Prep time: 15-20 mins 
Cooking time: 25-30 mins
Serves: 8-10

Ingredients

• 500g Kipfler Potatoes 
• 2kg wheel D’Affinois Cheese  
• 2 Bunch Broccolini 
• 200g Fioretto  
• ½ Loaf Olive Sourdough  
• 2 Punnets Cherry tomatoes  
• 1 Sprig Rosemary  
• Black Pepper 
• Olive oil  

Method

1. Preheat the oven to 160°C. 
   

2. Wash the kipfler potatoes and place them on the air fryer, drizzle with olive oil and season with salt and pepper. Cook them for 25mis at 190°C until golden brown and crispy. 

3. Make a long insertion around the top of the rind of the cheese so you can lift it up like a lid once the cheese is melted.  

4. Place the cheese on an oven proof dish and place into the preheated oven for approx. 20mins. 

5. Meanwhile, bring a pot with salted water to the boil, cut the fioretto into florets, cut the bottom ends of the broccolini and blanch them on the water for 2mins. Drain and refresh on a bowl with icy water, drain well and set aside.  

6. Finely slice the bread and place it into the oven for 10-12 mins until toasted. 

7. Skewer the cherry tomatoes and set aside. 

8. Once cheese is ready and all melted in the inside, remove from the oven and carefully lift the lid and folded halfway, sprinkle the rosemary leaves and sprinkle with cracked pepper.  

9. Serve hot with roasted potatoes, toasted bread, cherry tomatoes, broccolini and fioretto.