This south­ern clas­sic is mak­ing in­ter­na­tional waves

JOY JONES’ FA­MOUS CHEESE ROLL RECIPE

Central Otago Mirror - - SUMMER HOLIDAY GUIDE - By SUE FEA

She’s the queen of sushi in the south – ‘‘South­land sushi’’ that is. Ar­row­town cafe owner Joy Jones’ ‘‘ul­ti­mate’’ south­ern cheese rolls have be­come fa­mous since she scooped the New Zealand In­ter­na­tional Sci­ence Fes­ti­val cheese roll com­pe­ti­tion in 2010, fight­ing off more than 80 other en­trants from around the South Is­land. Her cheese rolls have even made a men­tion in the Lonely Planet Guide. ‘‘They said ‘come to Ar­row­town for a cheese roll’. It’s just a sim­ple thing but a lot go for them.’’ Tourists now ‘‘seem to know’’. A sign out­side Jonesy’s Cafe and Bar in Ar­row­town an­nounc­ing her award­win­ning cheese rolls cer­tainly draws them in if they don’t. ‘‘We get a lot of Asians who come in here and they love them.’’ They also star on the menu at Rob­bie’s Bar and Grill in South Dunedin, which she also owns with hus­band War­ren. But th­ese are no or­di­nary cheese rolls. The recipe hails from Mrs Jones’ South­land farm­ing mother, Noeleen Camp­bell, of Tu­at­a­pere. The se­cret she reck­ons is in the cream that’s added. There’s a def­i­nite art to the per­fect In­gre­di­ents 500 grams grated cheese (Main­land Mild Blend or Mild Ched­dar) 1 tin Nes­tle car­na­tion evap­o­rated milk 1 packet Maggi onion soup mix 1 finely chopped onion 1 tea­spoon mus­tard pow­der

cup cream cheese roll and as yet Mrs Jones hasn’t been able to trust any­one else to get it 100 per cent right. ‘‘I do them all my­self. They’re hand­made,’’ she said, proudly. Each day she rises early to pre­pare her culi­nary mas­ter­pieces for a new batch of hun­gry con­nois­seurs in search of that per­fect taste, tex­ture and ‘‘ooze fac­tor’’ for which Mrs Jones’ south­ern spe­cialty has be­come fa­mous. ‘‘I prob­a­bly make 100 a week all my­self, so it’s pretty time con­sum­ing.’’ Dur­ing peak sum­mer her cheese roll pro­duc­tion can be up to 100 a day. ‘‘I think I’ll have to get some­one to help me over sum­mer this year. I just like to do them my­self to make sure they’re right.’’

all Method Heat in mi­crowave for 6 min, stir­ring in be­tween time Cool Spread length­ways on to long cut white bread, (Joy rec­om­mends Mar­low’s Bak­ery, South Dunedin) Roll into cheese rolls (3 folds) ‘‘You need the right amount of mix­ture, the bread needs to be right so they roll prop­erly, and you need just the right tem­per­a­ture,’’ Mrs Jones said. She only uses Mar­low’s Bread from Dunedin, be­cause of its spe­cial long cut. She first started mak­ing them as bar food when she and Mr Jones had the New Or­leans Ho­tel in Ar­row­town about 10 years ago and they be­came very pop­u­lar. Jonesy’s is not only fa­mous for its cheese rolls. Mrs Jones said her chef Ben Devlin, who first en­cour­aged her to en­ter the 2010 com­pe­ti­tion, ‘‘likes to think he’s fa­mous for his pies’’. With de­li­cious south­ern flavours like Goat and Blueberry, Wal­laby with Veni­son Ba­con and Seafood Chow­der, it’s no won­der.

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