Hamantashen Time. Purim is here!
It’s hamantashen time at our place. The Jewish festival of Purim is coming soon. Hamantashen is the name for the sweet three-cornered filled pastry served
What We Love About … Byron Breakfasts
A few fabulous breakfasts in Byron Bay to feast your eyes upon. Or to recreate at home!
Five Excellent Breakfast Dishes in Byron Bay
Heading to Byron Bay in far north NSW, Australia?
If not, you should.
Byron is a sometimes sleepy fairly consistently hippie always surfie town with the most beautiful white sand beaches and ‘chilled’ vibe. It has great cafes and restaurants which make use of the abundant and excellent local produce.
Here are some of my breakfast (or ‘brekkie’ as we like to say) favourites. Hope they inspire you to visit Byron or just start cooking breakfast!
6/142 Bangalow Rd, Byron Bay NSW 2481
0413 966 618
the dish: espresso soaked dates with honey whipped ricotta, charred sourdough toast
5/8 Byron Street, Byron Bay
(02) 6680 7121
the dish: soft boiled eggs with soda bread toast, wilted spinach
11 Marvell Street Byron Bay
(02) 6680 9960
the dish: wild mushroom omelette with pecorino, mixed leaves and pesto genovese with sourdough toast
And another dish: I just can’t resist a second choice at Targa. The kids will love this simple choice, executed perfectly. Forget the kids – I love it! Just add a side of wilted spinach.
1/21-25 Fletcher Street, Byron Bay
(02) 6685 5141
the dish: toasted sourdough with ricotta, pecans and honey
65 Carlyle St, Byron Bay
(02) 6685 6495
the dish: super yoghurt bowl with seasonal berries, apple, chia, flax, almond, honey and mint
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Lisa Goldberg
Lisa embraces the part of Jewish culture which embodies the saying ‘it’s always about the food’. She is a fresser with an unbridled passion for eating, cooking and nurturing those around her with food. Her legal background has given her a great foundation to help guide – and work side by side with – this truly amazing bunch of kind, funny and enlightening women to produce and publish four extraordinary cookbooks. She feels incredibly grateful to have had (and still has) the opportunity – since 2006 – to spend so much of her time dedicated to, and fully immersed in, such a delicious, inspiring and worthwhile project.
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