The Courier-Mail

Opera House toastie reg­is­ters more than a tenor

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AT $22, this has to be Aus­tralia’s most lux­u­ri­ous cheese toastie.

Made from slices of pur­pose-cre­ated brioche bread stuffed with five kinds of cheese and shoved full of West Aus­tralian black truf­fle, it’s not big but it is huge in flavour.

The toastie is the cre­ation of Syd­ney chef Peter Gil­more at his newly opened Ben­ne­long res­tau­rant at the Opera House in Syd­ney, and has had a warm re­cep­tion launch last week.

“It has been re­ceived in­cred­i­bly well,” said Ben­ne­long chef de cui­sine Rob Cock­er­ill yesterday.

“It’s an sand­wich but you’re e din­ing in a pretty spe­cial spot, ot, so we wanted nted to bling it up p a bit.”

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The toastie is built on a com­bi­na­tion of five all-Aus­tralian cheeses: Shaw River buf­falo moz­zarella, Moun­tain Man L’Ar­ti­san washed rind, both from Vic­to­ria, Heidi gruyere and C2 raw ched­dar,

both from Tas­ma­nia, and Pae­sanella ri­cotta from hum­ble Mar­rickville in Syd­ney.

The truf­fle, shaved gen­er­ously over the cheeses, is from WA’s Man­jimup.

Another con­tender in the lux­u­rylu stakes is a $24 sausage roll.r It takes up to 24 hours to cook,c with suck­ling pig braised for eight to 10 hours in salted but­ter brine be­fore be­ing com­bined with slow-cooked veg­eta­bles.v

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