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!

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

2. Mushrooms for Maximal Umami

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

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

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s