BRING ON

Brunch, possibly the best innovation in mealtimes! And what better way to spend a leisurely weekend brunch than with some friends at a great spot like Hayes Common. These guys know how to brunch! For the traditionalists who love a big breakfast, their Commoner has free range eggs, thick cut bacon, pork and fennel sausages, Hayes’ famous miso potatoes along with roast mushrooms and more. For those after something lighter, there’s their Nourish Bowl or Chia Pudding with a twist. So who better to ask for a few wonderful autumnal brunch dishes you can make at home.

Melba Mimosa

What better way to start the day than bubbles, and these ones come with a dash of your five plus a day!

30ml raspberry coulis

80ml prosecco

60ml mango juice

In a flute glass, add 30ml of raspberry coulis to the bottom of the glass

Next, gently pour prosecco over the backside of a teaspoon within the glass to prevent the two liquids blending, creating two levels.

Top up with mango juice, again over a teaspoon, so that the bottom of the glass isn't disrupted.

Garnish with an edible flower.

Raspberry Coulis

MAKES ENOUGH FOR 12–16 SERVES

500g raspberries (frozen or fresh)

¼ cup sugar

Place all ingredients into a pot and bring to a simmer over a low/ medium heat.

Simmer for 20 minutes, stirring occasionally. Strain using a fine strainer, then let cool and blend.

CRUDO WITH CITRUS PONZU, SESAME MAYONNAISE, CUCUMBER AND CHILLI

Plan ahead with this recipe and make the ponzu in advance so it has time to infuse. You can also use ponzu as a dipping sauce for tempura battered veggies, a salad dressing or with fish and chips.

SERVES 4

FOR THE CITRUS PONZU

25g bonito flakes

40g kombu

¾ cup soy sauce

²⁄³ cup orange juice

¹⁄³ cup lemon juice

3 tbsp rice vinegar

FOR THE SESAME MAYONNAISE

1 cup of your favourite store bought or homemade mayonnaise

20ml sesame oil

2 tbsp toasted sesame seeds

TO SERVE

Approximately 250g fillet of white fish (as fresh as you can find), skin off, bone out

10cm chunk of cucumber, seeded and finely diced small handful of coriander leaves

½ a red chilli, finely sliced

1 tbsp of toasted sesame seeds

For the citrus ponzu, combine all ingredients into a bowl and cover. Place in fridge for 2–3 days to infuse. Strain through a fine mesh sieve and store in the fridge until ready to use.

To make the sesame mayo, crush the sesame seeds in a mortar and pestle, then stir into the mayonnaise along with the sesame oil.

To serve, thinly slice the fish and lay the pieces out flat on a plate with a lip to contain the sauce.

Lightly season the fish pieces with salt then pour over the citrus ponzu until a shallow pool is formed in the centre. Spoon a small dollop of sesame mayo onto each piece of fish, then top with diced cucumber and a coriander leaf. Once assembled, sprinkle over sesame seeds and sliced chilli.