• 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

Step 1

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

Step 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

Step 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.

Step 2

Fold in the chopped smoked almonds.

Middle Eastern baked eggs

Step 1

Place the sauce in a tagine or paella pan or a normal frypan.

Step 2

Heat the sauce up and carefully crack 8 eggs into the sauce.

Step 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

Step 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.

Step 2

Serve with the warmed flatbreads.

Massimo's Potato Waffles

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