Thursday, June 22, 2006

Jaffle Pies

For all the proliferation of Aussie cooks and fusion cuisine on the telly, it has proved remarkably difficult to locate an establishment serving hot Australian food - as opposed to food prepared under the auspices of an Australian chef - as we we eat our way around the world in London.

I was thinking about the Outback Steakhouse in Wandsworth, but that turned out to be US based, so last night we ended up sitting on the steps outside Richmond Station eating Bush Ranger Delux Jaffle pies from the chairless Jumbucks. (We then proceded in the same spirit to the Walkabout to watch the World Cup over a beer or two.)

It seems that both the Jaffle and the Jaffle Iron (with which it is prepared) are Australian campfire icons from back when the Bushmen cooked a variety of mixed fillings between bread on the open fire.

Ours were made with thin pastry rather than bread, but they did look more like flying saucers than our traditional pies, which have flat crust on a pastry bowl, so they well may be prepared in a sort of mold a la the iron.

Jumbucks was founded in Western Australia, so that is how I will classify this grub in case we find any other Aussie scran on our meanderings.

Follow the links for our real and imaginary destinations as we eat our way around the world in London.

PS This may be the last entry in the series for a couple of months as AbbeyFest is coming up and Friday Night Jazz on the bandstand will become our weekly recreation of choice.

PPS I was hoping to elevate Rolf Harris to Welsh-Born-Iconhood, but it wasn't to be. Read this and weep.

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