Classic Caggs

Those of you that don't follow me on Instagram ( @caggyp if you're interested) won't have been subjected to the constant barrage of photos of sunny Australia. I've just returned from 2 months Down Under and the food there was a big feature of my Instagram feed , so I thought I would share my breakfast/brunch favourites from Melbourne, where I spent the majority of my time, on here (i.e. impose my photos on you via all mediums I can think of) Tivoli Road Bakery (South Yarra, Melbourne) This Danish Pastry, if my memory serves me correctly, is a fig, almond and custard concoction, but whether I've got that correct or not it was abso-freaking-lutely delicious. I also enjoyed a slice of the Tivoli Road fruit loaf (jam-packed with apricots and figs) the mornings when I didn't indulge in their buttery pastries. The owner of the bakery is also originally from Cornwall, which I'm sure goes some way to explaining why I loved the bakery quite so much. 

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some  homemade granola of course - this batch has cashews rather than ginger in though).  I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries furthest away. Add a