Tag: brunch

Crispy golden breadcrumbs give way to savoury mince and a jammy-centred egg at the heart of this dish. Rich curry mayo and flaky Maldon sea salt tie everything together in the most addictive way.

  1. Place the cucumbers into a bowl along with 1 teaspoon of salt, vinegar, honey and dill. Mix well then set aside to pickle.
  2. Boil 2 of the eggs for 5 minutes then remove and place into iced water. Peel and set aside.
  3. Place the mince into a bowl along with the spring onion, thyme, chilli, parsley, garlic, lemon zest, black pepper and a pinch of sea salt. Mix well then divide the mixture into 2 portions.
  4. Heat the oil to 170°C in a pot.
  5. Flatten the mince portion out into a 2cm round then carefully wrap each egg in an even layer.
  6. Beat the reaming 2 eggs in a bowl and place the flour & breadcrumbs into 2 separate bowls. Coat the outside of the wrapped eggs into flour, eggs then breadcrumbs to coat.
  7. Fry the eggs for 5-6 minutes, or until golden and cooked through. Drain on kitchen paper.
  8. Pour 1 tablespoon of the hot oil over curry powder to infuse then mix into mayonnaise and a lemon juice.
  9. Slice the eggs then season the yolks with sea salt. Spread curry mayo onto serving plates then top with scotch egg, pickled cucumber and extra dill sprigs.

Recipe by Courtney Roulston

Crispy, aromatic, and utterly irresistible, this homemade lavosh is infused with fresh thyme and finished with a generous sprinkling of Maldon Sea Salt. Perfectly thin and delicate, it’s ideal for entertaining, adding elegance and crunch to cheeseboards, dips, or antipasti spreads. Simple to make yet impressive to serve, these lavosh crackers bring a touch of gourmet flair to any gathering.

  1. Melt the butter, then allow it to cool to room temperature.
  2. Place the baker’s flour, sugar, Maldon Sea Salt (A), and fresh thyme leaves (A) into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to combine.
  3. Add the milk and water and mix until the ingredients come together as a smooth dough.
  4. Add the melted and cooled butter and continue to mix on low speed until well combined.
  5. Press the dough into a flat, even square, wrap in plastic wrap, and chill in the refrigerator for a minimum of 2 hours, preferably overnight.
  6. Once the dough has chilled and you are ready to roll, heat the oven to 170°C, fan forced.
  7. Grease a baking tray by brushing it with olive oil. Reserve the remaining olive oil to brush on top of the Lavosh before baking.
  8. Working with half of the chilled dough at a time, on a lightly floured workbench, roll it out to a 30cm x 40cm rectangle. With clean hands, gently stretch the dough to get it a little thinner without it tearing.
  9. Use a pastry wheel cutter to trim off the edges of the square.
  10. Cut the dough in half, then into strips, 3cm in width.
  11. Arrange the strips over the prepared baking tray, brush the top with olive oil, then sprinkle generously with Maldon Sea Salt (B) and fresh thyme leaves (B).
  12. Bake in the preheated oven for 10-15 minutes, until puffed and golden brown in colour.
  13. Allow to cool completely at room temperature prior to serving.

Note: Store in an airtight container at room temperature for up to 1 week.

Recipe by Kirsten Tibballs.

Start your morning with a stack of warm, fluffy pancakes topped with tender, spiced apples bathed in rich, golden salted caramel. This comforting twist on a breakfast classic brings together the airy texture of homemade pancakes with the indulgent sweetness of caramelized fruit. Perfect for cozy weekends or impressing brunch guests, this recipe strikes a delicious balance between sweet and salty, soft and crisp. Whether you’re celebrating a special occasion or just want to treat yourself, these pancakes are a mouthwatering way to begin the day.

  1. Start by mixing the batter for the pancakes. In a large bowl add the flour, baking powder and caster sugar and give it a whisk so it is well incorporated.
  2. In a jug mix together the eggs, whole milk and vanilla extract. Make a well in the middle of the flour mixture and then slowly pour in the milk mixture whisk as you go, until you have a smooth batter.
  3. Heat a knob of butter in a non-stick frying pan and then when foaming, begin to ladel in your pancake batter to the size you want. Allow them to cook for a couple of minutes, until you see small holes and bubbles appear in the batter, then flip them and cook on the other side until golden and cooked through. You will need to do this in batches, but you can keep the cooked ones on a tray in a low oven to stay warm.
  4. While you are making the pancakes, get a second pan on a low heat and add another knob of butter. Allow this to melt and then add the apple slices. Cook them on each side for roughly 4 minutes until they are caramelized and softened. Keep turning them in the pan until they have cooked through, are starting to collapse but still holding their shape. Then remove them from the pan and set aside while you make salted caramel sauce.
  5. In a saucepan add the 100g butter, soft brown sugar, and double cream. Turn the heat on low and allow the mixture to slowly melt, using a wooden spoon to gently encourage it. Once all the sugar has dissolved and the mixture is smooth, take off the heat and stir through a generous pinch of Maldon sea salt. Set aside to cool slightly.
  6. When all your pancakes are ready, take the cooked apple slices and stir them through the salted caramel sauce. Serve a stack of the pancakes with a generous spoonful of the apples and salted caramel sauce.

Indulge in a delicious twist on a brunch classic with these Savoury Eggs Benedict Pancakes with Crispy Bacon. Fluffy, parmesan-infused pancakes replace traditional English muffins, creating the perfect base for layers of crispy streaky bacon, perfectly poached eggs, and a rich, velvety hollandaise sauce. With a hint of chives and a touch of cayenne for added flavour, this dish is a showstopper for any breakfast or brunch occasion.

  1. Start by making the pancake batter. In a large bowl mix together the self-raising flour and salt. Then in a small jug mix the milk and beaten egg. Create a well in the middle of the flour, then slowly add the milk mixture ensure to whisk it in thoroughly after each addition – this is the best way to ensure you don’t get any lumps.
  2. Once all the milk and egg are added and you have a smooth batter, add the grated parmesan and finely chopped chives and whisk again. Set aside.
  3. Preheat the oven to 180°C.
  4. Next you want to make your hollandaise sauce. Get a small glass bowl that fits comfortably over a pan so that the base of the bowl won’t touch the water. Add some water to the pan so it comes up approximately 1 inch up the side. Then in the glass bowl add the egg yolks, the vinegar and 1 cube of butter. Place the bowl on top of the pan of water and heat it so the water is gently simmering. Constantly whisk the egg yolks until they thicken slightly.
  5. Then add the remaining butter a cube at a time, whisking all the time. Don’t add the butter too quickly ensure each is incorporated before adding the next. Once all the butter is added you should have a thicken and creamy sauce. Squeeze in the lemon juice and then season with Maldon Sea Salt and cracked black pepper, taste it and adjust it if necessary. Turn the heat off the pan but allow the bowl to sit on the pan still while you prepare the rest of the dish. The residual heat from the pan will ensure your sauce doesn’t split but give it a whisk every now and then.
  6. Place the streaky bacon on a tray and then into the preheated oven to cook for roughly 15 minutes – depending on how crispy you like it.
  7. While the bacon is cooking, place a medium nonstick frying pan on a medium low heat. Melt a little butter in the pan, then fry the pancakes – spooning on some batter so they are roughly 12cm in diameter. Fry each pancake for 2 minutes on each side then flip and cook the other side – they should be lightly golden and fluffy inside. Set them aside on a plate while you cook the remaining.
  8. While you are frying the pancakes, place a pan of water on to boil. Once boiling, reduce the heat to a gentle simmer and then poach two eggs. We like to add a splash of white wine vinegar to the water, then swirl the water before dropping the eggs in – this helps ensure a good shape to the poached eggs.
  9. When you are ready to serve, place 3 or 4 pancakes onto each plate in a stack. Then top with some rashers of streaky bacon, followed by the perfectly poached egg. Then finally spoon over the hollandaise sauce and garnish with a pinch of cayenne pepper and some finely chopped chives. Serve immediately.