30 mins
All Year

Traditionally made using cheese curds, we’ve put a slightly more Aussie spin on this international classic, featuring some glorious rustic style chips.


  1. Melt butter in a large frying pan over a medium to high heat.
  2. Add the flour and cook, stirring, for 30 secs. Slowly stir in the stock and wine until combined.
  3. Scrape off brown bits from the base of the pan, then bring to the boil over a high heat.
  4. Once boiling, reduce the heat and gently boil for 2-3 mins or until the sauce has thickened. Season with salt and pepper, to taste.
  5. Strain the gravy into a jug/easy pour container.
  6. Meanwhile, heat oil in a large saucepan over a high heat until the oil reaches 180C.
  7. Deep-fry the potatoes for 5-8 mins or until they’re golden and crunchy. Drain chips on a paper towel.
  8. Divide the fries between 4 plates and top with mozzarella pieces.
  9. Pour over the hot gravy and serve immediately! Note: You can reheat the gravy in the microwave if it has cooled slightly.

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