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Brunch for Mum

Kick off Mother’s Day with a wonderful brunch filled with delicious sweet and savory dishes created by the talented Kelly Gibney. They are perfect accompanied by a delicious glass of Nautilus Vintage Rosé.

Pea and Leek Quiche

Serves 4 Quick to put together and incredibly tasty, a quiche is a wonderful dish for a shared brunch. A green salad is the perfect pairing for this.

1 leek  – white part sliced into 1cm rounds

1 large garlic clove – finely diced

4 free range eggs – lightly beaten

125ml cream

1 cup peas

1 cup grated cheese – a mild edam or cheddar works well

1 tablespoon finely diced chives

½ teaspoon fried tarragon

2 sheets good quality puff pastry

Olive oil for sautéing

Sea salt and cracked black pepper

Preheat oven to 200 degrees celsius.

Heat a generous amount of olive oil in a sauté pan over a medium heat. Add the leeks and garlic and cook gently, moving frequently for 10 minutes until the leeks are tender. Remove the leeks from the pan and leave to cool.

Combine the cooked leeks in a large bowl with the cream, peas, cheese, chives, tarragon and a generous seasoning of sea salt and cracked black pepper.

Grease a quiche tin very well.  Lay the thawed pastry sheets over the top. Press it into the edges gently. I have used a rectangle tin that requires 2 sheets length ways. A round tin may only need 1 pastry sheet. Use a sharp knife to trim the edges.

Pour the filling into the pastry. Move the filling as needed so that it is evenly distributed with the shell.

Bake for 30-35 minutes until golden brown.

Let sit for 20 minutes before serving.

GF Chocolate Waffles with vanilla mascarpone

Makes 6-8 These gluten free chocolate waffles are an unashamedly decadent way to start the day. Perfect for a brunch with friends or loved ones.

400g mascarpone

2 teaspoons good quality vanilla essence

2 tablespoons maple syrup


1 ½ cups tapioca flour

1 ½ cups almond meal

½ cup dark cocoa

¾ cup sugar (I like to use coconut sugar)

½ teaspoon baking soda

1 teaspoon GF baking powder

¼ cup melted butter

½ cup milk (both dairy and coconut milk work well)

4 free-range eggs

To serve: raspberry coulis or fresh berries

Mix together the mascarpone, vanilla and maple syrup. Place in the fridge until ready to use.

Place all the waffle ingredients into a food processor or blender and blitz until smooth.

Heat the waffle iron and grease well. Cook ¼ cups of batter until cooked through. The amount of batter required will differ depending on your machine so do a test waffle first and adjust accordingly. Keep the cooked waffles in a warm oven until you have cooked all the batter. Serve immediately with vanilla mascarpone on the side.

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