Category Archives: Breakfast


Sweet Balsamic Caramelized Onions

Sweet-Bals-Caramelised-OnioCaramelized onions are an easy and inexpensive addition to so many meals and can be made ahead of time. This recipe offers a sweet and slightly herby flavour without the addition of additional sugar using two ingredients that I love.

Makes about 1½ cups


⅓ cup good olive oil
2 large onions
1 red onion
1 tsp dried thyme
1 tsp salt
2 tbsp Jomei’s Sweet Balsamic Reduction


Slice the onions in half, then slice very thin.

Heat the Oil in a large skillet over medium low heat.

Add the onions and season with salt. Stir constantly until the liquid evaporates from the onions. You must stir so the onions don’t steam in their own juices otherwise they will not caramelize. This takes about 15 minutes.

Reduce the heat to a medium low, add the thyme and Jomei’s Sweet Balsamic Reduction, stir well and cook an additional 20-25 minutes, stirring frequently, until the onions are a rich golden brown.

Scale this recipe to your own needs. I double this and cook in a larger skillet making as many batches as required.

Lamb-pork Patties Topped with Poached Egg


400g lamb, beef or pork mince, or a mix of your choice
2 slices streaky bacon, diced fine
½ brown onion chopped finely
1 egg, lightly beaten
1/2 cup bread crumbs, use gluten free as required
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried rosemary
3 tbsp grated carrot
1 tsp dried basil
Sea salt and freshly ground black pepper to taste
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
2 -3 tbsp olive oil


Lamb-pork-patties-cookingThese can be made ahead and stored covered in the fridge.
In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 4 even sized balls. Cut each in half again.

Shape into 25mm (1 inch) thick patties. I use an egg ring to shape the patties so they are all uniform in size and cook off evenly.
Cook on your heated BBQ or heavy based fry pan for 4 minutes on each side or until they are done to your desired doneness.

Serve with egg poached to your taste with some salad greens

Poached Egg Avocado on Meat Pattie Roasted Garlic Tomatoes and Rocket Salad

pattie-poached-egg-webLamb patties with poached eggs, garlic roasted cherry tomatoes, rocket (arugula) and Parmesan cheese. A yummy and healthy brunch for any time of the year. 



400g (1lb) grass fed (ground) lamb, beef or pork mince
2 slices streaky bacon, diced fine
½ brown onion chopped finely
1 egg, lightly beaten
1/2 Gluten Free cup bread crumbs
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
3 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
100g (3oz) tasty cheddar cheese, grated finely (leave out for DF)


6 free range large eggs
3 avocados halved and sliced into thin strips
200g (6oz) sweet cherry tomatoes
4 cloves garlic, crushed
3 tbsp grated Parmesan cheese (leave out for DF)   


Make the patties as per the recipe at this link. This can be done the day before and rested, covered overnight in your fridge. This is great to so as the herbs and seasoning’s have a chance to impart their flavour to the meat. 

Pre-heat oven to 175C (350F) 

Heat your bbq grill to medium high and cook the patties straight from the fridge for about 3 minutes each side, turning once. Place on a tray on the bottom rack of your oven to finish cooking and keep warm. 

I time it so they go in the oven for the last ten minutes of the tomatoes cooking. 

For the tomatoes toss together cherry tomatoes, garlic, olive oil, salt and pepper. 

Roast in a pre-heated 175C (350F) degree oven for about 20 minutes and take the tomatoes out when the skins have just started to break open. 

Once they are ready turn the oven off, sprinkle the tomatoes with the cheese, cover with foil and rest while the eggs are poaching. 

Poached Eggs 

Make sure the eggs are at room temperature and break each egg into small bowls (cups or ramekins) 

In a large pot heat some salted water, about 75mm deep (3in) to a point where its just about boiling and then reduce the heat to a very low simmer with only small bubbles raising from the base. I put a small amount of white vinegar in the water to set the egg whites and hold the egg together while its cooking. 

Hold each bowl with an egg in it close to surface of the low simmering water and one at a time gently let the eggs slide into the water. Do not stir the water at any stage. 

Cook the eggs for 3-5 minutes and remove with a slotted spoon and drain on a paper towels. The whites should be set and the yolk thickened with a warm center. 

Serve with a warm pattie with an egg placed on top, some roasted tomatoes, ½ a sliced avocado and some rocket (arugula) on the side. I drizzle some olive or avocado oil over the greens. Season lightly with salt and pepper and if you like a squeeze of lemon juice over the avocado and greens.

Canter Valley Turkey Burger Patties

Paddies-webThe mix from this recipe can be used for patties, meat balls or as a kofta. I have also used the mix to make meatloaf. 


400g (1 lb) Canter Valley Turkey Mince

2 garlic cloves, minced

1 egg, lightly whisked

1/4 cup dry bread crumbs, use Gluten-free if required

Zest from one small lemon

2 tsp fresh thyme

1 tsp fresh rosemary

1/2 cup shredded mozzarella cheese

1/2 cup packed fresh spinach, blanched for 1 minute and moisture squeezed out

Salt and pepper to taste 


Add all the ingredients in a medium bowl and combine well without over mixing. 

Form into 4-6 equal sized patties. I use an egg ring to form the patties so they are all equal in size and cook though at the same time. 

Refrigerate for 30 minutes or more before cooking. 

Cook thoroughly over a medium high heat on a skillet or on the bbq. Cook on one side for 3-5 minutes depending on the size of the patties, turn and cook on the other side, about 3-4 minutes.


Serve on a bun with your favorite toppings.

Turkey Mince Meatloaf Cups

Turkey-Cup-web1This is a wonderful recipe for lunch boxes, brunches with a salad on the side or just as a yummy snack. 


800g (2 lbs) Canter Valley Turkey Mince

1 free range eggs, lightly whisked

½ tsp ground cumin

½ tsp dried thyme

2 tsp dry mustard

2 tsp black pepper

1 tsp salt

4 garlic cloves, minced

mince1 medium fine diced onion

2 fine diced celery stalks

1 carrot, grated

¼ cup honey, warmed so its runny 


Pre heat oven to 190C (375F) 

Coat a 12 cup muffin tray with a little olive oil in each cup. 

Mix all the ingredients in one large bowl until well combined.  Divide the mix into 12 even portions and roll into balls and place each one in the muffin pan. 

Brush the tops with some honey and bake for 30 minutes or until cooked through. 

Makes 12 muffins.

Leftover Seafood Salad Brunch

Seafood-Salad-webThere are times when we have been entertaining and the fridge is stocked with leftovers. This recipe uses cold seafood leftover and can also include cold chicken (smoked is great) and turkey meat. 

You can use salad greens of choice for the base and also wilted asian greens for a difference. 

This recipe is per serve 



1/4 cup virgin olive oil
2 tbsp sherry vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp blue cheese
1 clove garlic, minced
1 teaspoon fine sea salt, to taste
1/4 tsp freshly ground black pepper, to taste 


1 head fancy lettuce, chopped or asian greens that have been wilted (steamed for 1-2 minutes)
1 small bunch watercress, some of the stems trimmed, chopped
200g (6 oz) cooked lobster or prawn meat, chopped (mix of both is good)

100g (3 oz) smoked chicken, shreaded
100g (3 oz) blue cheese, crumbled
2 medium tomatoes, seeded, and diced
1 avocado, peeled, pitted, and cut into 6 slices
Fine sea salt and freshly ground black pepper, to taste 

Optional additions – Sliced hard boiled eggs, cooked bacon (crumbed)


Make the dressing by combining the olive oil, vinegar, lemon juice, Dijon mustard, Worcestershire sauce, blue cheese, garlic, salt and pepper in a blender. This can also be done with a whisk, blending until creamy. Store in an airtight container in the refrigerator until ready to use. This can be done a few days in advance, and the flavours do improve with time. Be sure to whisk before using. 

Toss the lettuce or wilted asian greens and watercress in a large bowl. 

In another bowl combine the cold meats with the dressing. 

In a serving bowl arrange a layer of the greens and then place a severing of the seafood mix. Arrange the sliced tomatoes and avocado around the edge. Season with a little salt and pepper and serve immediately.

Asparagus Frittata


4-6 asparagus spears

3 free range eggs

3 tbsp grated parmesan

Olive or coconut oil

freshly ground black pepper and fine sea  salt. 


Clean the asparagus, cutting the lowest end of the stalks. Bring to a boil a little salted water (just enough to cover them) and let the asparagus cook for 3 to 5 minutes. Drain well and cut into 1 and 1/2 cm (slightly bigger than 1/2in) long pieces. 

Whisk the eggs with a little salt and black pepper (I like lots), add the parmesan and then the cut asparagus. 

Pour a couple of tablespoons of oil in a medium-small frying pan and make it hot before adding the egg and asparagus mixture. Lower the temperature and cook until the eggs start to solidify. Flip over and quickly brown also the other side. Serve warm or cold with a seasonal side salad.

Whats in the Pantry Frittata

fancy-frittata-webFrittatas are a great “go to” when you want an easy brunch, lunch or evening meal. There are so many things that can go in them and they are ideal for using up leftovers from the fridge and pantry. 

If you are catering for a crowd you can make several in batches and heat them up later as required. 

What Are Frittatas? 

A frittata is an Italian twist on the humble omelet. Since there’s no tricky flip to perform, they’re actually easier to make. Fantastico! 

Frittatas combine eggs and various combinations of vegetables, meat, cheese and even cooked pasta. The end result looks a bit like a quiche, without the crust. 

How to Serve Them 

Frittatas can be served in wedges for breakfast, lunch or dinner, either hot or cold. I like to fill the rest of the plate with salad. If you make frittata for dinner, you’ve got a lunchbox-friendly lifesaver for the next day. They work as a quick weeknight dinner, or as a main dish for brunch with friends. They are also great to take on a picnic or to a shared meal. 

Invent Your Own Frittata 

Once you’ve made one frittata, you can make them all – adjust the fillings and flavors based on what’s in the fridge. Frittatas can give new life to leftovers, and they are a great way to get several food groups into a meal. If you’ve got company coming, go for fancier ingredients like olives, asparagus and aged cheese. 

Frittata  How to Cook

 Frittatas are usually cooked in a fry pan on the stove first, and then finished in the oven. This means you need to use an oven-safe fry pan. Your pan might be labeled as oven safe on the bottom; if not, try looking for information on the manufacturer’s website. 

No guessing is allowed- either your pan is oven-save or it is not! Just remember that the handle will be very hot when you take it out of the oven. 

Fritattas can be cooked only on the stovetop, but this means they have to be flipped—not easy. Some frittatas can be cooked entirely in the oven. 

Pantry Frittata 

The more you make frittatas the more you will know what ingredients work together. They can be very cost effective and you can use up so many leftovers. 


10 eggs
3 tbsp milk or cream
6 leaves of silverbeet (swiss chard) tough stems removed and chopped into small bite-sized pieces or 2 cups spinach leaves or rocket

1 cup grated cheese of choice. I use up the little pieces of cheese that seem to collect in my fridge.

½ cup sliced spring onions
2-3 small sweet potatoes, sliced thinly into rounds. Leftover are fine, they just don’t need cooking
1-2 roma (Italian) tomatoes, sliced thinly into rounds
2 cloves garlic, minced

1 cup cold meat chopped, pulled or sliced depending what it is (optional)

1 tsp fresh thyme or parsley

Salt and pepper to season 


In a skillet, cook sweet potato slices over medium heat until they are fork tender.  Remove and set aside. If you are using leftovers there is no need to cook. 

Heat the oven grill (broiler) on high.

In a medium sized bowl, beat together the eggs and milk or cream and season with salt and pepper.  Mix in the chopped greens, onion, cheese, meat and garlic and pour this mixture into a cast iron skillet.   

Arrange potatoes and tomatoes on top and sprinkle the thyme over.  Place skillet over medium-low heat on the stove and cook for a few minutes, just until the egg starts to set.   

Then transfer the skillet to an oven set to grill (broil).  Grill the frittata until the top is golden and starts to puff.  Slice into wedges and serve by themselves or with a yummy seasonal fresh salad. 

Easy Leftovers Frittata

frittata-webThis frittata is quick and easy to make and is a great way to use leftover cooked potato and carrots. Other ingredients that can be used are peas, green beans, cooked bacon, asparagus, pulled pork or chicken. 

I have also used leftover roasted vegetables. 


400g (1lb) potatoes or sweet potatoes, diced

200g (1/2lb) carrots, diced

5 eggs

100g (3oz) grated parmesan

olive or coconut oil

salt and pepper to season 


Heat your oven at 180 C (390 F) 

In a bowl beat the eggs with the salt, pepper and Parmesan. Add the diced vegetables and combine. 

Put the mixture into a buttered or oiled baking dish or 20cm (8in) cast iron skillet and bake at 180 for 25 minutes. 

Remove from the oven once cooked and all the egg mixture has set and serve. Easy brunch and nice eaten with a seasonal fresh salad.


Eggplant Rollatine

eggplant-rollup-webThis is a very taste dish that is great as a side.

Serves 2


1 500g (1.1 lb) eggplant
1 egg
1/4 cup milk
1 cup fine gluten free bread crumbs
olive oil
500ml (2 cups) Sicilian tomato sauce
2 tsp honey

1/4 tsp pepper
1 tsp. oregano
1 cup ricotta


Cut eggplant ¼ inch thick, lengthwise. Combine and beat milk and egg. Dip eggplant in milk then dip and cover in bread crumbs. Place on a flat baking tray oiled with olive oil and grill on both sides for 5-6 minutes.

Combine ricotta, pepper, honey, and oregano. Put 1-2 tbsp of cheese mixture on each slice of eggplant, spread and then roll up. Pour some of the tomato sauce into a baking dish. Place eggplants, seam side down, into the pan. Top with remaining sauce and bake at 160C for 30 minutes.