Right now, the first meal of the day is the hottest meal of the day. Tapping into the superstar brekkie trend, delicious. presents the ultimate early bird recipes from the chefs dishing them up to adoring hordes in Australia’s hippest venues. No soggy cereal here!
”This recipe works well for one reason alone: it’s simple and has nothing to do with being a chef; it comes down to good, local ingredients that you can pick up from your local farmers’ market. Try to meet the people who are growing your produce – these guys matter and need all the help they can get” - Kiya Azami, Abacus, Melbourne.
“The beauty of this dish is each component can be prepared the day before or earlier in the day. Ideally, the yoghurt needs 6-8 hours to ‘hang’. The soft-boiled eggs can be peeled and stored in the fridge” - Sam Smith, Porch and Parlour, Sydney.
“Our strawberry chia is one of our most popular breakfast dishes at Higher Ground. We wanted to take a traditional cafe dish and incorporate a native Australian ingredient. The native strawberry gum really brings the dish together and makes the fresh strawberries pop” - Paul Bongiovanni, Higher Ground, Melbourne.
“Life’s easier if you make the split pea dhal a day or two ahead. As a bonus, the flavours deepen when they get to know one another a little. To serve, bring to the boil and brighten the flavour with a squeeze of lime” - Emma Knowles, Ruby's Diner, Sydney.
“Since putting this dish on the menu two years ago, we can only take it off for a short time, due to customer demand" - Alex Mullan, Pigeon Hole Cafe, Hobart.
“This dish is a staple of the menu at Small-fry. It features local ingredients from innovative producers, and it’s simple in its flavours and preparation. The shallot dressing ties the dish together and the puffed rice adds a beautiful nutty crunch that rounds out the texture profile” - Rhys Hannan, Small-Fry, Hobart.
“Along with the Katsu Sando, this is our most popular brunch item. It might seem like an odd choice to start the day, but if you think of these wontons as plated yum cha then it makes a lot more sense!” - Ben Sears, Paper Bird, Sydney.
“This is one of our best-selling, healthy spring breakfasts. Using homemade kombucha or tea for soaking makes it less sweet than using fruit juice” - Alex Elliott-Howery, Cornersmith, Sydney.
