Australian Brunch Trends

Having been in Melbourne for  3 months now, I can definitely say that brunch is not taken lightly here. Just like Montreal, brunch is a trend that has restaurants booming with creative new ways to incorporate seasonal foods into savoury and sweet dishes.

Upon exploring multiple brunch spots around town, I’ve noticed a few trends that have yet to emerge in Canada.

1. Adding Texture with Meringues!

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Pain Perdu Deux featuring brioche french toast, passionfruit curd, chocolate mousse, berry coulis and meringue crackle. At Hardware Société

2. Mushrooms for Maximal Umami

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Large herb roasted portobello mushrooms plated with white bean purée, chèvre & hazelnut crumble, walnut bread and poached eggs. At: Hardware Société
Kettle Black
Featuring 3 different mushrooms: Portobello, King Oyster and Button mushrooms, this dish also has smoked kombu dashi curd, hazelnut crumb and fried sage leaves. At: Kettle Black 

3. A Creamy Component : the Panna Cotta

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“Milk & Honey” : Yoghurt panna cotta, fresh berries, honey puffed rice and house granola At Meet Gerard
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