The pleasures of brunch

There's something about lazy Sunday mornings and brunch. Not having to get up early to go to work or run errands on a Sunday makes it easier to have a little lie-in before rising gently out of bed and strolling leisurely into a perfectly relaxed brunch, whether at home, at a charming cafe or a chic restaurant. By de nition, brunch fuses breakfast and lunch, which basically means, anything goes!

EASY LIKE SUNDAY MORNING

Sunday brunch is the only time I get to eat at home! The rest of the week I skip breakfast and head straight to my appointments from morning to late evening. Brunch then is something I look forward to, a good way to start the only day of the week when I can wake up a little later than usual and spend the rest of the day slow.

Ironically, I get to do brunch more often when I travel, either to meet friends or do business. I tend to do brunch more in the city I feel most at home in, and that would be New York.

In New York, I do brunch downtown at The Breslin at Ace Hotel or Soho at Balthazar. My favorite, however is Sunday brunch at Felix in SoHo. The manager is a good friend and she is always able to arrange a table for my big, eclectic group— family or friends travelling with me, New York friends, their new husbands, our former Bench models, their new boyfriends or girlfriends, both young and established designers, artists, writers, stylists we collaborate with. It’s a fun group, the music is kicking, and the dessert selection is always great, and sometimes on the house! As for my preferences, I like my eggs poached in croque madame, creamy and scrambled in hotel buffets, and sunny side-up with Asian-style fried rice at home when I get the chance. And, I’d take my Jack and coke over mimosa or gin and tonic anytime.

HOOKED ON BRUNCH

My love affair with brunch began when I was introduced to it by my friend Sharon Azanza, who took me one leisurely Sunday morning to her favorite place in Paris called Marshall’s. From the moment I set foot in the restaurant, I was hooked.

Once we were ushered to our table, a basket of freshly baked breads was laid in the center – banana bread, zucchini bread, blueberry muffins, black walnut bread, croissants and rolls. That basket alone made the trip worth it!

We proceeded to chat for a couple of hours sipping mimosas while attacking our Eggs Benedict and devouring that basket of bread. To a certain degree that is the experience I try to replicate whenever I host a brunch: wonderful and interesting company, a pretty table swathed in sunshine and of course a table that is laden with an assortment of sweet and savory dishes.

When I plan a brunch, I make sure I know the preferences and conditions of my guests. If for example a guest is pregnant or vegan, I make sure they can sample a good portion of my spread.

As a general rule, I like to have fruits (fresh, mixed with Greek yoghurt or puréed into a chilled soup), cheese, an egg dish (eggs en cocotte or Eggs Benedict), sausages, bacon, potatoes (rosti or hash Browns), a sweet ending and of course a humbler basket of bread!

Whatever I can do ahead of time, I do. No one wants to wake up any earlier than necessary. I set the table completely the night before and then I cover each setting with a kitchen towel to ensure that no dust or dirt settles on them overnight.

I arrange all the flowers the night before as well, which is more practical because it allows the flowers time go into full bloom by the next morning. The buffet table also gets a makeover and I make sure all platters and jars I need are clean and ready. I prep everything that can be done in advance.

In the morning, after cooking most of the food, I set up the beverages. I like having a selection of warm and cold drinks: For the warm drinks, it is usually coffee, tea and pot of sinful hot chocolate.

For the cold selection, I typically serve a fresh fruit juice, a mimosa or bellini and maybe even an iced coffee.

And right about the time that I am stressing over the last few details…dingdong! The first guests arrive. Finally, it’s time to sit down, relax and enjoy this celebration that is brunch!

Here is an iced mocha recipe from Donna Hay that my husband particularly enjoys:

ICED MOCHA

(from Donna Hay Magazine April-May 2014) WHAT YOU NEED: • 1 1/2 cups milk • 1 tbsp vanilla extract • 2 tbsps cocoa powder • 4 shots of espresso • 2 cups milk

•Sugar to serve

Mix to combine the 1 1/2 cup milk, vanilla and cocoa powder. Place into an ice tray and freeze completely. Divide ice into four glasses. Top with espresso and serve with milk and sugar. Serves 4.