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    Recipes — Breakfast

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    Huon Gin and Kaffir Lime Cured Salmon Breakfast Bowl

    Who said gin wasn’t a breakfast food!? The new Huon gin and kaffir lime cured Salmon is paired simply but deliciously with a dukkah poached egg and avocado.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 2


        •    1 tsp salt
        •    Juice 1 lime
        •    1/2 Avocado
        •    ½ cup Quinoa
        •    50g Dukkah spice
        •    4 Free-range eggs
        •    2 Cups Rocket leaves
        •    2 tbsps Extra virgin olive oil
        •    2 100g Huon Gin and Kaffir Lime Cured Salmon


    1. Rinse ½ cup of quinoa under water to remove bitter flavour then add to a saucepan with 1 cup of water and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

    2. Boil eggs for 4 minutes until medium boiled. Place in cold water to cool and peel shell, and then roll in dukkah until coated.

    3. In each serving bowl, add 1 cup rocket, ½ cup quinoa, 2 eggs, ¼ avocado and Huon Gin and Keffir Lime cured salmon.

    4. Finish by dressing with a drizzle of olive oil, juice from lime (or lemon) and a pinch of salt.

    5. Alternatively, use pre-cooked quinoa and simply heat and add

    6. Boil eggs at the beginning of the week to use in your breakfast – or simply sprinkle dukkah on your fried or scrambled eggs.

    TIPS: Alternatively, use pre-cooked quinoa and simply heat and add
    Boil eggs at the beginning of the week to use in your breakfast – or simply sprinkle dukkah on your fried or scrambled eggs.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-gin-kaffir-lime-cured-salmon-breakfast-bowl-lyndi-cohen/

    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/