Rich, sweet and creamy … thank goodness the sourness of apricots takes the edge off!
Could there be a better fruit combination than strawberries and mango? Doubt it.
Mmmm. If you love eggs, and you love asparagus, it’s time to dunk!
Golden, crunchy, crusty schnitzels do it for me every time.
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
Ding Ding! Breakfast is served (or make that brunch, lunch or supper).
Hey, is this breakfast or dessert? You choose.
Dip, dunk, off you go …
Nope. There’s no hash in these, no hemp either. Just loads of herbs, good old-fashioned spuds and tasty hot-smoked salmon.
Brunch, lunch anytime ….
Brunch or lunch? Your place or mine?
Eggs and avocados, an unlikely combination, and for breakfast? Whaaa? (That’s hands in the air screaming whaaaaattt?) It really didn’t ring my bell until I tried it, but now I am hooked. I’ve made a few adjustments, as you do. I can’t eat it for breakfast, as it is too rich, too filling, just too […]
Brunch, lunch, munch … sweet corn fritters with the ‘works’ are hard to resist.
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
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.
Cheesey, melty, crunchy, tangy, salty, juicy mmmm. Brunch has never been better.
What’s with this eggs and avo thing? Just try it.