Piperade frittata with shallot and herb salad recipe - Preheat oven to 180°C. Heat oil and spices in a 30cm non-stick ovenproof frying pan over medium high-heat until fragrant (1-2 minutes).
This recipe features a crisp, lime-scented meringue topped with layers of tart passionfruit curd. The finishing touch? Summer's sweetest mangoes, of course.
Kylie Kwong's Christmas fried rice recipe - Break eggs into a bowl and beat lightly. Heat half the oil in a wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of wok for 10 seconds before folding the egg mixture over onto itself with a spatula.
Fridge full of leftovers after your last big party? Brunch the next day is a cinch with a bit of advice from Saint Peter chef Josh Niland, who shares his recipe for a fluffy omelette.
Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.
Asparagus and egg tramezzini with lemon aïoli recipe - For lemon aïoli, whisk yolk, mustard, garlic, lemon rind and half the juice in a bowl to combine.
Jatz pie recipe - For the pie base, preheat oven to 170°C and line two 22cm-diameter cake tins with baking paper. Combine dry ingredients in a bowl, then mix in melted butter (the mixture will resemble coarse breadcrumbs).
Cooking the leek in the sopressa oil adds extra flavour to this Italianate spin on a bacon and egg roll. If spice isn't your thing, use flat pancetta in place of sopressa.
Blueberry tart recipe - For crème Chantilly, bring cream, honey, sugar and vanilla to the boil in a saucepan over high heat, stirring to dissolve sugar.
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