Triple-cheese cauliflower
Three cheeses (count them), soft baked cauliflower and crisp breadcrumbs. Now that's a side dish.
Cheese dish
Alex Davies’ baked burrata with marinated zucchini and fermented chilli
Baked burrata? You best believe it.
Jason Saxby’s burrata with peach, fennel, macadamia, mint and lemon myrtle oil
Burrata, fennel: this recipe writes itself.
Anatomy of a dish: saag paneer
It’s easy being green with this spice-fuelled Indian classic.
Anatomy of a dish: baked Vacherin
Alpine indulgence at its finest.
Bistro Gitan’s twice-baked Roquefort soufflé with poached quince
This cheesy soufflé by the Melbourne bistro is pure elegance.
Ricotta agnolotti with anchovy butter by Alberto’s Lounge
Yes, making your own ravioli can be time-consuming. But it pays big dividends.
Capitano’s burrata with fried peppers
You must try these fried peppers. Deglazed with a touch of sherry vinegar and paired with creamy burrata, the flavour is a revelation.
Sugar snap, lime, ricotta and fines herbes salad
"The bulk of this dish can be prepped ahead of time, and who doesn't love sugar snaps?" says Dave Verheul.
Recipes with blue cheese
Whether it's baked into a tart with pumpkin and thyme or used as your secret weapon in a cheese soufflé, blue cheese is one of those ingredients that always adds and never takes away.