A cheesemonger and a vegan chef may seem an unconventional pairing at first, but Maker & Monger’s Anthony Femia and Smith & Daughters’ Shannon Martinez have combined their culinary passions into two salty, cheesy plant-based jaffles, which ooze just like the real thing.
From Thursday January 24 until the end of February, swing by Femia’s Prahran Market stall to try a vegan bolognaise and cashew-milk mozzarella jaffle, dubbed the “Little Carmine”; or a mapo tofu and Sichuan pepper version filled with vegan cheddar and parmesan. That one’s called the “Mapo Magic”.
Both draw on dishes from Martinez’s Italian-style menu at Smith & Daughters, and whichever sells best will become a permanent fixture at Maker & Monger from March.
The bolognaise is made with shiitake and enoki mushrooms prepped to mimic mince meat, then doused in a rich, onion-and-garlic-heavy sauce. Martinez’s mozzarella adds the familiar molten-cheese texture and umami flavour of an old-school jaff, and Femia will be selling it separately in-store.
Jaffle number two gets its molten feel courtesy of the mapo tofu. Plant-based parmesan and cheddar provides the salt for the spicy Sichuan specialty. Martinez is still perfecting the parmesan recipe, and she ordered in the cheddar for the collaboration.
Both will be available on GF Precinct’s sandwich-cut gluten-free bread.