Skip to main content

A sample of breakfasts from Melbourne

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)



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. 



If you aren't salivating just looking at the avocado and feta on sourdough then I think you might be a bit funny in the head. A perfect brunch in my humble opinion. I added a poached egg because brunch is one of those meals where you can get away with 3 different (healthy) fats. Larder Section also do a mean pulled pork on sourdough as well as a glorious granola and Greek yogurt if avocado doesn't really do it for you. 



A gluten-free, vegan friendly haven right in the heart of Melbourne. I'm a sucker for fads so digging into an acai bowl whilst sipping on a raw cashew and cacao mylk put me totally in my element. I wish firstly that they had a cafe like Green Press in Wales (if they do then please let me know!) and secondly that I could get my hands on acai berries to make an acai bowl for myself. I'm pretty content with my frozen yogurt for now though.





Right in the heart of studentsville in Melbourne is the cutest cafe. I didn't have the French toast and the toasted muesli on the same day I'd like to point out; I actually don't think I ate anything for the rest of the day after that French toast! The toast is in a bath of butterscotch and topped with banana, bacon and pistachios. The toasted muesli has poached seasonal fruit and a hearty dollop of yogurt. They were really busy on both occasions I visited and it's no wonder really when they're dishing up such great food. 



Not really a breakfast or brunch, but these doughnuts had to get a mention. Five days a week these hand forged doughnuts make an appearance and boy is it worth the queue. I think over my 5 weeks in Melbourne I probably averaged an embarrassing number of doughnuts per week; their peanut butter and chocolate creation was a firm favourite of mine.

Writing this up wants me to pack my bags and get straight back over to Melbourne! There are lots of foodie things happening in Cardiff from next week though so I'm sure the urge to get to the other side of the world won't be lasting too long!


Comments

Post a Comment

Popular posts from this blog

Sweet potato hummus

I have two friends coming over for supper this evening; I haven't seen them properly for a little while so I thought I'd pull out all the stops. For starter we'll be having this sweet potato hummus with some freshly baked, homemade bread that one of the boys is bringing over. I had a practice run with this hummus with my housemates yesterday and it went down well so I've got everything crossed the boys enjoy it as much as them! The hummus will keep for up to a week sealed in the fridge.  To make two medium-sized dishes of sweet potato hummus you will need: 1 tin of chickpeas 450g sweet potato 2 garlic cloves 1 lemon 2 tsp cumin 2-4 tbsp oil (dependent upon how thick you want your hummus) Peel and slice the sweet potato into thumb-sized chunks and add to boiling water for 10-15 minutes until nice and soft before draining. Throw all of the ingredients into a blender and combine.  HOWEVER  if you only have a little blender (like me!) and can't get al
1 comment
Read more

Roasted beetroot risotto

Tonight was my night to cook in our little rota. Cathy told me after I'd planned the meal that the one food she really dislikes in beetroot….oops.  I decided that rather than boiling the beetroots to soften them for the recipe I would bake them to make them a little sweeter and (hopefully) more palatable for a beetroot-hater. After clearing her plate she announced that she now liked beetroot. Phew.  The quantities feed five - adjust accordingly! To make roast beetroot risotto you will need: 3 uncooked beetroots Splash of oil 1 red onion (chopped) 1 garlic clove (crushed) 2 glasses of red wine 2 vegetable stock cubes A kettle of water (as much as is needed! Approx 1.5L) 450g risotto 1 tbsp butter Handful of grated parmesan Preheat the oven to 200C. Peel and slice the beetroot into half if little and quarters if large. Wrap in silver foil, drizzle with some oil and bake in the oven for 25 minutes. In the meantime, soften the red onio
2 comments
Read more

Frozen yogurt breakfast bowl

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
1 comment
Read more