"I couldn’t publish a cookbook and not feature this recipe – arguably, Georgia’s greatest gift to the world. This cheese bread (khacha meaning ‘cheese’, puri meaning ‘bread’) has over 20 different regional iterations, across a reasonably small country, which should give you a sense of how seriously Georgians take their food. Silverbeet is usually reserved for mkhlovana or pkhali dip – so I hope they’ll forgive its addition to this adjaruli khachapuri, which is otherwise distinguished by its gondola shape, to reflect the port city’s seafaring heritage, and coddled egg in the centre." Images and text from In Praise of Veg and The Little Box of Veg by Alice Zaslavsky, photography by Ben Dearnley. Murdoch Books

Using buttermilk in the dough gives the bread a mild fermented flavour, says Silvia Colloca.

Skip the cafe and make this legendary brunch at home. Images and text from Australian Food by Bill Granger (Murdoch Books, $49.99). Photography by Mikkel Vang.

"I love the savoury side to Middle Eastern breakfasts the most. It makes me feel good; it’s my soul food.” – Tom Walton

A decadent brunch favourite designed to be shared.

This poached egg, chorizo, and white beans dish will be the reason why you wake up for breakfast. And the whipped ricotta will be the reason you make it again, and again.

“It pays to use Spain’s calasparra or bomba rice, or an Italian risotto rice – they absorb flavour while retaining great texture. They’re available from supermarkets” - Colin Fassnidge.

Zhoug is a spicy Middle Eastern sauce. You can prepare the zhoug, eggplant and even cook the lentils ahead of time with this stress-free meal.

Putting a modern twist on an old breakfast recipe to make your summer brunch a special one.

Start your day off with a superfood breakfast of perfect scrambled eggs topped with homemade kale and LSA pesto. When you're looking for a simple breakfast that still delivers, this easy breakfast ticks all the boxes.

This is an easy-peasy Italian egg dish with an unusual technique that is part-omelette and part-scrambled eggs. It takes less than a minute to get a light, fluffy result.

Give your weekend brunch a makeover with these homemade cheese and bacon scones.

“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.

This sauce is Matt Preston's version of HP sauce and adds a little panache to a breakfast classic.

Hoppers are a Sri Lankan staple, often eaten for breakfast. This recipe includes a herb-packed zingy green sambol, and a fiery chilli sambol.