Celebrated pastry chef and chocolatier Kirsten Tibballs will make her return to Good Food & Wine Show this year. Catch her live on stage in the Harvey Norman Kitchen where she’ll be whipping up this delectable oozy chocolate toastie and more.

Don’t miss out on your chance to witness the Chocolate Queen in action! Tickets on sale now for Melbourne, Sydney and Perth.


by Kirsten Tibballs 

YIELDS: 4 | PREPARATION: 20 minutes | COOKING: 10 minutes | SKILL LEVEL: Beginner 


75 g full-cream milk 

120 g sweetened condensed milk 

100 g whole eggs 

pinch of sea salt 

pinch of ground cinnamon 

2 tsp unsalted butter 

1 tsp grapeseed oil 

8 slices day-old sourdough bread, crusts removed 

2 bananas, thinly sliced lengthways 

80 g good-quality milk chocolate chips 


  1. Place the milk, condensed milk, eggs, salt and cinnamon into a bowl and whisk to combine. 
  1. Transfer the mixture into a shallow dish. 
  1. Place the butter and oil into a frying pan over medium heat. 
  1. Dip each slice of sourdough into the condensed milk mixture and place into the frying pan, cooking both sides until golden-brown in colour. 
  1. Remove from the heat, arrange the banana in an even layer over 4 of the bread slices. 
  1. Sprinkle the chocolate chips over the banana, then sandwich together with the remaining bread. 
  1. Serve while hot.