Tony Award Winner

Tray Baker

Grammy Gold, Grammy Gold: Somebody That I Used to Gold, Main

Like Gaga and ONJ before him today’s Somebody That I Used to Gold visitor, my dear friend Trey Parker dabbles in all corners of the entertainment industry. And if it weren’t for my frenemy Phil Collins, who be a proud EGOT recipient.

#JusticeforBlameCanada.

I’ve known Trey for years when I got hired to model a character on South Park. Sure Big Gay Al was controversial – you don’t need me to tell you that my primary school principal felt compelled to write a four page essay about the horror character in place of a newsletter – but he brought so much joy to my life, and gave me the most beautiful friend in Trey.

While I haven’t seen Trey in years, he was thrilled to catch-up and strategise a way to finally snag himself an Oscar – obviously a Big Gay Al spin-off movie, starring me – and help me run the odds on my favourite Grammy categories – musical theatre, comedy and the big one, SPOKEN WORD!!!!!

Sorry – too many exclamation points. I’m like a chain email from your mother!

Obviously we agree that the erstwhile singing voice behind Jasmine and Mulan, Lea Salonga, will take The Book of Mormon’s Best Musical Theatre Crown for Once on This Island. Comedy I’ve gone with Dave Chappelle while Trey thinks Fred Armisen is the hot money. Obviously my boy David Sedaris is going to take out my fave category Spoken Word and I refused to hear any argument to the contrary. Like how Tiffany Haddish is the darling of the entertainment industry and Jimmy Carter is old, which is why Chad Michaels and Raja won their seasons of Drag Race.

JK Kimora, they both slayed and deserved their victories.

Anyway, it was exciting to think that our Big Gay Al movie may sweep the Awards Pool. So much so that we didn’t realise how famished we were until my Tray Barker had filled the house with glorious, happy smells.

 

 

I know I sound like a broken record, but you know I have a passionate love for sausage. You may be surprised to learn, however, that I am just as passionate about apple and sweet potato. Chuck em in a tray, add some booze and you’re in for a glorious meal.

Enjoy!

 

 

Tray Baker
Serves: 4-6.

Ingredients
extra virgin olive oil
1kg pork sausages
1 leek, thinly sliced
1 fennel bulb, thinly sliced
250g sweet potato, cut into chunks
2 red apples, sliced thickly into rounds
300ml apple cider
½ cup chicken stock
¼ cup fresh sage leaves
½ parmesan cheese, grated

Method
Preheat oven to 160C.

Heat a decent lug of olive oil in a skillet and cook the sausages until golden and cooked through. Transfer to a baking dish. Add a lug of oil to the frying pan and cook the leek and fennel for five minutes, or until fragrant and soft. Transfer to the aforementioned baking dish.

Add the sweet potato and apple to the baking dish and pour over the stock and cider. Cover with foil and transfer to the oven to bake for half and hour, or until the potato is tender and the liquid reduced.

Sprinkle with sage and parmesan and return to the oven, uncovered, to cook for ten minutes or until the cheese is golden and crisp.

Devour immediately.

 

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Jane Crackpieski

Baking, Dessert, Hashbrown: The End, Pie, Sweets

Like Unbreakable Kimmy Schmidt itself, we’ve reached the end of the road of our farewell celebration – Hashbrown: The End – and I am starting to get a bit misty, which is inappropriate when you’re meant to be honouring a hilarious show. But after catching up with Carol, Dylan, Ellie and Tituss I was too emotional, so I reached out to my dear friend and icon Jane Krakowski to see if she was free to drop by.

And she obviously was, since you’re ready this.

As you know I met future EGOT Jane in the 80s while co-starring in Starlight Express until my before I was callously cut. Thankfully it was Jane’s undying love and support that saw we through the tragic loss of my role of a lifetime.

Given Jane is a damn comedy icon, I try to see her as much as possible however it has tragically been well over two years since we last got together. As soon as she walked through customs I ran into her arms and started sobbing – some say it was because I missed her so, but we both knew that it was because at the close of today Jacqueline Voorhees will go the way of Jenna Maroney. And that is hard for me to deal with.

Unless Teens does reboot 30 Rock, I guess.

Somehow I managed to pull myself together long enough to drive home, go to the fridge and pull out the ultimate comfort food in the form of a Jane Crackpieski.

 

 

I feel like I am on a bit of a Milk Bar kick at the moment, but you know, when it’s right, it’s right. Any everything they do is right, even when it is a mistake. If you don’t know the story, Christina Tosi made the pie for staff dinner and while it was undercooked and she felt it was a dud, they couldn’t stop eating it and an sweet, addictive icon was born – the Crack Pie®.

And if that doesn’t offer you hope in a post-Kimmy Schmidt world, I don’t know what does.

Enjoy!

 

 

Jane Crackpieski
Serves: 8.

Ingredients
Oat Cookie
115g unsalted butter, at room temperature
75g muscovado sugar
40g raw caster sugar
1 egg yolk
½ cup flour
120g rolled oats
⅛ tsp baking powder
pinch of baking soda
½ tsp kosher salt

Assembly and filling
180g muscovado sugar, plus 1 tbsp for the base
1 tsp kosher salt, plus ¼ tsp for the base
280g butter, melted – 55g for the base, the rest for the filling
300g raw caster sugar
20g milk powder
24g corn powder
¾ cup double cream
½ tsp vanilla extract
8 egg yolks, separated with military precision
icing sugar, for dusting

Method
Preheat the oven to 180°C.

Kick things off by working on the oat cookie. Cream the butter and sugars using the paddle attachment on a stand-mixer on medium-high for 3 minutes or so, or until light and fluffy. Scrape down the sides and add the egg, before increasing speed and beat for a further couple of minutes.

Add the remaining ingredients and using the paddle, mix by hand until moist enough to return to the mixer to beat on low until just combined.

Dollop the mixture onto a lined baking sheet and flatten into a 1cm thick splat. Transfer to the oven and bake for 15 minutes, or until caramelised, puffed and firmly set. Allow to cool completely.

When you’re ready to get to work on the final product, preheat the oven to 180°C.

Place the cookie in a food processor with a tablespoon of muscovado sugar and ¼ tsp of salt, and blitz until it is the consistency of wet sand. Add 55g of melted butter and blitz until it comes together as a ball. Transfer the ball into a pie dish and firmly pack to cover the edges in an even thickness.

To make the filling, combine the remaining sugars, with the milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended. Still going, add the remaining butter and mix for 3 minutes or until all the ingredients are moist. Add the double cream and vanilla and continuing mixing for 3 minutes, or until completely combined. Scrape down the side and add the egg yolks, mixing on low speed until it is glossy and combined.

Pour the filling into the pie dish and transfer to the oven to bake for 20 minutes, or until golden brown but still jiggly.

Open the oven door and reduce the oven temperature to 160°C and close the door once it has cooled to that temperature. Cook for a further ten minutes, or until firming around the edge but jiggly in the centre.

Remove from the oven and allow to cool completely before covering in cling and transferring to the freezer to set. Remove to defrost a couple of hours before you’re ready to serve.

When you’re ready for your mind to be blown, dust with icing sugar, grab a spoon and devour. Greedily. Thankful that we exist at the same time that Milk Bar does.

 

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Viola Halvis

Oscar Gold, Oscar Gold XC: The Goldfather

Once again, I’ve reached the end of my Oscar Gold celebrations and no tea no shade to Diablo, Henry, Kathryn, Brad or Mahershala, I’ve well and truly saved the best to last – current reigning Best Supporting Actress, Viola Davis.

And that is not just because we’ve been the best of friends for 17 years. She is the only Black Actor to win the Triple Crown of Acting, and that makes her long overdue for some coverage on this ‘ere patch of cyberspace.

I first met Viola on the set of Kate & Leopold when dropping by to visit Megs (Megs, Megs) and Liev, and while she only had a bit part I knew she was destined for greatness. As such, I sidled up to her at the craft services table and promptly hitched my wagon to her, to achieve greatness by association.

While I also wasn’t able to convince her to bring me along as a date, she did have a surprise up her sleeve … she convinced one of our mutual friends to take me (let’s call her Beryl Strap)!

Anyway, I could talk about her being the only good thing about Fences, slaying in How to Get Away with Murder and realistically should have a couple of Oscars under her belt by now, that isn’t what you came for. You came to hear our opinions on who will snag the female acting gongs.

While we both agree that my dear friend Allison Janney will succeed her as Best Supporting Actress for I, Tonya, I desperately wish for a tie between her and fellow TV star Laurie Metcalf who was beautiful in Lady Bird. What is becoming a tradition in this year’s acting categories, we both feel Frances McDormand is a sure thing for Three Billboards Outside Ebbing, Missouri, I feel like fellow Gold Coaster Margot Robbie gave the better performance in  I, Tonya and am desperately hoping for an upset.

Like my date with Mahersh, I started to feel down thinking about Margot likely not snagging a win for Karl and Susan. That led to the requirement for something sickly sweet and totally delightful, like my Viola Halvis.

 

 

While there are so many forms of halva, this is obviously the best. Rich and nutty, delicate and floral, all wrapped up in a sickly sweet package, it is the perfect way to honour the ninetieth Oscars and Faye and Warren’s inevitable mis-crowning.

To The Goldfather, enjoy!

 

 

Viola Halvis
Serves: 6-8.

Ingredients
250g walnuts
250g blanched almonds
¼ cup sesame seeds
500g pitted dates
1 tbsp rosewater
icing sugar, to dust

Method
Preheat oven to 180°C.

Combine the nuts and sesame seeds on a large baking sheet and bake for ten minutes or so, or until toasted and fragrant. Remove and allow to cool.

Place the cooled nuts in a food processor with the dates and rosewater and blitz for about five minutes, or until completely combined.

Pour the mixture into a lined small baking sheet and transfer to the freezer to set for an hour or so. Then remove and cut into squares, dust with icing sugar and devour.

 

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Brandy Jason Alexander

12 days of Festivus for the rest of us, Drink

While Seinfeld, as the name clearly suggests, is all about my friend Jerry Seinfeld, the great, wondrous holiday that is Festivus is all about the Costanzas. While yes, Frank was the creator of the blessed holiday – how many ways will I describe the holiday in the next 12 days? – I feel it is most appropriate to kick this celebration of with the delightful holiday Jason Alexander.

Jase is one of my oldest friends after meeting in ‘81 on the set of the hit TV movie Senior Trip. Annelie and I were part of Mickey Rooney’s entourage at the time but were both so moved by Jase’s performance in the bit-part – no small parts, just small actors etc. – that we vowed to make him an absolute star.

I think we can all agree that despite our questionable pasts, rehab and priz stints and aggressive feuds, the way we moulded Jason’s career truly is our opus.

Given how busy I’ve been since starting this anthropological study, I’ve barely had time to catch-up with my celebrity friends unless they’re keen to document it. And while Jason was always down for the career boost I offer, I wanted our date to be truly special.

And there is nothing more special than Festivus.

As soon as Jase arrived we were laughing like he’d snapped my fingers in a jewellery box – which coincidentally was inspired by us mucking around when he gave me some thank you jewels for the one-two punch of Seinfeld and Pretty Woman – catching-up on what he’s been up to lately and making a toast to our friendship slash the season, in the form of my Brandy Jason Alexander.

 

 

Now I know the great Ron Burgundy says milk is a bad choice in the heat and Brisbane is balls hot, but add some festive spice and a nip of brandy and you really can’t go past it. Trust me.

And that’s not a threat … but it’s also not not a threat.

Enjoy!

 

 

Brandy Jason Alexander
Serves: 1.

Ingredients
30ml brandy
30ml crème de cacao
30ml heavy cream
pinch of freshly grated nutmeg and cinnamon

Method
Shake the liquid in a cocktail shaker with ice, and pour into a chilled glass.

Garnish with nutmeg and cinnamon.

Down.

 

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.

BeaBQ Arthur Corn Salad

Salad, Side, Snack, Thankgiving for being a friend

While The Golden Girls were one of the best sitcom ensembles ever assembled, the heart and soul of the show was my dear friend and comedy icon Bea Arthur. At the very least, she was the de facto lead given she was what brought Sophia into the mix.

Though speaking of Soph, she was the soul … and so were Rose and Blanche. Fuck.

In any event, my dear friend Bea is the first girl I’m checking in on … given the controversial meeting we had last time I ventured back in time. I mean, sure, she doesn’t know it since that date occurs in ‘89 and I’ve opted to visit during Thanksgiving ‘87. But I know, and guilt is a pretty big motivator.

Bea was thrilled to see me as I pulled up to the studio in the delorean.

“Quick Ben, quick. Fucking get out of here – we don’t need Betty to spot us and want to third wheel our friendship.”

“I’m fucking trying Bea, I’m  driving as fast as I fucking can,” I screamed, not wanting to hurt my friend Bet, or upset Bea by being sympathetic.

I sped through the Hills, down past Carney’s on sunset and eventually landed at her home in Brentwood – which will eventually become a Golden Girls museum, depending on how her will turns out following my next journey back in time – to reconnect, discuss a potential sequel to Mame – which you all know, does NOT eventuate – and devour a festively appropriate BeaBQ Arthur Corn Salad.

 

 

Fresh and zingy are not words that are oft thrown around when it comes to discussing dinner on turkey day. Though I can promise, it is more than worth it. The fresh, charred corn works perfectly with the zing of the tomato and lime, and the sweet delight that is basil.

Praise be … I mean, give thanks. Aka enjoy!

 

 

BeaBQ Arthur Corn Salad
Serves: 6.

Ingredients
6 corn cobs, de-husked and scorched over the flame of a stove
olive oil
1 small red onion, thinly sliced
½ red capsicum, diced
2 tomatoes, diced
a small handful of basil leaves, roughly chopped
a few sprigs of thyme, leaves removed and roughly chopped
1 lime, juiced
salt and pepper, to taste

Method
Combine everything in a bowl.

Toss.

Devour.

 

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Margarita Moreno

Drink, Emmy Gold, Emmy Gold: Game of Golds

As you know my life’s dream – which I fulfill in 2032 – is to achieve the pinnacle of global success, the EGOT. Some may covet a Nobel prize, or a Presidency – but not me, the EGOT is where it’s at / is the most worthy of respect.

Despite this, winning the EGOT hasn’t always my dream, it wasn’t until my dear friend, icon of stage and screen, Rita Moreno, took at the quinella that I was inspired to achieve true greatness. I’d been friends with Reets for close to 30 years by the time she secured her first Emmy and completed the square, and seeing the joy it brought to her made me so happy … and insanely jealous, which eventually turned to inspired.

I first met Reets in the ‘40s – Stockard Channing? She was well into her 50s – while appearing on Broadway. I knew I had a star on my hands and vowed to take her to Hollywood and make her universally beloved. Which I did, yay me.

Anyway, West Side Story Came and went and I disappeared in and out of rehab, with Rita’s support and love becoming my only constant.

Given the fact she is experiencing quite the career resurgence, we haven’t been able to catch-up as often as we’d like, so she jumped at the opportunity to join me to kick off our Emmy Gold party. While her victorious categories have already been held at the Creative Arts Emmys, I opted to run the Drama and Limited Series Actress odds with her instead. Like me, she has recently reconciled with Nicky Kids and as such, is proud to back her for Best Actress in a Limited Series or TV Movie for her harrowing turn in Big Little Lies. Elisabeth Moss is taking out Best Actress in a Drama, despite the fact we find out it is a documentary from the future. My girl Millie Bobby Brown is going win Best Supporting Actress in a Drama for her breakout turn as Eleven and Queen Laura Dern is going to snatch Best Supporting Actress in a Limited Series or TV Movie for playing me in Big Little Lies.

While we eventually agreed on the victors, it did take some hearty discussion to reach consensus over some delicious booze. And there is no booze more delicious than my Margarita Moreno.

 

 

A little bit tart, entirely refreshing and oft a bad choice, tequila and margaritas are kind of the personification of dating me. Though instead of being refreshing, people tell me to stop getting fresh … with them. In any event, a marg is something you definitely want to take down your throat.

Enjoy!

 

 

Margarita Moreno
Serves: 2.

Ingredients
ice
2 parts tequila, only Patron for us obvi
1 part triple sec
1 part lime juice
2 lime wedges
salt for your rim

Method
Chill your glass with ice for a minute or so.

Transfer it to a cocktail shaker and add more until it is full. Pour over the tequila, triple sec and lime juice and shake, hard, until it is well combined and chilled.

Run the lime around the edges of your glasses, dip them in some salt and strain the marg into the glass.

Then, obvi, down.

 

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Linguine Truffle Miranda

Main, Pasta, Tony Gold, Tony Gold: Hamilgold, Vegetarian

Guys, the day you’ve been waiting for is finally here – happy Tony’s Eve. Sadly though, that means our Tony Gold coverage is about to come to a crushing end but I can assure you, I am not throwing away my shot.

In addition to it being the pinnacle of Tony Gold, today also marks our 400th – yes, four FUCKING hundredth – recipe. And when a milestone like that rolls around, I am not throwing away my shot. He yo, I don’t like the country, I’m young, scrappy and this is fame hungry and I’m not throwing away my shot celebrating this milestone, so invited my dear friend and true Broadway treasure Lin-Manuel Miranda.

But seriously can you take a brief pause here to think about the fact that I’ve had this many celebrity friendships survive my horrific behaviour? Say what you will about the entertainment biz, but those people truly have the patience of saints when it comes to my transgressions (I guess that comes with the territory when you’re a white male).

Anywho, I’ve known my boy Linny-Mans for years, having grown up together in the heights which inspired him to write his first hit musical In the Heights. It would come as no surprise that the character of Sonny was inspired by me and my sassy attitude.

Given the phenomenon of Hamilton and the fact that it inspired this year’s celebrations, I knew we had to finish the celebrations with my dear, sweet friend who I love is love is love so damn much.

Oh and I had to honour the fact he inadvertently inspire my high school drama teacher to write an original musical compiling the plots of Blood Brothers, Bootmen and Romeo & Juliet that I played as high comedy, to distract from the fact it was poorly written.

Sorry – I mean it was wonderful and Trapt is essentially the Tweed Heads/Banora Point version of Hamilton, Muriel’s Wedding be damned.

Since we’ve pretty much covered all the major categories, Lin-Man and I only had to look at the OG Score. While he is more forgiving and has chosen to back the men that robbed him of his EGOT for Dear Evan Hansen, he know how far I’ll go … and that is to undermine their chances and back Come from Away our my compatriot Tim-Min for Groundhog Day.

After getting the serious part of our date out of the way, I got to work whipping up a meal while he toasted the success of this patch of future-Peabody-winning cyberspace. He then said something about looking forward to the next 400, though he could have been saying something about looking forward to 400g  of my Linguine Truffle Miranda.

 

 

Full disclosure, this is a Nigella Lawson recipe with minimal – emphasis on minimal – tweaks, but even the domestic goddess herself has said that she enjoys seeing how people adapt the recipes to suit their tastes. And it isn’t like I’m slumming her as recipe 392 or something – this is a milestone, dammit!

While Nige’s is a little more delicate,  I go for an aged parmesan that smells like your feet and shoes died six months ago and have been rotting in tropical heat and an extremely generous lug of truffle oil, meaning the pasta punches you in the mouth in the best way possible.

Happy Tonys / thanks for reading / enjoy!

 

 

Linguine Truffle Miranda
Serves: 4.

Ingredients
500g linguine
4 eggs
¼ cup double cream
¼ cup grated aged parmesan, plus more to serve
2 tbsp white truffle oil, or to taste
60g unsalted butter
salt and pepper, to taste

Method
Place a big old pot of salted water over high heat and bring to the boil.  Once bubbling like a revolution, add the linguine and cook as per packet instructions.

While the paste is cooking, combine the eggs, double cream, parmesan and truffle oil in a jug, and whisk to combine.

When the pasta is good to go, drain it in a colander, reserving a cup of the boiling liquid. Place the butter in the pan with about a quarter of a cup of the aforementioned – or abovementioned if you’re a moron trying to sound smart while defending yourself in legal proceedings – cooking liquid. Add the pasta, stir and then add the creamy liquid, still stirring, to combine.

Place the pasta over low and heat and cook stirring for a minute or so. Remove, serve, cover in more old-foot-smelling parmesan and devour, ok?

 

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Carne Audrada McDonald Tacos

Main, Party Food, Snack, Tony Gold, Tony Gold: Hamilgold

While Ang is an icon of the stage – well, everywhere TBH – Alan’s performance as the M.C. is in a league of its own, Lena perfectly carried Yitzhak to the Broadway stage and Harves is a Broadway legend, none of them hold a candle to my dear friend Audra McDonald.

I mean, not only as she won the most performance awards at six, she is the only person to take out all four performing categories. You can not argue that when it comes to the Tonys, Audra is the queen – she is essentially the Meryl of Broadway.

When I decided to finally include the Tonys in our slate of highly regarded awards show coverage, I just knew that I had to have Auds by my side to add to the gravitas of my predictions. Yes, add to the gravitas.

Given how busy she has been with Beauty and the Beast and returning to Lady Day at Emerson’s Bar and Grill, I haven’t been able to catch Audra in the last few years so she was thrilled to take a week off sick to fly over and celebrate with her dear friend from Juilliard.

Fun fact: she actually pushed me to apply to Juilliard with her after seeing my star-making turn in the hit, three-performance, high school production of How the West was Warped, where I played the sexy-twin Sheriff. I was amazing, she was sold and together we vowed to take the world by storm.

Since we’ve essentially exhausted all of the acting categories, I instead got her to conduct a thorough audit of all my previous predictions (before taking them to my bookie). Thankfully she agreed with 93.6 percent of my tips, so we could focus solely on reconnecting over Carne Audrada McDonald Tacos.

 

 

It really is no secret that I have a passionate and undying love for all Mexican food – and Tex-Mex – but there is something particularly special about a carne asada taco. The zing of the mojo keeps the meat light and fresh, allowing the guac, lime, lettuce, cheese and salsa to do their thing and make it sing better than Audra.

Don’t worry, she completely agrees – enjoy!

 

 

Carne Audrada McDonald Tacos
Serves: 6.

Ingredients
4 cloves of garlic, minced
1 jalapeno, finely chopped
a handful of fresh coriander, roughly chopped
3 limes, juiced and zested
2 tbsp champagne vinegar
¼ cup olive oil
salt and pepper, to taste
750g flank steak
12 corn tortillas
shredded iceberg lettuce
4 shallots, thinly sliced
1 cups grated cheese
Salsa Struthers
2 avocados, mashed
sour cream, to serve
lime wedges, to serve

Method
Combine the garlic, jalapeno, coriander, limes, champagne vinegar, olive oil and a good whack of salt and pepper in a large shallow dish. Add the steaks, toss to coat, cover and place in the fridge for a couple of hours to marinate.

Preheat a griddle over high heat. Once piping, reduce heat to medium, brush with some oil and cook the steaks for a few minutes each side, flipping once. Remove from the pan and allow to rest for a few minutes. After it has rested, transfer to a chopping board and thinly slice against the grain.

To serve, heat the tortillas in a skillet for about 30 second each side and layer with salad, salsa, onion, guac, sour cream, cheese and steak. Then, obvi, devour.

 

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.

Harvey Fiersteamed Buns

Main, Party Food, Snack, Tony Gold, Tony Gold: Hamilgold

As we move into the second half of our inaugural Tony Gold celebrations, I knew I had to go with some even bigger Tony Awards legends and there is no one more legendary when it comes to the multi-hatted Harvey Fierstein.

I honestly don’t even know where to start about my dear friend Harvey Fierstein, the man can do just about anyoneanything and truly is a Broadway legend. I mean, he’s won Tony’s for acting and Best Play and for writing the books of musical, there aren’t many of my friends that can say they’ve achieved more. Which is a huge part of why we’re friends, as I assume you suspected.

I first met Harve’s through my dear friend Andy Warhol – I was one of his muses – when he came in to audition for his play Pork. While I was ropeable that Andy didn’t hand me the part, I begrudgingly knew that Harves was the better man for the job and instead of tearing him down, hitched my wagon to his for inevitable fame and fortune.

Fun fact: he wrote the roles of Alan and David in the Torch Song Trilogy in honour of our love affair and my childish attitude, respectively.

Given the fact that he can do pretty much anything on Broadway, I decided to wrote the best book of a musical and best production odds, so buckle in. For the book, it seems to be a two horse race between Dear Evan Hansen and Natasha, Pierre & The Great Comet of 1812, the edge I give to the former and Harves gives to the latter. For the plays, we agreed on Six Degrees and of Separation and A Doll’s House, Part 2 taking the gold, with the musical gongs going to Hello, Dolly – never bet against Bette – and Dear Evan Hansen, despite Come from Away taking out the Drama Desk.

Given the conversation was robust, I couldn’t go past whipping up our old favourite post-coital meal, Harvey Fiersteamed Bun.

 

 

There is a lot I could say about Harve and my passion for a tempting, hot bun but these are far and away the best ones we want to have in our mouths to devour. I mean, steamed buns are amazing – they even ended my feud with the artist formerly known as Cumberbitch – but have you ever had a mexican themed one? Because they’re amazing. A light, fluffy cornbread enclosing a piping hot chilli and gooey cheese? Sign me the hell up.

Enjoy!

 

 

Harvey Fiersteamed Buns
Serves: 4-6.

Ingredients
1-2 cups of Chilli con Kim Carnes
7g active dry yeast
1 cup warm water
1 cup plain flour
1 cup cornmeal
1 cup cornstarch, talk about corny
¼ cup raw caster sugar
¼ cup canola oil
2 ½ tsp baking powder
grated cheese

Method
Start out by whipping up the Chilli con Kim Carnes, remove the two cups required and cook a little bit further to get rid of as much liquid as possible. Remove from the heat and allow to cool while you carry on, not necessarily calmly, with the dough.

Combine the yeast and warm water in the large bowl of a stand mixer before adding the flour, cornmeal and cornstarch, stirring with the dough hook to kinda combine / avoid a kitchen resembling an anthrax scare. Place the dough hook in the mixer and mix on the lowest setting. Slowly add the sugar and oil and continue mixing until a smooth ball forms. Remove, cover with a damp cloth and allow to prove for a couple of hours.

As its had a chance to prove itself, add the baking powder and return to the mixer on low for a couple of minutes. At this point it may be looking a bit dry since the cornmeal acts like a sponge, so add a couple of tablespoons to keep it smooth and soft … but not sticky. Nice and simple instructions, no? Once the dough is smooth, cover with the damp cloth again and allow to prove for half an hour.

While the dough is proving, cut out 12, 10-15cm squares of baking paper. Once the dough has proven itself again, punch it back and divide into 12 equal balls. Press each into a 15cm wide disc and place on a piece of baking paper. Place 1-2 tablespoons of filling in the middle of each disc with a pinch of cheese before pulling the edges in to enclose like a bun.

Once the buns are prepared, bring a pot of water to water with a steamer over the top. Once the water is going off like a frog in a sock, add 3-4 buns and steam for 10-15 minutes, or until puffed, fluffy and gorgeous. Repeat the process until they are done.

Once you’re ready, serve with any combination of chilli sauce, sour cream or guacamole and devour.

 

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.

Chorizo & Beana Hall Ragu

Main

Like yesterday’s visitor – my oft lover Alan Cumming – I was lucky enough to see the majesty of my girl Lena Hall’s Tony Award winning performance as Yitzhak in Hedwig and the Angry Inch, and I would argue that my life is all the better for having had the experience.

While I haven’t known Leens as long as some of my other Tony winning friends – hey, not everyone can live as long as the sublime Angie Lansie – we have been the best of friends since meeting.

The year, 2006. She had flown to Tweed Heads to search out the award winning star of the high school musical Jungle Fantasy to prepare for her turn in Tarzan: The Musical. That best legs award winning star was me. While due to licensing fees my character was named Tartan and the English teacher that co-directed had opted for some odd colour blocked outfits that made me look like I skinned a tiny muppet – hey, gotta show off my 15 year old pins I guess – Lena heard that my performance was legendary and wanted some advice.

FYI, the performance – inspired by the great Brendan Fraser in George of the Jungle – was, in fact, legendary.

I haven’t been able to catch up with Lena since her run in Hedwig due to our busy schedules, so she was thrilled to be able to take some time to get together and honour the Tonys and run the odds for all things revivals. While I’m desperately trying to bed Rannells, I had to agree with Lena that Hello Dolly! Is likely to take out Best Revival of a Musical, while Six Degrees of Separation should take out the award for plays on account of their performing nods.

Given our conversation was pretty straight forward, we instead turned our attention to reconnecting and enjoy each other’s company over a hearty and warm Chorizo & Beana Hall Ragu.

 

 

You know how passionately I love any and all sausage, but there is something particularly satisfying about a spicy chorizo. It works even better in this little number, adding a kick to the delicate bean ragu that leaves you happy, warm and fulfilled. I know that sounds like I’m over selling it, but I’m not.

Enjoy!

 

 

Beana Hall
Serves: 4.

Ingredients
olive oil
1 onion, diced
5 cloves of garlic, crushed
a bay leaf
500g chorizos, sliced into 5mm coins
¼ cup red vermouth
800g can crushed tomatoes
a few sprigs of thyme, leaves removed
3 x 400g cans cannellini beans, rinsed, drained
2 cups chicken stock
juice and zest of one lemon
¼ cup parmesan cheese, grated
40g baby kale or rocket

Method
Heat a good lug of oil in a medium pan over medium heat and sweat the onion, 3 cloves of garlic and the bay leave until soft and the onion translucent. Add the chorizo and cook for a further couple of minutes before adding the cinzano and tomatoes. Season heartily, reduce heat to low and simmer for about fifteen minutes.

While the tomato is getting acquainted with the cho-cho, heat another lug of oil in another pan. Add the remaining garlic and thyme and cook for a minute or so. Add the beans and cook for a couple of minutes further. Add the stock, bring to a boil, reduce heat to low and simmer for about ten minutes. Remove the beans from the heat and lightly mash the beans, leaving chunks so the ragu retains some texture. Stir through the zest and juice, and the cheese until creamy and combined.

Serve the beans, topped with the tomato-y chorizo and drown in additional parmesan before devouring.

 

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