(26/100) aussie brunch

Developing our first Aussie Brunch menu was a huge highlight. I was 100% focused on taste, texture, flavour combinations, freshness, health and choice. Our first menu was influenced heavily by our favourite cafes from home as well as takes on great breakfasts we’d enjoyed in other travels. Basically food that we just loved.⁣
⁣
⁣We were lucky to be surrounded by some great suppliers - we had @gingerpigltd and @lafromagerieuk on our doorstep and @clarence_court delivering beautiful rich yolk eggs. Daisy’s approach has always been great sourcing and letting ingredients sing for themselves with little added pops of flavour and flair.⁣
⁣
⁣The ‘Banana Bread Sandwich’ and the ‘Bondi’ were born all the way back then and were big hits from the start. So too was the ‘Smoked Salmon Royale’. We had very excitingly bought a smoker and we flavoured and hot smoked our salmon every day which we were very proud of. These dishes are still on the menu today - some slight tweaks but not a lot. ⁣
⁣
⁣There were others which might deserve a comeback. The ‘Mediterranean Breakfast’ inspired by hot summers in Turkey: a super healthy and light start with house hung labneh, fresh figs, cucumber, tomato, soft boiled eggs, olives and medjool dates. We walked miles to source authentic dil peyniri stringy cheese. An amazing cauliflower rice version was naturally vegan. ⁣
⁣
⁣The ‘Bush Tucker’ breakfast was the ultimate morning paleo friendly experience, containing two juicy lamb cutlets, a big spicy sausage, back bacon, smoky house made chorizo beans, our becoming famous chilli pesto and two eggs. It was a breakfast inspired by my brothers and pretty delicious.⁣
⁣
⁣The menu was all about choice and flavour. Appealing equally to the super fit vegetarian looking for a healthy fix after a run around Hyde Park and to someone like my husband looking for a juicy meat feast.