Someone asked me
this morning what we eat for breakfast in Australia. I told them that really there wasn’t anything particularly
distinctive about our morning meal.
We eat cereal, eggs, bacon, pancakes, muffins, oatmeal (though we call
it porridge) - all those things people in other places eat. And then I remembered these corncakes. They’re not
the sort of thing you’d eat every day (though certainly you could) but more
likely on the weekend, when you’ve got a bit of time up your sleeve and an
inclination to linger…
Breakfast is far
and away my favourite meal.
I think my inability to sleep in is due in part to some kind of
subconscious excitement about waking up and getting to eat (again). It almost doesn’t matter what what's on my plate,
whether I’m alone or with others, there’s something intrinsically optimistic
about the first meal of the day. Maybe it’s the light,
which, in combination with a cup of coffee, renders anything - even a rubbery,
reheated rectangle of eggs and bacon on an international flight - with a golden
glow.
This particular breakfast feels very Sydney, perhaps because it’s a Bill Granger recipe and his style of cooking is very much of that city – clean, simple flavours, unfussy, beautiful to look at… Eating his food is somehow like diving into an ocean pool, or watching the sunlight glitter on the harbour.
I’m not in Sydney or even summer right now…
But soon(ish) I will return and when I do, I’m making these. Straight after a swim.
