By Themis Chryssidis and Callum Hann
Everyone celebrates Mother’s Day differently, often with a family tradition. For us, as you may have guessed, it all revolves around food. A cooked breakfast, long lunch, or perhaps a special evening meal. Whatever the case it’s mum’s choice!
We all love to spoil our mums, and what better way to start off her day right than with an indulgent breakfast in bed? But what will you make? Let’s be honest, mum will most likely be happy to simply receive a meal prepared by someone else, but if you’re trying to do something special, then do it properly!
Think three courses, three beverages, and making the most of our amazing local South Australian produce. Rather than overindulging on any one food type, ensure you have a variety of foods, and loads of seasonal fruits and vegetables. This is not only important from a nutrition perspective, but it also keeps the experience interesting and balanced.
Check out our Mother’s Day feast below for a three-course breakfast in bed that is sure to get you in the good books, until you leave your towel on the bathroom floor again…
Pastries from Dough or Abbots and Kinney served with Beerenberg jams and freshly squeezed orange juice.
Smoked trout, capers and crème fresh blinis (easier than you think – see recipe below) served with espresso coffee.
A selection of cheeses from The Smelly Cheese shop with sourdough bread, fresh seasonal fruit, and Adelaide Hills sparkling.
Happy Mother’s Day!
Smoked trout blinis with shaved zucchini salad
1/2 bunch dill
1 1/3 cups milk
Juice of a lemon
1 1/4 cups wholemeal self-raising flour
1 tablespoon olive oil, plus 1 tablespoon extra
1 zucchini, shaved thinly with a vegetable peeler
1/4 red onion, sliced thinly
3 radishes, sliced thinly
1/2 cup crème fraiche (or substitute cream cheese or Greek yoghurt)
200g smoked trout (or substitute your favourite smoked fish)
1/4 cup baby capers
1. Pick half the dill and set aside for serving. Roughly chop remaining dill and place into a jug with the eggs, milk and half the lemon juice. Whisk to combine. Place flour in a large bowl and make a well in the centre. Add egg mixture and whisk until just combined and no lumps remain. Set aside.
2. Place remaining lemon juice, 1 tablespoon olive oil, zucchini, red onion and radish into a bowl and toss gently to combine.
3. Heat a large, heavy based non-stick pan with remaining oil. Add 1/4 cup mixture per blini and cook each until lightly golden on both sides. Repeat cooking catches of blini until all the batter is used.
4. Divide blinis between serving plates. Top with crème fraiche, smoked trout, zucchini salad and capers then serve.
Themis is an Accredited Practising Dietitian and managing director of Sprout. He loves good food, great wine and sharing these with friends and family. He is passionate about food and health and helping others to understand how these can be enjoyed together!
Callum, a cook and author, founded and operates Sprout with Themis. He draws his inspiration from the seasons and using the best possible local produce. He loves to show people how easy it can be to create quick, delicious and healthy meals.
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