Rosheen Kaul’s golden sandwiches with cheese pull will be the life of your party
SOURCE:Sydney Morning Herald|BY:Rosheen Kaul
These high-impact dishes deliver the ultimate summer vibe. Expect dramatic cheese pulls, cold spicy seafood, and minimal time stuck in a hot kitchen.
These high-impact dishes deliver the ultimate summer vibe. Expect dramatic cheese pulls, cold and spicy seafood and minimal time stuck in a hot kitchen.
December 30, 2025
Having your guests wildly entertained by the food you serve is half the fun these days – after all, we eat with our eyes first. These recipes provide the ultimate summer sensory experience.
Picture the hot/cold contrast that defines summer snacking: on one hand, the irresistible indulgence of a golden, crunchy exterior giving way to a dramatic cheese pull; on the other, piles of cold, plump seafood glistening with a vivid, spicy dressing. Add the sensation of condensation dripping down ice-cold beer bottles and the satisfyingly greasy fingers from the best finger food and you have the scene set.
Crucially, the recipes also tick the box for ease, allowing you to (mostly) stay away from the hot kitchen and enjoy the party.
Make fried mozzarella “carrozza” with curry napoli sauce ahead and heat to order.Armelle Habib; STYLING: Lee Blaylock
Fried mozzarella ‘carrozza’ with curry napoli sauce
For entertaining, I look for food that is delicious, impressive and simple to manage. These fried cheese sandwiches hit the sweet spot. I’ve taken the Italian crumbed classic and elevated it with a surprising, vibrant twist: an Italo-Indian dipping sauce. The best part? You can prep them well in advance, and they reheat beautifully for effortless hosting.
While you can use your favourite cheese combination, mozzarella is non-negotiable. It guarantees that spectacular, theatrical cheese pull. If you’re using fresh mozza, be sure to drain it for at least an hour to prevent a soggy sandwich.
INGREDIENTS
Curry napolisauce
⅓ cup extra virgin olive oil
4 garlic cloves, minced
½ tsp chilli flakes
1 tsp curry powder
1 x 400g tin cherry tomatoes
2-3 sprigs basil leaves
¼ tsp garam masala
Carrozza
8 slices white bread
2 tbsp mayonnaise
400g mozzarella, sliced thickly (drain thoroughly if using fresh)
2-3 eggs
1-2 cups panko breadcrumbs
salt and pepper
neutral oil for frying
METHOD
For the curry napoli, warm the oil and garlic together in a medium saucepan over medium-low heat until the garlic begins to sizzle. Add the chilli flakes and curry powder and saute for 1-2 minutes – it should smell wonderfully fragrant – before pouring in the cherry tomatoes and one tin full of water. Increase the heat to medium, bring it to a simmer, and give it a light sprinkle of salt.
Turn the heat down to low, add the basil leaves, and simmer gently for 30-40 minutes, stirring occasionally. You’ll know the sauce is ready when the olive oil splits from the sauce and rests on the surface in a beautiful, orangey layer. Once cooked, season well with salt, pepper and the garam masala. Remove and discard the basil leaves. Set the sauce aside until you’re ready to assemble the final dish.
To make the sandwiches, lay the bread slices out on a clean bench. Spread mayonnaise on the slices, layer with the drained mozzarella, and season with salt and pepper. Top with the second slice of bread, trimming the crusts if you like.
Next, prepare your dredging stations: place seasoned panko crumbs in one shallow bowl and whisked eggs in another. Working one sandwich at a time, carefully double-dip it – first in egg, then panko, then egg, and finally panko again – to ensure a secure, thick crust. Transfer to a plate and refrigerate to firm up while you prepare the oil.
In a heavy-bottomed pan (low sides are easiest for shallow frying), heat about 3cm of oil to 165C. Carefully slide a sandwich into the hot oil using a spatula and fry for 2-3 minutes on each side until crispy and golden. Transfer to a wire rack or a plate lined with paper towels to drain.
When ready to serve, slice the fried sandwiches in half and present them with a ramekin of the warm curry napoli for dipping. These can be made and fried ahead of time and simply reheated in an oven or air fryer.
Serves 4
A little acid and fire highlights the sweetness of this seafood salad.Armelle Habib; STYLING: Lee Blaylock
Spicy marinated seafood salad
I adore insalata di mare, that classic, refreshing seafood salad steeped in lemon, garlic, and olive oil, a staple of Italian feasts. I also love the bold flavours of Korean banchan, especially the spicy, marinated seafood side dishes. The addition of a little heat brightens and highlights the natural sweetness of the seafood. The result is a bold, irresistible twist on a classic, guaranteed to leave a lasting impression.
INGREDIENTS
1kg mussels, scrubbed clean and debearded
250ml (1 cup) fresh lemon juice (about 4 lemons)
350g calamari, squid or octopus, cut into small pieces
Bring 1 cup of water to a boil in a large, lidded pot over high heat. Add the mussels, cover and cook for 3–4 minutes. Using a slotted spoon, remove the mussels and refrigerate, reserving the cooking liquid.
In a second pot, fill it ⅔ full of cold water. Stir in 125ml (½ cup) lemon juice, a pinch of salt and the bay leaf. Strain the reserved mussel cooking liquid through a fine sieve into the pot. Add the calamari/octopus and prawns, then bring to a simmer over medium-high heat. Cook gently once simmering, just until the seafood is opaque yet still perfectly firm (check after 7-8 minutes). Strain thoroughly into a bowl and refrigerate until cool.
In a small bowl, whisk together the remaining 125ml (½ cup) lemon juice, olive oil, garlic, soy sauce and gochujang. Give it a taste – it should be fresh, zesty, and a little spicy.
Pick most of the mussels from their shells, leaving some on the half-shell for visual appeal. Combine the mussels, calamari/octopus and prawns in a large bowl. Pour the dressing over the seafood and toss well, then finish with the sesame seeds.
On a large serving plate, arrange the thinly sliced fennel and celery and parsley and top with the seafood. Mix well before serving.
Serves 3-4
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