One of my absolute favourite projects is to source chef’s recipes and share them with my community. This is one of those and it’s brilliant! I ate this savoury waffle at Rare Hare, a gorgeous winery restaurant on the Mornington Peninsula in Victoria. Rare Hare is one of two restaurants on the Jackalope property; the fine dining Doot Doot Doot (yes, that’s the name!) is inside the adjacent (and very flash) Jackalope Hotel.
It was served with horseradish cream and salmon caviar: the combination of crunchy-soft waffle, the creamy kick of the horseradish and the pop of the caviar was just stunning.
I had to ask chef Guy Stanaway for the recipe and he gave me a bit of backstory. “The waffle has made many appearances on the Jackalope menus over the last couple of years,” he said. “It has been the base for a breakfast dish with cured trout and poached eggs. In Doot Doot Doot, it was an accompaniment to one of our savoury courses. Now we serve it with our caviar service in the hotel. But the Rare Hare take has always been a favourite of mine, served with horseradish, soured cream and Yarra Valley salmon roe.”
If you don’t have a waffle maker, don’t worry. This yeasted batter makes the most incredible fluffy pancakes, sort of like a crumpet-waffle hybrid. I’m not sure if it should be called a craffle or a wumpet. What do you think?
The Rare Hare dining room has a roaring fireplace and overlooks the vines.
Makes: 12 waffles
Time: 1 hour 15 minutes
- 500 grams (17.6 oz) milk
- 10 grams (0.3 oz) dried yeast
- 25 grams (0.8 oz) raw sugar
- 100 grams (3.5 oz) butter, chopped, plus extra to cook
- 375 grams (13 oz) plain flour
- 4 eggs
- ½ tsp salt
- 50 grams (1.7 oz) salmon caviar
- chopped chives
- 25 grams (0.8 oz) horseradish root, peeled and finely grated (see Tips)
- 1 tbsp white wine vinegar
- 175 grams (6 oz) sour cream
- 1 tbsp chives, finely chopped
- salt and pepper, to taste
1. Place milk, yeast and sugar in mixing bowl and mix 5 sec/speed 5, then warm 5 min/37°C (100°F)/speed 1.5. Let stand for 5 minutes.
2. Add chopped butter and warm 3 min/50°C (120°F)/speed 2.
3. Add eggs and flour. Mix 20 sec/speed 5. Transfer to a bowl and let sit for 1 hour to rise (see Tips).
4. Cook according to waffle maker instructions, or heat a little butter in a non-stick pan on medium heat. Ladle in batter to about ½ cm (¼ in) thickness. Cook gently on first side until top is almost dry, then flip to cook briefly on second side.
5. In a small bowl, mix the horseradish and the vinegar, then fold in the sour cream and chives. Season to taste.
To serve, serve waffles (or wumpets!) with a generous spoon of horseradish cream, a dollop of caviar and a sprinkle of chopped chives.
- Batter can be risen more slowly in the refrigerator. You can make it in the evening and let is rise overnight so it’s ready to cook for breakfast.
- Use jarred horseradish if fresh isn’t available.
- Wholemeal or spelt flour can be substituted for the plain flour.
- Nut milk can be substituted for dairy milk.
- Experiment with toppings. Stay savoury with poached eggs and smoked salmon or bacon, or head to sweeter territory with poached or fresh fruits, honey or maple syrup and yoghurt or creme fraiche.