Chef Tony elevates breakfast with this Mediterranean-Aussie fusion stack. Golden-grilled halloumi, perfectly poached eggs, and homemade bush tomato relish come together in this café-worthy creation. His first encounters with halloumi and poaching disasters make this episode both educational and entertaining.
Ingredients:
- 250g halloumi, sliced 1cm thick
- 4 eggs for poaching
- 4 thick slices sourdough
- 2 tbsp white vinegar (for poaching)
Bush Tomato Relish:- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 1 tsp native pepperberries (or black pepper)
- 1 tsp dried saltbush (or sea salt)
- 1 tbsp balsamic vinegar
Macadamia Dukkah:- 1/2 cup macadamias, chopped
- 2 tbsp sesame seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- Salt and pepper
Instructions:- Make dukkah: Toast seeds, cool, blend with macadamias
- Make relish: Blister tomatoes in oil, add seasonings, cook 10 minutes
- Toast sourdough
- Grill halloumi in dry pan 2 mins each side
- Poach eggs in simmering water with vinegar
- Stack: toast, halloumi, relish, egg
- Top with dukkah and fresh herbs
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