Sizzler Toast (Super Easy)
Try this super easy Sizzler cheese toast recipe with only 3 ingredients to relieve the good ol days
I have extremely detailed memories of eating with my family growing up. Summers of eating KFC in the sweltering heat, dunking each scrap of chicken skin into the gravy and clutching steaming hot corn cobs. Weekends at Istana, freezing in their arctic restaurant, shovelling down piping hot plates of hokkien mee or Hainanese chicken rice. School arvo’s were spent at the corner store staring hopefully at the jars of 2c lollies but inevitably getting a bundle of hot chips showered with chicken salt and wrapped in butchers paper to share with my brother.
But one of my favourite memories was during school holidays and we’d trek to the Sizzlers for the all you can eat buffet and I’d get the cheapest meal possible just so I would have access to the baskets of cheese toast. Never mind the dessert bar with the allure of building a giant soft serve sundae topped with all the sprinkles, nope, it was those golden triangles of happiness that seared it’s way into my heart.
250g parmesan cheese (I happened to be at Costco and the grana padano cheese was on special)
250g salted butter, room temperature (do NOT use spreadable butter as this is way too oily and the cheese crust will melt)
White bread (about half a loaf)
Step 1. In a food processor dump in your parmesan and butter and blitz until smooth.
Step 2. Slather about a tablespoon worth of mixture onto your bread and spread evenly on one side only.
Layer a square of baking/parchment paper in between each slice or they will stick together.
Step 3. Important: FREEZE! If you skip this step the mixture won’t stick to the bread and will melt when you go to fry it!
Step 4. Heat a frying pan to medium heat and place the toast with cheesy butter side down into the pan.
Step 5. Cook until the bread on the top side is defrosted (about 2-3 mins) and check to see if the cheesy side is golden brown. Be warned a lot of oil will ooze out and you will question your life choices. Also if you lift the bread too soon there’s a chance your cheese mixture will slide off.
Step 6. Cut into triangles and immediately serve and reminisce about the good ol days.
Firedoor, Surry Hills
FIRE! Lennox Hastie is at the helm of Firedoor where all cooking is done over fire.
I love fire. There’s something hypnotic watching flames, twisting and dancing to their own tune. Growing up out west where bushfires was the norm, I grew to love the smoky scent in the air, the headiness of the slightly burnt char scent on satay sticks grilled in the backyard or the gooey sweetness of marshmallows roasted at school camps. No this is not an admission to my slightly pyro ways but the reason I couldn’t wait to eat at Firedoor and celebrate Helen’s birthday.
We start with deliciously warm slices of woodfired bread ($8) with cultured butter and crunchy nubs of sprouted rye. I friggen love cultured butter oh man MOAR PLS! It’s creamy and rich, slightly tangy and oh so silky and perfect to be slathered inch thick onto the nutty, smoky bread.
I was blown away by the Swordfish, sugar snaps, buttermilk ($28). The swordfish was briefly kissed by flames before slicing and setting on top of the sweetest sugar snaps I have ever had. But the swordfish was beyond incredible, I believe the belly is used and it just melted in the mouth and was buttery and incredible. The buttermilk dressing (the liquid left behind after churning their house made butter) is nice and light, adding a touch of creaminess but without overpowering the fish.
And if you guys follow me on Instagram you’ll know about my recent obsession and the reason we were dining at Firedoor: The Scarlet prawn ($24)! This beautiful prawn tastes like a cross between a lobster and a scampi, with delicately sweet tasting flesh. But the prawn head is what it’s all about, use your hands and suck out all the prawny juices- it will be the most intensely prawn experience you’ve ever had!
Sadly since it was just Helen and I, we decided there was no way we could finish the 203 day dry-aged rib of beef ($176) so instead ordered the Wagyu flank, smoked eggplant, horseradish ($54) which was absolutely perfect. The steak is thickly sliced with a perfect caramelised crust and a juicy center. I was surprised the steak didn’t have more of a smoky flavour but the smoked eggplant sauce provided all the incredible sweet smokiness I needed so I could control the amount I wanted with each mouthful.
We ordered the Smoked white chocolate, cherry and coconut bombe ($20) for dessert, not really expecting too much but oh boy how I love the theatrics of the alcohol poured over the dessert and set on fire! It had the perfect balance of creamy richness from the chocolate and sweet tartness of the buried cherries with a nice crunch contrast of the coconut biscuit on the base.
22-33 Mary Street
Sunday – Wednesday: Closed
Thursday – Friday: 12 – 3pm, 5:30 – 10:30pm
Saturday: 5:30 – 10:30pm