Labna is thick and creamy, velvety-textured and lemony fresh, but not at all rich to eat.
Pale and creamy, perfect for dolloping, dipping or squiggling!
Dark, rich and sticky … is date syrup really what it’s cracked up to be?
A Swedish twist on bacon and eggs. Or stir-fry. Or bacon & egg stir-fry!
Brazil nuts, toasted oats, coconut and blueberries – a perfect start to the day.
Pucker up no more – poach the little blighters in a wine syrup for a sweeter feijoa treat.
Sometimes I yearn for something hot and cheesy, all sort of melty and dribbly. Any old mushrooms on toast won’t do. I’m after the no-compromise, flavour-packed, cheesy, melty richer-than-rich version. Yeah. Brilliant. Just make these, you’ll have no regrets.
Here’s a great brunch munch – bulk it out with poached eggs, baked tomatoes, roasted fennel, that sort of thing.
Rock that stone fruit! Baking in a fruity white wine makes even unripe fruit taste half decent!
You can get all fancy and give the potatoes a quick toss in the pan, and with a bit of luck they’ll all end up back in the pan. Otherwise, follow the 2-second rule, or whistle in the dog.
Colourful, crunchy, juicy, tangy and with a balanced minty ginger bite, a bowl of fresh fruit salad is the perfect end to a summer’s meal.
Cheesey, melty, crunchy, tangy, salty, juicy mmmm. Brunch has never been better.
Could there be a better fruit combination than strawberries and mango? Doubt it.
What’s with this eggs and avo thing? Just try it.
Mmmm. Sugary-topped, crimson juices, woody notes of cinnamon …
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
Soft fluffy buttermilk pancakes will have them coming back for more.
Here you go – layer up your breakfast in a glass for a life less ordinary.
Mix it up baby! Nuts, seeds, oats and dried fruit any which way you fancy.
How to make tamarillos taste amazing!
Top the muesli with a little more yoghurt and sliced Brazil nuts, or a handful of homemade muesli and fresh fruit.
Fried potatoes, smoked fish, herbs and flowing egg yolks equals a certain kind of deliciousness that you might think is the domain of Sunday cafés offering brunch. Nah! It’s so easy to make at home.
Crunchy crust, melting cheese … need I say more?
Tomatoes – baked until bursting with their own sweet juices.
Harissa’s a hot little devil – add as much or as little as you dare!
Stunning to look at, full of goodness and tastes divine.