Cecconi's Breakfast - Spring Menu Launch

Written by Jessica Williams.
In today’s society of “Freakshakes”, “Cronuts” and “Superfood Breakfast Salads seasoned with the tears of a mythical unicorn”, it can be easy to forget just how wonderful simple, quality breakfast ingredients can be.

Gastrology was invited to Cecconis, an Italian restaurant on the Paris end of Flinders Lane, to sample its new spring breakfast menu, designed and developed by owner/operator Maria Bortolotto, available Monday to Friday from 7.30am.

The restaurant itself is the definition of Italian elegance. Located slightly below ground level, diners descend an elegant stairwell towards the warm, glowing brasserie where white table cloths top tables which are surrounded bu high backed leather chairs. 
The open-style kitchen prep area can be seen from the entry way, and at the marble bar, which is well stocked with Italian wine and Campari, sits a basket of freshly baked breads and muffins, ready and waiting for the day’s visitors. 

Even at 7.30am, Cecconis retains its enticing, moody, evening ambience. It’s the smell of freshly brewed coffees and pastries that are the only real giveaway that it is only breakfast time. 

The soy lattes are creamy, smooth and well balanced– a true testament to a skilled barista who would no doubt prefer diners stuck to luscious, full cream milk; the best ingredient of a classic, white coffee, aside from the bean itself. 

But trends have in fact permeated the classic Italian eatery. The breakfast feast begins with freshly squeezed blood orange juice, served from an old-style glass milk bottle. The restaurant is a stage for Victoria’s seasonal ingredients with much of the produce coming from the restaurant’s farm in Lorne.
The first meal is Paleo Granola with almond milk. A dish inspired by Maria’s recent transition to the paleo diet (a powerful move for a woman that spends her day surrounded by some of the best pasta in Melbourne). Made up of nuts, seeds, coconut, dried fruit and spices topped with fresh berries, the bowl is a picture of health. Decorated with edible flowers; it is as tasty as it is beautiful.
The breakfast antipasto plates arrive soon after; a representation of the ingredients that make up much of the remainder of the menu. Designed for sharing, the antipasto plate can be shared between two people and is a generous and hearty way to kick-start the day. It is here we are reminded of the simple beauty and exquisite taste of standalone, authentic Italian ingredients: fresh prosciutto, crunchy sourdough bread, juicy tomatoes doused in olive oil, velvety goats cheese feta, bright green avocado and creamy scrambled eggs. 

No trends here, just provincial European flavours that are enhanced by Cecconis preference for locally sourced and seasonal produce. Available on the platter, or ensconced in a variety of other breakfast style dishes, the Cecconis hot breakfasts are classic and refined. 

It’s the eggs that are a true revelation. Combined with chives and parmesan, and immensely silky, they are the best scrambles we have tasted around Melbourne in a long time. As we scrape our eggs bowls clean, two freshly baked muffins are placed in front of each place card to take with us for mid-morning snack. 

Thanks Cecconis, you most definitely know how to spoil.


Location: 61 Flinders Lane, Melbourne
Phone: 03 8663 0500
Link: http://www.cecconis.com/
Cuisine: European, Italian, International


Cecconi's Flinders Lane Cellar Bar Menu, Reviews, Photos, Location and Info - Zomato

Gastrology bloggers dined courtesy of Cecconi's.

Patch Café

Forged from co-founders Tom Davidson and Jacob Burke’s love of clean eating, Patch Café offers exciting brunch options and has earned its reputation as a weekend brunch mecca.
Situated within the heritage restoration of Studio 9 in Richmond Melbourne, Patch has successfully crafted an intimate, warm and inviting space with unpretentious simplicity at its core. 
The menu features paleo inspired food developed by executive chef Brett Tait.
As expected of any great Melbourne café, the coffee is excellent and poured by adept baristas.
Banana and almond hotcakes with house-made pistachio and cacao ice cream, paleo caramel and kiwi chunks

The hotcakes were a delicious paleo rendition of a breakfast favourite that amalgamates the best things in life (such as ice cream). Decadently delicious, the light hot cakes were drizzled with paleo caramel and adorned with refreshing house-made pistachio and cacao ice cream which went wonderfully with the slightly tart kiwi chunks.
Pan-seared barramundi served with roasted artichokes, asparagus and salsa verde

This dish was all about simple flavours and excellent execution. The skin of the barramundi was crisp and the flesh was delicate and moist. The warm salsa verde, roasted artichokes and asparagus complemented, rather than overpowered, the fish.
Chargrilled wagyu rump with braised Brussel sprouts, chilli, bacon and parsnip mash with a red wine jus

A light searing ensured that the wagyu rump was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with characteristic wagyu notes and a deep earthy richness. Coated with a luxurious red wine jus, the dish was very enjoyable to consume.
Patch Café also offers a wonderful selection of raw desserts created by certified nutrition coach Jayde Hwang.
Acai berry and blueberry lemon cheese cake (Raw, Vegan, Paleo)

As vegan as these sweets are, they were concocted without a single sacrifice to flavour. Every item was a wonderful vegan interpretation of the original. 
Raw Salted Caramel Slice (Raw, Vegan, Paleo)

Considering the sweet treats had to omit common ingredients like eggs or dairy products (think cheesecake without cheese) we were pleasantly surprised by how good these sweet treats tasted. While they were very different to their “original” counterparts, they were unique and delicious in their own right.
The perfect embodiment of a thriving Melbourne café, Patch was always going to be a success story and it is no surprise that it is drawing in the crowds week in week out with its consistently excellent food, fantastic coffee and cheerful wait staff. 


Location: 1/32 Bendigo St, Richmond VIC 3121
Phone: (03) 9029 0328
Link: http://patchcafe.com.au/, Facebook, Instagram
Cuisine: Modern Australian, Paleo, Vegan, Raw


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Gastrology bloggers dined courtesy of Patch Café.

Product Review: Forage Cereal + Forage Paleo

Gastrology bloggers received the product courtesy of Forage.
Forage is a breakfast brand which embraces deliciousness and health.

Filled with a perfect balance of protein, good fats, natural fibre and carbohydrates, Forage uses premium quality ingredients. The Forage breakfast range includes raw and organic ingredients to fuel your body the natural way and get you ready for the day ahead.

The Forage range also caters to a variety of dietary requirements and lifestyles as it is gluten free, low calorie, light on digestion, high in protein and encourages reduced carbohydrates/ low carb eating. 

Forage was named after the fact that in order for our ancestors to find healthy, wholesome and life giving food, they had to forage in nature. Now this search is available in convenient 500g and 1kg packages that need nothing more than milk and healthy taste buds.
Forage Cereal

Forage Cereal was the first of the Forage family to be created that now also includes Forage Porridge and Forage Bircher as well as newly released Forage Paleo.
Forage's original blend, the Forage Cereal is made up of a delicious mixture which includes Organic Puffed Brown Rice, Organic Puffed Millet, Organic Puffed Quinoa, Pumpkin Seeds, Almonds, Sunflower Seeds, Coconut and the sweet natural flavour of  Dried Cranberries. The mix is low in salt and a good source of protein and dietary fibre.

We loved the amalgamation of the various whole grains which sit alongside crunchy nuts and seeds and deliciously plump cranberries, finished with the delicious flavour of coconut.
Forage Paleo 

It’s the big word in the health industry at the moment, with more and more people moving their diets closer to what our ancestors used to eat with high protein, high fat foods. To get the day started in true Paleo style, Forage Cereals have unleashed the very first Paleo Cereal designed specifically to fit a true caveman diet.
Utterly delicious, Forage Paleo is made up of a delicious variety of healthy treats such as Sunflower Seeds, Almonds, Macadamia Nuts, Currants Pepitas, Dates, Pecan Nuts, Cranberries, and Coconut. This mix is low in carbs, sodium & a great source of protein and dietary fibre. We enjoyed the light nutty flavours of the various seeds and creamy coconut and macadamia nuts which are lifted with deep juicy Currants, Dates and Cranberries. 
Forage Paleo is the perfect answer for the person eating paleo-style and for the person eating a purely vegan lifestyle.  

Forage is a stunningly healthy and tasty range of breakfast foods ready to be unearthed and enjoyed. Learn more about Forage here.