With the spring and summer months upon us, more Aussies are embracing the warmer weather and the new, seasonal ingredients that come with the fresh change.
Late breakfast, early lunch, brunch – whatever you refer to it, many of us agree that the combination of breakfast and lunch is the best meal of the day, and what better way to welcome spring than by sharing a long, lazy brunch with your friends and family.
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The Coffee Club’s Food Ambassador, Justine Schofield said that her approach to brunch is all about celebrating the Aussie favourites like the classic omelette and BLT, but by pairing the staple ingredients with bright spring ingredients like tender shoots of asparagus, sweet green peas and morel mushrooms, and loads of fresh herbs you can turn a leaf and give each dish a new life.
“I have a huge soft spot for brunch: I love scrambled eggs and omelettes, and, on weekends, I have no problem with eating my first meal at noon.” Justine said.
With these tips and tricks from Justine Schofield, you will be well on your way to brunching like a pro at home.
A little sweet, and a little savoury
When planning a brunch, consider a combination of sweet and savoury meals for a well-balanced, varied menu.
Start with a warm savoury meal such as eggs benedict, or salmon and chive omelette paired with a fresh juice cocktail of strawberries, kiwi fruit and mint or style it up with a classic mimosa. If you have a sweet tooth, consider serving buckwheat pancakes or fresh pastries, followed by a fresh savoury breakfast salad of spinach, cherry tomatoes, crisp prosciutto and freshly grated parmesan.
Expert tip: The devil is in the detail when it comes to planning a successful brunch spread. Consider how much time you’ll need to prep each meal, and choose a range of dishes that you’re confident making at home.
Think outside the egg box
Eggs are a key player at the brunch table. Whether you like them scrambled, poached, or fried, a classic brunch with family and friends wouldn’t be complete without them. According to Justine, the key to perfect eggs is all in mastering the basics, and then adding an unexpected twist.
“I love the versatility of an omelette. If you’re making them at home, incorporate lots of air with a whisk to keep them light and fluffy. Once you’ve mastered the technique, you really can have a lot of fun with the fillings,” said Justine.
“Some of my favourite fillings include ham, cheese and tomato, mushroom, spinach and ricotta, and chorizo, tomato and basil.”
Expert tip: There are many ways to plate up your omelette. You can try folding in half, folding into three to resemble a Swiss roll or leaving it open.
Shake up your spring salads
Salads are perfect for sharing, and by simply varying the colour, texture and taste in the salad with a variety of ingredients you can make a salad the hero dish at brunch.
“Pick ingredients that are in season, and shop at your local farmers market to get great quality, fresh, seasonal produce.” Justine said.
“I love the combination of shredded chicken, avocado and macadamia for a crisp and crunchy salad. Topping your spring salads with grilled beef, pumpkin and chickpea salad may not be an expected pairing, but the flavours work together really well.”
Expert tip: To shake up your favourite salad, don’t be afraid to explore new flavour combinations and dressings, and always buy fresh food that’s in season.
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