Everything that is old is new again. Men and women are wearing double denim, a Clinton or Bush may be the next American president and Melrose Place 2.0 will soon grace our television screens. But most importantly, ladies and gentlemen, the jaffle is back!
That toasted sandwich consisting of two molten lava hot pockets of fillings, responsible for incinerating thousands of hard palates, is once again reaching popularity levels that any modern day political party leader would dream of. Here are five of our favourites.
The Chef jaffle – Tartine, Mascot
In the food world, you need a big set of (real, or metaphorical) cojones to name a dish after yourself. You also need to deliver something special to protect them. Fortunately for us, Anthony Telford has managed both. From the café that offers jaffles filled with lasagne or chilli cheese dogs, comes The Chef.
Chewing into The Chef is the culinary equivalent of the infamous “When Harry met Sally” heavy breathing scene. Mind-blowing. Starting with salty bacon and an egg cooked inside the jaffle, your traditional breakfast requirements have been met. Throw in ham (why not?), three servings of cheese (yes, THREE) as well as BBQ and sriracha sauces, and you’re starting to understand that heavy breathing. It is truly, delectably, deliciously gluttonous – and we love it!
Curry Puff jaffle - Ms G’s, Potts Point First came Asian fusion food. Then came Dan Hong. Diners make certain concessions when they eat Asian fusion. They expect the pushing of boundaries of both of the traditional cuisines being melded together. They expect bold new flavours. But it’s hard to imagine anyone expected a curry puff jaffle.
Aromas of curry powder waft out of the jaffle as soon as it is pierced. Like the curry puff itself, this jaffle is more dense and less saucy than most, in a very good way. In fact, between the bread and potato of the curry, it is a carb-loaders dream. This is counter-balanced by oozing mozzarella cheese, which glues together sizeable chunks of chicken. So whilst Ms G’s menu is constructed for sharing, it is clear that no one told the person who created this jaffle. All ours!
Ham, cheese and chutney jaffle toastie - Brooklyn Tuckshop, Brooklyn
What’s in a name? Brooklyn Tuckshop makes Toasties. Not jaffles. Toasties. And its owner Amanda is happy to debate that with you. This is made easier for her when the customer has a mouth full of one of the delicious toasties.
At the Tuckshop, a refined version of the traditional ham, cheese and tomato sandwich is the hero of the menu. Organic sourdough has a glorious golden hue thanks to generous lashings of cultured butter. Layers of melted gruyere cheese and smoked ham warm the insides of the toastie and our bellies. Finally, handmade seasonal chutney – currently spicy tomato – is the final ingredient that helps spring wonderful memories of our childhood. The gourmet version, that is.
The Yankee (mac and cheese) jaffle – Neighbourhood, Bondi
We thought the Curry Puff jaffle was a carb-loaders dream… then we came across The Yankee. Yes, there is pasta inside this sandwich. And cheese. And American mustard for tang. And more cheese. If you have ever felt conflicted about what to have for lunch, The Yankee solves all you problems in one go.
Oh, and it’s also meat free. We’re looking out for you vegetarians. And cheese!
Savoury mince jaffle - Your House, Sydney
Clearly jaffles are tasty. They are also fun. And the brilliant thing is that you don’t necessarily need a four-year apprenticeship to create your very own delicious version. This means that every kitchen in Sydney is a potential venue for the next great jaffle.
While the jaffle may have come a long way from the baked beans inspiration of the 1980s, sometimes the classics are worth revisiting. Our favourite is the old-school savoury mince option. All you need is a jaffle iron, “spag bol” minus the spag, too much cheese, and if you want to be controversial, a hint of sweet chili sauce. Even for the novice cook, it’s hard to go wrong.
