Tuesday, 13 March 2018



'BRUNCH'....that lovely, yummy mix of breakfast and lunch, that for me, conjures up thoughts of lazy weekends after a bit of a lie in, with no rushed agenda.  A meal to linger over with the weekend papers and to savour. A touch of breakfast but combined with lunch, and substantial enough to combine the two and keep you going until supper time. A chance to experiment with ingredients that cross the two perfectly.

On my recent trip to Australia at the start of the year I had brunch inspiration aplenty.

  Noone does brunch quite like the Australians, and combined with sunshine and ideally a beautiful ocean view, you have pretty much a meal experience made in heaven!

Of course, no good brunch menu would leave out the holy grail of ingredients (in my book anyway!) that is the Avocado.  The Australians invented Avocado on toast and introduced the rest of the world to the idea.  Putting all jokes aside about 'Millenials spending all their money on Avocado on toast rather trying to save for a house deposit' (as a mother of three of them, I think this comment is grossly unfair!), Avocados are not only delicious and versatile, but jam packed with nutritional goodness. Containing more potassium than bananas, loaded with heart healthy monounsaturated fatty acids and fiber, cholesterol lowering, packed with vitamins K C B5 B6 and E and minerals.  Avocados really are a power house of goodness.  Also amazing for the complexion!  There are just too many reasons not to include them in your daily diet.

So back to my recipe!  
Mr. W and I came across this delicious dish on our first morning in Sydney, while staying at 'The Establishment Hotel' and went on to have it three times in the five days we were there. Yes, it was that good! So was the hotel by the way...

If you love Burrata, the silky smooth and fresh Italian cheese made from Mozzarella and cream, you're going to love this even more.



(For two people, but just double up or halve as appropriate)
200g tinned tomatoes
I garlic clove
1/2 fresh chilli or teaspoon dried chilli flakes
salt and pepper to taste
pinch of sugar

To accompany:
One ripe Avocado
2 fresh Burrata cheeses
Cherry tomatoes
2 slices pancetta or other cured italian ham
Coriander or herbs of choice
Drizzle of extra virgin olive oil
Fresh chilli or chilli flakes
Toasted sourdough to serve.

Start by simmering tinned tomatoes with crushed garlic and chilli to reduce.  Season with salt, pepper and a pinch of sugar. When cool, drizzle around the outer edge of two plates or wide bowls.  Place halved cherry tomatoes on top of sauce around outer edge. Place burrata in centre of each plate, along with avocado cut in to slices.   Fry or bake pancetta slices until crisp and place on top and scatter pine nuts and coriander sprigs. Finally drizzle with extra virgin olive oil and extra chilli if you particularly like things spicy.  Toasted sourdough slices are particularly yummy with this, especially for when you break in to that amazing gooey burrata!

So there we are....so simple and absolutely delicious.  Not just for 'brunch' but perfect for any time of day....

Bon appétit!

Sophia xx

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