Little Big Cheese Co

Little Big Cheese Co


Posted 2013-04-07 by Dave Walshfollow

At the Fork on the Road at The Depot in March there were five virgin food trucks among the crowd of the longer established vendors.

I decided I would try one of those making their debut, and set off though the crowd on my mission to find something appealing.

My eye was quickly drawn to the Sep-Lai food truck, selling Thai street food as I love the fresh flavours of Thai cuisine, but I decided to look a little further first.

I didn't have far to go - the new food truck was only a few steps away, and chatty owner Angus was busily seducing the crowd.

A confession first - as a teenager I had a serious appetite for toasted cheese sandwiches, they were my favourite food in Adelaide. They could be plain, sprinkled with fresh chopped chives or other herbs, or even with ham or chicken and a bit of black pepper. And I don't think I have conquered the addiction yet.

The was offering four options of toasties on organic sourdough (and topped with a gherkin), all for $8. That just about qualifies as cheap eats when many vendors were selling at $10. The choices were:

Bangin Blue - smoked shoulder ham and caramelised onion topped with blue cheese
Classic - smoked shoulder ham with Swiss Gruyere, seeded mustard and lashings of butter
Three Cheese - Swiss Gruyere, King Island smoked cheddar, and bocconcini
Veg Delight - roasted capsicum, basil pesto and bocconcini

I could have eaten any of them, but the first two sounded really good, and while Angus assured me that the blue cheese was not as strong as some, I eventually opted for the Classic.

Just watching the toastie being prepared was enough to make my mouth water, so fortunately it wasn't long before it was ready for me to devour.

One of my pet hates is buying a toastie where the bread has been heated just to the point of being dry, rather than getting an even all-over tan. Needless to say, I wasn't disappointed this time.

There was a good amount of shoulder ham, and the smooth Swiss Gruyere was enhanced with the mustard tang. Absolutely delicious!

I did wonder if I could fit a Bangin Blue down as well but that would probably have proved too much, so maybe another day.

will be about Adelaide regularly now. They have appeared at the #East End Wine Down and have been regulars at the Wheatsheaf Hotel on weekends. You'll also find them at Fork on the Road on Friday April 12 at Light Square, which covers both lunch at dinner.

Give the guys a bit of loving and Like their Facebook page , or better still give one of their yummy toasties a try.

It's fine dining in Adelaide - fresh, wholesome, and cheap eats.

181604 - 2023-06-16 01:39:33


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