Lunch versus brunch? Everything about brunch is more leisurely, writes Belinda Jeffery, and maybe that’s just what we need as summer holidays approach.
We often plan a mid-morning meal with friends, and I love that it allows us to get together and also have time in the afternoon to do other bits and pieces. As we gather, some guests come to the kitchen to help, sleepyheads sip their first coffee of the day, and those who’ve already been out for a ramble tuck into bowls of Bircher muesli, platters of fruit, and a compote made from fat cherries and summer berries.
Brunch places low expectations and demands on the cook, so you can go all out if you like or serve only a handful of dishes. Please just think of the menu here as a guide. It’s easy to expand by adding a few simple dishes – slow-roasted tomatoes, a bowl of mango slices drizzled with passionfruit, a platter of oven-cooked bacon or thinly sliced leg ham – or prepare fewer dishes for a smaller gathering.
I’ve also included a recipe for strawberry jam. This might seem a tad OTT. But, honestly, there’s nothing quite like homemade strawberry jam; the flavour is so intense, and the colour a glorious, deep crimson. Alternatively, seek out the local CWA shop or country-town op shop and stock up on some homemade preserves.
A final word: the number of servings listed for each recipe are calculated as part of the entire menu, so keep that in mind if you’re serving more or fewer dishes.
