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Chris Court (main)
Mother’s Day planning can cause headaches for some. Would mum appreciate a luxurious three-course meal at iconic Catalina on Sydney’s waterfront? Or would she prefer a leisurely two-day stay at a vineyard in the Blue Mountains? Or, would she be happy with a simple home-cooked brunch?
Start Mother’s Day on a high with these home-cooked brunch ideas. We’ve got a recipe for all palates: Whether your mum prefers dessert for breakfast like our fluffy Japanese pancakes or rhubarb and custard waffles, or her tastes lean towards the savoury side, with towering stacks of sourdough bread, shakshuka and hash browns, these brunch ideas are the perfect way to start the festivities.
Here are some of our favourite brunch recipes for Mother’s Day.
Crêpes Suzette
Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.
The essential guide to making fluffy pancakes
Casey Wall of Melbourne’s Bar Liberty and Capitano shares his recipe for pancakes inspired by the American South.
Overnight waffles, brown butter pecan ice-cream and spiced pears
Australian Gourmet Traveller recipe for overnight waffles, brown butter pecan ice-cream and spiced pears.
Giovanni Pilu’s herbed ricotta and roasted-tomato bruschetta
That’s breakfast – and lunch – sorted.
Curtis Stone’s Liège-style waffles with rhubarb-vanilla jam
“One bite of these crisp, buttery waffles and you’ll never go back to regular waffles again,” says Curtis Stone.
Mango pancakes with vanilla syrup
Mango pancakes are a colouful yum cha favourite that can be served as either a dessert or a decadent breakfast.
Syrian filled pancakes with pistachio cream
Otherwise known as Qatayef Asafiri.
Sunda’s buttermilk fried chicken with waffles
Fried chicken and waffles – it’s a combo that just works, and is rendered here with Southeast Asian flavours courtesy of chef Khanh Nguyen.
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Japanese soufflé pancakes with genmaicha sugar
These fluffy soufflé pancakes are elevated with the addition of a generous sprinkle of genmaicha sugar.
Buttermilk waffles with cured ocean trout and fennel salad
Australian Gourmet Traveller recipe for buttermilk waffles with cured ocean trout and fennel salad.
Mixed seed and spice crêpes with roasted pumpkin
Whether you’re looking for a breakfast-for-dinner option, or you’re planning to host an ambitious champagne breakfast, these crêpes are a showstopper.
Croque-madame crêpes
These croque-madame crêpes are the perfect variation for those who love croque-madame flavours, but find the bread too filling.
Mini English muffins
Snack-sized versions of the breakfast favourite.
French toast
Mornings just became a lot sweeter.
Cornersmith’s buttermilk waffles with rhubarb and rose compote
This recipe for buttermilk waffles with rhubarb and rose compote is from Cornersmith’s in Marrickville, Sydney.
Shakshuka
We’d happily eat these baked eggs for breakfast, lunch or dinner.
Avocado on seeded toast with soft-boiled egg
With a few flourishes, you can make a super memorable version of avocado on toast – and pocket the small change you’ll save in the process.
Semolina pudding with caramel pears
Dessert in a hurry is no tall order with this quick semolina pudding recipe on hand. Sometimes we like to eat this for a warming winter breakfast, too.
Smoked trout omelette
Fast recipe for smoked trout omelette.
Pikelets with pear jam
Pikelets with pear jam recipe – For jam, combine ingredients and 1 tbsp water in a large frying pan, over medium heat and stir until sugar dissolves.
Naïm’s green shakshuka
Green eggs, sans ham.
Breakfast bowl
Whether for breakfast, lunch or dinner, rice bowls are tasty and satisfying.
Cheesy polenta waffles with fried egg and ham
Polenta adds a gorgeous texture to these waffles, which are perfect for breakfast or brunch – or dinner, or supper for that matter.
Alistair Wise’s breakfast buns
Cheesecake for breakfast? A good idea, we say.
Bloody Mary with pickled jalapeños
Brunch means Bloody Marys. Here, they’re full of verve thanks to a salt-and-pepper rim, lime juice and a juicy green olive. Bottoms up.
Sean Moran’s mushrooms on toast
With a don’t-be-shy amount of butter.
Curtis Stone’s crisp rice bowls with pork, egg, kale and marinated carrot
“Here’s a peek at what’s on the breakfast menu in LA’s hipster neighbourhoods,” says Curtis Stone, “and I’m a fan. Opt for a poached or fried egg on top, and use the sambal oelek at your discretion.”
Double eggs and brioche soldiers
An ultra-luxe take on everyday eggs and soldiers.
Corn and buttermilk fritters
Patties we’d happily eat any meal of the day.
Hash browns with chilli sauce
Hash browns will always have a place on our breakfast table, especially when paired with a fiery chilli sauce. Be as generous with the sauce as you dare.
Rhubarb and custard brown-sugar waffles
Australian Gourmet Traveller recipe for rhubarb and custard brown-sugar waffles.
Citrus waffles with honey labne
Australian Gourmet Traveller recipe for citrus waffles with honey labne.
Mortadella breakfast sandwich
Mortadella breakfast sandwich recipe – For pita, combine flour, olive oil and ½ tsp salt in an electric mixer fitted with a dough hook and mix to combine.
Egg and bacon congee
The hybrid breakfast dish you’ve been waiting for.
Poached egg with cornbread, corn and bacon hash and green tomato relish
Australian Gourmet Traveller recipe for poached egg with cornbread, corn and bacon hash and green tomato relish.
Rhubarb and mascarpone French toast
The best brunch recipe ever.
Smoked trout and chive soufflé omelette with lemon beurre noisette
Australian Gourmet Traveller breakfast recipe for smoked trout and chive souffle omelette with lemon beurre noisette
Egg, spinach, rocket and feta breakfast tart
Australian Gourmet Traveller breakfast recipe for egg, spinach, rocket and feta breakfast tart.
Crumpets with homemade honey butter
Australian Gourmet Traveller recipe for crumpets with homemade honey butter from Tricycle Cafe in Hobart.
Sour cream pancakes with Suzette sauce
“So simple yet so sublime,” says Curtis Stone. “I love that these ultra-airy pancakes require no whisking of eggwhites to lighten them – the key lies in a very lumpy batter.”
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