Dads’ Brekky Windfall a Tough Task for Cook Off Judge


BRHS Dads were treated to a culinary wonderfeast last week with our COVID Cook Off theme all about a special Father Day’s breakfast for the big guy.

Breakfast dishes ranged from the traditional Scottish breakfast (including the controversial black pudding), homemade juices, muesli, yoghurts, hollandaise, an array of egg techniques pancakes, croissants, fruit and platters with the lot!

For Dads who are pretty good on the fang, all your Christmases came at once.

Once again our guest judge had a tough time picking one winner out of many that were worthy. But pick a winner they had to do.

Over to BRHS Accountant Jessica Callaghan…

“If I have to choose, for a Fathers’ Day breakfast I would go with Sam Scott’s decadent French toast,” Jessica said. “Who doesn’t like blueberries and mascarpone as a special treat?!”

“However, Bernadette Hammond and Lisa James’ mueslis are now on my to-do list to prepare for weekday breakfasts – they look delicious.”

Sam’s recipe is below.

If you’re looking to up your breakfast game, head over to the BRHS COVID Cook Off facebook group to check out a virtual smorgasbord and recipes of tons of delicious dishes.


Week 4 – ISO Spiso!

Okay, time to get spicy for our Week 4 challenge – the theme is “ISO Spiso.”

Send us recipes and pics of your favourite spicy creations, including info about the consumer heat rating!

Entry deadline is Wednesday, 16 Sept at noon.

To enter, join our BRHS COVID Cook Off facebook group and post your recipe, photos of the dish and any comments.

If you’re not on facebook you can email your entry to


The Recipe

Sam Scott’s french toast with mascarpone, warm blueberries and maple syrup.

French toast:

Sour dough
4 eggs
Large dash of milk (may be 1/3 cup?)
Tsp Vanilla essence
Pinch of nutmeg
Pinch of cinnamon

Whisk, then dunk bread then fry in a bit of butter.

Dollop of mascarpone, warmed blueberries and drizzle of maple syrup over the lot.