ANVIL COFFEE CO | ARTARMON, SYDNEY

November 18, 2016

The delicious Anvil breakfast bowl had pistachio tabbouleh, crushed avocado, kale, heirloom tomatoes, pickled cabbage and poached eggs.

MULBERRY TREE CAFE | PARRAMATTA, SYDNEY

November 13, 2016

The seared salmon with chips and salad was such a winner. The salmon was cooked perfectly with such a good crispy skin and dipping the chips were divine.

BLACK MOCHA CAFE | TURRAMURRA, SYDNEY

November 9, 2016

The avocado and smoked salmon on toast with poached eggs had colour that literally popped on the plate.

THE GENERAL | DULWICH HILL, SYDNEY

November 8, 2016

The bacon deluxe burger featured a delicious beef patty, cheese, pickles and of course quite a bit of bacon, all nestled in a milky soft bun.

SOCIAL BREW CAFE | PYRMONT, SYDNEY

November 5, 2016

The Eggs Benedict came on a generously sized toasted brioche slice topped with lightly sautéed spinach, thick and perfectly crispy bacon and lovely eggs.

MOWBRAY EATERY | LANE COVE WEST, NSW

November 1, 2016

Brioche french toast, with maple caramelised bacon and pineapple, miso caramel sauce, creme fraiche, smashed nuts, dainty strawberries all garnished with pretty edible flowers.

AVENUE RD CAFE | MOSMAN, SYDNEY

October 2, 2016

The chicken schnitzel was nestled in a crispy herb crust which we kept on dipping in the lovely chilli Mayo it came with. Oh, and did we mention it was huge?

THE SAWMILL | WEST PYMBLE

August 31, 2016

A Special risotto beautifully combined prawns, strawberries, balsamic and a prosecco reduction in an interesting and unique dish.

LE MONDE CAFE | SURRY HILLS, SYDNEY

August 29, 2016

Amazing Eggs Benedict with smokehouse bacon, huge eggs, smashed avocado all on toasted sourdough with saffron hollandaise.

BAR COLUZZI | DARLINGHURST, SYDNEY

August 14, 2016

The Salmon Stack was Tasmanian smoked salmon, avocado, tomatoes, onion, capers and a poached egg all served on a toasted bun with ricotta.

BOTANICA GARDEN CAFE | WAVERTON, SYDNEY

July 24, 2016

The beautiful pandan French toast was served with homemade kaya (coconut and Pandan) jam, seasonal fruits topped with floss, lychee cream and toasted almonds.