When I was a little girl, there was nothing better for breakfast than my grandmothers Matzah brei, served in a little frypan topped with her own apricot jam. It was so delicious that I knew I just had to be loved beyond measure! Well, this weekend was Easter break and we drove 2 hours out of Melbourne to Thornton to my aunty and uncles farm. Rose spoilt us rotten with 3 delicious meals each day. My favorite was her very own take on Matzah brei made thicker and more cake like, topped with caramelised apples and bananas and loads of honey.
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The belly has been quiet……because I have been doing the dreaded ‘D’ word. After a few years of eating whatever I want, when I wanted, I piled on a stone, yes, 14 glorious pounds of overindulgence. And something had to be done as I was no longer enjoying that lardy feeling of squeezing into too tight jeans. Also, no matter how much I sucked in the belly, it was always there, a constant reminder that I, the food blogger had eaten her way through a few too many delicious, intoxicating meals. If you look at the thumbnail view of this site, you pretty much see a record of just one years eating. Impressive huh?
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What is it about Faded Victorian splendour, crisp linen and hushed attentive waiters, that makes even the most mediocre breakfast buffet feel like a treat? The vast old world proportions of Brighton’s Grand Hotel lend such wonderful theatre to the occasion that I felt like a (somewhat hungover) princess. A stay at the Grand is is a comfy, frumpy treat indeed.
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It’s spring and that means time to eat healthy hearty brunches. This japanese omelette is just the ticket.
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An organic egg fried in butter with chopped spring onions & black pepper on an English muffin, with tomato, basil and crispy bacon starts the day, and ends the week, very well.
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Breakfast Lottie and Wayne style at ‘Piglet’! A fresh and relatively healthy start to the day’s feasting. All the ingredients fresh from the market. As for the rest of the days consumption….seeing is believing!
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Wonderful feta and basil omelette with fresh tomatoes on a Sunday morning. I’m a little focussed on breakfast these days.
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Breakfast on the 4th July; scrambled eggs, ham, spring onions and cooked tomatoes.
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