It’s spring and that means time to eat healthy hearty brunches. This japanese omelette is just the ticket.
Tags: australian, avocado, breakfast, brunch, eggs, Los Chicos, melbourne australia, melon, mushrooms, omelette, spinach, toast
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Ah… feeling really nostalgic this week. Remembering the amazing evening that was New years eve on Sydney harbour with Sophie, Bob and about 10 mates. It was stunning, because of the natural beauty of the location, the amazing fireworks, but also, because if there is one thing Australians do really well, it’s incinerate meat in any location… even off the back of a boat.
When I grew up in Australia in the 70s, Chinese restaurants were ‘the’ exotic family treat that usually had mum and dad bickering. Dad, being a tradtitional Pole, hated all things foreign that took him out of the comfort zone of meat and 2 veg. Mum on the other hand, decked out in a bouffant “do” and platforms, found it all very glamorous, surrounded by red laquered panels, black and gold wallpaper, silk lanterns, and names like ‘Golden pagoda’ and ‘Mystic Dragon’. Born and bred in the heart of Melbourne suburbia, I had to agree with mum, and delighted in the bilingual Chinese/English menus, threatening my little brother with spicy chickens feet, while dad ordered a T-Bone from the ‘Australian’ menu. In those days there was nothing better than masses of egg special fried rice, beef in black bean sauce and banana fritters.
A couple of years ago, Lottie made a wonderful Pav and brought it to Sacha’s picnic birthday in Hyde Park. Everyone adored it. We photographed it and it lives here on the belly. But it was time to take the bull by the horns, interrogate her and get down to making my own. Lo and behold a Pav truly is as easy as Lottie says. I love the chewy soft foundation piled high with fresh cream and a ton of any fruit you so desire. I’ve got my hands on Lotties recipe, so read on! Read more…
From way down under, Melbourne infact, our roving foodie, Heath Rudduck shares a delicious meal at Gattica. Personally, I love Carlisle St Melbourne, (even though it’s going the way of Brunswick St and Acland St), it has some amazing eating, and as is true of most of Melbourne the coffees are a conneseur’s dream!
“There are some things that were just meant to be. Like fresh home made vanilla ice cream and oozing, melting chocolate pudding. Look at it, sitting deliciously proud, amongst that smattering of berries like a veritable Nutters Knoll of indulgence. Gattica cafe in Melbourne.”
The picture that launched the need to blog…
Posted on Facebook, I got a sudden gush of comments from hungry friends. I couldn’t believe the response in a matter of minutes. Dozens and Dozens of hungry mates drooling to come over for my brunch. I loved this response and together with Sacha, we built a wordpress blog that weekend to showcase the food that makes our belly growl. Thus Growling belly was born.
So now more about the hotcakes. They are a great recipe by Bill Granger from his seminal cookbook, ‘Sydney food’. His are far more decadent served with melting honeycomb butter which I find too sweet for my taste. I’ve included the honeycomb butter in the recipe for you to try though. The ricotta hotcakes are very fluffy and rise like little cakes in the pan. The batter lasts in the fridge for a few days, so you can spread out the joy. Enjoy!
Ingredients
For the honeycomb butter
250g/8¾oz unsalted butter, softened
100g/3½oz sugar honeycomb, crushed with a rolling pin (you can use a Crunchie bar for this)
2 tbsp honey
For the hotcakes
225g/8oz ricotta
170ml/6fl oz milk
4 eggs, separated
140g/5oz plain flour
1 tsp baking powder
a pinch salt
50g/1½oz butter
To serve
blueberries, banana, strawberries, bacon and maple syrup
icing sugar for dustingMethod
1. Make the honeycomb butter first. Place all the ingredients in a food processor and blend until smooth. Shape into a log on clingfilm, roll, seal and chill in a refrigerator for two hours.
2. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
3. Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.
4. Lightly grease a large non-stick frying pan with a small portion of the butter and drop two tablespoons of batter per hotcake into the pan (don’t cook more than three per batch).
5. Cook over low to medium heat for two minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through.
6. Transfer to a plate and quickly assemble with other ingredients.
7. Slice one banana lengthways onto a plate, stack three hotcakes on top with a slice of honeycomb butter. Dust with icing sugar. You can use strawberries in place of the banana.
Note – hotcake batter can be stored for up to 24 hours, covered with plastic wrap in the refrigerator. You can store leftover honeycomb butter in the freezer and slice as required – it’s great on toast!
Words cannot describe the first breakfast I eat on Belongil beach in Byron Bay. After an early flight into this balmy paradse, these creamy fresh yolks ona bed of wilted spinach are empowered by the very quality and freshness of Australian ingredients. A depth of flavour you cant know if you haven’t been there…
