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Grant Denyer and Dipper caught in heated exchange

<p><span>Tension has flared up between Grant Denyer and Dipper on <em>I’m A Celeb.</em></span><br /><br /><span>The two celebs had a tense confrontation in a scene that showed Dipper threatening Denyer after he fell asleep while cooking rice and beans for the campmates' lunch.</span><br /><br /><span>Dipper did his best to salvage the food, but his fellow stars were less than impressed.</span><br /><br /><span>“Oh my god, this is bad,” Paulini said.</span><br /><br /><span>“I’ll eat anything, but I won’t eat that,” Ash Williams said.</span><br /><br /><span>“That was the worst rice I’ve ever tasted.”</span><br /><br /><span>“Honestly, I cannot believe how bad two ingredients taste,” Abbie Chatfield said.</span><br /><br /><span>An annoyed Denyer had a dig at Dipper, saying: “Hey Dip, that food’s no good, man. Not a good start, mate. We can’t afford to miss a meal. I think if we’re on cooking duties we need to be up and awake.”</span><br /><br /><span>Dipper did not say a word to Denyer, and simply turned his back and walked away.</span><br /><br /><span>Travis Varcoe later informed Dipper: “The guys are a little bit upset about the rice.”</span><br /><br /><span>The former AFL legend was angry that people were talking behind his back, and he later stood up in front of the group to clear the air.</span><br /><br /><span>“Has anybody else got something to say to anybody here?” Dipper said.</span><br /><br /><span>“Let’s get it all out. Anybody? If you’ve got something to say, speak up.”</span><br /><br /><span>Denyer assumed the comment was aimed at him and replied: “Hey Dip, are you angry at me for saying something about lunch?”</span><br /><br /><span>“You did say something … I thought that was a little bit personal,” Dipper said.</span><br /><br /><span>“At the end of the day, I’ll take responsibility.”</span><br /><br /><span>“I didn’t mean to hurt your feelings or anything,” Denyer said.</span><br /><br /><span>“None of us want to lose an entire meal, that’s all.”</span><br /><br /><span>Dipper didn’t take the comment very well, responding: “No, but say it one more time (and) I’ll come and see you over there.”</span><br /><br /><span>“Are you serious?” Denyer said.</span><br /><br /><span>“Let’s just leave it at that, all right, Grant Denyer,” Dipper told him.</span><br /><br /><span>The tense stand-off is one of the few scenes of conflict viewers have seen this season.</span><br /><br /><span>Network Ten’s head of entertainment and factual programs Stephen Tate told news.com.au this year’s cast was the closest he’d ever seen.</span><br /><br /><span>“There’s probably less conflict on this series but I think that’s probably a good thing given the current environment,” he said.</span><br /><br /><span>“We kind of noticed it after the first week or so that the cast had gelled in a way that perhaps that other casts didn’t quite do or took longer to do.”</span></p>

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Miso-grilled baby chicken with lemon garlic chilli dipper

<p>So here we have some baby chicken, or, as the French call it, poussin. Quite possibly a far better name; after all, eating the ‘baby’ of something isn’t always such an appealing idea. It does, however, help to describe it on a menu.</p> <p>I use baby chicken for this because not only does the skin caramelise very quickly but the flesh cooks through before the skin starts to burn – perfect for a robata grill or your home barbecue.</p> <p><strong>Ingredients</strong></p> <p>2 baby chickens, aka poussins</p> <p><strong>Marinade</strong></p> <p>100ml den miso (find out how to make it<span> </span><a rel="noopener" href="http://www.marthastewart.com/965458/nobus-den-miso" target="_blank"><span>here</span></a>)</p> <p>1–2 green chillies, chopped (quantity depends on how much you can handle)</p> <p><strong>Lemon-garlic-chilli dipper</strong></p> <p>100ml sake</p> <p>2 tablespoons dark soy sauce</p> <p>1 scorcher of a red chilli, finely chopped</p> <p>2 teaspoons green Tabasco sauce</p> <p>2 teaspoons fresh garlic purée</p> <p>2 teaspoons yuzu juice</p> <p>2 tablespoons lemon juice</p> <p>2 tablespoons olive oil</p> <p><strong>Daikon salad</strong></p> <p>100g daikon</p> <p>50g carrot</p> <p>50g cucumber</p> <p>5 or 6 mint leaves</p> <p>10 coriander leaves, with a bit of stem left on</p> <p>10ml yuzu juice</p> <p>a few drops of dark soy sauce</p> <p>a few drops of extra virgin olive oil</p> <p><strong>Directions</strong></p> <p>1. Make the marinade by mixing the den miso and the chillies together. Use a sharp knife to cut each poussin clean in half and make a couple of score marks, one into the fat part of the drumstick and the other into the thigh. Marinate in the miso-chilli marinade for at least 6 hours and up to 12 hours.</p> <p>2. To make the dipper, whisk all the ingredients, except the oil. Slowly whisk in the oil until emulsified.</p> <p>3. To make the salad, thinly slice the daikon on a Japanese mandoline and layer the slices in piles of 5 or 6 and, using a knife, shred very thinly. Do the same with the carrot and cucumber and mix together. Add the mint and coriander leaves and drizzle with the yuzu, soy sauce and extra virgin olive oil.</p> <p>4. Set up your barbecue and get the charcoal super-hot – the flames start to die down a little, and the embers will be glowing – then put your poussins on the grill. If you’re concerned about the poussins not being cooked through enough and burning, take off the barbecue and finish cooking in a hot oven, about 180°C, for 8–10 minutes. To test the chicken to see if it’s fully cooked, insert a thin metal skewer or the sharp end of small knife into the thickest part of the thigh, pause for a couple of seconds, pull it and hold the skewer to your lip. Feel burning? It’s cooked through.</p> <p>5. Once cooked, serve it up as it is, or, if you want to get a little bit fancier, chop it up into smaller pieces. We serve this in the restaurant with the shredded daikon salad on the side, which is a nice and refreshing contrast to the miso and chilli.</p> <p><strong>Tips</strong></p> <p>This marinade is extremely versatile: use it for salmon belly, scallops, steaks, even tofu. It is also a very good sauce base: just add some mustard and vinegar and serve with sashimi or caramelised onions and it will be your lamb chop’s best mate.</p> <p><em>This is an edited extract from<span> </span><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fjunk-food-japan-scott-hallsworth%2Fprod9781472919922.html" target="_blank"><span>Junk Food Japan</span></a><span> </span>by Scott Hallsworth, Bloomsbury Publishing, RRP $52.99. Photography © David Loftus.</em></p> <p><em>Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/miso-grilled-baby-chicken.aspx">Wyza.com.au.</a></em></p>

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