FANCY CHEESE SAND­WICHES

WE CAN’T HELP BUT MELT FOR THE LAT­EST TAKE ON THIS DE­LI­CIOUS TREAT.

GQ (Australia) - - NEWS -

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.

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