Grand Final weekend is almost upon us.

Together with Bad Frankie owner Seb Costello and chef Daniel Dobra (ex-St Ali, The Beaufort) we’ve brought you thermos-appropriate recipes such as Cowboy Chilli Cheese Nachos and a Fitzroy Fondue. But Dobra and Costello have saved the best for last – thermos hot dogs.

“[When watching] the Grand Final you don’t have time to go get food, a beer or even go to the loo. So why not make some super-tasty hotties in your seat,” says Costello. “When I first took hotties to a game I looked around and the eight people sitting around me looked and said ‘bloody good idea son’.”

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“This recipe came from my recent trip to the States,” says Dobra. “While watching the New York Jets get absolutely pumped by the New Orleans Saints I thought about creating footy hot dogs NYC-style. They’re flavour-packed with a tangy punch like Big Mac sauce … but way better.”

Coney Island Hot Dogs

Serves 4
Preparation time: 20 minutes

Ingredients for Coney Island mustard:
45g onion, chopped
1 tbsp parsley, chopped
½ tsp salt
1 tsp sugar
80g dill pickle, chopped
40ml ketchup
75ml yellow mustard
1½ tbsp paprika
¼ tbsp garlic powder
½ tbsp tumeric powder
½ tbsp onion powder
200ml Kewpie mayo

Ingredients for hot dogs:
8 soft hot dog rolls
8 American all-beef hot dogs

Combine all ingredients for the Coney Island mustard and store in a spill-proof container.

Boil water and pre-heat a thermos.

Boil your hot dogs then drain water from your thermos and add the cooked dogs to warmed thermos.

To serve, add one hot dog to a buttered roll then top with Coney Island mustard.