I’m lov­ing

Matt Pre­ston delves into the most im­por­tant meal of the day to rate the best of­fer­ings from ev­ery cor­ner of the globe.

delicious - - CONTENTS -

Put down the Vegemite, Matt Pre­ston’s tak­ing brekkie global.

BREAK­FASTS AROUND THE WORLD are more than just a bowl of Wheaties or a boiled egg. But where do I need to go to get the very best break­fast? For as very, very early health blog­ger Adelle Davis (1904-1974) fa­mously ad­vised, you should “eat break­fast like a king, lunch like a prince, and din­ner like a pau­per”.

So, we’ve thought long and hard about this global is­sue, and have come up with the world’s five best break­fasts. The French or Ar­gen­tinian crois­sant/ me­di­aluna with cof­fee; the bread and cheese of Den­mark, Hol­land and the Mid­dle East; and the idli,

vada and dosa of South­ern In­dia didn’t make the cut. Nei­ther did my friend’s favourite: “an espresso mar­tini and a hot bloke”.

EGGS TWO WAYS The ul­ti­mate egg break­fast is Tu­nisian in ori­gin, even if it is now claimed by Is­rael. Shak­shuka is poached eggs on a thick sauce of toma­toes, onions and chilli with the smoky hit of cumin seeds. This pips the egg and bean break­fasts of Gu­atemala and Mex­ico, or even their huevos rancheros.

SOUPER GOOD BREAK­FAST It nor­mally takes a while, but af­ter a few days in Viet­nam, start­ing an­other steam­ing day with a steam­ing bowl of pho makes per­fect sense.

POR­RIDGE Por­ridge is a tra­di­tional way to start the day in so many coun­tries. But my pick would be the spelt or maize por­ridge made over a smoky open fire at dawn in Botswana. Topped with a dol­lop of peanut but­ter and the crunchy golden sweet­ness of de­mer­ara sugar, they com­bine the best of your morn­ing toast with a hearty por­ridge to stave off the chill of a sun­rise in the bush.

BREAK­FAST NA­CHOS Yes, it is a thing. In Mex­ico, chi­laquiles are last night’s stale tor­tillas cut into tri­an­gles, fried, then topped with a sim­ple green or red chilli sauce and Mex­i­can cheese ( queso fresco) and crema ( sort of like a Mex­i­can sour cream). Last month I de­buted my own break­fast na­chos on the de­li­cious. stage at the Noosa Food & Wine Fes­ti­val: a play on the clas­sic Aussie brekkie, smashed av­o­cado. (Search ‘break­fast na­chos’ at de­li­cious.com.au for the recipe.) Truly de­li­cious!

PAN­CAKES Moroc­cans get wist­ful about their mother’s crispy mse­men pan­cakes loaded with clar­i­fied but­ter. While in So­ma­lia and Ye­men, their bub­bly-fer­menty la­hoh pan­cakes are eaten with honey, but­ter (ghee) and a sort of chipped beef or camel jerky called ood­kac. Or how about Syd­ney’s ri­cotta hot­cakes that Bill Granger has taken to the world, or a big stack of Canada’s finest, with fried eggs, crispy ba­con rash­ers and a tsunami of real maple syrup. My belly, how­ever, says that Sri Lanka’s egg hop­pers are the best. Crispy-edged fried rice flour pan­cakes are cooked in a bowl-shaped pan with an egg at their base and served with fresh co­conut and caramelised onion chut­neys that put even those South In­dian idli and vada ac­com­pa­ni­ments to shame.

Closer to home, these sim­ple bruleed pan­cakes with the added joy of a crisp toffee crust are per­fect with the pink grape­fruits now in sea­son. But re­mem­ber, the first pan­cake is for the hens that laid the eggs. That’s good news, as it’s al­ways the dodgi­est. Head to de­li­cious.com.au for more of Matt’s best break­fasts.

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