At the dawn of my culinary journey, I worked at the exclusive Boca Raton Resort and Club in Southern Florida. Working in the United States, I was exposed to the classic American-style brunch; the greatest brunch in the world. It was in the chaotic restaurant kitchen environment that I learned how to prepare and make dishes that are constants on today’s brunch menus.
As a young chef, I was thrown into the deep end and tasked with working front of house while simultaneously serving up fabulous meals. I mastered the art of making delectable pancakes and scrumptious waffles for all of our American customers while experiencing the wonderful ambiance that the brunch- time atmosphere creates. Today brunch is more than just a meal, it’s an occasion, a celebration, or even a catch-up with old friends. The recipes that I’ve included in this book are easy to follow and will blow away any brunch party guests.
Walnut, date and ginger granola pots
French toast, Greek yogurt and berries
American buttermilk pancakes with clotted cream blueberry compote drizzle
Avocado toast with poached eggs
Huevos rancheros, baked eggs, spicy tomato sauce, black beans and chilli
Spiced ciabatta steak sambo with guacamole and rocket