Matt Preston's Secrets To Making The Perfect Cheese Toastie

The MasterChef judge has some cravat-a-licious tips up his sleeve to help you improve your toastie making game.

You don't have to be a culinary craftsman to nail the perfect toastie.

Preston, who is at the Adelaide Cheese Fest + Ferment this weekend, took some time to tell us the four most important steps in perfecting a gooey, cheesy jaffle at home.

1. Make sure you choose the right kind of bread

Don't worry about shelling out for a fancy sourdough -- Preston said the best kind is something you'll find at your local supermarket.

"Personally, l think the best toasties are made on cheap, white bread," he advised.

"Because it gets super crispy and is still soft. If you use sourdough, it’s got holes in it! And the cheese will drip out."

2. To butter or not to butter?

Achieving the perfect golden brown colour on the outside of your toastie is crucial, but Preston warns that butter can often be too cold for the job.

"If your butter is cold, it’s going to tear the bread," he warned.

"A great thing to use is mayonnaise. Mayonnaise is made with oil and when you cook it, it's going to help fry that delicious golden toastie."

3. It's what's on the inside that counts

There is a multitude of options when it comes to choosing the most important ingredient for your toastie -- the cheese.

Preston recommends using two types of fromage for the perfect amount of cheesy, squeezy goodness.

READ MORE: Matt Preston Dishes Up His Favourite Fried Chicken Joints In Australia 

"Mozzarella and a sharp tasty cheese with a hit of big flavour. I’m using Quasimodo here from Woodside (an Adelaide-based artisanal cheesemaker)  but you can use parmesan," said Preston.

If you want to get down to the scientific nitty-gritty -- Preston recommends pairing a mild cheese with one that has an acidity of 5.3-5.5. A manchego or gouda works well.

4. How To Customise Your Toastie

"What you put on your cheese toastie is limited to your imagination," said Preston -- which is sage advice for us all.

He recommends ingredients such as corn, leeks cooked in butter, nutmeg, thyme, and spring onions as possible options to jazz up your jaffle.

His personal favourite is a 'cheeseburger toastie' from a Melbourne restaurant that combines cheese, pickles and mustard.

Network Ten Is A Sponsor Of Cheese Fest + Ferment.

Main Image: Getty.