I can't wait for Easter and the opportunity to spend a few long, relaxing days with my toes in the sand. A family get-together at the beach before the weather turns too chilly is a perfect time to plan delicious meals that can stretch for an hour or two. Brunchis the ideal way to start.
Easter always involves chocolate in some form, so while everyone is scrambling around outside hunting for their Easter eggs, a pot of richly spiced hot chocolate can be gently warming on the stove.
Children will be happy for a few hours filled up with hot cross buns and chocolate, so the adults can kick back and leisurely read the papers while taking turns to prepare the food.
The other two dishes today are straightforward. Gorgeous autumn fruit is appearing, so make the most of what is available. We have tiny purple guavas, loquats, rhubarb and pears as well as feijoas and apples but you can use whatever combination you fancy. Sprinkled with a little raw sugar and some lemon zest, then left to slowly bake, the fruit is soft, juicy and full of flavour. While that is cooking someone else can
be on egg duty. Softly scrambled eggs with a little cream and lots of fresh herbs piled on toasted brioche with tomatoes roasted until sweet is scrumptious. Add bacon if needed and make your own brioche, or buy one from a good baker to take with you. It keeps well and toasts beautifully. Arm yourself with quality ingredients and plenty of fresh herbs and your long weekend will be enjoyed by all.
Chef's tip
To make the best hot chocolate, forget about the powders and just choose the darkest chocolate you can find - ideally Valrhona, available at Sabato and other gourmet food stores - add some milk, cream and spices then gently stir until melted.
