🤤 Your New Go-To Movie Snack Just Dropped

Plus: Pineapple on pizza is out, but pineapple AS pizza is in! 🍕

Author

Livia Lun
May 24, 2025

Hey friends! It’s me again, sliding into your inboxes with some irresistible recipes for the weekend 💕.

As I write this, it’s literally raining cats and dogs outside, but I’m just about to go to Vivid Sydney 2025 to film a video for you guys! Can you imagine trying to film a hot cheesy potato-on-a-stick in the rain? Well, wish me luck! Stay tuned to see what is worth spending money on, and what isn’t (you know I’m always honest 😉).

Also, I had a special guest in the TastyOz kitchen filming with me this week — the one and only Matty Fahd! We whipped up some delicious recipes with Keen’s…and then actually dropped the final dish 🥲. But boy, was it fun!

Now if you live in Sydney and are looking for some delicious food this rainy weekend, I’ve got a recco for you — Mami’s Casa Latina in Bondi. It’s my new favourite Mexican restaurant, with a homey vibe. There’s tacos, quesadillas, nachos…all the good stuff. The best part: nothing costs more than $20! Seriously. Affordable and damn delicious.

See y’all next week!

Blockbuster Bark

Maltesers and popcorn aren’t cinema’s usual will-they-or-won’t-they kind of romantic duo. It’s more of a will-this-movie-snack-last-beyond-the-trailers kind of treat. Now, this crunchy couple comes together in a chocolate bark recipe that’s sure to delight fans of every movie genre. Sweet, salty, crispy, chocolatey… this is truly the blockbuster drop worthy of its own franchise.

✨ Serves 6 ✨

Ingredients ✍️

  • 2 blocks (400g) dark chocolate

  • 1 packet milk chocolate Maltesers

  • 1 packet Gold Maltesers

  • 1 packet salted popcorn

Method ✍️

  1. Crush the Maltesers; you could use a mortar and pestle, or place in a plastic sandwich bag and use a rolling pin to flatten or smash’em (depending on how your week is going).

  2. Line a flat tray with baking paper.

  3. Melt the dark chocolate in the microwave or over a double-boiler.

  4. Spread a bit over half the melted chocolate on the paper-lined tray.

  5. Spread out the chocolate evenly with a spatula.

  6. Evenly sprinkle pieces large and small of the popcorn plus Maltesers.

  7. Drizzle the remaining melted chocolate over the bark.

  8. Add a final sprinkle of sea salt, if desired.

  9. Place the tray into the fridge and allow to set.

  10. To serve, break into shards of every and any size.

  11. Eat from a popcorn box if you’re feeling cinematic.

Hard Solo Spider

✨ Makes 1 ✨

Ingredients ✍️

  • 1 Hard Rated solo

  • 1 shot limoncello

  • 2 scoops vanilla ice cream

  • ½ cup whipped cream, to serve

  • 1 tsp lemon zest, to serve

  • ½ strawberry, to serve

Method ✍️

  1. Pour half a can of hard rated solo into a glass and add the limoncello.

  2. Add the scoops of ice cream, and top with the remaining solo.

  3. Finish with whipped cream, lemon zest and the half strawberry.

  4. Enjoy!

Pizza On Pineapple

Let’s discuss: “pineapple on pizza”, the debate around the least-favourite dating app prompt can finally end. Today, pineapple becomes the pizza — a crispy, air-fried pineapple fritter with pizza sauce, melty mozz, and all the glorious garnishes a perfect pizza deserves. Is this a history-making moment in the world of pizza? Or proof that humanity has taken creation one step too far? Regardless, pizza on pineapple tastes damn good.

✨ Serves 4 ✨

Ingredients ✍️

  • 1 can pineapple rings

  • 1 bottle of pizza sauce

  • 1 ball (300g) low-moisture mozzarella

  • 6 eggs

  • Plain flour

  • Panko breadcrumbs

  • MasterFoods Pizza Topper

  • MasterFoods Chilli Flakes

  • Basil, to garnish

Method ✍️

  1. Drain and dry the pineapple rings.

  2. Dredge the rings for frying; cover in plain flour, then beaten egg, then panko breadcrumbing.

  3. Air fry the crumbed rings for 10 minutes at 200°C until golden and crisped.

  4. Pizza-fy the pineapple rings; cover with pizza sauce and lay on a thick slice of mozzarella.

  5. Air fry the pizza’d pineapple rings for 5 minutes at 180°C until cheese has melted.

  6. Season the pizza pineapple with masterfoods pizza topping, chilli flakes and chopped basil.

  7. Serve to pineapple-on-pizza haters and lovers alike.

Serving variations include:


a. Dirty double down – place sauce and cheese between two air-fried crumbed pineapple rings, then air fry.


b. Leaning tower of pizza pineapple – sauce, cheese and season upon an air-fried crumbed pineapple ring, repeat two times, stack and air-fry a final 4 minutes.

How To Make Restaurant-Quality

Risotto At Home

Use Short-Grain Rice

A risotto is only as good as its rice, so make sure you pick the right one!

Go for short-grain varieties like arborio or carnaroli. Their high starch content is key to getting that rich, creamy texture we all love, with a lower risk of it turning into a mushy mess.

Know The Stock Ratio

Use chicken or vegetable stock instead of water to add way more flavour to your risotto.

Make sure you prep enough ahead of time. A good rule of thumb is 4 to 6 cups of stock per 1 cup of rice. When in doubt, warm up a little extra so you don’t run out halfway through cooking!

Cook In A Tall Pot

Always use an extra-large pot, since the rice will double in size as it cooks, and you’ll also need room for your aromatics and other ingredients! If the pot’s too small, your risotto might overflow later.

Remember to start cooking your aromatics until they’re fragrant first, before adding the rice.

Toast The Rice First

Once your aromatics and veggies are cooked, add the rice to toast! This helps the rice release its starches and develop a deeper, nuttier flavour.

Toasting should only take a minute or two, so keep an eye on it. If you leave it too long, it’ll burn.

Add Acidity With White Wine

For even more flavour, add a splash of white wine after toasting your rice and before adding the stock! The wine will provide the boost of acidity that risotto needs to achieve peak fragrance.

If you don't want to use alcohol, you can replace it with lemon juice.

Don’t Add Too Much Stock

The secret to a great risotto is patience! Don’t rush by adding too much stock at once. If you do, the rice won’t cook evenly and you’ll end up with a soupy mess.

Stir constantly until the stock is absorbed, then add a little more stock, just enough to cover the rice each time.

Check If It’s Al Dente

Stop adding stock once your rice is al dente, which should take about 15 to 20 minutes. The rice should still have a bit of firmness, and the dish should be creamy.

A good and easy test: If you pull a spoon through the risotto and it slowly oozes back into place, it’s ready to eat!