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Best winter breakfast recipes

If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.

What to cook this winter

From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).

Recipes using turmeric

An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.

Chocolate hob-nobs

These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.

Winter tart recipes

Tarts are as versatile as they are delicious, and are perfect for baking on a cool winter's day.

Citrus recipes

From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

One-pot recipes

There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.

Baked beans


You'll need

330 gm dried haricot beans, soaked in cold water overnight 3 red capsicum, seeds removed, coarsely chopped 2 carrots, coarsely chopped 1 onion, coarsely chopped 75 ml olive oil 170 gm speck, finely chopped 3 garlic cloves, crushed 2 thyme sprigs 1 fresh bay leaf 400 gm canned crushed tomatoes 1 tsp smoked paprika 60 ml (¼ cup) maple syrup To serve: poached eggs and toasted sourdough

Method

  • 01
  • Drain and rinse beans in cold running water. Place in a saucepan with enough water to cover by 2cm. Bring to the boil over medium heat, reduce heat to low and simmer until just tender (30-40 minutes). Drain and transfer to 3-litre capacity ovenproof dish.
  • 02
  • Meanwhile, process capsicum, carrot and onion separately in a food processor until finely chopped.
  • 03
  • Preheat oven to 180C. Heat oil in a large saucepan over medium heat. Add carrot, onion, speck, garlic and herbs and cook until soft (7-10 minutes). Season to taste. Add capsicum and stir until soft (3-5 minutes). Add tomato, bring to a simmer and add to beans. Add 500ml water, cover with foil and bake, stirring occasionally, until beans are just tender, adding more water if beans become a little dry (2 hours). Add paprika and cook until beans are soft yet still retain their shape (25-30 minutes). Stir through maple syrup, season to taste and serve with poached eggs and sourdough toast.

“The gorgeous Riverstone Café in Bellingen makes a point of using local and organic produce, and the homemade baked beans are a real highlight. Please persuade chef Bradley Main to part with the recipe.”
Ann Bartlett, via email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

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