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    Recipes — Breakfast

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    Huon Smoked Salmon Breakfast Salad

    Salad for breakfast? Yes please! Protein from the Huon Salmon and the eggs will keep you going til lunch.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    2 100g Huon Cold Smoked Salmon
        •    2 cups Mushrooms, sliced
        •    4 Eggs boiled for seven minutes and peeled
        •    2 Cups Mixed lettuce leaves
        •    1/2 Punnet Cherry tomatoes, halved (we used yellow ones)
        •    2 Avocadoes, peeled and sliced
        •    4 Breakfast radishes, thinly sliced
        •    2 Tbsp Olive oil


    1. Heat a frypan over medium heat and cook the mushrooms in a little olive oil or butter until golden.
    2. Meanwhile, arrange the salad leaves over four plates, then scatter the cherry tomatoes and sliced breakfast radishes over the leaves.
    3. Arrange avocado and halved eggs then the warm mushrooms and top with generous pile of Huon Smoked Salmon.
    4. Finish with a sprinkle of olive oil on each plate and season with salt and lots of black pepper.

    This great family recipe is thanks to Huon-Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-smoked-salmon-breakfast-salad/

      Easy Huon Smoked Salmon Eggs Benedict

      Hollandaise Sauce is a bit of effort on a Sunday morning, so we’ve come up with a lighter, cheats version. But with plenty of delicious Huon Smoked Salmon, it still makes for a decadent Sunday brunch.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves 4


          •   300g Premium Cold Smoked Huon Salmon
          •   4 English Muffin, toasted and spread thickly with butter
          •   4 Free range eggs
          •   4 Cups English Spinach, wilted
          •   1/2 Cup Crème Fraiche
          •   Squeeze of lemon juice to taste
          •   To serve, snipped chives


      1. In a small bowl combine crème fraiche and 2 teaspoons lemon juice and stir to combine. Season to taste.
      2. Fill a large saucepan until 8cm deep with cold water. Bring to the boil over medium heat. Reduce heat to a simmer and crack 1 egg into water and cook for 3 minutes. Remove with a slotted spoon. Drain on paper towel. Keep warm while you cook the remaining eggs.
      3. To assemble, place two muffins each on four serving plates, arrange spinach and Huon Premium Smoked Salmon. Top with a poached egg, then a drizzle of crème fraiche mix, top with chives if desired and serve at once.

      This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/easy-huon-smoked-salmon-eggs-benedict/

      Breakfast Sausage with Red-Pepper Gravy

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves 6


          •   1 tablespoon extra-virgin olive oil
          •   1 pound breakfast sausage
          •   3 scallions, sliced, white and green parts separated
          •   1 red bell pepper, diced
          •   Kosher salt and freshly ground pepper
          •   1 tablespoon flour
          •   1 clove garlic, minced
          •   1/2 teaspoon Worcestershire sauce
          •   1/8 teaspoon ground allspice
          •   3/4 cup low-sodium chicken broth
          •   1 1/4 cups milk


      1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove the sausage to a plate and pour off all but 2 tablespoons drippings.
      2. Add the scallion whites to the skillet along with the bell pepper, 1/4 teaspoon salt, and pepper to taste; cook, stirring, until soft, about 5 minutes. Add the flour, reduce the heat to medium and cook, stirring, about 2 minutes. Add the garlic, Worcestershire sauce, allspice, chicken broth and milk. Bring to a simmer and cook until thickened, about 6 minutes. Add the scallion greens and season with salt and pepper
      3. Divide the sausage among plates and top with the gravy.

      This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/photos/top-sausage-recipes#item-7

      Cheesy Garlic and Herbed Lamb Pull-apart Bread

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 30 minutes
          •    Yield: Depends on how many people need to be served


          •   Known in some countries as “monkey bread,” this savory loaf is a fun meal. Pull off chunks of golden dough flavored with ground Australian lamb, gooey cheese and lots of fresh herbs. Don’t forget the napkins.

          •   Portion size: 1 cup

      All purpose lamb rub:

          •   1/2 cup toasted cumin seeds
          •   1 tbsp toasted caraway seeds
          •   2 tbsps toasted yellow mustard seeds
          •   2 tbsps toasted black peppercorns
          •   2 tbsps granulated garlic
          •   2 tbsps granulated onion
          •   1 tbsp dried sage
          •   1 tbsp ground thyme
          •   2 tbsps curry powder
          •   1/2 cup kosher salt
          •   1 cup packed dark brown sugar
          •   1 tbsp granulated sugar

      Pull-apart Bread:

          •   2 tbsps melted, unsalted butter
          •   1 pound Australian ground lamb
          •   1 tbsp all-purpose lamb rub or other spice rub for lamb
          •   One 16.3 ounce can refrigerated buttermilk biscuit dough, each biscuit quartered
          •   1 cup shredded mozzarella cheese
          •   1 cup shredded mild cheddar cheese
          •   1/4 cup grated parmesan cheese
          •   2 tbsps chopped fresh rosemary leaves
          •   2 tbsps chopped fresh thyme leaves
          •   2 tbsps chopped fresh parsley leaves


      For the Spice Rub: In a blender or food processor, combine the cumin, caraway, mustard, and peppercorns and process to a medium-fine coarseness. Combine the remaining ingredients in a separate bowl and add the ground spices. Break up any additional clumps and mix well. Store in an airtight container, in a cool, dry place, such as your cupboard.

      For the Bread: Preheat the oven to 350 degrees F. In a large skillet over HIGH heat, add the butter and lamb. Cook until the lamb is browned, about 7 minutes. Drain off the excess fat and let the meat cool. In a large bowl, combine the remaining ingredients with the cooled lamb, and toss well to coat. Using one biscuit quarter at a time, press the meat, cheese, and herb mixture into the dough to make a ball and arrange it neatly in a greased 12-inch skillet or baking pan. Top the dough balls with in any remaining meat, cheese and herb mixture. Bake for 15 to 20 minutes, or until the bread is golden and bubbly. Invert onto a large plate and serve immediately.

      This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/cheesy-garlic-and-herbed-lamb-pull-apart-bread/

      Bangers and Mash

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 40 minutes
          •    Yield: Serves 4-6


          •    2 pounds fresh veal or chicken sausages (8 large sausages)
          •    2 pounds Yukon Gold potatoes, peeled and diced
          •    Kosher salt
          •    4 tablespoons (1/2 stick) unsalted butter, diced
          •    4 ounces creme fraiche
          •    1/2 cup whole milk
          •    2 teaspoons Dijon mustard
          •    2 teaspoons whole-grain or coarse mustard
          •    1 teaspoon dry mustard
          •    1 teaspoon freshly ground black pepper
          •    Fresh parsley, for garnish


      1. Preheat the oven to 425 degrees F.
      2. Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
      3. Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
      4. To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

      This great family recipe is thanks toFood Network at https://www.foodnetwork.com/recipes/ina-garten/bangers-and-mash-recipe-1922731?