Like most of my first encounters with Australian food, from Lamingtons to vanilla slices, I was also introduced to Jaffle by a colleague during my first few months living here.
One morning, I had to come to work super early during the budget season when I saw my colleague Newman, who I suspected hadn’t gone home yet by the lift. “Let’s get some brekkie, Kal”, his invitation always sounded more like an instruction; alas, I followed him to Nashi, our go-to cafe nearby, anyway.
“Jaffle?” he suggested. “What’s is Jaffle?” I asked back.
“This. Is. Jaffle”, he told me, tapping on the small display window on the countertop. For me, it looked like a thin condensed sandwich.
Jaffle essentially is a toasted sandwich made with a pie iron or toastie maker, as the Australians call it.
I chose the three cheese, asked for it to be toasted and took the first bite. Unfortunately, it was too hot and cheesy, but what did I expect from ordering Jaffle stuffed with cheese slices and not waiting for it to cool down a bit? I managed to finish it, though.
The verdict: Jaffle was good but it wasn’t love at the first bite.
I am used to eating my morning bread slattered with heart-attack-inducing margarine (which Amma believed is healthy because the ad claimed it has vitamins) and chocolate sprinkles. But then I grew to love kaya-toast after years and years of living in Singapore, so I thought I would eventually love and crave it too. Unfortunately, I haven’t. However, I still know and appreciate an excellent jaffle when I have to have one, especially during winter. The last good Jaffle I had was Flaming Reuben from Maker & Monger in Prahran market.
Try jaffles if you visit Australia and want to dip your toe into Australian culinary culture. It’s easy to find and eat while exploring the city, considerably more affordable than a sit-down meal, but still as filling and best to hold and enjoy during winter.
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