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🤤 These Charcuterie Nachos Went Viral For A Reason...

Plus: your 11/10 cheese pull is one (spring) roll away!

Author

Livia Lun
March 29, 2025

Another week, another newsletter! Happy Friday friends.

Now you should count your lucky stars because I have the EASIEST recipe in store for you today, that’s guaranteed to make you the favourite person at the party. It’s also going completely viral right now, so of course I decided to create the most Aussie version I could possibly manage. My secret ingredient? French onion dip (for serious 2002 vibes). I feel like we collectively forgot it even existed, so I’m on a mission to bring it back. Along with the braided jeans I wore back then.

Next week we have some creamy, dreamy, irresistible recipes in store with not one, but two, KFC Krushers! First up we have a Milky Bar version, and secondly we have a banging Sunrise Skittles version.. both 11/10 if I do say so myself.

If you see any trending recipes that tickle your fancy and you think need an Aussie iteration, slide into our DMs! I’m all ears.

See you next weekkk.

Giant Tim Tam

What better way to show our Aussie pride than to make a GIANT Tim Tam 🤯? Yes, you guys enjoyed last week’s Giant Bagel so much, that we just HAD to challenge Ryan to supersize another food favourite — and so he did! Big shoutout to Ann Reardon from @HowToCookThat for inspiring the recipe.

Click the link below to see how he did it and let us know what other giant foods you want us to make next!

Steak 101
Your Ultimate Guide To Cooking Steak

Know Your Cuts

Rumps are bold and budget-friendly, sirloins are lean and juicy, and fillets are the most tender. Scotch fillets are a rich and juicy Aussie favourite, while T-bones offer both fillet and sirloin textures.

The key is to choose cuts with a consistent thickness — they're easier to cook evenly!

Don’t Cook A Cold Steak

Want a perfect crust on your steak? Don’t toss it straight from the fridge into a hot pan — it'll cool the pan and you won’t get a beautiful sear.

Instead, let your steak sit at room temp for about 30 minutes before cooking. And don’t forget to pat it dry with a paper towel!

Avoid Low Smoke Point Oils

For steaks, make sure to use oils with a high smoke point like canola, grapeseed, or sunflower. Olive oil has a low smoke point so it burns too fast!

Alternatively, slowly cook your steak in melted butter for the most decadent steak ever.

Don’t Use a Non-Stick Pan

Ditch the non-stick pan! Instead, use a carbon steel or cast iron pan. Both can retain high, steady heat for that perfect sear.

Plus, their high walls make them ideal for basting, and you can pop them straight into the oven when it’s time to finish off your steak.

Always Let It Rest

That mouthwatering smell might tempt you to dig in right away, but hold off — let your steak rest at room temp for 10 minutes first! This gives the juices time to evenly soak back in, making every bite tender.

Cut too soon, and all that flavour will just end up on your plate, instead of staying in your steak.

Slice Against The Grain

For a tender and easy-to-chew steak, always slice against the grain. The "grain" is just the direction in which the muscle fibres run.

If you cut with the grain, you’re leaving those fibres long and tough, which results in a chewy steak. And of course, nobody wants that!

Viral Charcuterie Nachos

✨ Serves 6-8 as a starter ✨

Ingredients ✍️

  • 2 x 165g bags salted potato chips

  • 180g havarti cheese, grated

  • 1 brie cheese, sliced

  • 80g salami, finely chopped

  • 200g french onion dip

  • 2 tbsp chopped chives

Method ✍️

  1. Preheat the oven to 180 degrees Celsius. Line a tray with baking paper.

  2. Place the potato chips onto the lined tray and top with the grated cheese, brie slices and chopped salami.

  3. Place into the oven to bake for 15-20 minutes or until the cheese is melted.

  4. Remove from the oven and top with spoonfuls of French onion dip and the chopped chives.

  5. Serve and enjoy!

Curried Sausage Spring Rolls

✨ Makes 10 rolls ✨

Ingredients ✍️

  • 10 beef sausages

  • 20 spring roll wrappers

  • 1 MasterFoods Curried Sausages Recipe Base

  • 5 mozzarella sticks, halved lengthways

  • 2 eggs

To serve:

  • 1/4 iceberg lettuce

  • 1 bunch mint

  • Extra curry sauce

Method ✍️

  1. On a chopping board, run a sharp knife down the body of each sausage to create a cut then, using your hands, remove the skin.

  2. Lay 2 spring roll wrappers on a flat surface so they overlap — with the corner edge facing you. Add a sausage on top, pressing a shallow well into it. Fill with a squeeze of MasterFoods Curried Sausages Recipe Base, and finish with a halved mozzarella stick on top.

  3. To close the spring roll — brush all 4 edges with egg, roll the corner closest to the filling until you get to the centre. Then, bring in the sides to enclose, and finish rolling it up tightly. Repeat until you have 10 spring rolls.

  4. Heat a pot of oil over medium heat. You’ll know it’s ready if a cube of bread bubbles instantly, when thrown in. Deep fry two spring rolls at a time, ensuring you move them around so they cook evenly. After they turn golden, place them on a tray with paper towel to blot dry.

  5. Serve the spring rolls with lettuce, mint and extra curry sauce to dip.

  6. Enjoy!