We asked two people in the know – a cheese buyer and a food writer – for their tips on buying great cheese every time. And the good news is that tasting the cheese is strongly encouraged.
It's hard to improve on a classic. For our cheeseburgers, we've stuck to a simple patty recipe and added a few flourishes in the trimmings: two cheeses, a slick of sriracha and a chilli-flecked coleslaw. It's a surefire winner.
The smoky flavours of coal-roasted eggplant are complemented by ricotta salata and sweet golden shallots in this stand-out salad by Longsong chef David Moyle.
Devilled ham with cornichons and cheddar recipe - Combine ingredients (except cornichons, cheddar and bread) in a bowl, season to taste and press into a jar.
Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.
.jpg?width=690&height=388&mode=crop&scale=both&anchor=middlecenter&quality=75)
