The Great Australian Bake Off

An earthy feast of chestnut and hazelnut waffles topped with mushrooms, maple speck, quail eggs and herb cream.


  • Chestnut and hazelnut waffle batter

  • (Makes 12 large circular deep waffles)

  • 1020ml warm milk

  • 255ml hazelnut oil

  • 2 tsp salt

  • 1 tsp caster sugar

  • 6 eggs

  • 300g chestnut flour

  • 420g plain flour

  • 4 tsp instant dry yeast

  • 4 tsp baking powder

  • 50g hazelnuts

  • Extra pink salt flakes

  • 25g butter (melted)

  • Mushroom mixture

  • 200g pine mushrooms

  • 150g button swiss brown mushrooms

  • 100g shiitake mushrooms

  • 100g slippery jack mushrooms

  • 100g chestnut mushrooms

  • 200g white button mushrooms

  • 100g pink oyster mushrooms

  • 50-100g unsalted butter

  • 1 whole bulb black garlic

  • 2 tsp porcini mushroom powder

  • 2 tbsp verjuice

  • ½ bunch curled parsley

  • 2-3 tbsp chopped chives.

  • Salt and black pepper, to taste

  • potato starch (if too runny)

  • ½ cup chicken stock (optional)

  • Herb cream

  • 150ml thickened cream, lightly whipped

  • 150ml crème fraiche

  • ½ tsp pink salt

  • black pepper

  • 1 tsp chopped chives

  • 1 tsp chopped chervil

  • 1 tsp chopped parsley

  • 1 tsp lemon juice

  • ½ tsp lemon zest

  • Maple speck

  • 10 rashers medium cut double smoked speck or pancetta (streaky belly pork, about 15cm long)

  • ¼ cup maple syrup

  • Garnishes

  • ¼ cup hazelnuts (whole), roasted

  • 1 cup baby kale

  • Red garnet, micro herbs

  • 2 tbsp pine nuts - toasted

  • juice of ½ lemon

  • ¼ cup olive oil

  • Fried parsley

  • ½ bunch parsley

  • 2 cups canola oil

  • 6 quail eggs


  • For the chestnut waffles:

  • 1.

    Mix together flours, yeast, baking powder, salt and sugar. Make a well and add eggs, hazelnut oil and milk.

  • 2.

    Stir until a smooth batter. Let rest in a warm place for 30 minutes

  • 3.

    Heat waffle machine to medium-high. Brush plates with melted butter.

  • 4.

    Sprinkle on crushed hazelnuts and salt flakes Spread mixture over the whole waffle plate ensuring all the gaps are filled.

  • 5.

    Close and cook for 5-6 minutes until crisp. Separate waffles into segments according to the shape of the iron.

  • 6.

    Alternatively, a lesser amount of mixture can be prepared and a tablespoon or two of mixture placed in the middle of a square Belgian waffle iron, then closed so that you end up with a rough circle (this works better in an iron which presses the mixture down).

  • For the mushroom mixture:

  • 1.

    Wash and trim mushrooms. Cut buttons in half if too big. Slice shitake, slippery jack and pine mushrooms. Trim stalks off chestnut mushrooms. Split pink oyster mushrooms into smaller pieces. Chop parsley finely. Chop chives finely. Chop up 6 cloves of black garlic.

  • 2.

    Divide mushrooms into varieties including sliced button mushrooms, pine, and a mixture of the rest.

  • 3.

    Melt butter in a large frypan.

  • For the button mushroom mix:

  • 1.

    Add 1 teaspoon porcini powder and 2- 3 cloves of chopped black garlic to the pan with melted butter. Sauté briefly then add the sliced button mushrooms. Add salt and pepper to taste. Sauté until soft. Add a little water if needed to aid in cooking the mushrooms. Cook until very little liquid remains.

  • For the pine mushrooms:

  • 1.

    Slice pine mushrooms. Melt butter in pan. Add mushrooms. Season with salt and pepper. Fry until soft. Finish with freshly chopped parsley.

  • For the forest mix:

  • 1.

    Melt 2 tablespoons of butter in the frypan. Add 4 cloves black garlic and 1 teaspoon of porcini powder.

  • 2.

    Add mushroom mix and sauté until softened. Add 2 tablespoons of verjuice, salt and pepper. Cook down until little liquid remains. Add 2-3 tablespoons of cream. Remove from heat and finish with chives and parsley. Keep mushrooms warm.

  • For the truffle/herb cream:

  • 1.

    Chop herbs finely. Whip cream until soft peaks. Mix crème fraiche until smooth and add lemon juice, salt and pepper to taste. Fold in whipped cream and herbs for herb cream. Chill.

  • For maple speck:

  • 1.

    Lay speck on a baking tray lined with baking paper. Place in oven set to 180°C for 5 minutes. Brush with maple syrup then return to oven until crisp (5-10 minutes).

  • For fried parsley:

  • 1.

    Trim stalks from parsley, wash and dry thoroughly. Heat oil until very hot. Flash deep fry the parsley until crisp but not browned. Drain on paper towel and season with salt.

  • For quail eggs:

  • 1.

    Soft boil the eggs. Boil the water a saucepan to (enough to cover the eggs). Take pan off heat. Add eggs carefully and stir with a spoon to create a whirlpool. Cook for 2 to 2 ½ minutes. Run under cold water immediately to halt cooking.

  • To assemble:

  • 1.

    Warm serving plates. Stack three chestnut waffles on one end with mushrooms. Place pine mushrooms between bottom waffles, button mushrooms between top and middle waffles. Tumble forest mushroom mixture on and over waffles. Place a quenelle of herb cream at the other end or the plate using a warmed tbsp.

  • 2.

    Make a nest of fried parsley and add cracked soft boiled quail egg to the middle.

  • 3.

    Arrange a trail of baby kale, red garnet micro herbs, cracked and roasted hazelnuts between waffles and cream.

  • 4.

    Balance a crisp speck strip along the side of the waffle stack.

Nutritional information

Nutritional analysis per serving (42 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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