Crackers with cheddar and pickles

A really great cheddar ups the stakes on this most classic of snacks. We've gone with a cloth-bound number from Montgomery; Pyengana from Tasmania, or Quicke's cheddar from the UK are also excellent options. Making the pickles from scratch is a cinch (but so too is opening a jar of your favourite brand).

You'll need

48 Jatz crackers (a little less than 1 packet) 600 gm Montgomery’s cheddar, cut into bite-size pieces Radish sprouts, to serve   Pickles 100 ml raspberry vinegar 50 gm white sugar 3 radishes, thinly sliced 2 golden shallots, halved and thinly sliced


  • 01
  • For pickles, bring vinegar, sugar and 200ml water to the simmer over high heat, stirring to dissolve sugar, then remove from heat and set aside to cool. Place remaining ingredients in a bowl, pour pickling liquid in and stand for at least 1 hour to lightly pickle (pickles can be made up to a week ahead). Refrigerate to chill.
  • 02
  • Top Jatz with cheddar, pickles and radish sprouts, and serve.

At A Glance

  • Serves 12 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 12 people

Featured in

Nov 2016

You might also like...

Autumn vegetarian recipes


Pumpkin pilaf with ricotta and pepitas

Vegetarian dishes


Beetroot salad with sweet and sour dressing

The ultimate burger collection


Soft polenta with poached egg and parmesan

Curry recipes


Roast garlic and potato soup with caviar and herb toast

Vegetarian canape recipes


Mushroom and thyme soup with Roquefort croutons

Vegetarian canape recipes


Aria Brisbane's fried Brussels sprouts, parsnips and sherry

Fusilli with greens, fennel and feta


conversion tool