Sunday, August 29, 2010
Dragging myself out of bed on any day, especially a non-working day is always going to be a battle so by the time I make brunch most of my dining pals are ready for round two (culinary speaking that’s lunch). So while I’m choosing baked ricotta and poached rhubarb compote they’re looking for a wagyu steak. And the real early birds might be hankering for apple and cinnamon muffins and a chai! So a great brunch menu needs to include something light, something substantial. something savoury and something sweet... preferably not always all in the one dish!
For breakfast. eggs and bacon will always fill the spot for me better than even the most outstanding congee (rice porridge), so cultural preferences and comfort foods is also a factor. However the mixture can be fun if done well like dishes such as Sri (Lankan that is) scrambled Eggs, Viet fried eggs and roti omelets at one of my favourites - Tom Phat.
The pic is the Feta, zucchini, corn fritters with avocado salsa, bloody Mary dressing , and a fried egg (a little of everything), on the menu at Churchill Cafe and Larder - 13 Hamilton St, Surrey Hills (experiencing some very mixed reviews since making changes to the business a few months ago).
Always a goodie - Tom Phat, 184 Sydney Rd Brunswick
Tuesday, August 10, 2010
Turquoise – A chef’s travels in Turkey by Greg and Lucy Malouf (Sultan’s delight recipe p.174)
Killara Rise Lamb http://www.killararise.com.au/