FANCY CHEESE SANDWICHES
WE CAN’T HELP BUT MELT FOR THE LATEST TAKE ON THIS DELICIOUS TREAT.
The crunch of buttery toast, that hit of oozing, cheesy lava – toasted cheese sarnies rank highly among life’s ultimate guilty pleasures. And no longer are they only for eating behind closed doors. Or in track pants. One of Australia’s fnest chefs, Peter Gilmore, has recognised our great love of a cheese toastie and given it an haute-cuisine upgrade at the new Bennelong in the Opera House. For $22, it’s not cheap – though it does showcase the best cheese in the country. Gone is the brick of plastic supermarket ‘cheddar’. Here, Gilmore takes top-shelf items like buffalo milk mozzarella from Shaw River in Yambuck VIC, cow’s milk ricotta made by Paesanella in Marrickville NSW, and C2 raw cheddar from Bruny Island TAS. Then he adds a little truffle (naturally) and encases the whole thing in a delicious hand-crafted brioche. And he’s not alone, with the trend catching on across the country.