Home – Country Breakfast

How can I best explain the delicious taste and sense of satisfaction that comes from eating a breakfast created from the proceeds of one’s own back yard? Hand-picked fruit and vegetables, free-range eggs and all-Australian dairy farmer’s milk and cheese? My taste buds thank me each time I travel Down Under…

Australian hand-picked peaches: f/3.5; 1/800sec; ISO-200

Australian hand-picked peaches: f/3.5; 1/800sec; ISO-200

Two eggs (sunny side up) with crispy bacon and half a fried tomato with some seasoning on top. Top with tomato sauce (not the BBQ variety!), on a piece of buttered toast and you have it. Alternative: Australian dairy farmer’s cottage cheese (three dollops); ditch the butter but add the vegemite on crunchy, grainy linseed toast, with a side of home grown mushrooms and grilled asparagus spears.

Australian Breakfast: f/13; 1/60sec; ISO-280

Australian Breakfast: f/13; 1/60sec; ISO-280

Next: fresh fruit salad, atop bircher muesli that has been soaked in juice overnight, with as much greek yogurt that your heart desires and a sprinkling of cinnamon…

Australian Fruit: f/3.5; 1/640sec; ISO-100

Australian Fruit: f/3.5; 1/640sec; ISO-100

And to wash it all down? Lemonade. Make your own lemonade so that it tastes right everytime. Your surefire method begins with these proportions  – 1 cup of sugar, 1 cup of water, 1 cup of lemon juice.

The secret to perfect lemonade is to begin by making sugar syrup, also known as simple syrup. Dissolving the sugar in hot water effectively disperses the sugar in the lemonade, instead of having the sugar sink to the bottom. Your lemonade will be the talk of the town. Eat. Drink. Be merry.

Australian hand-picked lemons: f/3.5; 1/400sec; ISO-100

Australian hand-picked lemons: f/3.5; 1/400sec; ISO-100

 

 

One Response to Home – Country Breakfast

  1. Hey, thanks for sharing I always look forward to reading your posts one of the few blogs I still follow home decorated

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