Booths Sourdough Rarebit

Booths Sourdough Rarebit served on a roasting tray with one portion sliced in half
  • 4 servings
  • 10 minutes to prepare
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  • 4 slices Bells 1946 sourdough bread
  • 225g grated cheese of choice
  • 1tsp mustard powder
  • 75ml ale
  • 2tbsp flour
  • 1tsp Worcestershire sauce
  • 50g cream cheese
  • 4tbsp chutney
  • Salt and pepper


What’s more satisfying on a chillier evening than cheese on toast? Our rarebit mix can be truly made your own by varying the cheese you choose to include, and using a proper sourdough loaf like our Bells 1946 just adds that touch of luxury and extra flavour.


  1. Place the sliced sourdough onto a baking tray. Toast one side of the bread under the grill.
  2. Place the grated cheese, mustard powder, ale, flour and Worcestershire sauce into a small bowl, mix well and season.
  3. Turn the sourdough slices over, toasted side down on the baking tray. Spread the untoasted side with a layer of cream cheese followed by a layer of chutney.
  4. Top with the grated cheese mix.
  5. Return the slices to the grill and grill for 3-5 minutes until golden brown and bubbling.

Chefs Tip

This recipe works perfectly with a bowl of warming soup, why not serve a slice with a hearty French onion soup? Perfect for chilly autumnal lunches.

Wine Match – McGuigan Founders Series Cabernet Sauvignon 

Matured in oak with a dark berry character and earthy notes, McGuigan Founders Series Cabernet Sauvignon works well with this recipe. Find it in the Australian reds section.