Happy DAYS

Gather family and friends to share this divine breakfast from The Cordony Kitchen.

- RECIPES Amanda Cordony | STYLING Sophie Wilson PHOTOGRAPHY Alana Landsberry

PAPAYA & COCONUT YOGHURT BOWLS

Prep time: 15 minutes. Serves: 4.

2 small ripe papaya 500g coconut yoghurt ⅓ cup fresh blackberries, halved ½ cup fresh raspberries, torn ½ cup granola, storebought 2 passionfruit, halved 4 (80ml) tablespoons honey

1 Slice each papaya in half lengthways and scoop out seeds.

2 Place papaya halves cut-side up on a serving platter.

3 Spoon equal amounts of yoghurt into one end of each papaya half.

4 Scatter equal amounts of blackberries, raspberries and granola alongside and over yoghurt.

5 Spoon passionfruit pulp over top, drizzle with honey and serve.

MUSHROOM, SPINACH & FETA BREAKFAST LOAF

Prep time: 15 minutes. Cooking time: 30 minutes. Serves: 4.

500g (20x 13cm) small sourdough loaf 4 free range eggs, lightly whisked ¼ cup milk ¼ cup thickened cream ¼ cup (60g) crumbled feta 1 small garlic clove, minced 3 tablespoons olive oil 200g (2 cups sliced) mushrooms, peeled, finely sliced 1 (2 cups sliced) leek, pale part finely diced 1 cup packed baby spinach

1 Preheat oven to 180°C (fan-forced). Line a baking tray with baking paper.

2 Cut an oval out of the top of loaf and hollow out centre, leaving a 1-2cm border. Reserve centre of loaf to make breadcrumbs.

3 Place loaf centre in a food processor and process until breadcrumbs form. Set side.