Father’s Day
Maximus Escouri

This year’s major family celebrations have been unique.  We celebrated Easter and Mother’s Day in Lockdown.  Father’s Day is just around the corner and the pandemic threat has not gone away.  Some of us are cautious about going out to restaurants and cafes to celebrate Father’s Day.  But we don’t want to miss our traditional Father’s Day Brunch either. 

Here are five unique restaurant-quality brunches you can prepare at home for Dad this year.   We have included images from the original creations so you can visualise how each will look on the plate.  ENJOY!

1. Café Monaka’s Asagohan

Café Monaka’s Asagohan

Start Dad’s Big Day off with this Japanese-inspired breakfast a-la swanky Café Monaka.

‘Asa’ in Japanese means morning. ‘Gohan’ means rice or meal.  The literal translation for Asagohan is morning meal.  There are many minute meals combined to make a hearty brunch so you give yourself plenty of time to prepare each. 

Onigiri rice ball (Ingredients below make 1 onigiri rice ball)


65gm short grain Japanese rice

¼ sheet nori

Pinch of salt

Shiso or perilla leaf (optional)

Sesame seeds (optional)

Japanese pickles

Onigiri rice ball


  1. Cook rice according to instructions
  2. Sprinkle with salt to season and shape into triangular balls. Tip: Wet your hands to prevent the rice from sticking. Alternatively, you can buy a readymade onigiri mould from Daiso, Sydney.

Homemade Miso Soup Ingredients


1 aburaage (Japanese deep-fried tofu)

2 spring onions (finely diced)

2 ½ tsp wakame seaweed

5 tbs miso soup base (with or without dashi)

2 ½ tsp dashi powder (skip if miso soup base

has dashi in it)


  1. Pour hot water over the aburaage to rinse it. Cut lengthwise
  2. Cut the spring onions
  3. Put all the ingredients into the bowl first
  4. Bowl 200 ml of hot water. Mix miso (and dashi powder if you are using) into the water in a separate bowl
  5. Pour over the bowl with the ingredients. Serve hot

Pickled daikon


1 daikon

1 small red chilli

2 tbs white wine vinegar

1 tbs sake (optional)

1 tbs salt

1/3 cup sugar


  1. Peel the daikon and cut into ¼ inch slices
  2. Cut the chilli into thin slices. Remove the seeds
  3. Put all the ingredients into a Ziploc bag and leave to marinade
  4. Serve cold or at room temperature

Teriyaki Salmon


2 salmon fillets (½ to ¾ inch thick)

¼ tsp salt

1 tbs flour

½ tsp unflavoured oil (for example, Canola)

1 tbs unsalted butter

1 tbs sake (or Chinese white wine)


1 tbs sake

1 tbs mirin

1 tbs sugar

2 tbs soya sauce



1. Rinse and pat dry salmon
2. Season the salmon with salt and sake
3. Combine all the seasoning ingredients into a bowl. Stir until sugar has dissolved
4. Heat pan with butter and oil
5. Dust the fish lightly with flour
6. Add the fish skin side down. Cook for 3 minutes on one side or until browned
7. Flip the fish. Add seasoning a little at a time to the fish to get a nice glaze
8. Serve hot

Green bean shiraae


200g of silken tofu

250g of green beans


4 tbs Kewpie Roasted Sesame Dressing

Extra sesame seed for garnish


  1. Prepare the tofu a day ahead. Drain the tofu. Place on a plate lined with paper towels. Leave overnight in the fridge
  2. Cook the beans. Set aside
  3. Mash the tofu and mix with salad dressing just before serving.

Other condiments to serve with your Father’s Day Asagohan:

  • Edamame beans
  • Tsukemono (Japanese pickles. Choose cucumber, daikon, and cabbage for variety and colour)
  • Tamagoyaki (Japanese rolled egg)
  • Mung bean sprouts

2. Bill at Bondi’s Ricotta Hotcakes

Replicate Bill Granger’s iconic ricotta hotcakes for Dad’s special brunch with this simple and healthy recipe below:


1 cup self-raising flour

1 tsp baking soda

Pinch of salt

2 tbs caster sugar

125g tub ricotta cheese

1 cup skim milk

1 egg (beaten)

25g unsalted butter (melted)

Oil for frying

Topping ideas

Grilled bananas




Caramel or chocolate sauce

Roasted almonds slivers

Crushed chocolate honeycomb bar


  1. Combine all dry ingredients into one bowl. Use a separate bowl for the wet ingredients.
  2. Gently whisk dry ingredients into the wet ingredients until well-combined
  3. Heat the pan and cook pancakes
  4. Serve with your desired topping

3. Nour’s Al muhuffin

Father’s Day -Nour’s Al muhuffin

Nour’s sophisticated version of the McMuffin will put a big smile on Dad’s face this Father’s Day. 

Here’s our version of the recipe:


Four English muffins

Two Lamb Merguez sausages

½ egg (beaten)

Panko breadcrumbs

2 Hash browns

Pickled green chillies (available from Mediterranean stores)

Toum ingredients

130g of garlic

2 tsp Kosher salt flakes

¼ cup lemon juice

¼ cup ice water

3 cups neutral oil (for example, Canola or grapeseed)


  1. Mash the sausages into patties. Bind with egg and breadcrumbs.  Season with salt and pepper
  2. Panfry patties until cooked. Set aside
  3. Peel and cut each clove of garlic in half. Remove the sprout in the centre
  4. Put the garlic and salt in a food processor and pulse until finely minced
  5. Add 2 tbs of lemon juice slowly. Continue to pulse the food until fluffy
  6. Add ½ cup of oil then more lemon juice. Repeat until a smooth paste is formed. Set aside until serving
  7. Toast muffin in a lightly oiled pan
  8. Assemble and serve hot

4. Quick Brown Fox’s Quinoa Chicken Burger

Father’s Day -Quick Brown Fox’s Quinoa Chicken Burger

You can’t beat a crunchy fried chicken burger and Quick Brown Fox’s unique quinoa fried chicken burger is one of the best. 

Quinoa Buttermilk Fried Chicken Ingredients

1kg chicken thighs, skin on

2 cups buttermilk

2 tbs chilli sauce


1 cup plain flour

2 tsp sea salt flakes

2 tbs dried garlic granules (or garlic powder)

1 tbs paprika

1 tbs dried onion flakes

1 cup cooked quinoa


  1. Marinade the chicken in the buttermilk and chilli sauce for at least 1-2 hours
  2. Drain the marinade. Coat with seasoned flour and deep fry until golden and crispy
  3. To assemble burger, butter and toast a brioche bun. Line with cos lettuce and chilli relish.  Add fried chicken and top with sliced gherkins.  Serve with hot fries

5. Three Blue Duck’s Scrambled Eggs

Three Blue Duck’s Scrambled Eggs

We have simplified the Three Blue Duck’s famous XO butter mushrooms, scrambled eggs, and chilli peanut so you can easily prepare this indulgent brunch for Father’s Day. 


2 slices sourdough bread

2 spring onions

4 eggs

1 punnet of mushrooms (sliced thinly)

A bunch of coriander (Finely chopped)

Chilli roasted peanuts

40g unsalted peanuts

2tsp Korean chilli powder

1tbs rice bran oil

1 tbs sesame seeds (toasted)

2 tsp ABC sweet soy sauce

2 tbs light soya sauce

Salt to taste


  1. Melt butter with XO sauce. Set aside until ready to fry mushrooms
  2. Cook mushrooms in XO butter. Keep in a warm place until serving
  3. To scramble perfect eggs. Heat a pan and grease with a little butter and oil.  Beat eggs.  Pour into hot pan.  Use a wooden spatula to fold the eggs until cooked.  For extra fluffiness, add a dollop of butter or cream at the end of the cooking
  4. Toast sourdough bread and serve with mushrooms, scrambled eggs, and coriander

We hope you’ve enjoyed our recipes. Drop us a line or send us photographs of this very special day.  We would love to hear from you!  

To all our ‘hero’ dads: HAPPY FATHER’S DAY 2020


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