SALE

Fondue Cheese Toastie by Maker & Monger & Adam Nickel

In this delicious collaboration, illustrator Adam Nickel brings his signature vintage flair to Maker & Monger’s cult classic: the Fondue Toastie.
View full details

In this recipe, cheesemonger Anthony Femia has distilled the full fondue experience between two slices of sourdough — a golden masterpiece adored by loyal regulars who flock to Prahran Market each weekend in search of artisan cheeses and gourmet toasties.

Adam reimagines this much-loved ritual with mid-century European charm, capturing the buzz of the market and Anthony himself, serving up some of the best cheese in the country. A nostalgic slice of Melbourne food culture to hang in your kitchen forever.

• One poster purchased = 10 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

All orders are packed and shipped worldwide from our Melbourne studio.


Orders are sent with tracked delivery — you’ll receive a tracking number once your order is on its way. Please allow 1–2 business days for us to pack your order, in addition to delivery time frames below.

Estimated delivery times:
• Australia: 3–7 business days (Standard), 1–3 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days

Click & Collect:
Pick up from our studio at 55 Cromwell St, Collingwood VIC 3066
Available Monday–Thursday, 9am–4pm

You’ll receive an email when your order is ready to collect.

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Fondue Cheese Toastie
Fondue Cheese Toastie
Fondue Cheese Toastie
Fondue Cheese Toastie

Collaborator

Adam Nickel
 Brisbane, Australia 

Adam Nickel

Artist
  
Adam Nickel is a Brisbane-based illustrator whose work is defined by a classic, mid-century style that evokes a sense of timelessness. With a background in graphic design and animation, he brings a cinematic quality to his illustrations—clean lines, vintage palettes, and nostalgic charm.   Drawing inspiration from 1950s and ’60s advertising and packaging, his work has featured in publications and campaigns for The Wall Street Journal, Penguin Random House, GQ, New Scientist, and now, Food For Everyone.   Portrait credit - Josef Ruckli
Maker & Monger's Fondue Cheese Toastie

Taste For It

Maker & Monger's Fondue Cheese Toastie

Breakfast Lunch Dinner Snack
  • 10 MINS
    • |
  • 5 MINS
    • |
  • MAKES 4

This golden masterpiece created by beloved cheese shop Maker & Monger has been dubbed "the toastie worth travelling for". Cheesemonger Anthony Femia has distilled the entire fondue experience between two slices of sourdough, even down to brushing the finished toastie with wine.

  • 8 slices of sourdough loaf bread
  • Gippsland Jersey Butter, room temperature
  • 200G MARCEL PETITE COMTÉ
  • 200G SWISS GRUYERE
  • 2 SHALLOTS, FINELY DICED
  • 100ML WHITE WINE
  • 1 CLOVE GARLIC
  • MURRAY RIVER PINK SALT TO SEASON

Step 1.
Grate both cheeses with a box grater and mix them in a bowl with the shallots and garlic
Step 2.
Butter one side of each slice of bread and place four slices on your bench, buttered side down.
Step 3.
Distribute the cheese mixture over the four slices, then place the remaining four slices on top, buttered side up.
Step 4.
Heat your sandwich press and use baking paper on both sides to ensure it won't burn. Cook for 5 minutes or until the cheese has melted through and the bread has turned golden brown. Once finished, remove and brush the tops lightly with wine. Finish with a sprinkling of sea salt.

Maker & Monger's Fondue Cheese Toastie

  • Prep: 10 MINS
  • Cook: 5 MINS
  • Serves: MAKES 4

Ingredients

  • 8 slices of sourdough loaf bread
  • Gippsland Jersey Butter, room temperature
  • 200G MARCEL PETITE COMTÉ
  • 200G SWISS GRUYERE
  • 2 SHALLOTS, FINELY DICED
  • 100ML WHITE WINE
  • 1 CLOVE GARLIC
  • MURRAY RIVER PINK SALT TO SEASON

Method

Step 1.
Grate both cheeses with a box grater and mix them in a bowl with the shallots and garlic
Step 2.
Butter one side of each slice of bread and place four slices on your bench, buttered side down.
Step 3.
Distribute the cheese mixture over the four slices, then place the remaining four slices on top, buttered side up.
Step 4.
Heat your sandwich press and use baking paper on both sides to ensure it won't burn. Cook for 5 minutes or until the cheese has melted through and the bread has turned golden brown. Once finished, remove and brush the tops lightly with wine. Finish with a sprinkling of sea salt.

Marquee

We Ship Worldwide1 Poster Purchased = 10 Meals Donated900,000 meals donated & counting!