The 1980s party staple is getting a makeover with lots of loaded recipes that are turning it on its head. Feast your eyes on these.
Forget monster milkshakes and overloaded burgers — Aussies are going wild for crazy cob loaves.
The humble 1980s party staple has cleared the table of other culinary rivals, establishing itself as the Australia’s new national dish, according to News Corp’s top food website Taste.com.au.
But its not as you know it, with the basic spinach and cheese filling making way for marvellous carb-filled creations.
And Taste.com.au data revealed the nation is hungry for them, with four among the cooking website most popular recipes in 2019 so far.
A jaw-dropping Slow-Cooked Sticky Maple Pork Cobcomplete with Pork Crackling Dippers sent social media into a spin yesterday when it was revealed as Taste magazine’s July cover, amassing thousands of likes and comments across Instagram and Facebook.
Taste.com.au’s editor-in-chief Brodee Myers-Cooke said it showed dish could be far more than just a party snack.
“We set ourselves a challenge. We wanted something that would go off its (pork) chops so we put with Aussie pork at the centre. It had to be more than dinner. We wanted this to be the ultimate showstopper – a family feast,” Ms Myers-Cooke said.
Ms Myers-Cooke said cob loaves began their resurgence three years ago and have only evolved from there.
“Around 2017, the cob jumped the fence. Overnight, cobs moved from classic dips to wondrous creations,” she said.
“The hunger was insatiable, so we kept feeding it. The tipping point came when we realised Aussies didn’t want to wait for the next party to enjoy the cob. They moved from party food to everyday, inspired by Asian and Mexican dishes.”
But it was this year the nation really started cooking its way towards peak cob.
“But it’s 2019 when the cob has officially gone crazy,” she said.
“The Volcano Cob Loaf, which is actually shaped like a volcano, literally erupted across social media. The Meat Pie Cob has been a massive success. And dessert cobs have even entered the fray with Berry Ripple Cheesecake Cob and Hot-chocolate Mousse Cob blasting onto Aussie tables with unrestrained indulgence.”
But where to next for Australia’s next favourite indulgence?
“We are now inviting Aussies everywhere to share their cob fantasy”, Ms Myers-Cooke said.
“We can’t wait to unleash the next generation of crazy cob creations.
*Article from News.com.au