-
Massimo Mele, Sydney Chef
Q: What’s your go to breakfast beverage?
A: I normally drink a strong soy latte. On a hot day I love a strong iced coffee and in the afternoon I’ll have a Macchiato. I love coffee!
Q: What do you usually eat for breakfast each day?
A: Breakfast is usually on the go so I’ll have a wholemeal crumpet, vegemite and mortadella! Sounds whacky but it’s a great combo!
Q: Where’s your favourite brunch spot in Sydney?
A: After a swim with the family at Bronte, Three Blue Ducks is always a favourite stop off. I always get the same thing - scrambled eggs with blood sausage and cranberry relish. I'm a creature of habit and that brekky is a winner!
Q: What’s a quick delicious breakfast people can whip up on the weekend?
A: Homemade potato waffles with fresh tomato, whipped ricotta and bacon (recipe below).
-
Scott Bridger, head chef at Bib & Tucker
Q: What’s your go to breakfast beverage?
A: Kombucha. We make our own at home. I find it gives you a lot of energy in the morning and sets you up for a good day.
Q: What do you usually eat for breakfast each day?
A: I usually eat bircher muesli - we pack it full of nuts, seeds and dried fruit. It gets me through the morning until lunch time.
Q: Where’s your favourite brunch spot in WA?
A: I love the White Elephant in the Margaret River and of course, Bib & Tucker. Having brunch overlooking the Indian Ocean is the perfect way to start your day.
Q: What’s a quick delicious breakfast people can whip up on the weekend?
A: Eggs cooked in a rich tomato based sauce is a tasty, no fuss breakfast that anyone can make. You can change it up depending on what’s in season, or spice it up with Chorizo!
Ingredients
Sauce
1 small onion, chopped
2 cloves garlic roughly chopped
1 tablespoon Ras el Hanout
¼ cup olive oil
800g tinned whole peeled tomato’s
Salt, Sugar, Pepper to taste
Smoked Almond Hummus
400g tin chickpeas
125g tahini
3 tablespoons Lemon juice
50 ml cold water (you may need more depending on chickpeas)
Smoked almonds, roughly chopped
Salt
Middle Eastern Baked Eggs
8 Eggs
Sauce
4 Lebanese breads or other flat breads
Small bunch of mint and coriander
Rind of 1 preserved lemon
Method
Sauce
- Sweat the onions and garlic in the olive oil on a medium heat for 3 minutes or until soft.
- Add the ras el hanout and cook for a further minute, then add the tinned tomatoes, 200 ml of water and cook for 30 minutes.Season with salt, a little sugar and pepper.
Smoked Almond Hummus
- Place the chickpeas, and cold water into a food processor. Blend until very smooth and add the tahini and lemon juice. Blend until its comes together and taste for seasoning.
- Fold in the chopped smoked almonds.
Middle Eastern Baked Eggs
- Place the sauce in a tagine or paella pan or a normal frypan.
- Heat the sauce up and carefully crack 8 eggs into the sauce.
- Turn to a medium heat and cook for 5-8 minutes or until the whites have just set and yolks are runny.
To Serve
- Place 2 eggs and some sauce onto a plate, top it with a spoonful of the smoked almond hummus and scatter some mint, coriander and finely sliced preserved lemon around the plate.
- Serve with the warmed flatbreads.
Massimo's Potato Waffles
Massimo’s recipe for homemade potato waffles with fresh tomato, whipped ricotta and bacon
View recipe