A satisfying start to the day.

Ginger and preserved lemon add a tasty twist to the usual roasted veg.

I have enjoyed immensely ALL of the food that has tickled my tastebuds today. In fact if tastebuds could dance, mine would have been doing a jig of joy, starting with breakfast. 

My day began early and after a night of breastfeeding a newborn, I was ravenous. A hearty, balanced breakfast was needed to recharge my batteries so I started by reaching for the organic eggs which would become an Outstanding Omelette. Two large eggs whisked with one tablespoon of cream and a grind of sea salt and black pepper is all that I do in terms of preparation. After melting a teaspoon of unsalted butter in a non-stick frypan over a medium heat, the creamy egg mixture is added and swirled around the pan. As soon as the edges turn opaque, I run a silicone spatula all the way around and then tip the pan slightly to encourage the raw egg remaining to fill the empty spots. A quick flick of the wrist is enough to flip the omelette over onto the other side to finish off cooking. Immediately slide the completed creation onto a plate, grate over your preferred cheese and eat while still hot. Vintage cheddar is my favourite type of hard crumbly cheese, in particular the variety made by the Margaret River Cheese Company. I grated a liberal amount across the top of my omelette and then folded over one side, effectively encasing and melting the cheese within.

This dish is so versatile, so quick and so tasty that unless someone is allergic to eggs, it really is an ideal meal for all members of the family. Taking a forkful of cheesy omelette along with a bite of warm croissant followed by a sip of English Breakfast Team (nice and strong with a drop of milk) was a most satisfying way to start the day. I finished off my breakfast with a bowl of fruit salad – creamy banana, juicy kiwi fruit, raspberries, blueberries and sweetly scented strawberries – topped with Greek style yoghurt. 

Despite this abundant spread for breakfast, I was still looking forward to lunch later in the day. I had raved to my mother about the menu, service and relaxed setting at The Pig and Pastry http://thepigandpastry.com.au/, a cafe in Sydney’s inner west suburb of Petersham. As mum is due to return to Perth tomorrow, we took the opportunity to enjoy lunch at this cafe which looks out at the neighborhood park. The team at The Pig and Pastry are approachable and professional, confidently answering questions about the content of menu items, gliding from table to table and taking the time to chat with cafe patrons. Their home made, jam-filled doughnuts taste like the ones that I make but without me needing to lift a finger. The only lifting I needed to do is when I raised the doughnut to take a mouthful. Biting into the ample sandwich I ordered of country style bread, stuffed with crispy, light chicken schnitzel and purple coloured pickled cabbage was a delightful taste sensation. My daughter Jana was disappointed that all I left were crumbs and said she was going to try one on our next visit. 

Since we are on school holidays dinner was served a little later this evening than usual, which meant the manic evening rush was reduced – phew! We enjoyed tender spring lamb cutlets quickly sizzled on the barbecue with a sprinkle of cumin. Side dishes included a bowl of blanched broccolini with lemon juice and little barbecued button mushrooms. I also prepared a baking tray of Ginger and Preserved Lemon Roasted Veg with diced Desiree potatoes and deep orange sweet potato that had grated ginger, olive oil, sea salt and finely diced preserved lemon tossed through. This was placed in a preheated oven at 200 degrees for 45 minutes until everything was crispy on the outside but still fluffy inside. Adding ginger stimulates the appetite and is an excellent way of adding flavour to ordinary veggies which encourages children to eat them. 

All of the meals that I ate today were not fancy. They were not in the same luxury, high cost league as French foie gras which although fabulous spread on a warm patisserie baked baguette is not an everyday food. Breakfast, lunch and dinner were made using fresh, good quality ingredients and that’s why they had fantastic flavour and texture. An great gastronomic day all round!