Whether you think of it as breakfast, brekkie, brunch or le petit-déjeuner, our first meal of the day is often the most culturally specific. And, especially taken a little later, a leisurely meal between breakfast and lunch time, or brunch, can be a fun way to entertain. Try these delicious brunch recipes.
Armando’s Panettone with Berries Armando’s panettone with berries is a festive dessert made with Italy’s traditional Christmas cake, panettone. Chef Armando Percuoco created it to add a bit of moisture to this brioche-like bread, which some people find a bit too dry. We’ve used berries and mint for a red and green Christmas theme but […]
Apom Berkuah with Pengat Pisang Apom berkuah with pengat pisang is a popular Singaporean dessert. Apom comes from the word ‘appam’, a southern Indian fermented rice pancake popular in Kerala and Tamil Nadu, and berkuah (also written bokwa or bengkua) means to accompany a thick sauce or gravy, in this case the delicious banana-studded coconut […]
Oyster Omelette This recipe brings back memories of my first trip to Singapore – and my first meal at Newton Circus hawker centre. I’ve seen the translation of oyster omelette written so many ways, including or luak, orh luak, orr chien, orh jian and o-a-tsian. The ingredients vary a lot too, some people use tapioca […]
Kaya Toast Kaya toast is a classic Singaporean breakfast, found in every kopi tiam (coffee house) across the island. And what’s not to love? Crisp white toast, a thick slice of cold butter and a good smear of sweet coconut jam (kaya). This isn’t the place for fancy sourdough, supermarket-style sliced white bread is the […]
Provençale Omelette Provençal omelettes tend to be open-faced rather than the folded omelettes found elsewhere in France. They’re also often hearty with stronger flavours typical of Provençal cuisine – and they’re a great way to use up leftovers such as ratatouille. I love a soft red, like the Father’s Milk pinot noir/gamay blend from Gentle […]
Mushroom & Cheese Pies Thanks to chef Simon Sandall who rattled off this suggestion on the spur of the moment when we were making beef Wellington together and wondering what to do with leftover mushroom duxelles and pastry off-cuts. You could always make the duxelles specifically for these pies and whip up a larger batch […]
Potted Trout Potting is an old English technique for preserving meat or seafood by storing it under a layer of fat, similar to French confit or rillettes. The food was traditionally cooked thoroughly to eliminate excess moisture then packed into a ceramic pot. Meats with a lot of natural fat could be sealed under a […]
Persian Omelet What Persians call omelet is more like what I would call scrambled egg with tomato. It’s usually not a pretty dish, but it is a tasty one that appears on almost every breakfast menu in Iran. Typically the egg is finely scrambled so that it’s a creamy red mass, I opt for a […]
Pa amb Tomàquet Called pan con tomate in other parts of Spain, this classic Catalan snack is about as simple and delicious as you can get. There are many variations, but this is how it was taught to me many years ago by my Catalan flatmate, Susie. Susie told me that her family always made […]
Date Scones This recipe is inspired by Matt Moran’s date scone recipe in Australian Food, which is in turn inspired by the scones his Nan Valda used to make. The dates and mixed spice make them so tasty I don’t think they need jam or cream, just lashings of Pepe Saya butter – but feel […]
