Wake Up to a Gourmet Breakfast at Mulberry Lodge! 🍽️☀️
There’s nothing quite like starting the day with a delicious, hearty breakfast, especially when it’s made with love and the finest local ingredients. Here at Mulberry Lodge Country Retreat, we take breakfast seriously – it’s the most important meal of the day, after all! One of our guests' favourite morning delights is our Breakfast Brioche Bun – a heavenly combination of fluffy homemade brioche, earthy spinach, spicy Portobello mushrooms, silky omelette, and rich caramelised onions. 🤤✨

Want to recreate this gourmet breakfast at home? Keep reading for our signature recipes! 👩‍🍳

Homemade Brioche Buns Recipe 🥖Soft, buttery, and slightly sweet – the perfect base for a luxurious breakfast!
Ingredients (makes 6 buns):

• 250g  bread flour
• 30g  sugar
• 5g (1 tsp) salt
• 5g (1 tsp) instant yeast
• 2 eggs
• 60ml warm milk
• 90g  unsalted butter, softened
• 1 egg yolk + 1 tbsp milk (for egg wash)

Method:

1. In a large bowl, mix flour, sugar, salt, and yeast.
2. Add eggs and warm milk, mixing until combined.
3. Knead the dough for 5–7 minutes, then gradually add the butter, kneading until smooth and elastic.
4. Cover and let it rise for 1.5–2 hours, or until doubled in size.
5. Divide into 6 equal portions, shape into buns, and place on a baking tray.
6. Cover and let rise for another hour.
7. Preheat oven to 180°C . Brush buns with egg wash and bake for 15–18 minutes, until golden brown.
8. Let cool before slicing.

Caramelised Onions Recipe 🧅✨Rich, golden, and packed with flavour – the secret to a perfect breakfast bun!
Ingredients:

• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• Pinch of salt

Method:

1. Heat olive oil and butter in a pan over medium heat.
2. Add onions and cook for 10 minutes, stirring occasionally.
3. Sprinkle in brown sugar and salt, stirring well.
4. Continue to cook for another 15–20 minutes until golden and soft.
5. Stir in balsamic vinegar and cook for 2 more minutes.
6. Remove from heat and set aside.

Bringing It All Together 🍳To Assemble Your Breakfast Brioche Bun:

1. Prepare the omelette: Whisk eggs, season with salt and pepper, and cook in a non-stick pan until just set. Cut into rounds to fit the bun.
2. Sauté the mushrooms: Slice Portobello mushrooms, season with chili flakes or cook in chilli oil, salt, and pepper, then cook in a pan until tender.
3. Layer it up! Slice your brioche bun, add a layer of fresh spinach, the omelette, spicy mushrooms, and top with caramelised onions.
4. Enjoy! Serve warm with a side of fresh fruit or your favourite morning beverage. ☕🥂

There you have it – a luxurious breakfast that’s sure to impress! Whether you’re enjoying a peaceful morning at Mulberry Lodge or bringing a taste of our retreat to your home, this Breakfast Brioche Bun is a winner.

Give it a try and let us know how you like it! ❤️

At Mulberry Lodge Country Retreat, we love welcoming our guests with little homemade treats that add a special touch to their stay. One of the delights in our cookie jar is my Soft and Chewy White Chocolate & Cranberry Cookies—a perfect blend of creamy white chocolate, tart cranberries, and a buttery, chewy texture. 

Why You'll Love These Cookies 🏡✨

• Perfectly Soft & Chewy – Just the right balance of crisp edges and a tender centre.
• Sweet & Tart Flavours – The richness of white chocolate complements the tangy cranberries beautifully.
• Ideal with a Cup of Tea or Coffee – A comforting treat for a relaxed afternoon at Mulberry Lodge.

​ Preparation Time: 15minutes
 Cooking Time: 8-10 minutes
 Quantity: Makes approximately 18 cookies.​

Ingredients:

• 125g unsalted butter, softened
• ½ cup brown sugar
• ½ cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ¾ cups plain flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup white chocolate chips
• ¾ cup dried cranberries

 
 Method:

1. Preheat your oven to 170°C (fan-forced) and line a baking tray with parchment paper.
2. In a large bowl, cream the butter, brown sugar, and white sugar together until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Whisk together the flour, baking soda, and salt in a separate bowl. Gradually mix into the wet ingredients.
5. Fold in the white chocolate chips and dried cranberries.
6. Roll tablespoon-sized portions of dough into balls and place them on the baking tray, leaving space between each.
7. Bake for 8-10 minutes until the edges are lightly golden (the centres will still be soft but will firm up as they cool).
8. Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack. The’ll keep well in an airtight tin for a 10 day.

 
NOTE: This cookie dough also freezes well for 3-4 months  

​Enjoy a Taste of Mulberry Lodge at Home 🍷🌿
These cookies are a guest favourite at Mulberry Lodge, and now you can enjoy them in your own home! Whether you're serving them fresh from the oven with a cup of coffee or packing them as a sweet picnic treat, they're guaranteed to be a hit.
We love hearing from our guests! If you bake these cookies, share your photos with us on Instagram and Facebook @mulberrylodgecountryretreat. Happy baking! 😊🍪

At Mulberry Lodge Country Retreat, we believe breakfast is the most important meal of the day – especially when it’s crafted with fresh, wholesome ingredients. That’s why our daily breakfast hampers are brimming with delicious offerings made with love and care, often featuring produce straight from our garden. 🌿🍎

Every morning, guests can enjoy a freshly prepared  breakfasts, carefully curated to fuel their day in the McLaren Vale Wine Region. And while each day brings something new to the table, one dish has become an undeniable guest favourite: our savoury croissant, filled with bacon, egg, avocado, rocket, and our homemade tomato chutney. 🥐🥑

Why Our Savoury Croissant is a Winner 🌈This buttery, flaky croissant is more than just a treat for your taste buds – it’s a wholesome start to your morning. Using locally sourced bacon and eggs, creamy avocado, fresh rocket from the garden, and our signature tomato chutney, it’s a flavourful blend of textures and tastes that guests rave about. Paired with a steaming cup of coffee or tea, it’s the perfect way to ease into a day of exploring McLaren Vale.

A Taste of Mulberry Lodge: Savoury Croissant Recipe 🍽️Want to recreate this guest favourite at home? Here’s our recipe for making croissants from scratch and assembling the ultimate savoury breakfast sandwich:

Ingredients for Croissants:

• 500g (4 cups) strong bread flour
• 10g (2 tsp) salt
• 80g (6 tbsp) sugar
• 10g (2 tsp) instant yeast
• 300ml (1 1/4 cups) cold milk
• 300g (10 oz) cold unsalted butter, cut into slices

Method for Croissants:

1. Mix the flour, salt, sugar, and yeast in a bowl, ensuring the salt and yeast don’t touch directly. Gradually add the cold milk, kneading into a smooth dough. Cover and chill for 1 hour.
2. Roll the dough into a rectangle and place the butter slices in the center. Fold the dough edges over the butter and seal the edges.
3. Roll out the dough into a rectangle again, then fold into thirds like a letter. Chill for 30 minutes. Repeat this process 3 more times to create layers.
4. After the final chill, roll out the dough thinly and cut into triangles. Roll each triangle into a croissant shape. Place on a baking tray, cover, and let rise for 1 hour.
5. Preheat the oven to 200°C (400°F) and bake for 15-20 minutes until golden and puffed. Let cool.
   
   

Assembling Your Savoury Croissant:

• 1 freshly baked croissant
• 2 slices of crispy bacon
• 1 fried or poached egg
• ½ avocado, sliced
• Handful of fresh rocket
• 1 tbsp tomato chutney (homemade or store-bought)
  
  

1. Slice the croissant in half and warm it slightly.
2. Spread the tomato chutney on the bottom half.
3. Layer on the bacon, egg, avocado, and rocket.
4. Top with the other half of the croissant and enjoy immediately.
   ​

Experience Breakfast Bliss at Mulberry Lodge 🌿Whether it’s our savoury croissant or one of the other delightful options in your breakfast hamper, mornings at Mulberry Lodge are all about celebrating fresh, seasonal ingredients and the joy of starting the day right. When you stay with us, you’re not just enjoying a meal – you’re indulging in a true taste of McLaren Vale.

Ready to experience the magic for yourself? We’d love to welcome you! 🏡✨
​

​When lemons are bountiful in the Mulberry Lodge garden I'm always looking for ways to use then up. These cute  mini Bundt cakes decorated with a lemon glaze make a  delicious addition to an afternoon tea or serve them up as individual desserts. 

Click "Read More for the recipe 

Who wouldn’t want to wake up to a lovely crispy granola tart shell filled with creamy yogurt, lemon curd and fresh fruit in every colour of the rainbow? These little wholesome beauties are so perfect for weekend breakfast or  brunch gathering! 

Click "Read More for the recipe ​

​Looking for something a little bit different and a little bit savoury and sweet, this stuffed French toast is great for a weekend breakfast or brunch, heck, have it for dinner it’s so good! Topped with a delicious blueberry sauce, this is the stuff dreams are made of.  
Bottom line, this cream cheese stuffed French toast is delicious. A creamy centre, filled with the perfect amount of cream cheese, the berry sauce adds just the right level of tartness to give the perfect balance.

Click "Read More for the recipe ​

​Why go small when you go can go BIG with this giant spicy sausage roll recipe with hardboiled egg placed in the centre. This is a perfect snack food for Saturday afternoon footie finals, or take to the beach for a picnic.

Click "Read More for the recipe ​

This is a go-to breakfast fit for a king! Bacon, egg and avocado all on a crispy savoury potato waffle. Fills you up and makes you smile. 

Click "Read More for the recipe ​

Easy Pumpkin, Thyme and Parmesan scones 

During winter we like to use the large supply of butternut pumpkins that we harvest from the Mulberry Lodge veggie gardens to make all sorts of healthy meals and snacks. This easy Pumpkin, Thyme and Parmesan scone recipe is favourite in our home.  

Click "Read More for the recipe ​​

These Salted Caramel Cookies are a match in caramel + flaky sea salt + white chocolate chip Heaven. I don’t throw around the term ‘the best’ lightly, but these truly are the best salted caramel cookies…EVER! Make them for your next party or get together and everyone will be asking you for the recipe between bites of cookie!  Not only that but the are so easy to make, no need to soften butter or use a mixer! 

Click "Read More" for the recipe  

Make breakfast extra special with homemade Mandarin Jam.

​Whether you prefer toast, crumpets or croissants, this jam is the perfect accompaniment  -  - my personal favorite is with a beautiful french style croissant made locally by Wendy at Four Winds Chocolate in Willunga.  

This recipe is super simple and quick and you'll love the end result.   

Click "Read More" for the recipe​

With an abundance of tomatoes and chillies in the garden this year I have been experimenting in the kitchen and think I've produced a delightful tomato and chilli sauce. Its a lovely sweet but spicy sauce and yummy on  meats, pies and burgers. 

Click "Read More" for the recipe​

These gorgeous cheesy, savoury muffins make a perfect breakfast snack or lunch box snack. I usually make them with gluten free flour as many of our guests are gluten intolerant. The small snack size versions keep perfectly in the freezer so make a batch and they'll do for snacks for a couple of weeks ( or maybe not, they're so yummy you might just eat them all in one sitting). Enjoy!! Download a copy of the the recipe below. 

​Click "Read More"for the recipe

​Not only are these muesli bars delicious, they're a healthy version as there's no sugar  and coconut oil is used instead of butter. I offer these as part of my guest breakfast each morning but they're great snacking on during the day.

.Make these sugar-free Muesli Bars part of your Sunday cook-up repertoire to have handy during the week.

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​I love autumn and having just harvested 40 pumpkins and butternut squash along with plenty of fresh spinach in the garden, I love to find new tasty ways to use these ingredients.  During the week, our guests at the Lodge are provided with a scrumptious Breakfast Hamper filled with homemade goodies and these Frittata Muffins are a perfect addition, providing a small hot element to their breakfast. 

These muffins are also perfect for lunch on the go, picnics or school packed lunches.  I like to make a batch ahead, they store well in the fridge for a few days, or can be frozen and reheated  

Click "Read More" for the recipe

This is one of my favourite breakfasts to cook for our guests. A gourmet breakfast that's simple to prepare, looks beautiful, is very indulgent and not too filling, the perfect way to start your weekend stay at Mulberry Lodge. I use local free range eggs, rocket from the garden, our own potatoes in season, and I like to make make my own basil pesto when we have plenty of basil growing in the garden in summer.  The potato rosti baskets can be frozen. If  you intend to make a batch and freeze them then only cook for 25 minutes initially and then finish the cooking for about 15 minutes once thawed from the freezer. 

​Makes 4
Prep Time 20 mins (+10 minutes cooling time)
Cooking 50mins
 
550g brushed Golden Delight potatoes, peeled, halved
125ml (1/2 Cup) water
2 tsp olive oil                                 
Salt and Pepper
Vegetable oil, to shallow fry
1tbsp capers, rinsed and drained
1tbs white vinegar
4 free range eggs
60g of rocket leaves
300g of smoked salmon
Basil pesto
 
Place the potato and water in microwave safe bowl. Cover with 2 layers of plastic wrap. Cook in microwave on high for 6 minutes or until the potato softens slightly. Drain. Set aside for 10 mins to cool.

1. Preheat the oven to 200 degrees C. Spray 4 250ml (1 cup) muffin pans with oil.  Coarsely grate the potato. (I use the large grater attachment attach in  my food processor) It takes about 30 seconds to grate the potatoes using the food processor. 
2. Add the oil and potatoes to a large bowl; season with salt and pepper and mix through with your hands until potato evenly coated. Press the potato into the muffin tins with a good base and push up the sides to form a basket.
3. Bake for 35-40 minutes or until brown and a little crisp.
4. Add vegetable oil to a small frying pan. Heat over medium –high heat. Pat the capers dry and add to the hot oil. Stir for about 1 minute until golden and crisp. Transfer to a plate lined with paper towel.
5. Bring a large saucepan of water to the boil and add the vinegar. Crack the eggs into separate cups. Carefully slide the eggs into the water. Cook for 3 minutes or until the whites are opaque and just firm. Use a slotted spoon to transfer the eggs to a plate lined with paper towel.
6. Divide the potato baskets among the plates. Top with rocket, smoked salmon and eggs. Sprinkle with the fried capers and then drizzle the plate with Basil pesto.

Click the document below to download and print the recipe.  

 If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Nicely crispy around the edges, studded with plump and juicy raisins, and buttery in taste with the faintest wisp of cinnamon, these cookies smell heavenly when they’re in the oven and also keep really well!

Click "Read More" for the recipe ​

 Makes 7 Cups
 
Ingredients 
1 tsp black peppercorns
1 tsp star anise seeds
6 cloves
1 cinnamon stick
2 dried bay leaves crumbled
2 cups dry red wine
1.25Kg of whole sugar
2kg plums quartered and stoned
1/3 cup (80ml) of lemon juice
  
Method

1. Place a couple of small saucers in the freezer to chill. Place spices, bay leaves wine and 1 cup of sugar in a large wide heavy based saucepan and stir over medium heat until sugar dissolves. Bring to the boil then simmer for 10 minutes. Turn off heat and leave to cool. When cool strain through a fine sieve over a bowl
2. Return strained syrup to pan with 1 cup water and plums. Bring to the boil. Cover with a lid and simmer over low-medium heat for 35 minutes.
3. Uncover pan. Add lemon juice and remaining sugar. Cook stirring until sugar dissolves. Bring to the boil then simmer, uncovered, over medium heat, skimming from the top for 45-50minutes or until jam jells when tested.
4. To test place a small spoonful; on a chilled saucer then return to freezer for 1 minutes. Run your finger through the chilled jam; it should be the consistency of honey and wrinkle slightly when pushed.

Once at this stage pour into hot sterilized jars and seal  

Enjoy on hot buttered toast - YUM!!

These scrumptious savoury muffins are one of my favourites and are perfect for breakfast, brunch or picnics. They're easy to make and made in batches of 12 you can freeze any that don't get munched right away. I like to serve them warm and they go into our guest breakfast hampers as part of our weekday breakfasts.    

Click "Read More" for the recipe