• Preheat the oven to 160°C fan forced.

Banana passionfruit caramel

• For the Banana passionfruit caramel, place the sugar in a pan and caramelize until an amber colour.
• Meanwhile, grease a small 11cm cake tin.
• In a small saucepan heat the passionfruit and banana puree then add to the caramel to deglaze the caramel.
• Add in the vanilla paste and lime zest.
• Pour 40g into the greased cake tin and set aside the rest.

Banana olive oil cake

• For the banana olive oil cake, peel and slice the banana.
• Layer the slices inside the lined cake tin on top of the banana passionfruit caramel.
• Place all the dry ingredients into a bowl and mix until combined.
• Place all the wet ingredients in a bowl together and mix until combined, then add to the dry ingredients and combine until a smooth batter.
• Pour 140g layer of batter in the cake tin and place in the oven for 30 mins until cooked.
• Leave the cake to cool down, then turn upside down so the bananas are on the top.
• Using your hands, rip the cake to about 2 cm pieces and set aside for plating up.

Passionfruit Vanilla gel

• For the passionfruit vanilla gel, place the passionfruit puree, banana puree, water and vanilla in a small saucepan and heat to 60°C
• In a separate bowl, mix the sugar, agar agar, gellan gum and freeze-dried ginger powder until combined, add to the heated puree in the saucepan and bring to the boil.
• Remove from the heat and pour into a shallow tray to cool.
• Once cooled, blitz until a smooth gel like consistency is achieved.
• Place into a piping bag and set aside for plating up.

Malted milk chantilly

• For the malted milk chantilly, heat 100g of the cream with the malted milk powder and sugar until dissolved and the cream reaches 65°C
• Add in the gelatine mass and stir through well.
• Remove from the heat and add in the remaining cream, coconut cream, banana puree and vanilla, mixing well until combined.
• Pour into a flat tray and place in the fridge to cool down.

Banana passionfruit crème

• For the banana passionfruit creme place all the ingredients except the butter in a medium saucepan and heat until the temperature reaches 85°C. Remove from the heat and cool the mixture down until it reaches 60°C.
• Using a handheld blender, blend in the butter for 1-2 minutes until a creamy texture is achieved.
• Pour the blended mixture into silicone ring moulds and place in the blast chiller for about 30 -40 minutes.

Chamomile and lemon verbena pannacotta

• For the chamomile and lemon verbena pannacotta, place the milk in a saucepan with the lemon verbena and chamomile heating to infuse for about 15 minutes.
• Once the flavour is achieved, strain the milk in a muslin cloth into a clean saucepan.
• Place the strained infused milk back on the heat and add in the gelatine mass with the chocolate and stir well to combine.
• Add in the mascarpone and soft cream, stirring well and pour into a flat tray and cool down in the fridge.

Milk snow

• For the milk snow, place 87g of the milk with the caster sugar and glucose in a saucepan and warm until sugar is dissolved.
• Add in the gelatine mass and mix well until dissolved.
• Add in remaining ingredients and pour into a siphon gun and charge with 2 chargers and place in the fridge until required.
• Place liquid nitrogen in a bowl and using the gun, disperse the foam and allow to freeze. Remove from the nitrogen with a slotted spoon on a flat tray and break it up so it is crumbly.

Coconut tapioca

• For the coconut tapioca, place the water in a saucepan and bring it to the boil.
• Add in the tapioca pearls and cook until the pearls are 90% clear and just a small dot left in the middle, this should take about 25 minutes.
• Remove the saucepan from the heat and run under a tap of running cold water on a gentle pressure. Once the saucepan of water turns cold, strain into a sieve.
• In a bowl place the cooked tapioca pearls with milk, coconut cream, vanilla and salt and stir well to combine all ingredients.
• Set aside until required.

Milk Crumble

• For the milk crumble, Line a flat baking tray with baking paper.
• Place all the ingredients into a bowl of an electric mixer with the paddle attachment and mix on a medium speed until combined and the dough forms a crumble texture.
• Place the crumbled dough on the flat baking tray and spread out evenly.
• Place in the oven at 160C and bake for about 12minutes or until golden, stirring every 5 minutes with a whisk to keep crumbly.
• Remove from the oven and cool completely.
• Place the pinenuts on a baking tray and into a 160°C oven for 12 minutes or until golden.
• In a medium bowl, place the cooled crumble, pinenuts, bubu arare and freeze dried passionfruit and mix well. Set aside for plating.

Isomalt eggs

• For the isomalt eggs, place the isomalt in a medium saucepan and melt until the crystals have dissolved and white in colour. The temperature should be about 180°C.
• Pour into the egg-shaped silicone moulds and fill to the top. Once filled, tip out the excess back into the saucepan very carefully as it will be extremely hot.
• Leave to cool completely.
• In a heatproof bowl combine the cocoa butter and white chocolate and temper using the microwave method listed below.
• Pour the tempered chocolate into the egg-shaped silicone moulds and then pour out the excess to create a thin coating on the inside of the egg.
• Once the eggs are completely set, remove from the silicone mould and store in an airtight container until required.

To assemble

• For the plate up, fill the eggs with malted milk chantilly halfway.
• Pipe the gel in the centre of the eggs to form a yolk, then pipe more malted milk Chantilly to fill to the edge.
• Brush some tempered chocolate around the edge of the eggs and close.
• Once set, place the eggs in the ceramic egg tray.
• In a mason cash bowl, arrange warm banana cake with passionfruit caramel and place in the centre.
• Add the banana passion crème, coconut tapioca and spoons of pannacotta.
• Add some dots of passionfruit gel over the dish.
• Add the milk snow, sprinkling over the top.
• Serve with the completed eggs in the ceramic tray and crunch much box.
• Finish by cracking 2 eggs in and a few tablespoons of crunch.