Chef's Spill: What's Their Go-To Brunch Restaurant…And Order (Part 2)

By Marie-Antoinette Issa.

If anyone knows where to find the best brunch in town, it’s the people who spend their days plating up perfection. While their menus might lean gourmet, their off-duty favourites prove that a great brunch doesn’t need to be fussy.

In the second part of our series, eight of Australia’s leading Chefs reveal their go-to spots, must-order dishes and the reasons these plates keep them coming back…

 

For 2KW’s Sam Christoper, brunch is best enjoyed close to home at Pony & Cole in Hindmarsh, Adelaide - the perfect local escape. The dish he always orders is the BNE roll: double smoked bacon, fried egg, cheese and smoky tomato sauce on a brioche bun.

"It’s perfect for juggling twin toddlers in one hand and brunch in the other,” he says. Sam loves Pony because: "It’s local, with good food, good coffee and genuinely good service,” combining convenience and flavour for a relaxed morning.

 

Brunch for Jason Saxby (Raes)  is often a hybrid of breakfast and lunch thanks to early staff meals in the kitchen. When he ventures out, he has a few go-to spots.

"Locally, Masa for a croissant that is jam-packed with creative fillings, or Black Drop cafe in Pottsville. If I'm in Brisbane, I head to SunnyBank and hit up Parkland, Golden Lane or Landmark for yum cha,” he says.

Dumplings are non-negotiable; however, Jason doesn’t have anything he must order. "In fact, I’m quite the opposite. I always want something different, new and interesting,” he says. 

 

BOS Brisbane’s Adrian Richardson heads to Baker de Chirico in Newstead for the ultimate pastry fix. He savours perfectly made coffee and a rotating selection of sugary treats. "The sweet pastries are always my favourite. The escargot and the chocolate pana-chocolate are outstanding.

"If you want something savoury, they make some of the best quiches and tarts, and of course, there’s always a great sandwich. I always go home with at least two loaves of bread. It’s a winner every time and great coffee, it’s almost like the coffee you get in Melbourne, but a little bit better,” he says.

 

The Botanica Vaucluse’s luxe decor may make it hard to leave, but when Chef Thai Sams is hungry for brunch, he’ll head to AP Bakery for the whisky canele and smoked brisket pie. "Great coffee and rooftop seating are beautiful in the morning sun to start the day.” 

When Jay Yi-Ming Huang of Taiwan Village, is hungry for a fail-safe brunch his go-to is Palette, North Melbourne. The dish he always orders is brioche with avocado, bacon and egg.

 

"It’s a fulfilling and well-balanced dish in terms of flavours and textures, plus I love avocado and bacon!” he says. For Jay, brunch is both comforting and satisfying - a plate that ticks all the boxes.

QT Sydney’s James Kidman heads to Kepos Street Kitchen for quality ingredients and dependable flavours. He alternates between the burrata cheese with Persian eggplant, soft-boiled egg, volcanic salt, or the bacon egg roll with KSK chilli. "Quality of ingredients is always great, the key to a fantastic meal - always,” he says.

 

Patrick Friesen (Applejack Hospitality Group)  keeps it simple and satisfying at Basta Mezze and Falafel at Bondi Markets. He always orders a falafel wrap with extra chilli and eggplant.

"I think they make the best falafel and the amba they put on top is super delicious. La Piadina is my favourite coffee in Bondi,” he says. Patrick’s brunch habit combines flavour, spice and a little weekend indulgence, which he’s even brought to his new Opera Bar and House Canteen ventures.

 

 

Finally, Krisztian Herczig of Goldfinch Restaurant, Pullman Brisbane, heads to The Belvedere at Woody Point for a brunch that balances creativity with indulgence. He always orders the signature Bel’s breakfast burger.

"Each bite showcases layers of flavour - from the crispy bacon and perfectly fried egg to the char-grilled halloumi and the subtle heat of chilli jam. It is so well-crafted that I find myself wanting to order it time and again,” he says.