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Breakfast Recipes

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Rise and shine this Sunday morning with a lesson on how to do brunch, cooking alongside Masterchef host Andy Allen, the co-owner of the Three Blue Ducks restaurants in Sydney, Byron and Brisbane. Live from Aus is a round-up of the country’s best travel adventures presented by Tourism Australia. The Live From Aus weekend runs on the Tourism Australia Facebook page and YouTube channel from 7am (AEST) this Saturday 16-17 May, 2020. XO Butter Mushroom…

Crêpes are not as complex to make as one might think. These very thin and delicate French variations of the humble pancake can be  quickly and easily poured, flipped and served. This recipe using kefir (fermented milk, high in probiotics, now available in most supermarkets) makes preparing the crêpes batter a cinch. Gluten free flour as an alternative also works well with this recipe. Makes 16-20 crêpes 400ml Kefir (we preferKefir  from Blue Bay dairy)…

Scandinavian design has long held the world in thrall with its clean, considered simplicity. And the cookbook Nordic Light by Australian-born, Stockholm-based chef, food stylist and photographer Simon Bajada reflects this to luminous effect. ‘A great way to introduce more grain into your diet is through porridges. Porridges are to Scandinavians what fry-ups are to Englishmen. There are an endless number of toppings and flavour combinations that can be used to vary your porridge. This…

If you’re growing tomatoes at home, you’ll know it’s been an unusual season in Australia. A late summer to autumn harvest for many in the southern states is progressing; and for some green tomatoes sit on the vine without ripening as the weather cools. If you’re a little dissatisfied with your green crop then we highly suggest this sweet, sour and highly aromatic melon caprese salad recipe. It makes a wonderfully light and nutritious evening…

Kefir is fermented milk and an amazing source of probiotics. It offers a pleasing tang and the softness on the tummy comes from the slow fermentation of quality milk. Considered by Eastern Europeans as an original super food, this versatile ingredient is popping up at supermarkets nation wide. Essentials’ chef Megan Chalmers has created a simple and flavoursome breakfast recipes to showcases the diversity of this unique super food dairy ingredient. Kefir Coconut Lime Chia…

There comes a time when decadent desserts are the order of the day. Essentials’ Megan Chalmers knows how to unleash the most creative and sweet extravagant flavours, designed to warm your soul, like these Banoffee Buttermilk Pancakes. Banoffee Buttermilk Pancakes Serves 2, in large stacks 1½ cups self raising flour, sifted 2 teaspoons baking powder, sifted ⅔ cup caster sugar ¼ tsp nutmeg 1½ cups buttermilk 1 teaspoon vanilla extract 4 whole eggs Unsalted butter,…

Essentials’ Richard Cornish recently caught up with artisan cheesemaker Andre Kogurt of Mornington, Victoria’s Blue Bay Cheese company; an interview that was long overdue. But learning to be patient in all things dairy it seems, is par for the course. Cheesemaker Andre Kogut is a patient man. He spends a lot of time waiting. He waits hours for his milk to turn to curds. He waits weeks as the curds set in their hoops. He…

Syrniki are Russian fried quark (cheese) pancakes that are traditionally garnished with light sour cream, varenye (jam), honey or apple sauce. The cheese mixture may contain raisins for extra flavour. Melbourne’s Blue Bay Dairy quark cheese is the perfect ingredient for making these quick-as-a-flash breakfast recipe gems. They’re simply delicious! Syrniki (seer-nee-kee) Russian Sweet Cheese Fritters Makes 12-14 medium size pieces 250g Blue Bay Quark Cheese, or drained cottage cheese 2 eggs pinch of salt…

The Whitsundays’ newest resort Elysian Retreat, Long Island recently opened for business. Adding a little tropical warmth to your week, we celebrate by sharing one of their in-house specialties: Fresh As Tropical Muesli with mascarpone, fresh tropical fruits, macadamia nut, Fresh As freeze-dried rhubarb batons and banana powder. Ingredients Toasted granola Fresh As Freeze-dried rhubarb batons, freeze-dried banana powder The Wild (lime & coconut muesli) used as a granola topping Your choice of quality Australian-made…

Kompot is a non-alcoholic sweet beverage of Slavic origin, that may be served hot or cold, depending on tradition and season. 4 whole Davidson plums 150g red currants 200g sliced poached seasonal fruit (see recipe below) 2 tbsp sugar 8 -10 cups water 4 fresh lemon slices, and 30ml juice (optional) Method Over a low heat, warm fruit and liquid to a simmer, allowing sugar to dissolve and fruit to cook and collapse; cook for…

Scandinavian design has long held the world in thrall with its clean, considered simplicity. And the cookbook, Nordic Light written by Australian-born, Stockholm-based chef, food stylist and photographer Simon Bajada reflects this to luminous effect. ‘A great way to introduce more grain into your diet is through porridges. Porridges are to Scandinavians what fry-ups are to Englishmen. There are an endless number of toppings and flavour combinations that can be used to vary your porridge.…