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Items tagged "breakfast":

  1. Instead of yolk porn today it’s the lovely homegrown greens dressed with pomegranate molasses that graced our plates this morning with Mr Sticki’s regular Sunday fry-up of farmers’ market produce

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  2. Earlier today chez Sticki it was all about local produce - @pacdon_park white pudding, Istra bacon, Keans eggs, Jindivick tomatoes, homegrown greens and bread from Noisette prepared by Mr Sticki.

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  3. When the cat’s away, the mouse makes pain perdu - French Toast.

    It was just an excuse to use the last slice of my homemade milk bread and eat gooey fresh figs from the farmers market. On went super thick @schulzorganicfarms cream which in turn begged to have Heilala vanilla syrup poured over it.

    It’s been a big week. I figured I deserved it.

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  4. Kaya toast fusion for Shrove Tuesday.

    My spin on Malaysian kaya toast, featuring Hainan honey kaya smeared duck egg and coconut pancakes, free range bacon, a little maple syrup and a coddled egg with soy sauce. Salty, sweet, smoky flavours oozing and melting into soft yolk and fluffy pancakes.

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  5. My homecooked Chinese style bacon and eggs would possibly be a nosh-talgic meal for many South East Asians.

    A Weyhill Farm duck egg and garlic were deep fried and served upon steamed rice with crisp salt & pepper tofu puffs, blanched bak choy and a topping of Chinese cured bacon and sausage; spring onion, garlic shoots, oyster sauce and pickled chilli.

    Diving in, the rich egg yolk and oyster sauces mixes into the rice and is complimented by multiple textures and momentary highlights of fresh seasonings.

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  6. Because everything tastes better with bacon. Delicious breakfast at Station Street Trading Co. in my hood. Sourdough toast, smashed avocado, feta, tomato and pea shoots. And a side of bacon. Coming soon they’ll be serving croissants made with Pepe Saya butter.

    The venue sits well in the vicinity of fellow cafes Little Rose, My Sister Says and - a little further afield - New Lots, as offering food with good provenance and considered preparation.

    These cafes are injecting an interesting cultural vibe into the local scene, distinguishing my end of the suburb from the high-rise ‘Gold Coast bachelor pad’ crowd who frequent the businesses closer to the beach. We think of that area as Port Vegas.

    I really like that a village feel is finally returning to the leafy and quirky, historic streets of Port Melbourne. The bit where you know your neighbours and shop keepers, just like when I first moved here.

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  7. I never really was enamoured of eggs. I thought of them as just an excuse to eat bacon and I never had much luck making poached eggs. To me eggs had an odd slimy texture and not much taste. Then I bought eggs from a farmers market. Wow! I never looked back.

    Laid just a couple of days before I bought them, they were a world apart from what I was used to. Apparently supermarket eggs are weeks old and by the time you buy them the proteins have broken down. This is why the texture is different. This is why true fresh eggs don’t fall apart when you poach them and why they taste wonderful.

    The trouble is when we go to brunch, it’s rare to find eggs that fresh. So Mr Sticki is now reluctant to eat eggs when out in case they are below parr. After all who wants to pay for food that isn’t as good as what you eat at home?

    Take a look at that rich, bright yolk, full of goodness and flavour. It’s a joy of nature. A clear sign of a happy chicken that is free to roam pasture rather than be cooped up in a cage or confined to fight for space in a high density shed space.

    Under the egg is homemade light sourdough bread with local Victorian free range ham and plate licking good hollandaise that I made from scratch - no sauce sachets in my house, it also allows me to control how much fat and salt is in it.

    Also on the plate are homegrown heirloom greens: amaranth, baby chard, beetroot, oak leaf and rabbits ears, bursting with life giving goodness, made all the better because I nurtured them out of the ground without any chemical sprays. And I grew them via vermiculture, by throwing kitchen scraps into my worm farm which results in a wonderfully lush nutrient rich soil and liquid fertiliser.

    I really like that there’s a sustainable and ethical food cycle on my plate and I can taste the difference, while making a difference and respecting our food chain.

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  8. Hollandaise sauce is evil but so wonderful. An emulsion of egg and three times as much butter plus a little lemon juice, it is velvet deliciousness.

    Basically it is about getting the eggs to absorb the fat in order to make an emulsion, just as in mayonnaise.

    This batch was made with organic eggs, purchased the day before, from their farmer at Collingwood Children’s Farm Market. And that is truly the colour - wow!

    Today I tried a different technique. Three whole eggs went in the blender with lemon juice and white pepper. Once combined I poured in melted ghee - clarified butter and wizard it up again.

    Then the mix went into a bowl over simmering water and I whisked in a few cubes of butter until it thickened. Then I finished it with a little more lemon juice, to taste. Jaw dropping tastiness and so easy, I’ll use this method again.

    It went with ro√ęsti, asparagus, homegrown salad leaves and herbs, poached egg plus Tasmanian smoked salmon.

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  9. I was asked why do I bang on about sustainability? Why bother with it at all?

    My response was, because I give a damn about the future of this planet and the people who live here long after I am gone. We have a responsibility which shouldn’t be shirked because of a misconceived inconvenience. And I broadcast it to show others it’s both possible and desirable.

    But Mr Sticki’s response if asked is, “Why DON’T YOU bother?!”

    Our delicious - easy to do - restaurant quality Sunday sustainable brunch: local, farmer and artisan producer direct produce; homegrown heirloom greens & herbs; homemade organic sourdough rye bread; homemade lemon mayonnaise. You can do it too.

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  10. A simple breakfast at Truman in Albert Park. DiBella coffee beans from BrisVegas

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  11. Grateful is the word of the day. A day with the luxury of doing nothing. Where Mr Sticki made a Slow Food brunch to be enjoyed on a warm Winter’s day in our garden. I felt at peace with the tranquility of gentle tunes and birdsong, pets frolicking in a carefully tended vegetable garden and weekend papers spread across the table; bliss.

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  12. Phwoaar! There’s nothing like the vibrancy of a fresh, farmer direct egg yolk. Supermarket eggs just don’t compare.

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  13. Homecooked Brunch: pork & fennel sausage with zucchini pickle; Swiss brown mushrooms with hollandaise; Gypsy Pig bacon; poached egg. We’ll be having an early dinner and going to see ‘Mad Bastards’ while the rest of the world is glued to TVs for the royal wedding. (Taken with instagram)

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  14. Sweet, fragrant and succulent locally sourced persimmons on luscious porridge. Made in my rice cooker with organic oats and creamy raw milk. Just like in the old days, before marketers convinced a generation that packaged and processed sawdust constituted a hearty breakfast.

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  15. This morning Mr rode 60km so I used up roast chicken, chervil, dill, buns and eggs to feed the appetite he had worked up.

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