Hannimal Style Furess

Four and Three and Two and Done: A Farewell to Broad City, Side, Snack, Street Food, Vegetarian

I thought I was feeling strong, but the close it gets to finale day – three days, ya’ll – it is getting harder and harder to keep an upbeat tone while I prepared to say farewell to the majestic Broad City. (Just ask Abbi and Art)! Which makes it super convenient that Hannibal Buress dropped by, as the man is hilarious.

I mean, he hired a lookalike to attend a film premiere in his place because he couldn’t be bothered going himself. That is a baller, iconic move and I love it.

I’ve known Hannibal for years and years, after meeting in the writers room of another tragically finished show 30 Rock. While his tenure there wasn’t long, his exit coincided with one of my bannings from NBC and he kindly took me under his wing and let me be his hype guy.

Tragically I failed at that job too – apparently hyping oneself isn’t what the job entails – so I was allowed to just hang in his entourage and live my best life.

Maybe I inspire him to send a stand-in to the premiere?

It was so much fun to have a little bit of time with Hannibal and to honour Lincoln and his passion for better dental care. Fun fact: it was actually my suggestion he be a dentist, as a tribute to my grandfather.

Something that isn’t so great on teeth, however, are my copycat Hannimal Style Furess. But we won’t tell Lincoln, ok?



You know I have a passion for In’N’Out and given their Australian pop-ups never seem to come Brisbane, I have to DIY. Which TBH is both a blessing and a curse because now I can inhale animal style fries as often as I like, in bulk like quantities without judgement. And now you can too.

So enjoy!



Hannimal Style Furess
Serves: 2.

1 batch Jud Beerza Battered Fries
olive oil
2 onions, diced
¼ cup Shayonnaise Swain
2 tbsp ketchup
1 tbsp sweet pickle/gherkin relish
½ tsp champagne vinegar
4 slices American Cheese

Cook the fries as per Jud’s recipe.

Meanwhile heat a lug of oil in a saucepan over medium heat and sweat the onions for five minutes before reducing to low and caramelising for half an hour or so, adding a small amount of water if needed to deglaze the pan.

Finally mix the mayo, ketchup, pickle and champagne vinegar in a jug and whisk to combine.

To assemble, place the fries in a bowl, sprinkle with caramelised onion, followed by slices of American cheese and finally topping with copious amounts of sauce.

Devour immediately, with a bestie … or without.


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Cara-mel Gibson Slice

Dessert, Sweets

Mel is wild and everytime we hang out is like a ride through the outback with Max. That being said, the man helped give us a start in Hollywood and we will always be grateful for that, regardless of our personal feelings about things that he has said. Plus, he loves us without judgement.

Mel dropped by for afternoon tea (none of us felt booze and a barbie would end well for any of us) to catch-up on our years apart since ‘Pet Name-gate’ and his fall from grace. We filled him in on our stratospheric comeback and discussed some ideas to help with his.

While he had a bizarre opinion on BOAW2: ROTF (that it was a terrible idea), the man is an old family friend (we first met following my sister befriending his daughter on a Sydney beach) and we will turn the other cheek and even thank him when we are winning Best Screenplay, Best Actress for Golds and Best Supporting Actress and Actor for Annelie and I.

It wasn’t even enough to turn the sweet Cara-Mel Gibson Slice, or the afternoon, bitter.


Cara-Mel Gibson Slice_1


The simple rustic charm of the slice acted as a symbol of our relationship with Mel; while it can change over the years through reinvention or duplicity (working with Katie Holmes), when we get back to the basics, it is beautiful and perfect.



Cara-Mel Gibson Slice_2


Caramel Gibson Slice
Serves: 6.

Base and Filling
1 cup plain flour
½ cup dark brown sugar
½ cup shredded coconut
125g melted butter
60g butter
2 tbsp golden syrup
395g condensed milk

125g cooking chocolate, milk
60g copha

Preheat oven to 180°C and line a 28cm x 18cm slice tray with baking paper.

Sift flour into the bowl and mix in sugar and coconut, and then melted butter. Press mixture into tray and bake for 15 minutes or until golden.

While the base is baking, melt the remaining butter over low heat in a small saucepan. Stir in syrup and condensed milk. Heat for a minute or two until the colour darkens slightly and remove from heat.

When base is ready, pour filling over the cooked base and return to the oven for 8-10 minutes or until it has darkened and started to bubble on the top. Remove from oven and set aside.

While the slice is cooling, place the chocolate (broken into pieces) and diced copha into a microwave safe bowl and melt in 10-20 second bursts until melted. Once done, give it a good stir and pour over the slice spreading so that it even. Chill for a few hours, then devour.

Before slicing, run the knife under hot water (and then dry it, obviously) to avoid the chocolate cracking.