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27
Nov

Saturday, November 27, 2010

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Muffin of the Day

Banana pineapple coconut

Breakfast (7am – 11am)

Western with a spin: Eggs with peameal bacon, caramelised onions and peppers on toast, with fruit on the side

Steel cut oats with banana and honeyed walnuts, brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Tall Poppy Farm turkey and veg soup

Sweet Jarrahdale pumpkin soup

Tex mex minestrone soup

Smoked ham and cheese melt on a ciabatta, served with salad

Tall Poppy all-dressed burger with Black River old cheddar, caramelised onions and Krystyna’s homemade heirloom tomato ketchup, served with potato wedges and slaw

Prinzen’s beef and garden vegetable chili served with a warm bickie

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

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Blog excerpt:

Coming back next month: dinners at Tall Poppy CafĂ©. Details and menus and pricing to come soon, but for now, know that we’ll be open Friday to Sunday nights (excluding Christmas weekend) during December and on into February.

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26
Nov

Friday, November 26th

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Photo by Bill Lapp http://www.flickr.com/photos/blapp/

Muffin of the Day

Banana

Breakfast (7am – 11am)

Western with a spin: Eggs with peameal bacon, caramelised onions and peppers on toast, with fruit on the side

Steel cut oats with banana and honeyed walnuts, brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Chinese mushroom soup

Sweet Jarrahdale pumpkin soup

Tex mex minestrone soup

Tall Poppy all-dressed burger with Black River old cheddar, caramelised onions and Krystyna’s homemade heirloom tomato ketchup, served with potato wedges and slaw

Prinzen’s beef and garden vegetable chili served with a warm bickie

Tall Poppy Farm roast turkey and cranberry sandwich, served with salad

Grilled cheese with homemade heirloom ketchup, served with salad

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

.

Blog excerpt:

Finally, some seasonal November weather, just in time for December. It’s grey and wet and chilly out there and you just know Tall Poppy has the remedy for what ails you. Come on over and set a spell. We’re up for a chat today.

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25
Nov

Thursday, November 25th

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Muffin of the Day

Cranberry orange

Breakfast (7am – 11am)

Western with a spin: Eggs with peameal bacon, caramelised onions and peppers on toast, with fruit on the side

Steel cut oats with banana and honeyed walnuts, brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Chinese mushroom soup

Sweet Jarrahdale pumpkin soup

Tex mex minestrone soup

Tall Poppy all-dressed burger with Black River old cheddar, caramelised onions and Krystyna’s homemade heirloom tomato ketchup, served with potato wedges and slaw

Prinzen’s beef and garden vegetable chili served with a warm bickie

Tall Poppy Farm roast turkey and cranberry sandwich, served with salad

Grilled cheese with homemade heirloom ketchup, served with salad

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

.

Blog excerpt:

Happy Thanksgiving to our US friends. In your honour, we snuck cranberries into today’s muffin and into the Tall Poppy Farm roast turkey sandwich. Enjoy the day with your dear ones.

Categories : Today's Menu
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24
Nov

Wednesday, November 24th

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Muffin of the Day

Rhubarb strawberry

Breakfast (7am – 11am)

Western with a spin: Eggs with peameal bacon, caramelised onions and peppers on toast, with fruit on the side

Steel cut oats with banana and honeyed walnuts, brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Photo from here http://laylita.com/recipes/

Lunch (11:30 to 3pm)

Chinese mushroom soup

Sweet Jarrahdale pumpkin soup

Tex mex minestrone soup

Tall Poppy all-dressed burger with Black River old cheddar, caramelised onions and Krystyna’s homemade heirloom tomato ketchup, served with potato wedges and slaw

Prinzen’s beef and garden vegetable chili served with a warm bickie

Tall Poppy Farm turkey and cranberry sandwich, served with salad

Grilled cheese with homemade heirloom ketchup, served with salad

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

.

Blog excerpt:

Above seasonal temperatures to below seasonal in just 24 hours. You know what this means? Do you? It means it’s time for soup, of course. We’ve got a trio of delights on offer – Chinese mushroom, TexMex minestrone and Jarrahdale pumpkin – and all of which are vegetarian. I love when that happens.

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23
Nov

Tuesday, November 23rd

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Muffin of the Day

Peanut butter and honey

Breakfast (7am – 11am)

Western with a spin: Eggs with peameal bacon, caramelised onions and peppers on toast, with fruit on the side

Steel cut oats with banana and honeyed walnuts, brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Chinese mushroom soup

Sweet Jarrahdale pumpkin soup

Tex mex minestrone soup

Tall Poppy all-dressed burger with a choice of local cheese , caramelised onions and Krystyna’s homemade heirloom tomato ketchup, served with potato wedges and slaw

Tall Poppy Farm turkey and cranberry sandwich, served with salad

Prinzen’s beef and garden vegetable chili served with a warm bickie

Grilled cheese with Krystyna’s homemade heirloom ketchup, served with salad

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

.

Blog excerpt:

Krystyna’s putting her spin on the breakfast menu again. Witness her take on a toasted Western with caramelised onions and peameal (get it with her heirloom tomato ketchup), or the peanut butter and honey muffins. On my radar this morning: the steel cut oats with banana and honeyed walnuts. That’s a delightful bit of warm to start the day.

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