Eat & Drink

The Meat & Cheese Club’s halloumi stacker bagel & lentil soup

Recipe from The Meat & Cheese Club

The Meat & Cheese Club have ceased operations, however we are still able to enjoy this delightful ensemble of halloumi, tomatoes, and bagel.

The Meat & Cheese Club is a shining example of the magic that can happen when some of South Australia’s best produce, some delicious childhood memories and a people-first ethos collide.

Damian Vasilevski opened up the tiny sandwich nook on King William Street in 2018 and has quickly garnered a community with his welcoming energy and hearty bites. He draws on his upbringing where packed lunches of pecorino and prosciutto sandwiches were the norm to deliver an offering that proves good food doesn’t have to be complicated. With fillings sourced from Barossa Fine Foods and Udder Delights, these are not your average sangas. Freshly baked bagels sport haloumi and fennel salami, frittatas are brimming with seasonal veggies and the coffee is always just the right temperature.

Halloumi stacker bagel

Serves: 1 person

Preparation time: 10 minutes

Cooking time: 10 minutes


  • 1 fresh sesame seed bagel
  • 50g of slice halloumi
  • Pickled red onion
  • 1 sliced roasted tomato
Meat cheese club store


  1. Slice your bagel in half
  2. Lightly pan fry you tomato in extra virgin olive oil along side the sliced halloumi. Pan fry both ingredients Untill golden brown.
  3. Toast the bagel
  4. Assemble with herb aioli on either side of the vagel, pan Fried halloumi, roasted tomato, pickled onion, salt and pepper!

Specialty roasted tomato & lentil soup

Serves: 6 people

Preparation time: 10 minutes

Cooking time: 30 minutes


  • 1.5kg roma tomatoes, halved lengthways
  • 1 tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 6 cups Massel chicken style liquid stock
  • 1 1/2 teaspoons brown sugar
  • 400ml can brown lentils, drained, rinsed
  • 2 tablespoons basil leaves, finely chopped
  • 1/2 cup Tamar Valley Greek Style


  1. Preheat oven to 220°C. 
  2. Line 2 baking trays with baking paper. 
  3. Arrange tomatoes, cut side up, on trays. Drizzle with vinegar and 2 tablespoons oil. Season with salt and pepper. 
  4. Roast tomatoes for 10 minutes. 
  5. Swap trays over in oven and roast for a further 10 to 15 minutes or until tender. 
  6. Transfer to a food processor. 
  7. Process until smooth.