Hunters Harvest has one focus: good, wholesome food. Founded by former world boxing champion, Will Tomlinson, the menu is designed so each meal has the right balance of nutrients, food groups and flavours. If you can’t visit the Melbourne-based café in person, they’ve kindly shared their Ultimate Brunch Bowl with us so you can recreate the hearty dish at home.
1/2 cup quinoa
2 free-range eggs
1 teaspoon of coconut oil or extra-virgin olive oil
1 clove garlic, finely chopped (low FODMAP can substitute with a sprinkle of turmeric and cumin powder)
1 tablespoon almonds and/or pumpkin seeds, roughly chopped
handful of kale, leaves removed and torn into bite-sized pieces
small handful of baby spinach
1 bunch raw broccolini chopped
salt + cracked pepper
1 tablespoon of goats cheese
lemon wedge to serve (or lime)
1/2 ripe avocado mashed
1. Place the quinoa in a medium saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 10–15 minutes or until its dente, then drain and set aside.
2. Put the egg in a small saucepan and just cover with water. Add a few pinches of salt (this will help when it’s time to peel your eggs). Bring to the boil and set the timer for 3 minutes. Remove from the water and run under a cool tap, then peel and set aside.
3. Grab a medium sized fry pan and melt the coconut oil over low heat, add the garlic and almonds/seeds and cook until you can smell the garlic (approx. 1 minute). Stir in the cooked quinoa and season with salt. Add the kale, broccolini and spinach. Sauté until wilted, but still a vibrant green (broccolini doesn’t need to be cooked through). Remove from the heat and pile the mixture onto a plate or in a nice open bowl.
4. Sprinkle your goat’s cheese and place your avocado + egg over the stir-fried quinoa and greens mixture. Serve with a wedge of lemon and some avocado on the side. Season to taste.
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