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Three toasty brunches

By May 24, 2020July 19th, 2020No Comments

Our recipes this week come from rogue’s own Taryn de Vere, who offers a choice of three ways with toast. Whether you’re an avocado aficionado or prefer your toast cheesy, there’s something delicious for your next brunch herewith…

Taryn says: “I’m gonna straight up admit that these are also dinner favourites, especially in the summer…”

Easy bruschetta toast


Bread, I like sourdough but whatever you’re having yourself

A clove of garlic


Virgin olive oil

Tomatoes (baby ones are sweeter, I suggest you use them)


Buffalo mozzarella if you want to treat yourself to the pure joy


Pop your bread in the toaster and while it’s toasting peel a garlic clove and cut it in half and slice up your tomatoes.

When the bread is toasted rub the cut side of the garlic over the bread.

Artfully arrange your tomatoes (and mozzarella if using it), add a few basil leaves.

I usually add a small bit of salt, pepper and balsamic too.

Photo by Patricia Tseroshova on Unsplash

Asparagus on toast

This is an Aussie classic, to be found in most old-school cafes. It’s bloody yum and it’s a great last-minute dinner when you don’t have time to make a big meal but you need to get some veg and protein into yourself or your kids. 


Cooked asparagus

Cheddar cheese



Put your toast in on a low setting (I suggest 2 mins), put the grill on to heat.

Pat down your asparagus so it’s not too wet and cut some cheese slices.

Line up the asparagus spears in a row along the toast and cover well with the cheese.

Put under the grill and cook until bubbling and golden.

For an authentic Aussie experience cut into fingers before serving.

Tip: You can buy already cooked and grilled asparagus in Lidl (in jars) though it’s cured in vinegar, so wash it really well before use.

Photo by Christine Siracusa on Unsplash

Incredible Avocado Toast

Trust me, this is an amazing taste-explosion.






Lemon juice


Cook ½ cup of peas and allow to cool.

Put peas, an avocado (stone removed obvs), the juice of half a lemon and 4-5 torn mint leaves in a food processor. Add some salt and pepper (I always use Herbamare salt cause it’s fully delicious and a little bit good for you). Blitz it up and then spread it on your yummiest toast and eat!


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