Monday, March 7, 2011

Let There Be Brunch!

Our 5th secret gathering, Let There Be Brunch was a huge success! Guests were welcomed in from the grey wet weather with slippers, the morning paper and a feast that lasted way into the afternoon. Highlights included home-baked corn mufins, vodka, dill and beetroot cured gravalax, homemade baguette (they sure beat shop bought!), an unusual but delicious cocktail entitled "Diamonds & Dust"- muddled strawberry's topped with prosecco and sprinkled with bacon dust, baked eggs served Greek & Spanish style, delectable French Toast , heavenly cinamon swirls and "Strawberry Kisses" to finish.
Check out the photographs below!

The table is set and we're ready to welcome guests

Let there be Brunch!
Preparing the ramekins for baked eggs 2 ways - Spanish style, with piperade and jamon & Greek style with spinach and feta

Guests tucking in

Vodka, dill & beetroot cured gravalax
Angie worked her magic in the bread department - she managed to rustle up these beauties...

Homemade baguettes baked to perfection, ready to slice

Angie slicing away at the freshest French baguette this side of France :)
Delicious homebaked corn muffins

Morning Glory smoothie shots

Smoothie mama

Busy in the kitchen

Argha spicing up the guacamole

Glasses prepped for Diamonds & Dust

Sprinkling on the dust

The Brunch Club

Cinamon Swirls from heaven - so moreish our guests couldn't get enough of them.

Graeme proudly showing off his fluffy slices of French Toast covered in maple syrup and fresh fruit...yum!

Each guest received a little jar of Gran-Oh-La at the end of brunch ...a little Monday morning treat.
Post Brunch debrief....the team finally grabbing a bite to eat!

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