If you like a little bit of spice in the morning to wake you up, then why not drop by Arbuckle’s Restaurant and tuck into their Local Plate entry for a breakfast straight out of the Middle East.
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Arbuckle’s chef Peter Maestro has created a delicious option to break the fast with Kookaburra Eggs, Mudgee Sourdough toast, Simply Devine sausages made from local ingredients, and olive oil from Sapling Gully Olives.
“The dish this year is Chachouka eggs with fennel and garlic sausages. It’s very Middle Eastern inspired, and the flavours of the dish just go really well together,” Mr Maestro said.
The dish of Tunisian style, spicy tomatoes cooked with cumin, coriander, mint, onions, and brown sugar, poached eggs, sausages, sourdough toast and olive oil is a feast for the senses and the perfect way to sample local produce first thing in the morning.
“We participated last year with a different breakfast dish. This year we decided to stick with the same option because not many of the other entrants are doing breakfast. Nearly everyone this year is doing platters, lunch, and dinner, so it gives us a point of difference,” Mr Maestro said.
The local suppliers that make up most of the dish have been behind the locally produce Arbuckle’s features on their daily menu for the past few years, although owner Ruth Arbuckle said Kookaburra Eggs were a new addition to the restaurant’s supplier family.
Kate Richards from Kookaburra Eggs near Bocoble said the business was very excited to be part of the Mudgee Fine Foods family and the Local Plate Competition.
“Since moving to the local area we have lived local and brought locals so we’re very happy to now be one of the local suppliers. We are pleased to announce to the community, we have been asked to specific grow crops for a local business, supply fresh free range eggs to Arbuckle’s Restaurant, and produce quail eggs for several local restaurants and cafes,” she said.
Maestro and Arbuckle decided to stick with the tried and true breakfast option because of the number of locals and visitors alike who visit the restaurant looking for something to break the fast with.
“We’re open for breakfast seven days a week now and we normally get the most customers through the door during that time as well. It just made sense for us to do another breakfast dish,” Ms Arbuckle said.
During the Local Plate Competition, visitors and locals will be asked to judge the fifteen Local Plate entries that have been made from at least 80 per cent locally grown produce.
Visit mudgeefinefoods.com.au/local-plate/ for a complete list of Local Plate entries.
