Best Aussie recipes for winter jaffles

MOST good things come in small packages, like sushi, smarties and the humble jaffle which is popping up at pubs and cafes all over the country.

Jaffle

MOST good things come in small packages, like sushi, smarties and the humble jaffle.

Whether it’s for breakfast, lunch or a late night snack, this forgotten dish is popping up on menus at cafés and pubs all over the country just in time for winter.

And what better way to while away a cold afternoon than with a pocket of cheesy deliciousness?

“It’s no surprise that jaffles are making a comeback,” says Syrie Wongkaew editor of taste.com.au.

“In our busy, overburdened lives, there’s a longing for simplicity. For many people, returning to reliable and nostalgic foods helps transport them back to simpler times. Whether it’s last night’s bolognaise or a hunk of brie with a slather of quince paste, you can go as gourmet or as rustic as you please, and they’ll still be delicious.”

Which jaffle filling is Australia’s favourite?

“We rotate the fillings but we always like to put a classic twist on traditional flavours,” says Sean Connolly, chef at The Morrison Bar & Oyster Room which sells over 200 jaffles a week.

“I’m a big fan of the Reuben Sandwich so we’ve done a jaffle that was inspired by that which was a big hit. We also feature a jaffle on our breakfast menu which includes peanut butter, banana and chocolate – it’s an indulgent but lovely way to start the morning. But by far our most popular flavour is the corned beef and horseradish.”

Them some mighty fancy sandwiches!

We’re interested in the more low-fi fillings, like the good old vegemite and cheese or baked beans. Do you have a favourite?

Share it with us below.