May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
    Read more…

January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

The weekend special: a classic brunch menu

By
Casey Warrener
Added
11 January, 2017

Try these classic brunch recipes with friends next weekend, including bacon- and egg-stuffed brioche rolls, sweet and savoury pancakes, and breakfast-appropriate booze.


Sometimes that flower-topped chia bowl or crispy kale construction induces eye rolls and sighs, and you’d happily sacrifice the social media snap for a simple breakfast instead. Say hello to a stack of syrupy pancakes, a glass of freshly squeezed juice, a steaming pot of coffee and a plate of bacon and eggs.

This is the ideal type of brekkie to tackle at home. You can go as simple as filling rolls with bacon, eggs and a sweet-smoky sauce. Or go the whole kit and caboodle with a banquet of options. Whichever way you choose to go, a plunger of freshly ground coffee and a few iced refreshments will add the finishing touch to your pitch-perfect brunch.

Get rollin’

Depending on how much of a planner you are, preparing items ahead will reward your weekend brunch. If you like the idea of bacon and egg rolls, try making Richard Burr’s brioche burger buns during the week, so that on the day all you'll need to do is slice up some tomatoes, shave a sharp, hard cheese, pre-heat the oven to a low temp and fry up your bacon and eggs. If baking your own bread sounds too tricky, buy a packet of brioche rolls or sweet challah instead. 

Try: brioche buns, challah rolls, the 'Vanessa' bacon and egg burger

Sweet or savoury?

If you want to prepare a breakfast buffet, you can’t go past pancakes, waffles or crepes, as you can serve them with the option of sweet or savoury toppings. For your sweet, put out bowls of fresh berries, cut lemons, maple syrup and caster sugar, and up the ante with a homemade chocolate or caramel sauce. For your savoury, cheese, ham, tomato and herbs will work, and if you’re keen, try making your own gravlax the night before.

As Sarah Coates says, ‘Nowhere do the worlds of sweet and savoury combine in a more explosive and delicious way than at the breakfast table,’ so think outside the square and add surprising items to your spread such as maple-glazed bacon, rosemary infused syrup, and pancakes or waffles with vegetables in the batter. 

Try: crepes with chocolate sauce, potato waffles and gravlax, sweet potato waffles with rosemary maple syrup, courgette cornbread pancakes, blueberry and buttermilk pancakes

Drink up

The question is, naughty or nice? If you want to go boozy, Billy Law’s bacon bloody mary is sure to impress, as is Paul Wilson’s coffee margarita. Smith & Daughters also features fun cocktails and mocktails you could work into the menu. If you want to stick to coffee and juice, that doesn’t mean you can’t jazz them up a little. Sabrina Parrini’s summer sunset mix is a winner (even better if you can serve them in cute milk bottles with colourful straws) and for a heart-starting coffee that’s ideal for summer, do as the Vietnamese do and make an iced brew topped with condensed milk.

Try: horchata, coffee with yoghurt, kimchi bloody mary, gangster horchata, virgin mary

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