Morning's Made Better.

Wake Up to Something Worth Getting Up For!

Jun 04, 2025

Hi Foodie Family,

A huge thank you to everyone who joined us for our very first Substack Live last Saturday. Trying out new tech is always a bit nerve-racking, but we had such a great time—and it’s safe to say this is now our favourite way to go live (short of being in the same room as you, of course). Stay tuned—there’s definitely more to come. If you missed the action of Darren’s Black Forest Brownie Cook - Along, you can catch the replay Here.

This week was supposed to be all about clearing out the camera roll and catching up on recipes we haven’t had time to publish… but I couldn’t resist sneaking in something new: Darren’s Apple, Mandarin, Chocolate, Flaked Almond and Maple Porridge pictured below which spawned a breakfast newsletter instead.

Breakfast? Dessert? Who cares—you’ll want this porridge any time of day. It starts simply, cooked with just water, grated apple and mandarin zest until creamy. Then it’s spooned into a bowl, sprinkled with salt, drizzled with maple syrup, topped with mandarin segments, a dusting of 70% dark chocolate, and toasted flaked almonds.

These winter mornings just got a serious upgrade—and yes, I think it’s finally time I invest in a spurtle.
Get the recipe and find out what a spurtle is Here.

Mornings, Made Better

They say the best ideas happen in bed—and around here, that includes breakfast. Before the kettle’s even on or the sun’s properly up, there’s always a ‘little pillow’ talk about what’s on the menu. Porridge, eggs, avo toast, maybe waffles…

Because honestly, on a chilly winter morning, breakfast might be the only good reason to get out of bed.

There’s something sacred about doing breakfast properly. Not the rushed version you inhale between emails or the sad one snatched from a paper bag—but the real kind. The kind you make yourself, with your favourite playlist in the background and winter light slanting across the kitchen bench. Slow. Indulgent. Joyful. A little ritual of pleasure before the day begins.

We’re lucky to live in a country that takes breakfast seriously. We’ve turned it into an art form—generous, relaxed, and shared. We’ve taught the world that great coffee deserves great company, and that eggs are just the beginning.

At Studio Kitchen, we’ve spent a life time deep in breakfast mode—testing, tasting, perfecting. These are the recipes we come back to again and again, whether it’s a quiet solo morning or a full table of hungry friends.

And is there anything more seductive than a runny yolk? Maybe one wrapped in crunchy golden filo, melting cheese, herbs, a little heat from harissa and good old sprinkle of deliciously nutty dukkah spice. I think that picture above by Ari Hatzis says that all that needs to be said. Recipe Here

PS. I love salad greens for breakfast and would definitely have some on the side of this, with a little lemon vinaigrette.

It’s citrus season—and with limes at their best and avocados in peak form, there’s no better time for Avocado Focaccia Toast with Vegemite, Tamari Seeds, and Lime.

It’s hard to put into words the joy this breakfast brings, but here goes: imagine crispy, airy homemade focaccia, toasted to perfection, generously buttered and smeared with a good hearty swipe of Vegemite. On top, slices of sublime avocado, ready to soak up all the savoury brilliance beneath. Then come the final flourishes—freshly ground black pepper, a scattering of salt flakes, a handful of umami-rich Tamari seeds, and that all-important squeeze of lime.

The first bite? Transcendental. As are all the other ones that follow.

Golden, crisp waffles had a bit of a pop-culture moment thanks to Severance on Apple TV—and honestly, its been hard to stop thinking about them since. Whether stacked high with whipped butter and maple syrup, topped with berries and Greek yogurt in summer, or turned into a savoury base for fried chicken and hot sauce… stop it. Waffle parties are officially on my radar. That grid-like pattern isn’t just iconic—it’s genius, catching pools of syrup and melting butter in every bite. Made from a simple batter of flour, eggs, milk, and a touch of sweetness, waffles can go classic or completely off-script depending on the toppings. Perfect for lazy weekends or dressed up for brunch.

What about Pizza for breakfast? It has many of the same elements as a Full English — egg, a bit of sausage and bacon, tomato — but in lighter proportions. The base gives you crunch instead of grease, and fresh herbs add a bit of balance. Plus, there’s cheese, which the Full English mysteriously ignores. It’s satisfying, a little more relaxed — and, depending on the toppings, maybe even a touch more wholesome.

This brings me to some very important news: Darren’s Pizza Project has finally launched over on his Substack. He is—if you didn’t already know—Pizza’s biggest fan.

He’s been perfecting his slow-ferment dough for more years than I can count, and now he’s finally ready to share.

Full disclosure: it’s behind a paywall, but at $6.50 a month or $70 a year, it’s a small price to pay for seriously levelling up your homemade pizza skills and saving on takeaway—not to mention all the other gold he’s dropping over there.

From Beige To Bougie

It all began with a spurtle. Not a spoon, never a whisk, Not a spatular like the one shown above—just a slender, wand-like stick with centuries of slow-stirring wisdom behind it. In Scottish kitchens, they say the spurtle coaxes creaminess from oats like a spell. Stir clockwise, never anti. Don’t rush. Let the porridge bloom.

Once the stuff of soggy childhood breakfasts and Victorian austerity, porridge has undergone a transformation of almost absurd proportions. What was once beige, bland, and barely tolerated is now being swirled, spiced, and spooned into the spotlight—steaming bowls of oats now command attention in the most fashionable cafés, cookbooks, and Instagram feeds.

Darren loves his weekday porridge in winter—but his bowl is anything but ordinary. One morning it’s Golden with Turmeric, laced with ginger, topped with vibrant passionfruit and banana (pictured bottom left) Another, leans nutty and tropical, made with Quinoa Flakes and topped with peanut butter, banana, and a generous drift of toasted coconut (pictured bottom right), but lately it’s been Apple, Mandarin, Chocolate, Flaked Almond and Maple. It’s breakfast, sure—but it flirts shamelessly with dessert.

Hands On Classes

The second half of the year is looking super busy and we’re so excited! Darren has four incredible cook-alongs coming up at the SMEG showroom in Melbourne - two classes in July and another two in October. We’ll be at Taste of Port Douglas in August, The Great Australian Bake Off starts very soon, followed by two gigs in Tassie in November at the Agrarian Kitchen. And somewhere in amongst it all we’ll be moving our Studio Kitchen to a new home and all going well we’ll be popping up in Dimboola at Cat Clarke’s Restaurant for special collaborative afternoon tea. Keep an eye on our Events Page and grab your tickets while you can!

Also, big news for Bake Off fans — comedian Tom Walker is joining Natalie Tran as co-host this season, alongside judges Rachel Khoo and Darren Purchese. With his quick wit and hilarious style, Tom’s bringing a fresh, fun vibe to the kitchen

More Breakfast

To sustain us through this action-packed second half of the year, here are more of our favourite ways to start the day—delicious, comforting, and just a little bit indulgent.

Canelé
These darkly caramelised, custardy French pastries are the perfect marriage of texture and flavour—crisp on the outside, tender and vanilla-rum-scented within. A canelé is not your everyday breakfast, but that's exactly why we love it. Best enjoyed warm with a strong coffee and a slow morning.

Chocolate and Vanilla Glazed Donuts
Soft, springy dough, filled with a white chocolate and vanilla cream and dipped in rich chocolate glaze—these donuts are a nostalgic treat reimagined with a touch of elegance. They’re playful and utterly irresistible, whether you're six or sixty.

Perfect Hot Chocolate
Thick, velvety, and just sweet enough—this is hot chocolate made for grown-ups. With dark chocolate melted into full cream milk and cream. Add a whisper of cinnamon or orange zest if you wish, it’s a hug in a mug. Pair with anything—or nothing at all.

Perfect Fried Egg with Pine Mushrooms, White Anchovies and Crispy Kale
A golden yolk and glistening whites is a thing of beauty—but paired with buttery pine mushrooms, tangy white anchovies, and crispy kale, it becomes something extraordinary. Bright, earthy, and deeply satisfying, it’s breakfast, brunch or even dinner done simply and superbly.

Roasted Pineapple Pancakes
Like sunshine on a plate! Golden, fluffy pancakes layered with sticky roasted pineapple and a bright hit of lemon curd. It’s a brilliant way to start the day and the kind of breakfast that makes you feel alive

Green Eggs & Ham w Tomato & Stracciatella
Whimsical but seriously good, this twist on the Seussian classic features softly gently poached eggs drizzled with pesto and paired soft buffalo milk cheese, and quality prosciutto. It’s a bright, savoury start to the day that never fails to surprise and delight.

Same Snack Time, Same Snack Channel.

That’s it from us this week — we hope we’ve served up some tasty inspiration for your weekend. Behind the scenes, we’ve been up to our elbows in new recipes: warming soups, cheesy cauliflower, spicy kangaroo tacos and a Stanley Tucci–inspired rabbit dish with a sauce so delicious you won’t believe how little effort it takes. Coming your way very soon.