✨ Serves 10 ✨

Ingredients ✍️

• 6 egg whites, yolks removed

• Salt, a pinch

• 1 3⁄4 cups caster sugar

• 1 ½ tsp cornflour

• 1 tsp white vinegar

• 1 tsp vanilla bean paste

For the toppings:

• 600ml thickened cream

• 1 tsp vanilla bean paste

• 1 mango

• 2 kiwi fruits

• 4 strawberries

• 1 tin passionfruit pulp

• 7 mint leaves

 ✨ Serves 5 ✨

Ingredients ✍️

• 10 baby potatoes

• 2 tbsp extra virgin olive oil

• Salt, to taste

• Pepper, to taste

• 1 tbsp Masterfoods Italian Herb Blend

• 200g streaky bacon, sliced

• ½ onion, sliced

• 3 egg yolks

• 1 tsp Masterfoods Garlic, finely crushed

• 400ml cream

• 1 cup grated parmesan

• ½ cup parsley, chopped

Method ✍️

1. Preheat a fan-forced oven to 180°C.

2. To create the hasselback potato, lay a pair of chopsticks on a chopping board with a one inch gap between, then place a baby potato on top. Using a sharp knife, create about 10 thin slices through the potato, ensuring not to cut through the bottom. The chopsticks should act as a safeguard. Repeat until you have 10 hasselback potatoes.

3. Add the hasselback potatoes to a baking dish, then brush with extra virgin olive oil, and season with salt, pepper, and Masterfoods Italian Herb Blend.

4. Bake the potatoes at 180°C in the oven uncovered, for 45 minutes until the potatoes cook through.

5. While the potatoes bake, fry the bacon and onion together in a pan over medium heat, moving every minute or two. Cook until the bacon turns crispy and the onion is caramelised to your taste. I cooked it for about 12 minutes.

6. To create the carbonara sauce, add egg yolks, Masterfoods Garlic, cream, parmesan and parsley to a bowl, then whisk until it comes together. Set aside.

7. Once the potatoes have completed their first cook, remove them from the oven and lay on a heat proof surface. Top the potatoes with bacon and onions spreading evenly, then pour the carbonara sauce on top of each one, ensuring they are fully coated.

8. Bake in the potatoes at 180°C uncovered for another 45 minutes, or until the cheese forms a crust on top.

9. Serve hot and enjoy!

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✨Serves 4 ✨

Ingredients ✍️

• 1 box brownie mix

• 4 Caramello Koalas

• ½ cup Nutella

• Vanilla ice cream

Method ✍️

1. Line the air fryer basket with baking paper.

2. Make the brownie mixture according to packet directions.

3. Spoon the brownie batter into the lined air fryer basket.

4. Top with the Caramello Koalas.

5. Add spoonfuls of Nutella onto the brownie.

6. Air fry the brownie for 12-15 minutes at 170°C, or until just cooked.

7. Serve the brownies warm with ice cream and extra nutella.

Brown Your Butter

Brown butter adds next-level flavour to your banana bread!

Melt the butter in a light-coloured pan over medium heat, stirring occasionally. Watch closely as it turns amber brown in about 3 minutes and starts to smell nutty. Remove from the heat and let it cool for 10 minutes before using.

Brown Sugar > White Sugar

Using brown sugar instead of white sugar gives your banana bread a deeper caramel flavour, as well as extra moisture and richness.

Also, if your bananas aren’t super ripe, don’t stress! An extra quarter cup of brown sugar can be added to make up for a lack of sweetness.

Don’t Overmix Wet Mixture

Be careful not to overmix, or the banana bread will rise and then fall when baking because it's too dense!

Instead, beat the cooled brown butter and brown sugar with a hand mixer on medium speed until combined. Then, add an egg and beat until your wet mixture is light and fluffy.

Ripen Bananas In The Oven

Brown bananas are sweet, have a stronger banana flavour, and are easier to mash, making them ideal.

Bananas not ripe enough? Bake unripe bananas at 170°C for 15 minutes to soften them. But keep in mind it won’t bring the same sweetness or caramelised flavour as naturally ripened bananas.

Add Sour Cream

Want soft, melt-in-your mouth banana bread? After adding your mashed bananas to a medium bowl, mix in some full-fat sour cream.

Using sour cream instead of milk, yoghurt or crème fraîche adds deep moisture and a slight tang to the flavour. The acidity also helps tenderise the loaf!

Fold Dry Mixture Into Batter

Instead of mixing, gently fold your dry and wet ingredients together.

Alternate adding dry ingredients and mashed banana to your wet mixture, starting and ending with flour to avoid a dense loaf. Use a rubber spatula to fold until just combined — the batter doesn’t need to be perfectly smooth!

Rest The Bread Overnight

Did you know banana bread tastes better the next day? Resting overnight lets the flavours deepen, making the texture fudgier so that it slices cleaner (goodbye, crumbs).

Let it cool after baking, then cling wrap it tightly and leave it at room temp. Just toast a slice the next day if you want warm bread!