Friyay Night Nachos

Liliana Basile, Mount Zero Olives Office Manager.


  • La tortilleria chips
  • A variety of melty cheeses, classics like Gruyere, Emmental, and whatever else you may have on hand…we always use some cheddar, and there’s always a bit of blue around too!
  • Dry white wine
  • A little cornflour
  • Fresh lemon
  • Olives
  • Spring onion
  • Tomatoes
  • (Other toppings to taste)
  • Red Wine Vinegar
  • Pink Lake Salt with Pepper Berries


Warm some dry white wine in a heavy based pot (rule of thumb, 200ml wine per 500gm cheese)

Add grated cheeses (at room temperature) and then add garlic. I give it the microplane treatment.

Add a tablespoon or two of corn flour Add a, keep mixing, or get child to stir and marvel at the pot of silky goodness forming in front of their eyes. Disclaimer, the amazement turns into an eye roll at about thirteen years of age!

Add some freshly ground Mount Zero Pink Lake Salt with Pepper Berries.

Squeeze in half a lemon (or more if you like)

Make a little frypan of chilli garlic and onion separately, add some coriander seeds and a splash of Mount Zero Red Wine Vinegar.

Pour this all over a tray of warm chips, add spring onion and chopped tomatoes (and anything else that tickles your fancy!)

Hand everyone a tea towel for drippings and don’t worry about the mess, because it’s ‘Friyay’!

This is Friday Night Nachos, or perhaps that should be Friyay Night Nachos. It’s a simple, easy to prepare recipe, which is great for the end of the week and its one that my kids love – which means everyone in the house is happy!

Recipe Ingredients from the Mount Zero Range