For owner and chef Jonathan Barthelmess and co-owner Sam Christie, The Apollo in Potts Point represents the food of their heritage. The menu brings together traditional Mediterranean fare with the top-shelf experience of its team.

The kefalograviera saganaki is melted cheese and honey and as Barthelmess says, 'Who's not going to like it?' It's so often compared to haloumi, but it's very different. The honey is important (he recommends Attiki from Greece), but the thing that's make or break is that the cheese is hot while you eat it. Which is why at The Apollo it is served in the pan, like a salty island, surrounded by golden, greasy, sweet juices.

It's the perfect combination of salty, sour and sweet and now, you can make it yourself at home.

The Apollo's Saganaki Cheese with Honey and Oregano
Serves four


2 x 125g triangles of kefalograviera cheese
100ml good-quality honey
2 pinches of fried Greek oregano
The juice of 1 lemon


Heat a heavy frying pan over medium-high heat and cook the cheese until golden - you won't need any oil here.

Flip and cook until golden on the other side.

Drizzle with honey, scatter over the oregano and squeeze some lemon juice.

Serve immediately in the pan.