ESSENTIAL EATS: Secret Recipes from Byron’s Toast the Sun Luxury Brekky Experience

BYRON SKIES, LIT MAJESTICALLY WITH SHADES OF GOLD, DEEP PINK, RED AND SOFT VIOLET HERALD THE START OF ANOTHER DAY I BEAUTIFUL BYRON BAY.

The vast stretch of Pacific Ocean shimmers, the abundance of native bird life starts its morning chatter, and our thoughts turn to the first brew of the day and the choices we’ll make for breakfast. Will it be something scrummy prepped in our own kitchen or a takeaway from one of our fav brekky spots? Maybe it’s roasted portobello mushroom, spinach, aioli, smokey relish and a rasher of crispy bacon on a rustic roll from the General Store next door to The Bower, or an Acai Bowl loaded with banana, blueberries, medjool dates, apple, strawberries, coconut flakes, caramelised buckinis and nut milk from the Combi cafe. 

Things have changed of course, but the joy of lingering over a long leisurely breakfast stays the same. We’re super lucky that the ever-creative foodies in Byron have given us the option of still choosing to chow down on some of their cleverly crafted morsels, and super lucky too that Katie Elliot from Wild Goat Events has shared with us some of her own recipes for some pretty special breakfast treats.

 

 
 

These are just a sample of the delicious signature dishes you’ll enjoy when you book in for Katie’s award-winning luxury experience, Toast The Sun. It’s part of a 3-course breakfast served on the deck of the Cape Byron Cafe where you’ll spend 2 hours+  watching the amazing light show put on by another magnificent Byron sunrise.  It’s the gift that keeps on giving when you happen to be located on the most Easterly point in Australia, and yes we know how lucky we are!  

So while we wait for restrictions to be lightened a bit, we’re going to get busy in the kitchen doing our own Master Chef thing and try our hand at turning Katie’s recipes into unforgettable breakfasts. To be fair, it’s more likely to be brunch in our households these days!  Now will we start with the Dark Chocolate Waffles, the Buttermilk Waffles with Salted Caramel Sauce or get to making a big batch of gluten-free, vegan friendly, and ever so delicious nut-based granola? 



DARK CHOCOLATE WAFFLES

Ingredients: (Makes 6 waffles)

½ cup Dutch Cocoa Powder

2 cups All-Purpose Flour

¼ cup Coconut Sugar 

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon Sea Salt Flakes

85 grams Dark Chocolate* (*minimum 70% cacao)

1 teaspoon Vanilla Bean Paste

2 cups of Buttermilk

½ cups of Unsalted Butter, melted

3 Large Eggs, separated

Method:

  1. In a medium bowl whisk all dry ingredients. Set aside.
  2. In another medium bowl whisk the buttermilk, butter, vanilla and egg yolks. Add wet mixture to dry, stir until just combined.
  3. Melt dark chocolate over a double boiler.
  4.    In a separate bowl beat egg whites until soft peaks form. 
  5. Fold melted chocolate and egg whites into waffle batter until just combined (be careful not to over mix).
  6. Pre-heat waffle iron or pan, and cook waffles in batches (my waffle iron takes 3 and a half minutes per waffle). 
  7. Serve with your favourite toppings. Mine include - berry compote, maple syrup, vanilla gelato or mascarpone.

BUTTERMILK WAFFLES

Ingredients: (Makes 6 waffles)

DRY

1 & 1/2 cups of All-Purpose Flour 

1/2 cup Tapioca or Corn flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Sea Salt Flakes

2 tablespoons sugar

WET

2 teaspoons Organic Vanilla Bean Paste or Madagascan Vanilla Extract

2 cups of Buttermilk

2/3 cup of vegetable oil

2 Large Eggs, separated 

Method:

  1. In a medium bowl whisk all dry ingredients. Set aside.
  2. In another medium bowl whisk the buttermilk, oil, vanilla and egg yolks. Add wet mixture to dry, stir until just combined.
  3.    In a separate bowl beat egg whites until soft peaks form.
  4. Fold melted chocolate and egg whites into waffle batter until just combined (be careful not to over mix).
  5. Pre-heat waffle iron or pan, and cook waffles in batches (my waffle iron takes 3 and a half minutes per waffle).
  6. Serve with your favourite toppings. Mine include - berry compote, maple syrup, vanilla gelato or mascarpone.

Note: To make it dairy free, substitute regular buttermilk for almond buttermilk (just add a good squeeze of lemon to almond milk and let it sit for a few minutes to activate) and GF All purpose flour can be used to make them gluten free.


SALTED CARAMEL SAUCE

Ingredients:

1 cup of Caster Sugar

¼ cup Cold Filtered Water

6 tablespoons of Unsalted Butter (room temperature)

½ cup of Single Pouring Cream

1 teaspoon of Himalayan Pink or Sea-Salt Flakes

Method:

  1. Before you begin, have all ingredients measured out separately & make sure you have a heavy-based saucepan (ideally with height, to reduce splatter) a whisk, spatula & a .5L glass jar ready to store the caramel in.
  2. Add the caster sugar and filtered water into the saucepan.
  3. Cook over a medium/high heat, without stirring, until it boils and reaches a nice amber colour. (Cooking time will vary. It usually takes between 5-10 minutes. You want the caramel to reach a deep amber colour, but you really need to watch it as it can burn within seconds. Be careful to never leave the stove whilst cooking). My tip is once you start to see the colour changing & notice all of the is sugar dissolved, count slowly to 20. By then the colour should be a nice rich caramel and you can remove the saucepan from heat. If still only a very light caramel colour, it may need a few more seconds – count another 5-10 seconds – your caramel will be slightly different each time. That’s the beauty of home cooking! (A lighter caramel won’t have the same deep flavour as a darker caramel but, leave it too long and it will taste burnt – I know from experience J).
  4. As soon as you remove the saucepan from the heat, add the butter and whisk. Once fully incorporated add the cream. Whisk.
  5. Lastly, add in the salt, whisk once last time and then grab your spatula and transfer the caramel from the saucepan into the glass jar (be super careful not to burn yourself – the caramel is very hot and sticks to your skin).
  6. Serve immediately or let the caramel cool to room temperature and then you can store the caramel in the fridge for up to 2 weeks. Re-heat to serve.

NUT-BASED GRANOLA (GF, VEGAN)

Ingredients

1 cup of Almonds (can be shredded, flaked or whole)

1 cup of Macadamias (whole or halves)

1 cup of Cashew or Brazil nuts

1 cup of Pepitas

1 cup of Sunflower Seeds

1 cup of Shredded Coconut

2 Tablespoons of Coconut oil

2 Tablespoons of Maple Syrup (or Honey if not Vegan)

3 Tablespoons of Nut Butter (can be Almond, Cashew or Peanut)

2 Teaspoons of Cinnamon

1 Teaspoon of vanilla bean extract (use good quality)

Method

  1. Pre-heat your oven to 180 degrees Celsius.
  2. Add all ingredients, except the shredded coconut into an oven proof dish (lined with either a silicon mat or regular baking paper).
  3. Mix together with your hands to incorporate.
  4. Cook for 20 minutes in the oven, and then quickly remove to add the shredded coconut on top and then cook for a further 10 minutes, until the coconut is golden.
  5. Enjoy warm or at room temperature over yoghurt & berries or with your preferred milk. Alternatively, eat it on its own, as a snack throughout the day. The granola can be stored in a 2 litre glass jar in the freezer, fridge or in the pantry.


Toast The Sun is available for any of our guests at The Bower Byron Bay but you’ll need to book in advance.  It’s an experience you’ll never forget.

To secure your ultimate Byron experience, contact us at: