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They're two classics for a reason: garlic bread and nachos are simple and delicious in their purest form. Garlic bread is crispy, can be loaded with melty cheese, and any other toppings you fancy. What's a braai without it? Then there are nachos: a completely different part of the world but the same core ingredients – a crunchy carb, lots and lots of cheese, and any toppings your heart desires.

So, if garlic bread and nachos are so good already, how can you possibly make them even better? The answer: Grana Padano. In typical TASTE style, we needed more – more flavour and more cheese – so we added nutty, mature Grana Padano.

1. Garlic bread

To elevate a simple ready-to-eat garlic loaf, we added Woolworths' Calabrian chilli paste and red pepper-and-Calabrian chilli pesto for a bit of spice, and grated Grana Padano for a delicate richness. Then we said why not sprinkle over more Grana Padano before serving? Yes, we agree – it's genius.

Grana Padano garlic bread recipe

2. Charcuterie nachos

We love to get elbows-deep into a bowlful of nachos, but we couldn't let the charcuterie nacho trend pass us by. It has all our favourite charcuterie flavours – Italian deli meats, olives and nutty Grana Padano – layered over nachos. It's the no-bake version we didn't know we needed.

Grana Padano charcuterie nachos recipe
Find more Grana Padano recipes here

Food production: Abigail Donnelly and Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Shavan Rahim

Videography: Romy Wilson

With its crystalline, crumbly texture and mild, delicate flavour, it’s no mystery why Grana Padano is so popular. Its consistently excellent quality is a result of each wheel being examined at nine months by an impartial technician from the official consortium of Grana Padano. Only after it has their approval does a wheel of Grana Padano receive its iconic firebrand – your guarantee of authenticity and exceptional flavour.

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