Lisa Wilkinscone

Baking, Dessert, Snack

Where do I start with my dear friend Lisa Wilkinson? I mean, while her defection from the Today show came as a massive shock to you, the general public, it is a decision that we had been methodically planning for months. Nay, years! Well at least for me.

You see, while I am a close friend of the Today show given my friendships with Karl and Sylv, I felt that Lisa was being underutilised and slow opened her eyes to this fact. Then contract negotiations kicked off, then failed and a couple of phones calls later, she was heading to primetime on Ten … and we’d be working together in no time after she secures me a spot on one of their reality shows.

That, for both of us, is the end goal – headlining a show together. And wouldn’t it be stunning.

Lis and I first connected in the ‘80s whilst working under the same glossy umbrella before she ultimately succeeded me as the editor of Cleo when I sensationally quit to start a male version He-ho, which was going to be comprised solely of centrefolds. While it tragically never took off, Lisa admired my spirit and we became the fastest of friends.

Given she has been busy relaxing before kicking off her new job, we haven’t seen each other in the last few months. It was truly wonderful to take some time out together to reconnect, decompress and plot the quickest way she can get me from an island to co-hosting something with her.

I feel like I’m going to say too much, so let’s just say my Lisa Wilkinscone are the perfect cure to starvation.



Are they fancy? No. Are they difficult? Again, no. Are they delicious? Fuck yes. Slather them in butter and some Strawberry Plaza Jam … or Jams Mansfield, and you’re in heaven.




Lisa Wilkinscone
Serves: 6.

3 cups flour
2 tbsp baking powder
pinch of salt
80g unsalted butter, cubed
1 ¼ cups milk
Strawberry Plaza Jam or Jams Mansfield and whipped cream, to serve

Preheat oven to 180°C.

Sift the flour, baking powder and salt into a large bowl. Add the butter and rub together with your fingertips until it resembles wet sand.

Make a well in the centre, pour in the milk and using a butter knife, cut across the bowl until just combined. Turn onto a floured surface and knead until smooth, making sure not to over-work the dough.

Flatten the dough until it is roughly 2cm thick and cut into small, cookie-sized discs. Transfer to a lined baking sheet and bake for twenty minutes, or until golden and puffed. Transfer to a cooling rack for ten minutes before devouring slathered in butter, jam and cream.


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.

Sylvia Jafflies

Main, Snack

Let me tell you, the phrase contractually obligated has never made me feel better! While my lunch date with Sylvia started off quite awkwardly – on account of my epic over-the-phone tantrum – she sat me down, and in her calmest newsreader voice, explained that she only hosted the greatest annual Christmas program on Australian television with my ex because it was contractually obligated.

Contractually obligated. Who would have thought that phrase could sound so good? Particularly after contractual obligations have forced me into appearing in questionable programs overseas and being the face of Spam for the entirety of the ‘90s.

Now I know that I would normally launch into an epic tirade and stir up a feud if they tried to use contracts to explain their actions, but Sylvia is honestly one of the nicest, most genuine people I’ve ever met and as such, I didn’t question the pain it caused her to buddy up with Curt.

As I mentioned, Sylvs and I were thrust together in 2006 after missing the first day of Spanish class at UQ and were required to sit a make-up class. As is oft the case, I realised that her grasp of the language was far superior to mine, so hitched my wagon to hers and became study buddies slash friends. I mean, sure, most of our study dates at Wordies were spoken in English but that made for a fun ride in class and helped me receive so many disappointed sighs from our Colombian teacher.

When we weren’t downing arancini – not Arianna’s – while learning our pluscuamperfecto, I did my best to culturally appropriate – is that a way I can use it, probs not, but you get what I mean – Latin American cuisine to further our education. Which is how I invented the Sylvia Jafflies.



Jaffles are probably the greatest invention for uni students – cheap, quick and easy, and oh so comforting when you’re wanting to die at the end of semester. Add the additional comfort of chilli and guac, and you’ve got the ultimate study food. Scrap that, just food. It is the ultimate food.




Sylvia Jafflies
Serves: 2 distracted Spanish students.

4 slices white bread
1 cup Chilli con Kim Carnes
100g sliced Mexican manchego
1 avocado, mashed
sour cream, to taste
Sriracha, to taste

Now this is harder than an end of semester entrevista, so pay attention.

Start by turning on a jaffle iron and buttering the bread.

Divide the chilli across two slices, top each with manchego and close the sandwiches with the remaining bread.

Butter the top of the bread and place butter-side down on the jaffle iron.

Butter the remaining pieces of bread and close the machine.

Cook until the red light turns green … aka five minutes or so, and the bread golden and the cheese is gooey.

Slather in avo, sour cream and sriracha before devouring, carefully, on account of the piping hot cheese.


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+.

Splendour en espanol

Guess Who's Coming to Dinner

I know that Christmas is the time of comfort and joy, or the tidings thereof at the very least, but I have to admit my dear friend Sylvia Jeffrey’s behaviour had me feeling neither over the last week.

You see, while me and all of our Queensland mates were deep in election fever last weekend, I discovered that she was flaunting her friendship with my ex Curt – yes, Curtis ma’ fuckin’ Stone – on Christmas with the Australian Women’s Weekly.

Given that we met during a make-up class of UQ’s SPAN1020 after attending 2006’s Splendour in the Grass, I expected her loyalty would fall to me in the break-up. Emotionally broken, I picked up the phone and screamed down the line at my dear friend Syl that – in the words of the wise Sue Hawk – I felt violated, humiliated and totally spent Jeff … reys.

I cried, I sobbed and I successfully guilted her into a date to reconnect. What says, while I’m proud of everything you’ve achieved since uni, I can’t believe you’d work with Curt after the way he broke my heart?

Soy embarazado, entonces ¡ que divertido !

Picture source: Unknown.


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+.

Karl Stroganovic

Main, Pasta

While he didn’t explicitly say it, my boy Karl desperately needed a cuddle and a catch-up to pick him up and get him through the final few weeks of the year. Given the stress he’s been under, he hasn’t been the breakfast mainstay that we’ve come to know and love this last year, and I am heartbroken to admit, that that has really gotten him down.

“Ben, my dearest best Ben-friend after Fordo. I just feel like I’ve let my Today family, and everyone, down.”

Gaaaahhhh, how heartbreaking is that?

I held him close and told him that everything would be ok and the public would soon be distracted by another shiny scandal … and that he is beautiful, looks like a model, like Linda Evangelista. Look at that smile etc. While he was confused about that little outburst before I explained that Stan, part of the Nine stable, is Australia’s RPDR champion, he held me for a few moments, soaking in the unconditional love of his dear friend. And surprisingly, that soaking is figuratively. For once.

I’ve known Karl for years, after meeting in the Nine News Brisbane newsroom in the early ‘00s. While the fact we both had the generic appearance of a young Ray Martin pitted us as competition, our sense(s?) of humour brought us together. We’ve been friends ever since and I’ve proudly celebrated his achievements after all these years.

After working through the darker parts of our years – did I ever tell you about the time someone tried to act offended that I didn’t want to attend a work lunch when I hate crowds/people? – we got to work bringing joy back to our lives. And there is nothing more joyful than my Karl Stroganovic.



At the risk of sounding like a broken record, I used to have some serious hang-ups about strog due to my mother. While she always tries her best, particularly in the kitchen, ‘90s Tweed Heads was not good for beef strips, nor did she help the sitch with strog. My dear, sweet grandmother used to tell her that me regurgitating the meat was ok because I was masticating the goodness from it, but I wish she just suggested cooking the meat in a manner that made it tender. Like this.

After submerging the beef in the sweet, sweet stroganoff sauce, the meat starts to melt away and make me wish the culinary memories of the ‘90s ent with it. Delicate, tender and oh-so-comforting, this is the perfect dish to get you excited for 2017’s end.




Karl Stroganovic
Serves: 6.

75g butter
2 onions, diced
3 cloves garlic
250g white mushrooms, finely sliced
2 tbsp tomato paste
2 tsp Dijon mustard
1 tsp smoked sweet paprika
½ cup beef stock
⅔ cup brandy
1 tbsp Worcestershire sauce
500g beef fillet, cut into strips
salt and pepper, to taste
1 cup sour cream
small handful parsley, finely chopped

Melt half the butter in a large skillet over medium heat until nice and foamy before adding the onion and garlic, and cooking for three minutes, or until soft. Add the mushrooms and cook for a couple of extra minutes. Add the paste, mustard and paprika and cook for a further minute, before stirring through the stock, brandy and Worcestershire sauce. Bring to the boil and simmer for about five minutes.

Add the beef strips to the bubbling sauce, reduce heat to low and simmer for about ten minutes, or until the meat is cooked through. Season, add the sour cream and stir to combine.

Remove from the heat, stir through the parsley and serve on a bed of buttered pasta. Then devour, obvi.


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+.

Tomorrow is a notter today

Guess Who's Coming to Dinner

As you know, my boy Karl has had a hella rough slash oft controversial last year. His marriage dissolved in an extremely public way, and his falling to second most popular Today personality – after Sylvia, obvi – lead to the unnecessarily scandalous exit for his co-worker Lis.

The year is coming to a close, we’re all fucking tired and Karl, more than anyone, could use a cuddle from his dearest friend. So I picked up the phone and asked him to drop by and reconnect.

For one of my famously comforting cuddles.

What says, I love you, I miss you and I’m more than willing to throwing 2017 in the trash and help you reclaim your breakfast TV throne?

Picture source: Unknown.


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+.