Breakfast and Brunch

Ottolenghi’s Braised Eggs with Leek and Za’atar

This is a quick way to get a very comforting meal on the table in a wonderfully short amount of time. It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine. The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised.

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Herby Halloumi & Zucchini Fritters

Looking for a breakfast that isn’t eggs on toast? Try out this delicious Herby Halloumi & Zucchini Fritters from The Shared Table by Clare Scrine.

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Zesty Vegan Breakfast Fritters

Zesty Vegan Breakfast Fritters. Plant-based dining is Australia’s latest food trend, and these fritters are the perfect way to get a […]

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Caramelised Onion and Beetroot Tart

Kick off your next brunch with this colourful, vegetarian tart.

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Smoked Salmon Pikelets with Horseradish Aioli

Paired with fluffy pikelets and acidic aioli, this dish is sure to be a favourite.

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