Recipe – Breakfast Parfait

Breakfast Parfait - Food Wine Travel with Roberta
I’m not much for breakfast, except on weekends when I have time for a leisurely brunch on the veranda with a big bowl of coffee and the latest Gourmet Traveller. Then I do like the crunch of toasted muesli (especially Phillippa’s cranberry granola) with the creamy tang of a thick natural yoghurt like Meredith Dairy’s … throw in a bit of fruit and suddenly we have something that looks quite fancy and tastes even better. Use a mixture of raspberries, blueberries and strawberries if you prefer, and pour a glass of Innocent Bystander pink moscato just for fun – with its gentle fizz, slight sweetness and 5.5% alcohol, it’s the perfect breakfast wine! Don’t assemble your breakfast parfait too far ahead of time or the muesli will start to go soggy.

Serves 2

Ingredients
  • 125g strawberries
  • 200g toasted muesli
  • 1 cup natural yoghurt
  • 1 passionfruit
  • Honey, for drizzling 
Method
  1. Hull and slice strawberries and mash them slightly (add a dash of Cointreau if you like).
  2. Divide half the muesli between 2 glasses or bowls.
  3. Top with half the yoghurt.
  4. Divide strawberries between the glasses.
  5. Add remaining muesli then remaining yoghurt.
  6. Spoon passionfruit over the top, drizzle with a little honey and serve.

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Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
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We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
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Glennis (Caringbah South, NSW)
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Kate (Killara, NSW)
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