It feels only fitting, that for this 1 year anniversary post - albeit a week or so late - that it should be none other than the Frittaffle. Because when your friends tell you "let's make brunch" and "we have a waffle iron" jut as Food Network happens to share 15 things you can make with a waffle iron... There is really only one thing left to do.
Sometimes it’s the stunning photography, the innovative styling, sometimes the who, the why, the where. And sometimes, it’s just about discovering the most unusual Ratatouille-palette-firework-inducing flavour combinations that make the culinary world so enticing. Which just so happened to be the case this morning, thanks to Master Chef Australia’s current contestant Ashleigh Bareham (and if you haven’t heard of Master Chef Australia, then that’s another conversation we need to have), who decided to oven roast Apricots with Rosemary. Who’d have thought. Genius. Yes, that herb you rub meats with, roast vegetables in, and infuse gravies with. That one. On our Galettes. Mini/individual Apricot Rosemary and Honey Galettes, to be precise.
