The Full Aussie Breakfast
Who doesn’t love bacon & eggs? Errr! sorry veggie & vegan friends, but this one’s aimed at the meat eaters. I have seen people substitute the animal products with tofu, tempeh, beans, lentils, chick peas, etc and it looks delicious.
Here we have The Yellow One served up with some smoked back bacon, thick pork sausages, large flat Portobello mushrooms, poached Burford brown eggs, griddled vine ripened tomatoes and some toasted sourdough bread.
Here are a few snacks, which could become full meals in their own right. Depends how hungry you are really. Again, some are super quick to put together, some will take a little bit of prep time. All of them are tasty.
Baby vegetable crudités with roasted garlic hummus & baked falafels
This can be as simple or as involved as you like. Hesh made the hummus, but the falafels are bought. If you buy the hummus too, the only real time consuming thing is waiting for the falafels to heat up
This is another one that is super quick and tasty. We couldn’t decide which ferment worked best, so we used them all.
We’ve paired them with some chorizo slices, prosciutto, blue cheese, a brie & some sun dried tomatoes in olive oil.
The grapes and radishes are to make it look pretty, but we ate them too.
Could there be a quicker and tastier snack out there than halloumi and some of our ferments?!
Well yes, actually, you could use a cheese that doesn’t need cooking, but it wouldn’t have the salty, squeaky, spongy goodness that halloumi has.
We are biiiig fans of this Greek/ Cypriot specialty and have been known to consume it for breakfast, lunch and dinner…………..in the same day.
Lunch & Dinner
As mentioned earlier, these two are interchangeable. Weather permitting, we would always prefer to barbecue, but that’s just the Aussie in us. Our ferments go really well with barbecued meats, chicken, fish, veggies & halloumi.
The acidic nature of fermented foods mean they cut through fatty foods and compliment them quite nicely. We love pork, lamb, beef or good quality sausages, as mentioned on the BBQ if possible, if not, we’re big fans of slow cooking.
Pulled pork, ribs, or slow cooked boneless shoulder of lamb, I do a 10 hour Mexican chicken with lots of peppers, beans, corn all in one pot and our ferments taste amazing with all of them. You will start to find your favourite ferment and combinations of foods to serve them with.
We haven’t tried them with anything that we didn’t really like, but maybe we’re biased.
Grilled lemon and thyme chicken breast
We have accompanied the chicken with a roasted vegeatble and couscous salad, with a creamy harissa sauce and served it with The Red One.
The Yellow One also works really well here, the pineapple and ginger in this popular ferment go well with white meat and fish.
Pulled pork bao buns
These are delicious. Hesh makes everything from scratch (except the buns), so made his own barbecue sauce and even did the pickled onions himself, whereas I use a rub or store bought sauce.
If possible, cook the pork for about 4 hours so it is falling off the bone, then serve it up on the buns with some chopped cos lettuce and any one of our ferments. We used them all and they all tasted amazing.
Fish and chips
An Aussie favourite, as much as an English one. We’ve put our unique, gut friendly spin on it.
We prefer grilled fish, we would normally go for Snapper or Sea Bream, but here we’ve used Tilapia. Any meaty white fish will work and then we’ve made thick hand cut chips and used The Red One to give it a bit of kick.