• 2 eggs
  • 250g plain flour
  • 415ml Anchor Blue Top Milk
  • 120g canola oil
  • 5g sugar
  • 20g baking powder
  • 2.5g salt
  • 20g dried seaweed powder
  • 100g Mainland Blue Cheese Crumbled
  • 5g matcha green tea powder



  1. Combine everything together in a bowl until well mixed
  2. Heat an oiled waffle iron
  3. Spoon on waffle mixture and cook until golden brown

Serves 4


Feta Mousse

  • 250g Mainland Creamy Feta
  • 5ml black truffle paste
  • 25ml Anchor Blue Top Milk
  • Trickle olive oil
  • Cracked pepper



Add all ingredients together into a food processor or using a whisk and beat until smooth and fluffy

To Serve

Top the hot and crispy waffles with butter sauted wild mushrooms, spoonful of the feta mousse, caper berries, watercress and brined baby leeks

The Result