Bondi Breakfast Bowl | Tourism Australia

Bondi Harvest breakfast bowl

It was such an honour to be apart of Tourism Australia newest campaign #LiveFromAustralia ! LiveFromAustralia is a weekend long digital tour of the country we love, broadcasting a slice of Aussie good vibes and sunshine to the world via Facebook and highlighting the best of Australia. My segment had me whipping up a super tasty and simple bondi breakfast bowl from Bondi Beach as the sun came up over the beach. This recipe consists of 4 components and individual sub recipes that can be made in advance and kept in the fridge for use at a later stage.

SERVES: 2

Quinoa Tabouli

1 cup quinoa
2 cups water
1/4 cup mint leaf
1/4 cup parsley leaf
juice and rind of one lemon
2 tomato’s, diced
3 tbs olive oil
salt and pepper

Radish & Tomato Salad

3 radishes, sliced fine
3 baby carrots, sliced fine
6 cherry or grape tomato, cut in half
1 bunch basil, picked
2 tbs olive oil
salt and pepper

Tabasco kale

1 cup chopped kale
juice and rind one lemon
1/4 tsp tabasco
salt and pepper

Turmeric lemon tahini dressing

1 tbs tahini
juice of one lemon
3 tbs water
salt and pepper

Poached eggs

2 eggs
1 lt water
2 tbs vinegar

Instructions

To make the quinoa tabouli we first need to cook your quinoa to do so rinse the quinoa under water in a strainer for 5 minutes, washing away any left over quinoa dust. To cook quinoa place water and quinoa in a pot on a medium heat cover and cook till comes to boil, then turn town too low for 15 min or till quinoa becomes translucent. Once quinoa has cooked simply mix chopped parleys, mint and tomato into the quinoa, season with salt, pepper and olive and place to the side until you’re ready to plate.
While your quinoa is cooking turn your attention to make a light and crunchy Radish salad. In a bowl simply mix sliced radishes, carrots and tomatoes then top with fresh basil and olive oil. Season with salt and pepper and place to the side until you’re ready to plate.
To make Tabasco kale place a pan onto a medium heat, once hot add olive oil and then kale. Cook for 30 seconds then add lemon, salt, pepper and finally tabasco. place to the side until you’re ready to plate.
Make a super quick lemon, turmeric and tahini dressing, by whisking ingredients in a bowl, or placing into a jar and shaking to combine.
Now its time to poach your eggs Place a pot of water on the stove on a high heat and bring to the boil, then turn the stove down to a low to medium heat till waters comes to a light simmer, then add vinegar to the water. Crack your fresh eggs into a coffee cup or ramekin then gently poor eggs into the water, let it cook for about 4-5 min, then gently remove with a slotted spoon.
To plate your Bondi Breakfast Bowl, carefully place a generous spoonful of each salad into your bowl or plate, top with a poached egg, avocado fan or rose then drizzle with turmeric tahini dressing. Now simply enjoy and get someone else to do the washing up :).