Toastie so good there’s a queue out the door

Bouncing from old school jaffle iron to sandwich maker, café press to grill-plate, the dynamic toastie has stretched across the decades only to reveal a more mature offering.

Could this latest resurgence threaten to topple the humble meat pie as Australia’s greatest bite or is it simply the perfect food in a time when nothing compares to affordable little luxuries and the comfort of melty cheese?

The heat is on – you be the judge.


Based on chef Andrew Bowden’s (AKA the magical Andy Bowdy) cake and dessert fame his Enmore café Saga might not be the first place you’d head to for a toastie – but perhaps it should be. Their gear is understandably next level and utilises artisan bread from Brickfields…