Once Upon a Time in Hollywood

Quentin Maraschino Cherries

Dessert, Oscar Gold, Oscar Gold XCII: Gold Basketball, Sweets

I don’t want to bore you with the details of my time in exile, but I can confirm that there was one big name star that was reaching out to me each week in concern. And that was Academy Award winning multi-hyphenate Quentin Tarantino. As such, I knew he would be the perfect person to kick off this year’s Oscar Gold celebration. Particularly since he directed three of my friends – Margot, Brad and Leo – to nominations this year.

Quents and I have known each other since the ‘80s when we both guested in the same episode of The Golden Girls. Sensing each other’s talents, we were drawn to each other through the sea of Elvis-impersonating extras and became the fastest of friends.

The question has probably struck you – how have two talented writers, such as ourselves, never worked together? It is a combination of unbridled sexual tension – dat chin, yo – and the fact I prefer to act as his muse, rather than tip the balance of our current relationship.

Fun fact: I inspired the characters of Mia Wallace, The Bride, Elle Driver and Daisy Domergue. What can I say? I am a strong, independent woman.

As soon as I say Quentin, I collapsed in a heap, the emotion of seeing him, the director of my beloved Luke Perry’s final film, hitting me like a wave. He ran and scooped me up in his arms, carried me into his home and lay me next to him on the couch to discuss this year’s Oscar odds.

I may have been high on the smelling salts, but we kicked off talking about Best Director and without even thinking about the fact he was nominated, said that Bong Joon-ho would be robbed if he lost for Parasite. And Mendes likely beating him with 1917 may be deserving, but I’d still be heartbroken.

“I assume you’re fucking tipping me for Best Original Screenplay then,” he joked, bringing me back to earth.

“Yes, obvi. But that is a conversation for later in the week. You’ve got some other categories I’d like you to run with me!”

He agreed that Bong has International Film in the bag, despite Pedro being equally deserving for  Pain and Glory. He thinks Documentary Feature will go to American Factory, while I am all in for The Cave. We agreed that Learning to Skateboard in a Warzone (If You’re a Girl) should and will win Documentary Short, Film Editing will go to Ford v Ferrari as it is the most technical and Visual Effects should go to Avengers: Endgame but will likely get swept up in a 1917 sweep.

With the formalities out of the way, I acted weak again to distract from my earlier faux pas. And so that I could enjoy being hand fed Quentin Maraschino Cherries by their namesake.

 

 

Some people say that maraschinos are a garnish. A sticky sweet morsel of magic to heighten a cocktail or dessert. But to Quents and I, they’re not a snack. They’re the whole damn meal in and of themselves. And once you make your own, you’ll never go back.

Enjoy!

 

 

Quentin Maraschino Cherries
Serves: 2 talented friends with palpable sexual chemistry.

Ingredients
1kg sweet cherries, pitted
11 cups water
1 tbsp pickling salt
4 1/2  cups raw caster sugar
1 lemon, zested and juiced
1/4 tsp red food colouring
30ml almond extract

Method
Bring 8 cups of water and pickling salt to a boil in a large pot, and cook until the salt is dissolved. Remove from heat to cool for about fifteen minutes. Stir in the sweet cherries, cover and leave to brine overnight.

The next morning, bright eyed and bushy tailed, drain the cherries and rinse under cold water for a couple of minutes. Set aside.

Meanwhile combine the remaining water, with the sugar, juice and zest of the lemon and food colouring in a large pot and cook, stirring, for five minutes. Remove from the heat, stir in cherries and almond extract, cover and leave another 24 hours.

The next day when Quentin questions whether the recipe really takes this long or whether you’re just using it as a ploy for sleepovers, pour cherries and juice into hot, sterilized jars and leave in a cool, dark place.

Or devour, instantly. You know the drill.

 

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The iconic Margot Robbie waiting to smash a Pistachimargot Macarobbie

Pistachimargot Macarobbie

Baking, Dessert, Snack, Sweets

Oh my god, you have no idea how good it is to reunite with a fellow hometown hero slash celebrity friend like Margot Robbie. I mean, the girl is a bonafide global star, but the fact that she still has time for her dear friends like me, on the Goldie, is one of my favourite things about her.

While Margot was actually my friend’s little sister’s friend, we got to hanging out in the kitchen on sleepovers eating vegemite toast – as good Australian’s do – and planning our ascesion to Hollywood royalty.

We were both dominating the high school drama game with our talent and je ne sais quoi, but knew we were destined for greatness. I know my Hollywood staying power dates back to the ‘20s, however I had to assume a new identity after my thirteenth deportation. It truly was the lucky one, since I met Margs.

Given I was still trying to find a way to return to Hollywood, I suggested Margot takes over Australia instead. That led to Neighbours, which led to a Logie which always leads to a role opposite my dear friend Leo in a film by my friend Marty. Then came Allison, an Oscar nomination and no doubt that Margot was even more of a Gold Coast legend than me.

Sadly Margot and I haven’t seen each other since her Byron wedding – the first time I went back after Annelie and Miley had the cage-fight accident – but truly beautiful friendships can always pick back up as if no time has past.

We laughed, we gossiped about Quentin’s tenth and final movie – she thinks she can get him to drop the restraining order and give me a role – and most importantly smashed a pick batch of Pistachimargot Macarobbie.

 

The iconic Margot Robbie smashing a Pistachimargot Macarobbie

 

Sweet like Margot, nutty like me, these little babies are essentially the culinary equivalent of a best friend bracelet and you, my friends, can finally get in on the action. And you should, because we are cool and the macarons are delicious.

Enjoy!

 

The iconic Margot Robbie smashing a Pistachimargot Macarobbie

 

Pistachimargot Macarobbie
Serves: 2 besties.

Ingredients
¾ cup almond meal
½ cup pistachio meal
1 ½ cups icing sugar
4 egg whites
¼ cup raw caster sugar
¼ cup finely chopped pistachios
3 drops green food colouring
100g white chocolate, chopped
2 tbsp double cream

Method
Sift almond and pistachio meals together with the icing sugar in a medium bowl. Set aside.

Place the whites in a clean, dry electric mixer and beat until soft peaks form. Add the caster sugar one tablespoon at a time and beat until dissolved. Then add food colouring and beat until just combined. Remove from the mixer and gently fold through the meals until just combined, thick and glossy.

Transfer mixture to a piping bag and pipe into 4cm rounds on lined baking sheets. Sprinkle with chopped pistachios and tap on the bench to remove air bubbles. Leave to set for an hour.

Preheat oven to 130°C.

Place the cookies in the oven, one tray at a time, and back for twenty minutes, or until the tops are firm. Remove to cool on the tray on wire racks.

While they’re cooking, place the chocolate and cream in a microwave-safe bowl and cook for a minute, or until the chocolate has melted. Stir to combine and transfer to the fridge for ten minutes, or until thick yet spreadable.

Spoon mixture into a large snaplock bag. Snip 1cm from 1 corner of bag. Pipe 4cm rounds of mixture onto prepared trays, 4cm apart. Sprinkle each macaron with pistachio. Tap trays on bench to remove air bubbles. Set aside for 1 hour.

To assemble, place a small dollop of icing on the flat side of a cookie and sandwich with another. Repeat the process until done and leave to set for an hour or so. Or just devour, I don’t mind.

 

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Once Upon a Time on … the Goldy

Guess Who's Coming to Dinner

I hope that you’re as shocked as I am that I have now gone three weeks in a row consistently documenting my celebrity catch-ups slash commiseration cooking for reality losers.

And while my triumphant return needed one of my most iconic friends on board – love you Ames – and week two called for a steamy date with my beloved Sterling, I wanted week three to feel a little bit more like home. Which is why the divine Margot Robbie is dropping by this week.

Marg and I have known each other for well over fifteen years, after growing up together on the Gold Coast. Fun fact: coming from the Gold Coast legally requires you to aggressively talk about being from the Gold Coast whenever you aren’t on the Gold Coast. But that is another story for another time.

What says I am not angry that I wasn’t invited to the Once Upon a Time in … Hollywood premiere – Quentin is a few months away from dropping my restraining order, I feel it – slash can you finally get me a job on Neighbours?

Image source: Neighbours / Channel 10.

 

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.