Host profile

What this Host typically cooks

Breakfast

• Avocado smash — smashed avo with dukkah, chilli flakes & lemon on sourdough, topped with poached eggs & micro herbs (V; DF; GF if GF bread)
• Greek spanakopita-style scramble — free-range eggs scrambled with wilted wild spinach, crumbled barrel-aged feta, fresh dill & spring onions, served with warm pita & a drizzle of cold-pressed Greek olive oil (V; GF if served without pita)
• Turkish menemen — eggs poached directly in a spiced sauce of vine-ripened tomatoes, green sivri peppers & red onion, finished with crumbled white cheese, dried oregano & a side of crusty simit bread (V; DF if omitting cheese; GF if served with rice or potatoes instead of simit)
• lamington-inspired French toast — thick brioche dipped in a vanilla custard batter, pan-fried golden, rolled in desiccated coconut & served with fresh strawberries & whipped cream (V; DF if using coconut cream; GF if GF brioche)
• Classic big breakfast — free-range eggs your way, thick-cut bacon, grilled tomato, sautéed mushrooms & sourdough toast (DF if no butter; GF if GF bread; V if no bacon

Lunch

• Japanese-inspired poke bowl — sashimi-grade tuna or salmon over sushi rice with edamame, shredded nori, pickled ginger, cucumber, avocado & a drizzle of sesame-soy dressing (DF; GF; VE option with marinated tofu or roasted mushroom)
• Lebanese mezze plate hummus, baba ghanoush, tabbouleh, stuffed vine leaves, warm pita & falafel with a side of pickled turnips & fresh mint (VE; DF; GF if no pita)
• Loaded nachos — corn chips topped with melted cheese, spiced beef or black beans, sour cream, guacamole, jalapeños & fresh tomato salsa (V & VE with beans & dairy-free toppings; GF)
• Chicken Caesar salad cos lettuce, shaved parmesan, sourdough croutons, bacon & creamy Caesar dressing topped with a soft-boiled egg (DF if using dairy-free dressing; GF if no croutons; V if no bacon or anchovies)
• Grilled chicken wrap — chargrilled chicken breast, shredded cos, diced tomato, red onion, cucumber & garlic aioli in a soft flour tortilla (DF if using egg-free aioli; GF if corn tortilla or lettuce wrap)
• Pasta salad penne with cherry tomatoes, kalamata olives, roasted capsicum, baby spinach, shaved parmesan & a light lemon & olive oil dressing (V; DF if omitting parmesan; GF if GF pasta; VE if no parmesan)

Dinner

• Chicken parmigiana — golden crumbed breast, rich napolitana sauce & melted mozzarella with shoestring fries (DF if using vegan cheese; GF if using GF breadcrumbs)
• Slow-braised beef short rib tacos with pickled jalapeños, cotija cheese & chipotle crema (GF if corn tortillas; DF if no cheese/crema; VE option with black beans & roasted peppers)
• Spaghetti all'Amatriciana — slow-cooked guanciale, San Marzano tomatoes & pecorino romano (DF; GF if using gluten-free pasta)
• Prawn & chorizo risotto with saffron, white wine & fresh parsley (GF; DF if omitting parmesan or using nutritional yeast)
• Barramundi with macadamia crust served with charred corn salsa & lemon butter (GF; DF if swapping butter for olive oil)