Macatedamia Blanc-choc Cookie

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

Hollywood’s night of nights is tomorrow and as such, this year’s Oscar Gold celebration – Gold Basketball – must come to an end. After a rollercoaster week checking in with Quentin, Nat, Kobe, Di and Bret, I thought I would reach out with my dearest of dear friends, Cate Blanchett.

Because why not wrap up this year’s Oscar Gold with the woman that uttered the most famous line on Australian TV, “a packet of Tim Tams that never run out.”


Is that awkwardly shoehorned in? Sure. But isn’t it great to know that Australia’s Meryl Streep start in the best Australian commercial of the ‘90s. That I still quote every time I walk down the biscuit aisle?

Well anyway, fun fact, it isn’t just my favourite commercial. It is also my favourite co-starring moment with the iconic Ms Blanchett. Yes, I am the famed genie. Which is why I also quote the ad every time I am in the biscuit aisle, desperate to get somebody to recognise me.

Anyway, Cate was thrilled to catch-up and to finally make her debut on this patch of cyberspace. I mean, can you believe she described it as more meaningful than her turn in The Present. Aka her Broadway debut? What an angel!

Despite not being able to translate her Globes nod into an Oscar one, Cate was super keen to run the odds with me. She kicked things off by saying she is obviously backing How to Train Your Dragon 3 for Best Animated Feature and honestly, I stared blankly at her for a full ten  minutes before I realised that a) she must be in it and b) there must be two earlier ones in this alleged series.

Thankfully I laughed her off and told her that as the jewel in my crown, she had the top tier awards. And I don’t let people judge themselves. Though that last one was far less confidently, on account of not being sure whether she was actually in the movie or just a Dragon nut.

With the awkwardness out of the way, we agreed that Little Women will take out Best Costume Design, Bombshell will run away with Best Makeup and Hairstyling, 1917 is as good as any other for Best Cinematography and we find it hard to bet against Once Upon a Time in Hollywood for Production Design.

Then things got slightly more combative, as Cate back Laura Dern for Best Supporting Actress while I kept screaming that Margot can and will return the statuette to Australian hands for Bombshell. After she calmed me down, she agreed that our mutual friend Brad will snatch Best Supporting Actor and that Parasite should win Best Picture, but is unlikely to defeat 1917. Which is sad. I mean, Little Women should get it if they don’t give it to Parasite.

With the odds out of the way for another year, we sat back, she made us a couple of cuppas and then, since packets of Tim Tams do always run out, we smashed a Macatedamia Blanc-choc Cookie or two. 

 

 

Almost as quintessentially Australian as a Timmy, a white chocolate and macadamia cookie is arguably better than our chocolate treasure. Big chunks of sweet white chocolate work with the creamy crunch of the macadamia, to form the greatest flavour combination. And perfect afternoon snack.

Enjoy!

 

 

Macatedamia Blanc-choc Cookie
Serves: 8.

Ingredients
125g butter, at room temperature
¾ cup muscovado sugar
1 egg
1 tbsp vanilla extract
2 cup plain flour
2 tsp baking powder
200g white chocolate, roughly chopped
250g macadamia nuts, roughly chopped

Method
Preheat the oven to 180°C.

Place the butter and sugar in the bowl of a stand mixer and beat until thick and creamy. Not juicy, despite what Roxxxy would have you believe. Add the egg and vanilla and continue to beat for a further minute, or until it just comes together.

Remove from the mixer and fold through the flour and baking powder. Again, when just together, fold through the chocolate and macadamias.

Using an ice cream scoop, dollop a 2 tablespoon blob of batter on a lined baking sheet, leaving an inch perimeter around. Repeat, going onto multiple sheets if needed, until the batter is gone.

Transfer to the oven to bake for 15 minutes, or until set, puffed, golden and crisp. I know it feels like a lot of things to oversee, but you’ll be right, I promise.

Remove from the oven and allow to cool on the tray for five minutes before transferring to a wire rack.

Or devouring immediately while you work up the courage to ask for a plus one to the Oscars, ashamed that you haven’t won yet.

 

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Breked McKenziti

Main, Oscar Gold, Oscar Gold XCII: Gold Basketball, Pasta

After spending the start of Oscar Gold hang with current nominee Quentin Tarantino, icon Nat Port, the inspiration for this year’s name – Gold Basketball – Kobe Bryant and the stunning screenwriter Di, I thought I should celebrate some of my favourite Anzac victors. And there is no victorious Kiwi that I love more than Bret McKenzie.

I first met Bret on the set – am I Dr freaking Zeuss? – of The Lord of the Rings, and we quickly bonded over our passion, and talent, for songwriting.

While our partnership fell through and he found success with Jemaine Clement instead, after a few years of mediation and a brief stint in prison for me, we put aside our differences and once again became friends.

In no small part to my dear Amy Adams, who wanted us to be friends again.

After blowing straight across the ditch into his arms in Wellington, I quickly begged him to use whatever sway he has to convince Jacinda to adopt our entire country and call us West Zealand. While he responded with a wry chuckle, I held his head like Gordon Ramsey calling someone an idiot sandwich, looked him dead in the eye and begged him to save us.

He calmly walked me over to his couch, sat me down and talked me through the shame I was experiencing not having Jacinda as Prime Minister before gently reminding me that we have a job to do. And that job is to run the damn odds.

So run the damn odds we did!

For Sound Mixing and Editing we both agree that 1917 is most likely to take it, since they both seem to favour war movies. Though I wouldn’t be surprised to see Ford v Ferrari snatch one or both away from the teams.

For Original Score Hildur Guðnadóttir should pretty much clear a space for her little man because she is a lock for Joker. And lastly, in Bret’s former category, Elts and Bernie have it in the bag for Rocketman and I am so happy that I can actually be happy for him.

With that out of the way we caught each other up on our lives and spitballed ideas for the next Muppets reboot before sitting down to a big, warm Breked McKenziti.

 

 

Cheesy and gloopy, yet all together comforting and spicy. A baked ziti is one of the most glorious things. Add in some buffalo chicken, and you’ve got perfection.

Enjoy!

 

 

Breked McKenziti
Serves: 4.

Ingredients
500g ziti, cooked to packet instructions
3 tbsp butter
500g chicken mince
5 cloves garlic, minced
3 tbsp flour
3 cups milk
250g cream cheese, softened
⅓ cup Frank’s Red Hot Sauce
2 tbsp Michelle Branch Dressing
¼ cups chives, roughly chopped
1 cup vintage cheddar, grated

Method
Preheat oven to 160° and cook the pasta as per packet instructions.

Meanwhile place a dutch oven over medium heat and melt the butter until foamy. Add the chicken mince and garlic, and cook for a couple of minutes, breaking up the back of the wooden spoon as you go. Add the flour and cook for a further minute, still stirring, until it is a sticky, gloopy mess.

Remove from the heat and stir in the milk until the sauce comes together. Return to the heat and cook for a further couple of minutes, or until slightly thickened. Add the cream cheese, hot sauce and ranch dressing and stir until coming together. Bring to the boil, reduce heat to low and simmer for ten minutes, or until thick.

Add the chives, cooked ziti and cheddar. Stir and transfer to a large baking dish. Sprinkle with a little extra cheese and transfer to the oven to bake for 20 minutes, or until golden and goopy.

Serve immediately and devour. Victoriously.

 

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