
Caviar & Waffles
Elevate the humble waffle with a delicious upgrade of caviar, potato & chives. Choose from our delicious varieties on offer, including Black Pearl White Sturgeon caviar, Salmon Roe, ARS Italica Classic Oscietra and more.
Course Appetisers, Finger Food
Ingredients
Potato & Chive Waffles
- 75g Lescure Unsalted Butter melted
- 3 Kangaroo Island Eggs lightly beaten
- 1.5 cups full cream milk
- 1/2 tsp Tasman Sea Salt
- 1 cup cold mashed potato
- 3 tbsp fresh chives chopped
- 2.5 cups self raising flour
Squid Ink waffles
- 75g Lescure Unsalted Butter melted
- 3 Kangaroo Island Eggs lightly beaten
- 1.5 cups full cream milk
- 2 tbsp Nortindal Squid Ink
- 2.5 cups self raising flour
To Serve
- Caviar Black Pearl White Sterling, Beluga, Salmon Roe & ARS Italica Oscietra,
- Crème Fraîche
- fresh chives chopped
Instructions
Potato & Chive Waffles
- In a large mixing bowl combine the melted butter, lightly beaten eggs and milk. Whisk to combine.
- Add sea salt, mashed potato and chives, stirring as you go. Add flour a little at a time and mix to form the waffle batter.
- Preheat the waffle iron to your preferred setting, we used 3. Cook approximately half a cup of batter at a time, until golden and puffy, set aside.
- Repeat with remainder of batter until all the waffle mixture has been used. Keep waffles warm (cover with foil and place in the oven on a low heat) until ready to serve.
Squid Ink Waffles
- In a large mixing bowl combine the melted butter, lightly beaten eggs and milk. Whisk to combine.
- Add squid ink to the mixture stirring as you go to incorporate the colour into the batter evenly. Add flour a little at a time and mix to form the waffle batter.
- Preheat the waffle iron to your preferred setting, we used 3. Cook approximately half a cup of batter at a time, until golden and puffy, set aside.
- Repeat with remainder of batter until all the waffle mixture has been used. Keep waffles warm (cover with foil and place in the oven on a low heat) until ready to serve.
To Serve
- Serve waffles warm with a generous dollop of Tribehou Crème Fraîche and a quenelle of caviar on top. Garnish with chopped chives prior to serving.