Spoil anyone, but especially Mum on Mother’s Day with a special breakfast recipe, thanks to Treasury Casino & Hotel Executive Chef, Lee Kuhnell.
“At the lab bar + restaurant, in the Treasury Hotel, we have an incredible homemade toasted muesli with honey yoghurt on the menu, served with poached fruit of the day," said Lee
the lab bar + restaurant’s homemade toasted muesli with honey yoghurt, poached rhubarb and strawberry compote
- 2 cups rolled oats
- ½ cup slivered almonds
- ¼ cup shredded coconut
- 1 pinch cinnamon
- 1 pinch nutmeg
- ¼ cup pepitas
- ¼ cup sunflower seeds
- ¼ cup hazelnuts
- 5 stalks rhubarb
- 1 punnet strawberries
- 1 vanilla bean (split)
- ¼ cup honey
- 600ml Buramba Organics bush honey yoghurt or similar thick set European style yogurt
- 50ml honey (optional)
- 400ml chilled milk
Mix all dry ingredients together and roast in oven on 180 degrees c, until all lightly toasted. Cool completely (this can be kept in an air tight container for weeks).
Wash and chop rhubarb into small, 2cm pieces. Add sugar and vanilla bean. Cook lightly until fruit begins to soften. Add chopped strawberries, cook for approximately five minutes or until compote is thick and juicy. Cool completely (this can be stored in a sterilised jar in the refrigerator).
To serve, add toasted muesli to a bowl or large martini glass. Add a little milk, a good dollop of honey yoghurt and fruit compote.
- Experiment with different dried fruits, grains and nuts, to add to your muesli
- Serve with freshly squeezed orange juice, followed by a good, strong espresso coffee