Riverina Dairy haloumi seared in thick slabs until the edges go bronze and the centre stays soft, stacked with streaky D'Orsogna bacon, a fried egg, dill pickle, tomato and baby cos in a toasted brioche bun. A grill-night standard with a vegetarian-curious twist that still wears bacon to the table.

Haloumi as a burger patty works because the cheese holds its shape against the heat: the high melting point lets it brown and crust rather than pool, which is what makes it the eternal Cypriot grill ingredient. Cut it 1cm thick; any thinner and the centre seizes before the outside takes any colour.

Fry the eggs to your preferred runniness (this is a soft-yolk situation if you ask the kitchen) and stack while everything's still warm so the cheese stays pliant. A smear of aioli on the brioche, the pickle sliced thick rather than thin, and the lettuce torn rather than shredded so it gives the bun some lift.

A bronze haloumi burger with proper structure, made for grill nights when half the table wants meat and the other half doesn't. Beer-battered chips on the side; a cold lager for everyone.