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Archive for 'breakfast'

Breakfast at Twenty 8 Acres, Sydney

Breakfast is my favorite meal of the day. It is an easy meal for a vegetarian, yet there is plenty for the meat lover too.

During our recent trip to Sydney, we checked Trip Adviser while flying over (Air New Zealand has a cool in-flight app) and came across a cafe called Twenty 8 Acres. They specialized in breakfast and lunch, and we decided to try them out since the reviews were excellent.

When we arrived, the restaurant was packed—a good sign. We waited ten minutes before securing a table. The owner/cook is Irish and the breakfast menu had an Irish flavor.

Mr Munro went straight for the full Irish Breakfast while I decided to try the Botanist and we ordered a pot of Irish Breakfast tea. The owner, with his Irish accent, was charming and efficient, a trait possessed by the rest of the wait staff. The service was excellent.

The meals were delicious. Mr Munro enjoyed his breakfast of black and white pudding, sausages, eggs, beans, potatoes and toast immensely. Mine, which was greens with poached eggs, avocado and toast, was enjoyable but there was a bit much kale for my liking. I hadn’t tried kale before, despite its current popularity, and to be honest, it’s not a vegetable I’ll ever want to have on a desert island!

Irish Breakfast

Hubby’s Irish Breakfast

Irish Breakfast Happy Hubby

A happy hubby.

Botanic Breakfast

My The Botanist breakfast with eggs, greens, avocado and seeds.

I’d be happy to visit Twenty 8 Acres again, but I’d try something else on the menu since I’m not a kale fan. Other offerings include fruit and cereal, eggs done in numerous ways. The full menu is here.

The seating area isn’t large, so I’d suggest going early, since Twenty 8 Acres is very popular with the locals for breakfast. They also do lunch. The rating on Trip Adviser is well-deserved, and I certainly recommend this restaurant.

What is your favorite thing to eat for breakfast?

Breakfast on the Run Loaf

This is a recipe from New Zealander, Jo Seagar’s cooking book, A Bit of What You Fancy. I’ve made it twice now with great results, and it’s a recipe I’ll make again and again. Easy and tasty. My kind of recipe!

Breakfast Loaf


4 crushed WeetBix (Weetabix in America or you could use something like crushed bran flakes – 1 1/2 cups)

1 cup raw sugar

1 cup chopped dried apricots

1/2 cup walnuts

300ml milk

1 egg

1 3/4 cup self-raising flour


1. Preheat the oven to 180C / 360F

2. Grease or line a loaf tin with baking paper.

3. Combine all the dry ingredients in a mixing bowl. Beat the egg and milk together and mix with the dry ingredients.

4. Place in the loaf tin and bake for 40 – 45 minutes until golden and brown.

5. Cool on a wire rack.

Shelley’s Notes:

1. I didn’t have raw sugar and used white sugar once and brown sugar another time. Either worked well, although I found that 1 cup made the loaf too sweet for my taste. I reduced the sugar to half a cup.

2. I’ve used other fruit instead of apricots. I used apple and berry, which was frozen when I added it. You could also use cranberries. As long as the fruit isn’t too “wet” it will work.

3. I didn’t have any self-raising four so I used 2 teaspoons of baking powder and 1 3/4 cups of standard flour.

4. This loaf is good fresh or toasted and keeps for one week. It also freezes well.

Breakfast Loaf Slices

This is a delicious loaf, and one I will make again and again.

Homemade Granola


I saw this recipe to make granola and thought I’d try it out. The end result was delicious, and I will definitely make it again.

Homemade Granola

3 cups rolled oats

1 cup shredded coconut (unsweetened)

1/4 cup wheatgerm

1 cup of your favorite nuts, roughly chopped (I used walnuts, pecan and almonds)

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup maple syrup

2 tablespoons olive oil

2 large egg whites

1 1/2 cups dried cranberries


1. Preheat the oven 150C/300F

2. Mix the dry ingredients in a bowl (apart from the cranberries)

3. Add the maple syrup and the olive oil and mix thoroughly

4. Whisk the egg whites until frothy

5. Stir the egg whites into the granola and combine well

6. Place the granola on a lined tray and spread it evenly

7. Bake for 45 – 55 minutes until the granola is golden brown and it’s dry to the touch

8. Cool then break the granola into clusters

9. Add the cranberries and combine carefully

Shelley’s comments

1. Don’t chop the nuts too small because they might burn.

2. I didn’t add as much salt as the recipe said.

3. If you don’t like cranberries, replace with the dried fruit of your choice.

4. Watch your granola carefully because you want it golden brown, not burnt!

5. I like my granola with yoghurt and sometimes make a yoghurt parfait, which is delicious.

Yoghurt Parfait

In this parfait, I’ve layered thick Greek yoghurt with raspberry coulis and topped with a sprinkling of granola. Perfect for a weekend breakfast or brunch.

What is your favorite thing to eat for a lazy weekend breakfast?