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300 g macadamia nuts

125 g caster (superfine) sugar

25 ml water

10 g unsalted butter

pinch of salt



4 ripe bananas (small to medium)

800 g good-quality white chocolate

Oil soluble yellow colour

120 g grapeseed oil

Dutch-process cocoa powder, for dusting



250 ml fresh cream (A)

25 g honey

25 g liquid glucose

220 g good quality white chocolate

pinch of nutmeg

375 ml fresh cream (B), cold



chocolate soil



  1. Preheat oven to 160°C and roast the nuts until they turn a light golden-brown colour. Remove from the oven and keep warm.
  2. Place the water and sugar into a copper bowl and bring to the boil, washing down the sides of the bowl, if required, with a clean brush and water to remove any sugar crystals built up on the sides of the bowl.
  3. Once the sugar syrup to 114°C, add in the roasted macadamias while nuts are still warm. Remove from the heat and stir the mixture until the sugar re-crystallises around the macadamias.
  4. Turn the heat back on to medium and caramelise the sugar, stirring gently and individually coating each nut. Once caramelised, turn the heat off and add the butter and salt, stirring until the nuts are evenly coated.
  5. Separate each nut individually on a baking mat. Once cool, place in a bowl and cover with plastic wrap until assembly.



  1. Place the whole bananas with their skins on in the fridge for 20 minutes.
  2. Place the white chocolate in a plastic bowl and heat in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has completely melted. If you have some resistant buttons you can gently heat the chocolate with a hair dryer while stirring.
  3. Sieve in some yellow colour and mix until you achieve a banana colour. Add in the oil and mix until combined. Transfer the mixture to a jug tall enough to dip in the banana.
  4. Place a skewer into each banana and dip into the chocolate. Hold the banana above the jug until it stops dripping then transfer to a lined tray. Leave at room temperature until required.
  5. Once the chocolate has set, brush patches of cocoa powder onto the bananas to replicate a real fruit.



  1. Add the cream (A), honey and glucose to a small saucepan over medium-high heat and bring to the boil.
  2. Place the white chocolate and nutmeg in a bowl and pour the hot mixture on top. Whisk until smooth.
  3. Add in the chilled cream (B) and whisk again until smooth, then place in the fridge for at least 4 hours. Remove from the fridge and thicken the ganache with a whisk to achieve a consistency that allows you to scoop it.



  1. Roughly chop the caramel macadamias. Sprinkle some of the chocolate soil onto the serving plate and place the banana on top. Warm a spoon or ice cream scoop and place a large scoop of the white chocolate ganache onto the plate. Sprinkle with chopped caramelised macadamia nuts to finish.

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