If you have been paying attention to my posts over the last week and not just skim read (Oh yes that’s for you Laura. Book indeed), you would certainly be able to detect a trend in subject matter. Yes you clever heads, the boys and I are in Wooli.

A small fishing village on the north coast of NSW, Wooli is famed for it’s oysters, beautiful scenery and lack of connection with the civilized world. If I can find these things in a holiday destination I am a very happy man as it is a welcome break from the ever-tumultuous life of a chef in the Byron area.

As all good things must come to an end, so must our time in Wooli. It has been real Wooli, it really has.

One more thing before I go, though. I did come here with the intention of cooking corn fritters in the waffle maker, which was packed by Jennee bless her cotton socks, and you best believe my intentions were realised in the form of corn fritter waffle things.

The fritter batter was cooked as per waffles in a waffle maker instead of frying in a pan. Try it out if you’ve got the means…

CORN FRITTERS or quinoa and corn fritters if you want (for 4)

To make quinoa and corn fritters simply replace 2 cups of corn kernels with 2 cups of cooked quinoa. It works an effing treat. Even if you think you are not a health freak, you should embrace this ancient super food now. The Incas did and look at them – they made calendars and shit… or was that the Mayans… I’m sure they all loved quinoa whatever the case.

1lt fresh corn kernels, from 5-ish cobs of corn
½ bunch spring onions or ½ red onion, finely chopped
1 long red chilli, deseeded and finely chop
½ bunch coriander, chopped
1 ¼ cups self raising flour
1 cup or so coconut cream
4 eggs, let’s make them big and free range
1 tablespoon vegetable oil
Seasoning

• Mix all dry ingredients together
• In a separate bowl combine all wet ingredients and mix thoroughly
• Pour wet ingredient into dry and mix to combine. The mix should be a bit firmer than pancake batter but a littleness firm than your rock hard abs
• Form fritters with a large spoon and fry in a little oil over a medium heat for 4-5 minutes each side. You can make fritters as big or as small as you like them. Also, if you are cooking for more than a family, fry the fritters in batches until golden and then transfer to 180C oven to finish while you cook the rest. The all you need to do is transfer to the table with a pile of bacon, some avocado, fresh rocket or spinach and HP sauce or capsicum chilli jam
• And don’t think the breakfast table has sole rights to these little puppies, no no no. It’s not the effing Super Bowl, people. These fritters will happily find a place at your lunch or dinner table no worries at all