Set the table and put on a spread, it’s time to celebrate the long weekend. Jessica Nguyen shares her tips for seasonal decorating, plus a delicious brunch recipe.
Say goodbye to minimalism and bring warmth, texture and decadence to your long weekend spread with a few tips from expert entertainer Jessica Nguyen. All that’s left to do is gather your nearest and dearest for a leisurely (and delicious) brunch.
Set the table
From delicate scallop-edged placemats to playful cutlery, lean into a pastel palette for your Easter tabletop. Take cues from Jessica’s artful layering and create mix-and-match coloured place settings for your guests. Use sculpted glassware for drinks, as well as arranging chocolatey treats to indulge in. A charming platter makes a brilliant centrepiece, especially for showcasing Jessica’s delicious Hot Cross Bun French Toast.
Hot Cross Bun French Toast
Best devoured warm with lashings of maple syrup, this seasonal treat will guarantee there’s no leftover hot cross buns after the long weekend.
INGREDIENTS
3 eggs
½ cup milk
2 tablespoons sugar
A generous pinch cinnamon
6 David Jones Hot Cross Buns
2 tablespoons butter
4 scoops vanilla ice-cream
1 apple, finely diced
1 punnet raspberries
½ cup maple syrup (we love Escuminac Great Harvest Organic Maple Syrup)
METHOD
1. Crack the eggs into a bowl and whisk. Add the milk, sugar and cinnamon and whisk to combine.
2. Slice your hot cross buns in half and place into the bowl to soak up the egg mixture for 1 minute. Flip and let the other side soak in the mixture for a minute.
3. Heat a pan with a knob of butter and once hot, cook for a few minutes on each side until golden.
4. Arrange the French toast on a platter and add scoops of ice cream on top. Sprinkle the fruit on top and add a generous pour of maple syrup before enjoying immediately.
Please note: David Jones Hot Cross Buns in chocolate varieties are available instore at Elizabeth Street and Bondi Junction only
Easter Treats
