Recipe: Raclette Cheese Toastie with Cornichons

Kirrihill Regional Riesling 2023, Clare Valley $19

Serves 4

Total Time: 20 minutes

By Stevan Paul, Taste France Magazine


  • 240g Raclette Cheese
  • 400g shaved Leg Ham, we prefer Skara from the Adelaide Hills
  • 2 x Traditional Shallots
  • 400g Sauerkraut – drained
  • 8 slices Sourdough Bread
  • Butter
  • Extra Virgin Olive Oil (EVOO)
  • 2 Tbsp Honey (optional)
  • Thyme, 2 sprigs
  • Cornichons


1. Halve, peel and finely dice the shallot. Heat 3 tablespoons of oil in a frying pan, add the sauerkraut and fry for 8-12 minutes until light brown (first the liquid evaporates, then the frying process begins). Stir thyme leaves, honey (optional) and 1 tsp butter into the light brown fried cabbage, season with salt.

2. Toast the bread in the toaster or in a frying pan. At the same time, melt the cheese in the raclette oven (or in an oven-proof pan under the oven grill). Spread slices of toasted bread with butter, top 2 slices with leg ham and cabbage. Pour melted cheese over and top with remaining toasted bread. Serve with cornichons.