This underrated cheesy dish is a specialty of New Zealand. Specifically, a region called Southland which is at the country’s southernmost tip. It’s famous for Fiordland National Park, and is just a stone’s throw from Queenstown.
These rolled up bits of bread are traditionally served in singular form. First, you lay down a piece of bread, then add a layer of the cheese and onion mix. Roll the bread up, and place it on a baking tray seam-side down. Brush with butter, then bake.
For this recipe, I’ve gone with a more glamorous presentation, and made jumbo rolls using a loaf of brioche sliced lengthways. The recipe works just as well either way, so if you’d prefer the more traditional style all the ratios are the same, and I recommend keeping the brioche.
History of the Southland cheese roll
Also called ‘southern sushi’ by some locals, the Southland cheese roll is so iconic in the region it has an entire page dedicated to it on the Southland tourism website.
It’s unclear what the true origins of the recipe are, but it started appearing in print around the early 1930s. Since the invention of sliced bread in the 1950s the popularity of the dish took off, and today you can find them served up at many local Southland establishments.
The city of Bluff even holds an annual event to find the best cheese roll recipe. Maybe I should enter!
Tips before you begin
- To avoid a soggy bottom, don’t pack the rolls too tight.
- If your onion and cheese mix looks a bit grainy at first, keep mixing over a medium heat and it’ll come together.
- If you have extra cheese mix it goes great spread on a slice of toast and baked just like Welsh rarebit.
Southland cheese rolls
A cheese and onion-filled brioche bomb. These are best served hot and gooey.
Ingredients
Instructions
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Pre-heat your oven to 180℃.
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Place a medium pot over medium-high heat and add the milk, cheese (reserve a small handful for garnishing), soup mix and garlic. Stir until all the ingredients are melted together and it just begins to bubble. Remove from heat and set aside to cool slightly.
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Slice brioche loaf lengthways so you end up with about 8 slices of long bread. Set aside.
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Line a 23cm cake tin with baking paper and set aside.
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Take a slice of brioche and spread a thick layer of cheese mix onto one side. Roll up into a scroll, then place in the cake tin, roll-side up.The traditional way is to place the rolls flat on a tray and butter the outside before baking.
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Repeat with remaining bread and cheese mix. Try to leave a few gaps between each roll so the bread crisps when baked. Sprinkle with reserved cheddar cheese then bake for 20 minutes until toasty and golden.
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Sprinkle with chopped chives to garnish. Serve hot.
