🤤 Can You Guess What's Inside Our Chiko Rolls?

Plus, find out how to upgrade your fried chicken.

July 19, 2025

Happy weekend friends!!!

Gosh it’s pretty crisp outside, which means I’m essentially made of soup.

I’ve been busy in the Tasty kitchen, cooking up three exciting new recipes coming your way. I have a feeling you’ll become as obsessed with them as me! It’s a bit of a throwback theme – keep an eye out for chiko rolls with a surprise filling and a fairy bread themed dessert 👀.

Also, do you wanna know my current hyper-fixation meal??! It’s mi goreng. Lol, but not just any mi goreng. I mix it with shredded carrot, edamame beans and pan fry it until it becomes a CRISPY golden noodle pancake. I’ll do up a video and post it, because it’s so damn good.

If you’re in Sydney and want a foodie recommendation, I’m loving Cut Lunch Deli at the moment. The wine list is chef’s kiss so good, and the food is divine. I already want more vodka pasta.

Vegemite Toast, Upgraded

This is just another way you can enjoy your Vegemite spread…whether it’s on toast, with smashed avo, or mosaiced with more Vegemite. Creamy, crunchy (when paired with sourdough) and classically Aussie. It’s better than iSnack 2.0 ever was (for legal reasons, that’s a joke!).

✨ Serves 6 ✨

INGREDIENTS ✍️

  • 250g cream cheese

  • ¼ cup sour cream

  • 2 tbsp Vegemite

  • 1 avocado

  • salt, to taste

  • pepper, to taste

  • toasted sourdough (to serve)

METHOD ✍️

  1. To a mixing bowl add the cream cheese, sour cream, and Vegemite, then using a hand mixer, beat on high until light and fluffy.

  2. To another mixing bowl, add the avocado, salt and pepper, then mash well until it forms a smooth consistency.

  3. To a slice of toast add spoonfuls of whipped Vegemite, and avocado alternating between the two to create a two tone effect.

  4. Serve and enjoy!

DORITOS FRIED CHICKEN

Craving fried chicken? Make your own at home with a delicious Doritos coating. This recipe is only four ingredients and comes with bulk crunch.

✨ Serves 6 ✨

INGREDIENTS ✍️

  • 4 chicken breasts, sliced into 5cm pieces

  • 170g Doritos cheese supreme chips

  • 1 ¾ cups plain flour

  • 1 tsp salt

  • 1 tsp pepper

  • 600ml buttermilk

  • 1L vegetable oil

Optional:

  • ½ cup MasterFoods Smokey Chipotle No Rules Sauce

  • 2 tbsp chopped chives

METHOD

  1. Add the chicken pieces to a large bowl, pour over the buttermilk, cover and refrigerate for two hours.

  2. Smash the Doritos into a crumb.

  3. In a large bowl, mix together the Doritos crumbs, flour, salt and pepper.

  4. Take a piece of chicken from the buttermilk, coat in the Doritos mixture and set aside. Repeat the process until all the chicken pieces are coated.

  5. Place a medium sized pot over medium-high heat and add the vegetable oil.

  6. Carefully add four pieces of chicken into the hot oil at a time, and fry for 8-12 minutes or until they are crispy, golden and cooked inside.

  7. Place the cooked chicken pieces onto a paper towel lined plate to allow the oil to drain.

  8. Serve the Doritos fried chicken on a serving plate alongside the MasterFoods Smokey Chipotle No Rules Sauce. Garnish with extra flaky salt and chopped chives if desired.

TANIKA’S TIP

To test if oil is ready for frying, carefully dip the end of a wooden chopstick into the pan, and if small bubbles appear around it, it’s hot enough to fry! Alternatively, the oil should be 175 degrees celsius.

SWEET TREAT INSPO

Feel like a sweet treat? Why not try our Giant Caramilk Cookie or our Fancy Finger Bun recipe to satisfy those cravings.

For more delicious inspo, make sure you’re following:

YOUR ULTIMATE GUIDE TO KITCHEN KNIVES

SECURE THE CHOPPING BOARD

For precision and to prevent any accidents, make sure to secure your chopping board. You can buy non-slip kitchen mats or chopping boards with grips at the bottom. If not, simply wet a paper towel and place it under the boards you already have, and voila!

KNOW WHICH EDGE IS BEST

Kitchen knives have plain, granton, or serrated edges. Granton knives have oval-shaped depressions in the side to prevent food from sticking. Serrated knives are great for delicate foods like bread or tomatoes, because they help avoid crushing.

MINCE VS. DICE VS. CHOP

Chopping means cutting into small pieces without much uniformity. Dicing, on the other hand, creates uniform cubes of equal size — small for soups, medium for chunky stews, and large for roasted vegetables. Mincing is simply an extra-fine dice.

USE CLAW GRIP FOR SAFETY

For optimal control, pinch the blade between your thumb and forefinger while wrapping the rest of your hand around the handle. Use your other hand to hold the food, keeping your knuckles ahead of your fingertips. Just rest your thumb and pinky on the cutting board.

USE A ROCKING MOTION

To slice, skip the up-and-down motion! Instead, imagine the handle attached to a wheel. Do a rocking motion with the cut, going back and forth with the knife, keeping it in contact with the board always. It’s faster and way more precise.

HONING VS. SHARPENING

Honing straightens the knife’s blade, keeping it sharp, and needs to be done regularly (every 2-3 uses) to keep it in good condition. Sharpening removes metal to reshape the edge. You can use a whetstone, electric sharpener, or even let a pro handle it for you!

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