Our definition of brunch seemed to be a little earlier than most people (9am start!), so Justine and I (Michael) made sure we had the coffee machine plugged in and warmed up as a first order of business. Once a few long black coffees had been consumed, we started on the next order of business. Special guest Ethan (Michael’s 9 year old son) took charge of the juicing, and in a flash, two dozen mikan mandarins were juiced. Add in some sparkling wine and hey presto, awesome breakfast cocktail! A few sensible people opted for soda and mikan juice, and that was as equally refreshing.
See that little ^ on top of the e there? Yes that means it’s French, which when it comes to food, generally means that its good. And these were good. Yes, these crêpes were great. Sawako & Mihoko whipped up the batter quickly, and I put it in the fridge to give it time to settle. David was on crêpe cooking duty, and he did an amazing job, preparing the delicate little delicacies with the finesse of a fine French chef. David cooked the crepes in butter, and served them with lemon and sugar. Que bonne!
Just because it’s easy to make doesn’t mean it’s not super yummy. In between taking great photos, Mark (with the able assistance of Sawako) found time to whip up a massive stack of scrumptious thick french toast. Flavoured with just the right amount of cinnamon, and served with helpings of cream and honey this toast was awesome!
Cranberry Spinach Salad
After a couple of helpings of the sweet stuff, everyone certainly needed something with a little tang, and this salad provided that. Spinach, cranberries, nuts, sesame seeds – all topped off with a lovely hand-made vinaigrette dressing and expertly prepared by Mihoko and Sawako.
We had hoped to make Eggs Benedict, but we ran out of time so I quickly whipped up some scrambled eggs. I find the secret is not to overcook them!
English Sausage Bake
While the French know their sweet stuff, the English certainly know their sausages. Giving this dish a little twist on your standard sausages, Ayumi and Kayako first fried the sausages and then pepper and onions separately. Next, they combined the two parts, added some chicken stock and white wine, and baked it all together in a gas-fired convection oven. Super fragrant and super tasty!
Chocolate and Coconut Bliss Balls
Nuts, dried fruit, dark chocolate vanilla and coconut. Yum, yum, yum, yum and yum. Dave and Justine whipped up these balls in a flash and they made a lovely dessert and take-home present for everyone.
Unfortunately, by the time we got through all the cooking, we didn’t have quite as much time to chat as we would have liked, but we’re all looking forward to next time! More photos on our Facebook page – please like and share!