Jaffles are fun outdoor and camp fire fare

Tasty treat: Corned beef, gouda and jalapeno jaffle.
Tasty treat: Corned beef, gouda and jalapeno jaffle. Photo: Photo: Marcel Aucar

Never mistake a jaffle for a toasted sandwich - it is so much more. The clam-shell shape you get from cooking it in a jaffle iron leaves more room for tasty fillings. My favourite is spaghetti from a can in white bread eaten with a beer, preferably at 11 o'clock at night. It is also an excellent way to use leftovers such as roast beef with horseradish and cheddar cheese. 

Jaffles are also a fun outdoor food, using a camping jaffle iron (or pie iron as it used to be called). Most camping stores sell them, with long metal handles and a heavy metal jaffle mould. Stick it over a fire for a smoky, crispy sandwich like no other.

These recipes are just a couple of ideas but go crazy with different fillings, most things work. If you don't feel confident poaching an egg, it's fine to fry one for the bacon and egg jaffle, it just won't be as gooey to eat.

Corned beef, gouda and jalapeno jaffle

2 slices square sandwich loaf 

3 slices corned beef

1 green onion, white section, thinly sliced

½ a pickled jalapeno chilli, sliced

2 thick slices gouda cheese

Salt and pepper

Soft butter

Preheat jaffle iron. Place one slice of bread on a board, top with corned beef then evenly sprinkle the onion over it. Spread the chilli slices evenly so you get a bit with each mouthful. Top with cheese and salt and pepper. Place the other slice on top and butter well. Carefully place the sandwich in the iron, unbuttered surface facing up, butter the other surface, close the iron and toast for about 5 minutes or until golden and crisp. Slice in half and serve.

Makes 1

Bacon, egg and kasundi jaffle

2 slices square sandwich loaf

2 slices middle bacon, grilled until well-coloured 

2 tbsp white vinegar

1 egg

1 tbsp kasundi relish

Poach the eggs before you start the jaffles. Boil water in a small saucepan, add the vinegar, and turn it down to a simmer. Crack an egg into a small bowl and pour it into the centre of the simmering water. Stir it with a spoon gently and cook for about 3 minutes. Lift the egg out gently and chill in the fridge until needed. Preheat the jaffle iron. Butter one slice of bread on one side. Place the bread, buttered side down, on a board, top with the bacon, then smear kasundi over the bacon. Place the egg in the middle and season with salt and pepper. Butter the other slice of bread and place on top of the egg, buttered side up. Place the sandwich in the jaffle iron and close gently so as not to break the egg (if your jaffle maker cuts it in half, that's OK, it will still taste good). Cook for about 4 minutes or until golden and crisp. Cut in half and serve.

Makes 1

Kasundi  tomato relish

125g fresh ginger, peeled and chopped

60g garlic cloves, peeled

30g green chilli, seeds removed

250ml malt vinegar

125ml vegetable oil

45g black mustard seeds

15g ground turmeric

40g ground cumin

40g smoked paprika

5g hot paprika

1kg tomatoes tinned or fresh ripe, pureed

125g brown sugar

20g salt

Place the ginger, garlic, chillies and 50ml of the vinegar in a food processor and puree to a smooth paste. Heat the oil in a frypan, add the dry spices and cook on a medium heat for 5 minutes. Add the ginger paste and cook for 5 minutes. Add the tomatoes, sugar, salt and remaining vinegar and simmer for an hour. When the oil comes to the top and it looks like a curry sauce, it is ready. Pour into sterilised jars and seal while hot for pantry storage; otherwise store in the fridge.

Makes 1.5 litres


If you have a jaffle maker that doesn't cut the sandwich in half, you can crack a raw egg onto the bread and cook it in the iron. The kasundi recipe makes a large amount but if sealed in sterilised jars will keep for a year.




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Ralph Kyte-Powell