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Brunch at the Beach

Brunch at the Beach

The perfect time of year for long picnics with those you love

Summer is here, and so are simple meals designed to share that will fill you up without leaving you feeling heavy. We love a good picnic on the beach and have curated some pretty tasty recipes from our cook book selection for you to try.

Alana's Faves

There's nothing like a good meal you can make the night before!

White cheese & oregano dip on toast

This Turkish breakfast staple can be made with a variety of cheeses for a double-dip worthy addition to any brunch feast.

Serves 4

300 g beyaz peynir or white cheese like feta

juice of 1/2 lemon

7 tablespoons of olive oil

grated zest of 1 lemon

2 sprigs of fresh thyme, leaves picked

1 teaspoon dried oregano

sourdough, toast or crackers


In a medium bowl, stir the cheese until smooth. Add the lemon juice and olive oil, whisking to incorporate. When smooth with the texture of a dip, add the lemon zest, thyme and oregano. Serve on toasted, or fresh, bread or with crackers as a dip.

Black beans molletes

One of Mexico's most popular breakfast dishes sure to please everyone with an assembly of beans, pico de gallo, molletes (an open-faced sandwich) and avocado.

Serves 4

For the Black beans

300 g dried black beans
2 1/2 tablespoons cooking oil
80g diced onion
1 1/2 teaspoon salt


Drain the beans and place in a pot with 7 1/4 cups of water. Lightly boil until tender. Drain. In a saucepan, heat the oil and onion over medium heat. Add the beans and mash. Season with salt.

For the pico de gello

200g diced green tomatoes

50g diced onion

1/2 small pepper, minced

handful of chopped coriander

2 tablespoons lime juice

1 tablespoon olive oil

1/2 teaspoon salt


In a bowl, combine the tomatoes, onion, pepper, coriander, lime juice and olive oil. Mix well. Season with Salt.

Toast or slice bread, spread with black beans, top with pico de gello and avocado slices.

Jaz's Fave

Flatbread with Moroccan chicken meatballs

Kofta is a fantastic go-to for picnic situations and shared food, where small bites can be catered to individual tastes. This recipe is made up of a refreshing chermoula and chicken koftas, which you could swap out for any meat or even falafels. The kids absolutely love these ones!

Serves 4

For the Chermoula

1 bunch of chopped mint

1 bunch of chopped coriander

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 teaspoon garlic powder

pinch of salt

1 teaspoon honey

3 1/2 tablespoons yogurt

2 teaspoons olive oil


In a bowl, stir together all ingredients. Serve immediately or refrigerate.

For the Chicken Kofta

400g minced chicken

1/2 bunch thyme leaves, chopped

1 tablespoon ground cumin

1 teaspoon ground coriander

grated zest & juice of 1 lemon

grated zest & juice of 1 orange

Mix together the chicken, thyme, cumin and coriander. Add lemon and orange juice, then the zests and mix well. Shape the meat around skewers, roughly the shape and thickness of a long date, around 50g per skewer. Grill the kebabs over a fire or in a well-oiled pan.

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