Roughly chop the pistachio nuts, macadamia nuts and peanuts. Add the nuts to a baking tray lined with parchment paper, spreading them out for an even roast. Roast in the oven for 6 minutes or until lightly golden brown. Allow to cool down. If you'd like a nut topping later, set a small handful aside once cooled.

In the meantime, place the digestive biscuits into a mixing bowl and crush them with your hands into different-sized pieces.

Add the marshmallows as well as the cooled roasted nuts (minus any reserved for topping) and mix it all together.

For the chocolate, place a large saucepan onto your stovetop and add both chocolates, butter and golden syrup. Place over medium-low heat and gently stir the ingredients regularly, just until everything has melted together. Remove from the stovetop.

Add the dry mixture to the chocolate, half at a time, mixing through until everything is coated well. Add the remaining dry mixture.

Pour the mixture into a 20cm x 20cm baking dish lined with parchment paper. Firmly push down the mixture to avoid any air bubbles and to spread it evenly. At this point, for an optional addition, sprinkle over the reserved chopped nuts for a nice layer on top. Place in the fridge for anywhere between 2 to 24 hours to set.

To serve, remove the rocky road from the fridge and allow it to sit for 10 minutes. Remove it from the tray, discard the parchment paper, and cut it into 16 even-sized pieces. To do this, slice in half, then each half in half again to get 4 even-sized rectangles. Rotate 90 degrees and repeat the process, then serve. Dig in.