Here are our tipparoonis for making the best cheese toasta in the world, plus the recipe!
Ladies celebrating ladies is something to celebrate about!
We are just squealing with excitement over here at TOASTA HQ about our collaboration with the one, the only, Vegemite. We’re imagining it would feel pretty similar to when young tennis players are standing starstruck across the court from Serena Williams from the first time after growing up watching her every match every played on telly.
Our TOASTA truck will be serving up at the Cadel Evans Great Ocean Road Race this coming weekend from Friday 25 to Sunday 27, alongside Vegemite, offering straight up cheese and vegemite toasties with that ‘toasta’ twist, ie made with our signature 3 cheese blend, organic sourdough and Maldon salt finish.
And for those wanting to pimp it up? You can add a fried egg and a serve of smashed avo on the side….
Steampacket Gardens, Geelong Waterfront Area from TOASTA food truck:
Friday 25 : 3.00pm - 9.00pm
Saturday 26 : 6.00am - 4.00pm
Sunday 27 : 9.00am - 4.30pm
For all our Melb based friends, do not fear, as these specials will be available all week long at our TOASAT & Co store,
181 Adderley St, West Melbourne.
Doesn’t get much more ‘Strayan than that!
Your Cheesy and Truly,
The TOASTA Fam x
Got a nack for making delicious sandwiches and toasties at home? Add The FONZ to your toastie palette, he's hot to trot! The Fonz features streaky bacon, melted cheese, duck fat - all the good stuff!
WHAT YOU'LL NEED!
2 thick-cut slices of organic sourdough
1 tbsp duck fat*
110g fontina, grated
2 rashers streaky bacon*
6 walnut halves, roughly chopped
1 tsp white truffle oil
1 small handful of rocket
1 pinch Maldon sea salt
Pre-heat a regular sandwich press or heat a cast-iron press for 15 minutes on a cast-iron pan, hot plate or barbeque**. (Toasta sells cast-iron presses.)
Heat a heavy pan, hot plate or flat-top barbeque and cook the bacon rashers. Flip half way to brown both sides. (If you have a cast-iron press, use it as a weight on the bacon to prevent curling).
Place the chopped walnuts in an ungreased pan over medium heat, stirring often until golden. Remove from heat. Spread the duck fat on the outside of both pieces of bread.
With the duck fat side down, place half the grated cheese on one piece of the bread, followed by the walnuts and bacon rashers.
Evenly drizzle the truffle oil over, then top with the remaining cheese. Place the second piece of bread on top, duck fat side up.
Place the toastie in the sandwich press, or if using a cast-iron press, place the toastie on a non-stick pan, hot plate or flat-top barbecue over medium heat, and place the cast-iron press on top, applying some pressure.
Cook the toastie for three to four minutes on each side, until both sides are nice and golden and the cheese is melted.
Open the toastie and place the rocket inside and cook for a further 30 seconds to allow rocket to wilt. Remove the toastie, sprinkle with Maldon salt, cut in half and serve.
AND KABOOM! The perfect FONZ everytime!
Our cast iron presses are BACK IN STORE NOW! Available for for $40 at TOASTA & Co - 181 Adderley St, West Melbourne and via our web store here: www.toasta.com.au/shop/toastie-press
Gone are the days of making rubbish toasties at home on the hand-me-down sandwich presses that mum gave you when you moved out....
As Melt Specialists, we have tried and sampled every (and we mean every) toasta cooking technique under the sun.... It was a tough gig, but someone had to do it.
Introducing the TOASTA press - one of the key factors in producing a 'toasta', rather than just a regular toastie.
Cast iron has an incredibly high capacity to retain heat, and therefore cooks the toastas low and slow, achieving ultimate melt AND ultimate crunch!
To celebrate the launch of this magnificent tool, we are offering customers a A FREE TOASTA WITH EVERY PRESS PURCHASED FOR THE NEXT MONTH! (valid until 7 May 2017)
Available in store now for $40 at TOASTA & Co - 181 Adderley St, West Melbourne.
Now you, too, can be a melt specialist. What ya waiting for?