As part of the Love Cereal4Brekkie team I was delighted this week to be part of the #mybrekkiebowl launch, a gorgeous event to kick start a flow of conversations about personalising brekkie cereal bowls.
All my foodie and dietitian passions were indulged as I….
…. enjoyed the fantastic Cafe Sydney early morning view over Sydney Harbour….
……marvelled at Cafe Sydney chefs’ delicate canapé creations using breakfast cereals….
Sanitarium Weetbix and vanilla yoghurt delice, strawberry, gold leaf
Freedom Gluten free Ancient Grain Flakes date and fig bliss ball
All bran corn and zucchini fritter, cured trout
Uncle Toby’s Plus range digestive, avocado, quail egg, crisp kale
Kellogg’s Five Grain Muesli coconut and apple Bircher
Sanitarium Granola Oat Clusters breakfast panna cotta, pineapple, passionfruit, mint
Uncle Toby’s Ancient Grains Porridge, sautéed mushrooms, onion, thyme
…was intrigued by Dr Cathy Gare’s insights (food sensory expert from the Australian Institute of Food Science & Technology), summed up in her quote from the chef, Heston Blumenthal, who is convinced that we need to “engage all of [the] senses if we want to create a truly memorable eating experience”
…..was inspired by Food stylist and founder of blog 84thand3rd.com, Jennifer Jenner who gave us great food styling tips like the strengths of iphones, they work best flat or straight up but start to fail at an angle…
….appreciated again the research that underpins breakfast cereal as an excellent choice for nutrition and a heathy weight as Leigh Reeve APD, Director of the Australian Breakfast Cereal Manufacturers Forum reminded us of the secondary analysis of the Australian Health Survey
….and the recent Galaxy research that research that showed that one of the biggest motivations for people in choosing a bowl of breakfast cereal is to create something healthy
…..but that also looked for little known and quirky facts about Aussie breakfast bowls like…
…….just over half a million Australians added vegetables to their brekkie cereal
….almost a million added herbs and spices
…….half a million added spreads like peanut butter
……but fruit and nuts were the most popular toppings
……more than 300,000 Aussies ate cereal with a fork and more than 1 million had a special spoon they always use for cereal
…..nearly half a million Australians used a mason jar and nearly one million a plate, for their bowl
……almost half a million Australians post a photo of their breakfast bowl to social media every day
…….Aussie men are three times as likely as women to post a photo of their cereal on social media
…..and celebrated as the humble breakfast cereal, an everyday core grain food, took to the stage as an actor with so many new personalities and roles
…and burst with pride as the team’s efforts and hard work all came together…
…to create the arena for social and mainstream media writers to explore new possibilities in their own cereal bowls and inspire their readers to new breakie bowl creations.
As Jennifer Jenner said…
“A simple, beautifully styled bowl of brekkie cereal can look gorgeous and taste great in itself, however with the opportunity for people to get adventurous with their flavour and styling combos, the brekkie bowl can be a real social media star.”
This was my creative brekkie bowl, to tantalise all the senses!
….with passionfruit yogurt, Bran cereal, pumpkin purée, peanut butter, raspberry, blue berry, pumpkin seeds, sesame seeds, mint, macadamias, zucchini ribbons with marinated figs, cinnamon and honey.
It was actually surprisingly excellent, even rivalling the canapés! I think I’m a convert to veg and spreads on cereal!
What’s your personalised brekkie bowl? Post it with the #mybrekkiebowl hashtag and join the conversation!
Fine Eating 