Breakfast, Brunch & Lunch Recipes

Ironed banana bread with raspberry curd, wood sorrel oil, manuka honey comb & finger lime

Created by Shannon Nealon, Head Chef, Madeline's at Jells.

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Pissaladière with Chervil Microgreen - Provencal Onion Tart

Pissaladière with Chervil Microgreen


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Quinoa Bircher

Created by Simon Ward, Executive Chef, Hammer & Tong. 

Please note you will need to start this recipe one day in advance.

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Ricotta Hotcake

Created by Pierrick Boyer, Excutive Pastry Chef and Owner, Pierrick Boyer Cafe Patisserie.

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Slow Roasted Forest Mushrooms with Goats Cheese, Basil Pesto and Poached Eggs

Created by Trent Whelan, Executive Chef Novotel Melbourne South Wharf and Mr Carpano Dining + Bar.

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Sukiyaki Don

Created by Francisco Javier Araya, Executive Chef Calia

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