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Breakfast, Brunch & Lunch Recipes

Antipasto Plate with Fennel and Chard Microgreen Salad

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Autumn Harvest Porridge

Created by Lachlan Timms, Head Chef, Matcha Mylkbar

Note: Overnight soaking required

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Braised Ox Tongue with Chilli Fried Eggs

Created by Brett Hobbs, Head Chef of Glovers Station.

Note: Overnight refrigeration required.

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Brioche French toast 'St Clements'

Created by Franco Caruso, Head Chef, Lolo and Wren

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Chili Crab and Shiso Microgreen Omelet

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Crumbed Bocconcini Balls with Mache and Radicchio Salad

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French Toast with Quince, Pear & Passionfruit

Created by Matt Forbes, Pastry Chef, Cobb Lane Bakery.

Image credit: Natalie Seldon & Joff Lee

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Fruit Salad with Mascarpone, Wild Orange & Cacao Crumble, Natural Bee Pollen & Edible Flowers

Created by Dairo D'Agostino, Long Story Short cafe

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Ham and Potato Quiche with Karkalla

Use karkalla as a salt subsititue in this simple and classic quiche.

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Hotcakes with Miso Maple & Honeycomb

Created by David Hall, Head Chef, Pure South Dining

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