MasterChef’s Reece Hignell reveals the simple method he used to shed 35kgs

He managed to shed an incredible 35kg over the last two years.

And on Monday, MasterChef’s Reece Hignell revealed the simple method he used to lose the weight.

During an appearance on Studio 10, the 30-year-old chef revealed: ‘I lost the weight mainly through diet and exercise.’

He went on to say that he still eats desserts, but it’s important to enjoy these foods in moderation.

‘I’ll have my cake but I won’t have a whole cake, I’ll have a slice,’ he explained.

Reece also shared his simple and delicious recipe for his famous raspberry fudge brownie. 

To make his dessert, Reece explained you need butter, dark chocolate, brown sugar, eggs, vanilla extract, self raising flour, cocoa powder, fresh raspberries and salt.

First, the chef whisked the melted chocolate, butter and brown sugar together in a large bowl.

He then placed in three eggs and mixed before adding the flour, and cocoa powder into the bowl.

After whisking the mixture, Reece poured it into a baking tray and placed the fresh raspberries on top.

He then placed the dish in the oven and said it’s best to cook it for 15 to 20 mins so it remains ‘soft and gooey inside’.

Reece was eliminated from MasterChef: Back To Win on Sunday, when his starter of beetroots with hazelnut chocolate and goat’s cheese with a lemon myrtle vinaigrette failed to impress the judges.

The judges found the dish lacked cohesiveness, and while the beetroot was cooked well, they felt the elements did not go well together. 

Upon his elimination, Reece looked genuinely shocked and upset, his voice breaking and on the verge of tears as he spoke. 

‘For me, like, I just love everyone in this room. I’m so grateful to meet you guys and to have that support. That meant so much to me. And obviously, these guys, I’ve [taken] so much inspiration from each and every one of them and to call them my friends is unreal,’ he said.