The Bread Board

The Bread Board

Why Australians love breakfast so much

why australians love breakfast so much

Walk the streets of Surry Hills or Bondi on a Saturday morning to see Birkenstock-ed punters in throngs, shuffling timber stools and waving meticulously designed documents. The air is filled with chatter, as over-priced and over-bred dogs sit strung to a street sign. One wrong decision and the whole morning could be in ruin, tainted with acutely disappointed statements like… ‘I should have’ and ‘Oh! That looks better than mine’.

Yes, ladies and gentlemen, it’s breakfast time in Australia!

Breakfast is widely considered to be the most important meal of the day – replenishing your body from the overnight fast and providing essential nutrients to keep your energy levels up. Whether this is recognised by the masses who venture out to the cafes of Australia every weekend is another story.

Australian breakfasts are an eclectic mix of different cultures, styles and textures featuring wholesome, healthy, filling and sometimes gluttonous ingredients. Thanks to the smorgasbord that is multiculturalism and the relaxed etiquette that has come to characterise the Australian lifestyle, an institution has been crafted.

Relaxed Approach

There is no meal less formal than breakfast.

In Australia, breakfast is referred to as ‘Brekkie’. The informality of this word reflects the very ethos of the laid-back institution it has become.

But perhaps what is most impressive is that we have grown unified as a people to wake up hungry!

Breakfast might be an informal affair, but the amazing start-of-the-day meals you’ll find at some of Sydney and Melbourne’s hottest breakfast spots are anything but!

Australian food is as fresh and light as a cool morning breeze on a hot summer day. Chefs are using the beautiful, fresh produce that has shaped Australian cuisine to plate up stunning dishes, every morning.

Popular cafes are often situated in relaxing places, with many nearby popular coastal areas and inner city trendy-hideaways giving birth to chilled-out foodie havens. Superstar establishments like Melbourne’s sophisticated Top Paddock have a cult-like following with some of their dishes instantly recognisable in photos.

The carefree and cultivated couture of Three Blue Ducks in Sydney has spawned a slew of cookbooks and sister locations.

With wide open frontages, euro-artisan interiors and sun drenched outdoor settings, Australian’s cafés reflect high standards of living and our relaxed lifestyles.

Multicultural Experiences

How the morning meal has edged its way into the cultural fabric of our cities could be the result of a number of macro-economic, cultural and environmental forces.

Thanks to an incredibly diverse mix of cultures, cuisines and tastes, you can find almost any variety or mix of food in Australia. These influences have helped mould many amazing breakfast experiences.

Waves of immigration have brought increasingly eclectic styles to the morning meal. Pin-pointing a hegemonic ancestor would be un-Australian to say the least, so a brief and non-committing overview should do it.

The British settlement of Australia likely brought with it the traditional full breakfast laden with eggs, sausages, bacon, mushrooms and tomatoes. Undoubtedly this is the Godfather of the ‘big brekkie’ you will find on most menus, but we have come a long way since then. Many eateries now offer vegetarian and vegan options of the famed fry-up.

Then over the next 200 hundred years, the arrival of Asian, European, Middle Eastern and various other ethnicities saw our tastes diversify and grow immensely.

From South-East Asia, the pork roll has earnt its stripes as a breakfast to be reckoned with as bakeries began offering the budget-friendly banh-mi to blue collar workers. From Europe, Italy has left its mark beverage wise with the all-conquering coffee – perhaps one of the greatest culinary imports of the 20th century as Australia now leads the world with its meticulous coffee culture. France has left a legacy of cheese and amazing breads for us to divulge in (we should know). The America’s have been just as integral to the creation of our menus, their love of grandeur and similar melting pot population see us scoffing down hash browns. Canada’s pancakes and sweet syrups. The Middle-East with its spices and multi-textured dairy delights, like labneh and feta.

One ingredient that lives in harmony with these eclectic ingredients is bread. An integral part of most Australian brekkies. Sourdoughs have earned a place as the assumed accompaniment for any half-serious breakfast option. The crunchy crust and bubbly middle a delectable companion to the so often present poached eggs.

From France, the Pain de Campagne. From Turkey, a namesake bread that has proven perfect to fill with eggs and sauce drenched meats. Italy, on top of giving us the perfect caffeinated beverage, shared its panini and ciabatta. The Eastern European born bagel, became a fitting addition to many varieties of jams and cream cheeses.

All these different countries have contributed to an amalgamation of styles, tastes and fusions. The expectation of a mix has become Australia’s modern breakfast style.

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