• 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! 

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

Sauce

  1. Sweat the onions and garlic in the olive oil on a medium heat for 3 minutes or until soft.
  2. 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

  1. 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.
  2. Fold in the chopped smoked almonds.

Middle Eastern Baked Eggs

  1. Place the sauce in a tagine or paella pan or a normal frypan.
  2. Heat the sauce up and carefully crack 8 eggs into the sauce.
  3. Turn to a medium heat and cook for 5-8 minutes or until the whites have just set and yolks are runny.

To Serve

  1. 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.
  2. Serve with the warmed flatbreads.

Massimo's Potato Waffles

Massimo’s recipe for homemade potato waffles with fresh tomato, whipped ricotta and bacon