Opera House toastie registers more than a tenor
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.”
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