Direct from our Fare Exchange column and recipe vault, we’ve picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won’t find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.
This article is presented by Nespresso
Smolt’s hot ricotta fritters, blueberry-lime compote and ricotta cream
Smolt’s hot ricotta fritters, blueberry-lime compote and ricotta cream
Down on Salamanca Square, Smolt’s hot ricotta fritters would keep any cool chills at bay. It’s worth splashing out on fresh blueberries for this sweet compote.
Nadine Ingram’s Paris Brest
Nadine Ingram’s Paris Brest
Flour & Stone’s version of this iconic French pastry is a standout. Try this recipe at home if you like to start your day off with something sweet.
Ruby’s Diner’s breakfast curry with roti and poached egg
Ruby’s Diner’s breakfast curry with roti and poached egg
A Sydney institution, Ruby’s Diner turns traditional breakfast options on their heads with this breakfast curry with flaky roti and a soft poached egg.
Tricycle Cafe’s crumpets with homemade honey butter
Tricycle Cafe’s crumpets with homemade honey butter
The sweetness that fills Hobart’s Tricycle cafe is matched in these crumpets. Don’t skimp on the honey butter.
Sam Miller’s malt loaf
Sam Miller’s malt loaf
Sadly Sam Miller’s Silvereye is no longer open in Sydney, but his malt loaf recipe lives on. The original recipe came from Miller’s grandmother, Nora Miller, and was collected in a book of her recipes by his dad after she died.
Muse’s pork hock croque-monsieur
Muse’s pork hock croque-monsieur
Why have plain ham on your morning croque, when you could have chunks of salty pork hock? The Hunter Valley’s Muse serves up a hearty breakfast recipe here.
Yellow’s liquorice bread
Yellow’s liquorice bread
It might seem unusual, but once you try this punchy aniseed-flavoured bread, it’ll be hard to resist another slice. Serve with salty butter.
Somer Sivrioglu’s lahmacun
Somer Sivrioglu’s lahmacun
A staple in Turkey, Efendy’s Somer Sivrioglu shares his recipe for the spicy lamb flatbread that you can find all over the country.
Mike McEnearney’s grilled sardines with nasturtiums and rosemary tarator
Mike McEnearney’s grilled sardines with nasturtiums and rosemary tarator
Nespresso ambassador Mike McEnearney isn’t one to shy away from fish at breakfast, especially if they’re smoky grilled sardines like these.
Barrio Collective’s bacon and cheese toasties
Barrio Collective’s bacon and cheese toasties
Top-notch ingredients are key to Barrio Collective in Canberra’s hefty and oozing bacon and cheese toasties.
Popolo’s frittata “carbonara”
Popolo’s frittata “carbonara”
The ultimate breakfast indulgence comes from Sydney’s Popolo in Rushcutters Bay.
A. Baker’s Goulburn River trout with pumpernickel
Canberra’s A. Baker is a beacon for those hungry come morning. Try this trout recipe at home for the same effect.
