The Ultimate Cheese Toasties

The Ultimate Cheese Toasties

It’s the perfect delicious treat that fills our hearts with warmth and pleasure every-time. Together, let’s learn how to make the most exquisitely brilliant Cheese toastie.


• 2 slices fresh sourdough, sliced 1.3–1.5cm thick.
• 20–30g salted butter
• 30–40g vintage cheddar cheese, freshly grated (or other melting cheese of choice)
• 30g mozzarella, freshly grated


1. Heat a heavy-based skillet or frying pan over medium heat. Place bread in the skillet and lightly toast for 45 seconds to warm it through and create a light crust. This gives the cheese a head start.

2. Flip one slice of bread, then pile on the cheddar cheese followed by the mozzarella. Place the other slice of bread on top, with the hot toasted side in contact with the cheese.

3. Cook for 3 minutes or until the bread is golden and crisp. Press down lightly with a spatula to encourage evening browning. If it's browning too quickly, remove the skillet from the hob and adjust the heat.

4. Turn the sandwich over, and cook the other side for 3 minutes or until the bread is golden and the cheese is melted. We credit this delicious recipe to RecipeTin Eats.


Barbecue Shapes Inspired Roasted Potatoes

Potatoes are fantastic, roasted, mashed, fried and boiled, they are the perfect side dish and a guilty pleasure for many. Learn how to make deliciously roasted, barbecue shaped flavoured potatoes.


• 1kg medium starch potatoes, washed, chopped into large bite-sized pieces.
• generous ¼ cup olive oil Spice blend
• 1 tsp sumac
• 1 tsp onion powder 1 tsp garlic powder
• 1½ tsp sweet smoked paprika 1½ tsp chipotle powder
• 1½ tsp brown sugar
• 2½ tbsp Italian spice mix (dried garlic, onion, tomato, red capsicum and herbs) 4 tbsp finely grated parmesan


1. Preheat the oven to 180C fan-forced (200C conventional).

2. Add the chopped potatoes to a large roasting dish in a single layer. Drizzle with olive oil and toss to coat.

3. Combine the spice mix in a small bowl then add to the potatoes. Toss again to coat.

4. Roast for 45 minutes or until the potatoes are golden and caramelised and just cooked through. If in the first 20 minutes of cooking you are concerned the potatoes are taking on too much colour and the spices are burning, cover tightly with foil, then remove the foil for the final 5-10 minutes of cooking time.

5. Taste and season with salt and pepper then throw over the parmesan and use salad servers to toss the potatoes so the cheese melts. We credit this recipe to the expert chefs at

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