Savoury white wine and olive oil waffles

Perfect for afternoon tea, these savoury waffles are great served with salami, olives and chunks of pecorino.



  • ¾ cup(185 ml) extra virgin olive oil
  • 2½ tbsp water
  • ¾ cup(185 ml) white wine
  • 1⅓ cups(200 g) plain flour
  • salt flakes and freshly ground white pepper
  • cold cuts of meat and cheese or olives, to serve



  1. Mix together the olive oil, water and wine in a large mixing bowl. Gradually add the flour, whisking well to form a smooth batter similar in texture to a pancake batter, only slightly thicker. You will find that sometimes you will need more or less flour to achieve a perfect result. This is because all flours vary slightly, even within the same brand. Let your instinct guide you; you won’t fail.

    Heat a pizzelle, waffle or jaffle camping iron. Grease it with butter or, as my nonna used to do, with the fat from sliced prosciutto.

  2. Put 2 tablespoons batter in the mould, close the lid and cook until golden and the scent of wine and olive oil permeates the room. If using a pizzelle iron or a jaffle camping iron, turn it over halfway through to ensure even cooking.
  3. Serve warm with salami, pecorino, olives or whatever suits your palate.

• Pizzelle salate are best served warm, which is lucky as leftovers are really unlikely to occur.

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.