds. Donald Glover will win directing for a comedy, Jonathan Nolan (or the Duffer to hedge my bets) for drama, Don Roy King for SNL for Variety and Jean-Marc Vallée for Limited Series, Movie or Dramatic Special.

Seriously – it was an action packed date, which called for an extremely special Judd family favourite – after Luce cooked it for us in the ‘70s – my Lucille Meatballs in Beer Sauce.



Moist, zingy and entirely sweet, these babies are the perfect thing to pop in your mouth while filling a hole … or catching up with a departed friend and running the odds in a defunct car.




Lucille Meatballs in Beer Sauce
Serves: 4.

500g beef mince
1 onion, grated
⅓ cup quick-cook oats
1 egg, lightly whisked
½ tsp ground allspice
1 tbs each of olive oil and butter
40g French onion soup mix
1 ½ cup beer
1 tbs brown sugar
1 pinch ground nutmeg
¼ cup sour cream
500g spiral pasta

Combine the mince, onion, oats, egg and allspice in a bowl and scrunch to combine. Shape into walnut sized balls and allow to chill in the fridge for half an hour.

When raring to go, get a large pot of salted water on to boil and heat the oil and butter in a large pan over medium heat. Lightly fry the chilled balls in the hot, frothy liquid for a couple of minutes on each side, or until browned and glossy. Sprinkle with the soup mix and pour over the beer, stirring once the froth has subsided. Add the brown sugar, nutmeg and cook, stirring, for a further half an hour.

In that time, cook the pasta to packet instructions, drain and return to the pan with a small knob of butter. When the pasta is done and the balls cooked through, add the sour cream to the balls and stir to combine.

Serve the saucy, wet balls on a bed of buttered pasta … and devour.


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