A wholefood summer brunch

A festive summer brunch is a gorgeous way to showcase all that’s wonderful about the season. These wholefood recipes by Kelly Gibney of Bonnie Delicious are designed to be shared with loved ones.

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Honey & thyme roasted cherry tomatoes
Serves 4

3 punnets cherry tomatoes (5 cups)
2 tbsp olive oil
1 tbsp honey
1 large handful thyme stems
2 garlic cloves, finely chopped
Flaky sea salt
Cracked black pepper

Preheat the oven to 180°C. Cut the tomatoes in half and drizzle with the olive oil and honey. Scatter the thyme leaves and garlic over the top and stir well to coat evenly. Place in an ovenproof dish and season generously with sea salt and cracked pepper.

Bake for 30 minutes until lightly browned and starting to blister. Remove from the oven and allow to stand for 10 minutes before serving.

Paleo breakfast loaf with zucchini & rosemary
Makes 1 loaf

This flavour-packed gluten-free loaf replaces boring old toast on the breakfast table. It’s excellent with avocado and freezes really well. Enjoy fresh or freshly toasted.

2¼ cups almond meal
1 tsp gluten-free baking powder
1 cup grated kumara
1 large zucchini, grated, then squeezed
1 cup grated parmesan
6 free-range eggs, lightly beaten
1 large garlic clove, crushed or finely chopped
2 tbsp finely chopped rosemary leaves
Flaky sea salt and cracked pepper
Mixed seeds (pumpkin, sesame and sunflower)

Preheat the oven to 165°C. In a large bowl or a food processor, combine all of the ingredients except the seeds and mix until well combined. Pour into a greased and lined loaf tin and sprinkle the seeds on top.

Bake for approximately 60-70 minutes until golden; use a skewer to test that the inside is cooked. Leave to cool, then slice.

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Hot smoked salmon tart with almond & oat crust
Serves 4

You’ll be amazed how delicious and rich this wholesome wheat-free crust is, and you can make the crust ahead of time. The tart itself is lovely hot or cold.

Crust (can be made the day before)
1½ cups almond meal
¾ cup rolled oats
⅛ cup melted butter, ghee or olive oil
3 tbsp water
¼ tsp flaky sea salt
Cracked black pepper

Filling
1 small onion, finely chopped
1-2 garlic cloves, finely chopped
Olive oil, for sautéing
1 x 200g hot-smoked salmon fillet
4 free-range eggs, lightly beaten
Zest of 1 lemon
Fresh dill or parsley

Preheat the oven to 165°C. Combine all of the crust ingredients in a food processor and blitz until the mixture starts to come together in large, slightly moist crumbs.

Tip the mixture into a greased tart tin and use your hands to press evenly around the sides and base until you have an even crust. Use a knife to tidy the edges and a fork to prick the bottom four times, then blind bake for 15-20 minutes until lightly golden (use pie weights if you have them, but it’s fine without). Set aside to cool.

Gently sauté the onion and garlic over a low-medium heat until soft and translucent but not brown. Set aside to cool slightly.

Break the salmon into bite-sized pieces and arrange them evenly on the crust. Whisk together the remaining filling ingredients (including the garlic and onion), pour over the top and garnish with the herbs.

Bake for about 35 minutes until the egg is set and the top is lightly golden. Allow to cool for 20-30 minutes, then scatter with extra herbs to serve.

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Kale, bacon & pine nut salad
Serves 4

Salad
5 slices free-range bacon
2 bunches kale, de-stemmed and finely chopped
¼ cup pine nuts, toasted

Dressing
¼ cup olive oil
Juice of 2 lemons
1 tbsp maple syrup
Pinch flaky sea salt
Generous grind of cracked black pepper
1 garlic clove, finely chopped

Brown the bacon in a pan or under the grill in the oven, then slice into ribbons. Place the dressing ingredients in a jar and shake to combine. Adjust the seasoning to taste.

Place the kale in a large bowl and pour ¾ of the dressing over the top. Use your hands to massage the leaves for a minute to help soften the kale. Set aside to marinate for 10-20 minutes.

Place the kale on a serving plate. Drizzle with the remaining dressing if desired, sprinkle with the bacon and top with the toasted pine nuts.

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Balsamic roasted strawberries & chia parfait with maple nut crumble
Serves 4

The individual components of this divine breakfast dessert can be made a day in advance; assemble up to an hour before serving. Any leftover crumble will also freeze well.

Vanilla chia pudding
½ cup chia seeds
2¾ cups coconut milk
Seeds from one vanilla pod
¼ tsp nutmeg
3 tbsp honey or maple syrup

Roasted strawberries
2 punnets strawberries, trimmed and halved
3 tbsp honey or maple syrup
2 tbsp balsamic vinegar

Nut crumble
¾ cup almond meal
½ cup hazelnuts
½ cup cashew nuts
3 tbsp honey or maple syrup
3 tbsp melted coconut oil
Pinch sea salt
½ tsp ground ginger
½ tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract
Coconut chips or desiccated coconut (optional), to serve
Cacao nibs (optional), to serve

Combine all of the chia pudding ingredients in a bowl and whisk or stir until well combined. Place in the fridge for at least an hour or overnight.

Preheat the oven to 180°C. Combine the strawberries with the honey and balsamic vinegar, coating evenly. Place on a tray and bake for 25-30 minutes until the strawberries are tender and the juice is glossy. Set aside to cool.

Place all of the crumble ingredients (except the coconut and cacao) in a food processor and process for 1 minute or until the honey and coconut oil are evenly distributed and the mixture is starting to clump together. Pour into a slice tin lined with baking paper, then bake for 20 minutes at 180°C until lightly golden. Set aside to cool.

To serve, place a spoonful of chia pudding in four glasses or jars. Top with a spoonful of strawberries, then a generous sprinkling of nut crumble. Add another layer of pudding, then another spoonful of strawberries, then finish with the nut crumble. Top with coconut and/or cacao nibs if desired.

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Kombucha & nectarine rosé sangria
Serves 6

2 cups dry rosé wine
1 cup nectarine juice (we used Benger)
1 cup kombucha (we used Daily Organics)
1 cup ginger beer (we used All Good Gingerella)
Ice
Chopped strawberries, sliced cucumber and mint leaves for the jug, plus extra for garnishing

Pour the liquid ingredients into a jug of about 1 litre capacity and stir gently to combine. Top up with ice and garnish with the strawberries, cucumber and mint leaves.

GET THE LOOK Chemex, $78, kokako.co.nz. Duralex glasses, $5.50 each, parnellagencies.com. Tapas coffee cups, $8.90, countryroad.com.au. Chambray linen napkins, $17, mavisandosborn.com. Enamelware bowl, from $8; Pallarès bread knife, $72; Fog linen maple scoop, $13; French Duralex Gigogne glasses, $6.50 each, fatherrabbit.com. Pearl-speckled lunch plate, $64; small thrown side plates, $37, steinerceramics.com. Nkuku glass jug, $42, fatherrabbit.com. Brass muddler, $16; Brass square spoon, $10, lightly.com.au. All other items stylist’s own.

Recipes Kelly Gibney
Photography
Greta Kenyon
Styling
Alice Lines

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