A perfect piece of cheese is a simple pleasure and NZ cheesemakers work tremendously hard, with passion and dedication, to give us that.
In the summer I love making potato gratin to go with barbecued meats and vegetables. You can make it in advance and everyone loves it. Decadently pair this with my favourite cheese, earthy washed rind, and it is elevated to heavenly.
Korean corn cheese is a popular accompaniment to fried chicken. It makes a great hot dip for corn chips – you can use bought but I like to make extra large baked ones as they are less oily and hold lots of the cheesy goodness. Chilli sauce is optional if you like it spicy.
If you are planning on making the pita breads, make them a little thicker when rolling out and toast them well before using for this dish, otherwise they have a tendency to get soggy from the sauce.