Over the festive season, long lunches and dinners tend to get all the attention for celebratory meals. But for something different, brunch is a great option for an unconventional festive feast.
Here's what we would serve but our menu is very flexible, and, naturally, there are brunch-appropriate tipples. Happy brunching!
Drinks
Kick off a day of celebrations with this fruity, elegant and aromatic cocktail.
White peach, gin and basil cocktails.
Espresso martinis, with vodka and coffee-flavoured liqueur, are easy to make at home. Use freshly brewed espresso and shake well for a delicious, foamy cocktail that's better than you'll get at a bar.
Eggs
Espresso martini Source: Richo's Bar Snacks
This egg dish is a fluffier take on more traditional egg dishes, and one that doesn't require any last-minute cooking. Somewhere on the spectrum of frittata to mousse, its crisp on the outside and light on the inside.
Herbed ricotta soufflé omelette. Source: Alan Benson
Soft eggs baked in a sweet and aromatic tomato and capsicum sauce with tangy yoghurt. A dippable dream.
Salmon
Tunisian baked eggs (shakshuka). Source: Alan Benson
Slightly sweet, delicately fishy and easily spreadable. Salmon can be substituted with other oily fish such as mackerel or trout.
Salmon pâté. Source: Ben Dearnley
Gravlax makes an impressive centrepiece for any meal. At breakfast, it pairs perfectly with eggs, looks impressive, and it easier to make than it sounds. If there are any leftovers, it's the perfect thing to keep in the fridge for quick platter entertaining.
Salads
Salmon gravlax with Dijon crème fraîche dressing and pickled cucumbers. Source: Petrina Tinslay
Bursting sweet grapes, fresh and peppery celery and creamy walnuts are perfect plate and palate partners.
Green grape, celery and walnut salad. Source: Benito Martin
This simple and upbeat salad pairs sweet and smoky watermelon with two of its most eligible partners - creamy mozzarella and refreshing mint.
Sweets
Charred watermelon with mozzarella and mint. Source: Benito Martin
Make the most of rosy summer stone fruit with this simple and bright finish to brunch.
Roasted apricots with honey, cardamom and saffron. Source: Benito Martin
Venturing far into pavlova territory with . Layers of meringue, mango and passionfruit jelly and two types of cream make this trifle endlessly spoonable.
Summer trifle with tropical fruits Source: The Great Australian Cookbook
