My new winter breakfast.

Simmer pear pieces in brown sugar, vanilla, cinnamon and water for 10 minutes or so.

Toast the semolina in a saucepan over a medium-high heat for a few minutes, stirring constantly, until it darkens slightly in colour.

Add milk and stir over a high heat until the semolina is cooked and the milk has been absorbed.

Put the semolina in a bowl, pour over the syrup and pears,  add some toasted nuts and serve.

‘Les Parapluies de Cherbourg’ and dessert. Life is sweet.

Puffed Apple Pancake

via Bill Granger Holiday

Serves 4-6

50g Butter

4 Green apples, peeled cored and cut into eighths

3 Tablespoons brown sugar

1 Teaspoon vanilla extract

1 Tablespoon lemon juice

3/4 Cup plain flour

A pinch of salt

1 Teaspoon finely grated lemon zest

1 Tablespoon sugar

4 Eggs

3/4 Cup of milk

Plain yoghurt, to serve

Preheat the oven to 220°C.

Melt the butter in a 25cm frying pan with an ovenproof handle.

Add the apples and cook for 5 minutes over medium heat.

Add the brown sugar, vanila and lemon juice and cook, shaking the pan occasionally until the sugar has dissolved.

Mix the flour, salt, lemon zest and sugar together in a large bowl, make a well in the centre and slowly add the eggs and milk, whisking lightly to combine.

Pour the batter evenly over the apples.

Place the pan in the oven and cook for 15 minutes until puffed and golden.

Serve immediately with yoghurt.

A fairly de-puffed pancake as we didn’t eat it immediately.

Nasi Goreng is an awesome breakfast. And with a fried egg, mwah!

Pancakes with Labne & Pickled Peach

103-107 Errol St

North Melbourne

9326 7749

by Cumulus Inc

Semolina porridge

51 Bourke St, Melbourne

03 9654 6800

What is a 65/65 egg?

It’s an egg slow poached in its shell at 65°C for 65 minutes

sardines & tomatoes

65/65 egg with smoked salmon, apple & sorrel

Zucchini & Feta Fritters

Baked Egg with Tomato Sugo & Pancetta, Steak Sandwich with Melted Fontina

Crumpets with Honey

238 Gertrude Street, Fitzroy

03 9416 4747