Make: Porch & Parlour Bondi’s Garden Brekkie Bowl

 A post-surf breakfast that’s packed with goodness!

This post comes to us from Natalie Shukur.

On a corner in North Bondi, opposite the surf-lifesaver’s club, sits Porch & Parlour, one of our favorite cafés in Sydney for a quick re-fuel or a lingering feast, watching the colorful Bondi beach denizens go by. On this particular Friday morning, there’s a barefoot girl in a bikini walking her dog; a guy whizzes past on a skateboard with a surfboard under his arm, and a couple of girls park their bikes to pick up takeaway smoothies. If you throw a stone, it will land right in the bright blue Pacific Ocean. “Our menu is inspired by our travels and our coastal lifestyle,” says Porch co-founder Sarah Hendriks. “We support local producers, creators and projects we believe to put that food on your plate or drink in your hand. We forage lemon myrtle locally, mix all our own shrubs and tinctures for our cocktails, bake our own sprouted gluten-free bread, and blend our own chai tea and syrup.” The herbal tea range at Porch is by Bondi locals Bees Knees Tea. “Their blends are really interesting, and a percentage of profits go toward sustainable bee projects,” says Hendriks. Other Bondi-made products on the menu include Raw Sisterhood sprouted crackers and sauerkraut and Will & Co. coffee.

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The real drawcard at Porch & Parlour is the breakfast, or what the Aussies call “brekkie”, and alongside staples such as gluten-free granola, French toast, “porched” eggs, and scrambled tofu, the café turns out some imaginative savory breakfast bowls that will add a nourishing twist to your morning. Here, Porch shares the recipe for its rainbow-hued, macronutrient-balanced Garden Brekkie, which we enjoyed with a refreshing Bondi juice of pineapple, carrot, ginger and lime.

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The Garden Brekkie
The plating idea for this dish was to make it like a garden full of yummy things to forage on. Additionally, we wanted to offer our customers a (mainly) cold, leafy breakfast that’s light and fresh but satisfying after a surf, workout or swim.

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Ingredients
1/4 red living lettuce, trimmed
2 eggs, soft boiled
1 lemon cheek
A good pinch of alfalfa sprouts
A good pinch snowpea sprouts
1/2 medium beetroot
1/2 green apple
1/2 fennel bulb
A spoonful of quinoa, cooked
Salt
Pepper
A spoonful of toasted black & white sesame seeds
Fresh turmeric piece (1cm)
50ml Porch tahini dressing*
50g sauerkraut

Method
Boil two eggs for approximately five minutes;, then plunge into ice bath.
Wash one small red living lettuce, cut into quarters. Trim the root section from 1/4 away, leaving the fresh perky leaves (keep the other 3/4 and use it in a sandwich!).
Grate 1/2 a smallish beetroot; 1/2 a green apple and 1/2 a small fennel bulb and mix together. Add a spoonful of quinoa, then set aside.
Cut the tops from a good pinch of snow pea sprouts and set the stalks aside for another salad or meal.
Cut one avocado in half, spoon out the non-seed half and slice it vertically and horizontally making an even dice. Then add a pinch of chopped parsley, the diced avo and a squeeze of lemon juice into a mixing cup and lightly make a rough salsa or guacamole. (Tip: keep the seed in the other half so it lasts longer.)
Take your serving bowl and make a tight flower shape with your red lettuce leaves and place it in the centre.

Around the edge of the bowl, but tucked underneath the canopy of your lettuce leaf flower (like in the garden), add your lettuce, a ball of beetroot apple fennel mix, a ball of guacamole, your snow pea sprout tops, a fluffy ball of alfalfa, a good lemon cheek, and a small container with the dressing (or just dress the garden before serving).
Peel your soft-boiled eggs, roll in toasted black and white sesame seeds, salt and pepper, with some grated fresh turmeric to top it off. Place the eggs in the garden to complete the dish.

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*Porch Tahini & Apple Cider Dressing
(Makes about 600ml of dressing)

2/3 cup tahini
1/2 cup apple cider vinegar
1/4 cup tamari
1/2 tsp salt
3 cloves garlic
1/2 cup water
2 tbsp fine chopped parsley
1 tbsp honey
1/2 cup olive oil
Blend all except the oil in a food processor. Then slowly drizzle in the oil to combine.

ENJOY!

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+Try our another Aussie Breaky Bowl from Porch and Parlour!

 

Comments

  1. IN THE PORCH BREAKFAST BOWL RECIPE ‘METHOD’ …. THERE WAS NO MENTION OF THE SUARKRAUT LISTED IN THE INGREDIENTS. CAN ONLY ASSUME IT GETS TUCKED IN THE BOWL ALONG WITH THE OTHER STUFF BUT INTERESTING IT WASN’T ACTIVELY ADDED.

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