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Remember those tin lunchboxes everyone had as a kid? They were sturdy little lunch pails that held everything from your sandwich and juice box to your pudding or fruit cup. Sometimes they even had a Fruit-by-the-foot inside, and everything fit together perfectly--a little bit like a well-played game of Tetris. 

The Tin Lunchbox (that's us!) does the same thing: We provide a variety of shared information from featured artists and literary endeavors to recipe sharing that all fits flawlessly into one place. Granted, we aren't working with physical  lunchboxes, but it is fun to imagine all the same.

Lunchbox Diaries

Gorgonzola & Blue Cheese Soup

Shawna Caro

This recipe comes all the way from Australia, from our friends Nigel and Mindelei. Enjoy!

Gorgonzola and Blue Cheese Soup

Soon after arriving in Australia, my wife and I took a day trip into the beautiful Blue Mountains, west of Sydney. A day of hiking through old growth temperate rainforests and wandering around the picturesque town of Katoomba in the crisp mid-winter air left us both starved. Somehow we found ourselves in the café of the Katoomba City Library where a cauliflower and gorgonzola soup piqued our interest.  Five minutes later a steaming bowl of creamy, savory soup arrived on our table along with a side of thickly cut crusty bread. Almost immediately I regretted ordering the toasted sandwich instead of the soup. My wife, ever gracious, allowed me to steal a taste, and instantly I knew that I had to try to recreate this soup at home.    

·         1 medium head of cauliflower, broken into small florets

·         1 leek (white part only), finely chopped.

·         5 oz of gorgonzola dolce or other creamy mild blue cheese

·         1 quart of chicken stock.

·         2 bay leaves

·         1 medium potato, chopped into ½” cubes

·         1 tablespoon butter


·         1 oz of cheddar cheese, grated finely

·         ½ oz of parmesan, grated finely

·         30g of bacon cut into lardons (optional)

·         Sour cream (optional)

·         Salt and pepper to taste


1.       Sweat leek in melted butter over low heat in heavy-bottomed pan until softened and translucent, about 3 minutes.

2.       Add the cauliflower, potato, chicken stock, and bay leaves to pan then bring to a low simmer.

3.       Simmer until the cauliflower is tender but not overcooked.

4.       Remove from heat and use a stick blender to blend soup to a smooth texture.

5.       Return pan to heat, add cheese and stir occasionally until the cheese is fully incorporated.

6.       Season to taste with salt and freshly ground black pepper.

7.       Serve immediately and garnish bowls with bacon lardons and a dollop of sour cream.

Nigel Dawson is a technical officer at Southern Cross GeoScience in the beautiful Northern Rivers region of New South Wales Australia. He is a life-long learner, enthusiastic photographer, and avid cook. He can be reached at