Project Description


Ed Halmagyi




Perfection Fresh



Nature Nate’s Honey

Full Recipe in Details

  • 6 medium potatoes

  • 2 tsp vitamin c powder

  • 2 tbsp potato flour

  • 1½ cup finely-grated Parmesan cheese

  • ½ bunch thyme leaves

  • 125g ghee, melted

  • Sea salt flakes and freshly-ground black pepper

  • 12 rashers D’Orsogna Double-Smoked Shortcut Bacon

  • 1 tbsp Rio Visa Extra Virgin Olive Oil

  • 2 tbsp Nature Nate’s Honey

  • 2 cups Perfection Fresh Romatherapy® Baby Roma Tomatoes, halved

  • 1 red onion, very finely sliced

  • 4 Perfection Fresh Qukes® Baby Cucumbers, finely sliced

  • 1 bunch parsley leaves, very finely chopped

  • 2 tbsp honey-mustard vinaigrette

  • Smoky barbecue sauce and yellow mustard, to serve

  • Preheat oven to 180°C. Peel and grate the potatoes coarsely, then squeeze to remove excess water. Add the Vitamin C powder and potato flour, then mix well. Stir in the Parmesan, thyme and ghee, season with salt and pepper, then mix thoroughly.

  • Divide the mixture into four, then cook in a heated waffle iron for 8 minutes, until deep-golden. Drain on kitchen paper.

  • Meanwhile, fry the D’Orsogna Bacon in the olive oil in a large pan over a moderate heat for 6 minutes, until well-browned. Add Nature Nate’s Honey and cook until the D’Orsogna Bacon is glazed. Set aside. Put the Romatherapy Tomatoes in a roasting pan and bake for 10 minutes, then toss with the onion, Baby Qukes, parsley and vinaigrette. 

  • Drizzle the waffles with barbecue sauce and mustard, then stack with bacon and tomato salad.

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