Maxi Shields’ Unbeatable Leftover Bolognese Jaffle Recipe

@maxishields via Instagram

Ever wondered what a drag queen eats? Yeah, us too.

Maxi Shields,one of Australia’s most loveable drag queens who competed on RuPaul’s Drag Race Down Under, dishes on what it means to be a body positive queen and her famous leftover bolognese jaffle on Paul Verhoeven and Tegan Higginbotham’s podcast DISH!.

Maxi tells Paul and Tegan that she had no idea just how tough being on RuPaul’s Drag Race Down Under, would be.

“Everyone says it’s the Olympics of drag, but you just think to yourself ‘shut up this is stupid’,” she says.

“But let me tell you, I’ll never say a bad word about a bachelorette ever again.”

“It was fucking hard.”

She also likened it to biting into a cheese and tomato toastie and burn your mouth on the first bite, but it’s so f*cking good that you just keep going back for more. We love a food analogy, and we relate.

“I just wanted to be true to myself,” Maxi says, of her time on the show.

“When I first started drag, it was the end of the Priscilla (Priscillia Queen of the Desert) era, so everyone was small and blonde and I was always a fat, round boy, going bald… so I’ve always been an outsider.”

“I’ve always tried to be kind and I’m proud that’s the side that everyone saw of me.”

Maxi Shield is a plus-size queen, and during this first season of RuPaul’s Drag Race Down Under, was a huge advocate for body positivity.

“I embrace being a plus-sized queen. A lot of my joy comes from eating food and sharing food, so as soon as anyone says ‘diet’ or ‘cut out’ something, it hurts me emotionally,” Maxi tells Paul and Tegan.

“It’s important that I keep pushing body positivity and embrace my size. I’m never going to be skinny, but I always want to be fit, healthy and strong. That’s what matters.”

She says that in drag, whether you’re a curvy queen or a skinny queen, every size is fantastic and you’ve got to resist against people that tell you you can’t do things.

“As long as you feel comfortable, fuck it.”

Maxi isn’t exaggerating when she says she gets a lot of joy out of food. She has an entire sleeve of tattoos she calls her “sweet sleeve” which is full of sweet, delicious foods that have different meanings to her.

One in particular, her cherry pie tattoo, is because she was the first boy to take pole dancing lessons at Bobby’s Pole Studio—one of the biggest pole dancing studios in Australia—and their first dance, was to warrant a cherry pie.

You’ll also find lollies, cupcakes, strawberries & cream, lolly teeth and love candy (that represent all the women that took care of her growing up) as just a few of the other sweet treats inked onto her “sweet sleeve.”

When it comes to her Desert Island Dish, Maxi goes for a combination of practical, time-saving and indulgent comfort food.

Maxi gives us her recipe for a Leftover Bolognese Jaffle, because bolognese is always better the next day. There’s carb layering, they’re double cheesing, there’s juiciness and there’s minimal wastage.

Maxi Shield’s Bolognese Jaffles


Leftover spaghetti Bolognese sauce
White bread
Parmesan cheese
Sour cream


1. Butter your bread, both sides each slice, with butter… AND PARMESAN. (Mix parmesan and butter together).

2. Put bread onto the jaffle iron, toasty maker or grill. Then, pile on the sauce. Pasta bits still in there? Good.

3. Toast your jaffle, then dip it in sour cream with each bite.

4. Apologise to your arteries.


Paul Verhoeven and Tegan Higginbotham’s podcast DISH! is part of the Acast Creator Network. You can subscribe and listen on the Acast app, Apple Podcasts, Spotify, or wherever you listen to podcasts. You can also follow them on Instagram here


Craving Something Sweet? Whip Up These Nutella Thumbrint Cookies In No Time

From baking queen, Katherine Sabbath.

nutella cookies recipe

We’ve all been there. Staring at an open pantry, on the hunt for something sweet, only to find an empty packet of chocolate biscuits someone polished off without your knowledge. It’s less than ideal, so we’ve decided to share a recipe you can whip up in 20 minutes for the next time that sweet tooth pops up.

Primary school teacher turned baking queen, Katherine Sabbath has authored three bestselling cookbooks and appeared as a guest judge on MasterChef Australia. She is known for her cutting-edge cake designs and creative flair in the kitchen, and we were lucky enough to sneak a super simple, tasty recipe for her Nutella Thumbprint Cookies.

“I’m excited to be partnering with Nutella and Kenwood to create a range of simple and tasty winter warmer recipes showcasing the delicious versatility of Australia’s favourite chocolate hazelnut spread. These recipes have been prepared using my go-to appliance, the Kenwood Chef Baker Mixer, which makes baking a breeze thanks to its quality, durability, and performance,” said Sabbath.

In celebration of this this partnership, Nutella is offering shoppers a chance to win 1 of 500 limited-edition Kenwood Titanium Chef Baker XL White Mixer with a Nutella branded PopTop valued at $999. All you have to do is purchase a specially marked jar of Nutella from May 8 to July 3, and follow the prompts on the jar for a chance to win.

Now that you’ve secured your mixer, it’s time to start baking.

Nutella Thumbprint Cookies

– 200g unsalted butter (at room temperature)
– 1/2 cup superfine caster sugar
– 1 teaspoon vanilla bean paste
– 1 egg, chilled
– 350g plain all purpose flour
– 1/2 teaspoon salt
– 200g Nutella
– 80g roasted hazelnuts, crushed

1. Preheat the oven to 160oC fan-forced. Line two baking trays with baking paper.
2. Using a hand-held mixer or a stand mixer, beat the butter and sugar for five minutes or until light and fluffy.
3. Add the vanilla and egg, beat until well combined. Add the flour and salt, beat until just combined.
4. Roll the dough into tablespoon-sized mounds and place onto the trays about 2cm apart. Use your thump or end of the spoon to make a dent in the centre of each cookie.
5. Bake the cookies for 20 minutes, or until just golden. Leave the cookies on the trays and while still warm, pipe or dollop Nutella into each dent and sprinkle crushed hazelnuts on top.

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