ourmet breakfast

I have this to say: the word gourmet would have to be one of the most over-used words in the English language, especially when used in connection with and on menus and other signage in places associated with food.

OK. Now that’s cleared the air there and allows me to continue with the abuse of the word when describing my breakfast this morning.



My intentions were the best when I started out but it didn’t take too long before the whole brave idea degenerated into the same old breakfast that appears most mornings of the week.


When I looked about in the kitchen this morning I was inspired by the array of summer fruit I had just waiting to be eaten. I decided I would prepare a small plate of fresh seasonal fruit s, one you might find served in the better class of bed and breakfast were you to be travelling around the state of Victoria right now.

I think I have some way to go before I achieve the required standard of presentation but I can assure you this lack of style did not diminish the taste. The lack of style is illustrated clearly by the pips still sitting in the orange slices. No self respecting bed and breakfast establishment would display such shortcomings in the food service line.After that little effort I reverted back to the normal breakfast of muesli, toast and a good old ‘cuppa tea’.

I’ve said this before and I’ll say it again. This is the best time of the year for fresh fruit. The cherries and the blueberries came from the Farmers Market yesterday and are locally grown. I cannot say the same for the oranges; they are a supermarket purchase along with the kiwi fruit. The kiwi fruit, as its name suggests, is imported from New Zealand.

And that’s the January wrap for fresh fruit folks.