Savoury Mince

Savoury Mince

Savoury Mince

This tasty breakfast dish (it could be lunch or a light evening meal as well) is a great stand-by if you've got extra people in the house over Christmas. Like any mince dish the finished product will depend on the quality of mince used. The recipe serves 4 - 6 people.


  • 800gm mince (beef)
  • 1 large white onion - finely diced
  • 2 medium carrots - peeled & finely diced
  • 2 celery sticks - finely diced
  • 3 tbsp tomato paste
  • 1 tbsp dijon mustard
  • 2 1/2 tbsp worcestershire sauce
  • 1 1/2 tbsp red wine vinegar
  • 1 1/2 tsp brown sugar
  • 3 cloves garlic - finely diced
  • 2 cups beef stock
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Saute onion, garlic, carrot, celery, salt and pepper in a little oil in a wok or large pot for 10 minutes or until it starts to soften
  2. Remove veges from the pot, add a little more oil, turn on to high and saute off the mince until brown, breaking the lumps up when stirring
  3. Add veges back in to the mince, with the tomato paste and saute another 2 minutes
  4. Add the mustard, brown sugar, worcestershire sauce, vinegar and beef stock and bring to the boil, Simmer for 20 minutes until slightly thickened.
  5. Serve with toasted bread, a poached egg and parmesan.
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(C)  Morrison Street Cafe 2014

Banana, Fruit & Seed Bars

Banana, Fruit & Seed Bars

Yield: 12 large or 24 small bars

Banana, Fruit & Seed Bars

How often do you get a sweet bar that is vegan as well as wheat and nut free? These tasty bars are just that with no dairy, eggs, wheat, nuts or added sugar. The recipe makes a firm bar that will stand up well in lunch boxes and picnic bags.

And if you're not dairy-free then some yoghurt or cream will add that little something extra. The recipe makes 12 big bars


  • 3 large bananas
  • 3 cups rolled oats
  • 1/2 cup diced dates
  • 1/2 cup diced apricots
  • 1/2 cup pumpkin seeds
  • 1/2 cup linseeds
  • 1 tsp cinnamon
  • 1 1/2 tsp vanilla essence


  1. Mash the bananas in a bowl till smooth
  2. Add the rest of the ingredients. Stir very well
  3. Line a spring roll tin with baking paper
  4. Spread the mix evenly into the tin
  5. Use the back of a spoon to smooth the mix and press it
  6. Bake at 170C for 30 mins
  7. Cool well
  8. Cut into 12 bars or 24 small squares
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Our Chemex Coffee Carafes

Chemex Coffee Carafe, Morrison Street Cafe


For several years now we’ve had Carafe Coffee available at the cafe. We use the beautiful Chemex carafes with their stylish wooden trim and elegant shape.

Carafe coffee is a form of drip or filter coffee, where hot water seeps through ground coffee beans held in a paper filter. As the water seeps through it absorbs the oils and essences of the coffee, capturing its rich flavour and aroma. The coffee grounds remain in the filter.  We use single blend Ugandan coffee in the carafe, highlighting the subtle flavour of this delightful coffee. Hot water is delivered to the table in an equally beautiful stainless steel pouring kettle.

The Chemex carafe was invented in Massachusetts in 1941. It’s visual beauty has earned it a place in the permanent collections of several museums including the Smithsonian and the Philadelphia Museum of Art.

Chemex Coffee Carafe, Morrison Street Cafe

If the cafe is reasonably quiet our staff will have the time to create this personal, but very social, experience for you – it’s not something to be rushed.
We will serve the carafe at your table and pour the coffee for you, allowing it to be served to perfection, free from bitterness or sediment.

If we are really busy we suggest waiting a while as the staff need time to serve this coffee well.
Mid-morning and mid-afternoon are usually our quieter times of day and a perfect time to try it.


(C)  Morrison Street Cafe  2014  (C)

by Sue Farley


Wheat & Gluten Free Savoury Muffins

Wheat & Gluten Free Savoury Muffins

Here's an old recipe that we've reinvented as we now have these wheat and gluten-free savoury muffins available every day at the cafe. You can swap the ingredients with whatever is seasonal.


  • 1 1/2 cups grated cheese
  • 2 cups rice flour
  • 1 1/4 cups potato flour
  • 150gm melted butter
  • 2 small eggs
  • 6 tsp wheat and gluten-free baking powder
  • 1 1/2 cups milk
  • 1 1/2 cups roasted pumpkin
  • 1 cup blanched spinach, roughly chopped
  • 200gm diced cow feta


  1. Mix eggs, milk and melted butter together well
  2. Mix the remaining ingredients in another bowl
  3. Add wet and dry ingredients together and mix until just combined
  4. Rest the mix for 10 minutes
  5. Grease muffin tins and fill till even with the top
  6. Bake at 200C for 20 mins
  7. Let sit for 5 minutes then take them from the tins
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(C)  Morrison Street Cafe  2014

White Chocolate & Macadamia Nut Brownie

White Chocolate & Macadamia Nut Brownie

The Chocolate & Berry Brownie has been on our website for some time now. This new White Chocolate & Macadamia Nut Brownie has been a standard on the menu so we’re putting this recipe up too. It’s wheat and gluten free and the recipe makes 20 small or 15 larger portions.

  • 3 cups sugar
  • 450gm soft butter
  • 6 eggs
  • 1 cup rice flour
  • 1/2 cup potato flour
  • 2 cups white chocolate chips
  • 1 1/2 cups macadamia nut pieces
  • 240gm cocoa powder
  • 2 tsp vanilla essence
  • 1 pinch salt

Whip the sugar and butter in a cake mixer with a paddle fitting until white and creamy
Add 1 egg at a time, beating well between each one, then add the vanilla essence
Mix the rice flour, potato flour, white chocolate chips, cocoa and salt in a second bowl then carefully mix in to the creamed mixture. Mix very slowly with the cake mixer until combined
Add the macadamia nuts and mix again
Line a deep swiss roll tin with baking paper, pour in the mix then bake at 180C for 40-45 mins or until a skewer comes out clean
Chill, then ice with chocolate ganache when cold.


  • 330gm dark chocolate, 130gm sour cream

Melt chocolate in a microwave in 30 second bursts. In a second bowl heat the sour cream in a microwave for 40 seconds till warm then stir together


(C)  Morrison Street Cafe  2014

Apricot Coconut Crumble Slice

Apricot Coconut Crumble Slice

This  soft slice is filled with a delicious apricot coconut filling on a shortcake base and is topped with a light coconut macaroon crumble. This wheat and gluten free slice goes bets with a great cup of coffee

  • 140gm sugar
  • 60gm sugar
  • 1 tsp vanilla essence
  • 100gm rice flour
  • 75gm arrowroot/tapioca flour
  • 1 tsp baking powder
  • 1 tsp guar gum
  • 2 eggs – beaten

Cream butter and sugar in a cake mixer till creamy and white.
Add eggs a little at a time till mixed well. Add the vanilla essence and mix well again
Add dry ingredients and mix till just combined
Spray swiss roll tin with oil and line with baking paper.
Place base mix in the tin, sprinkle well with the rice flour. Spread rice flour on your hands and carefully press the base evenly into the tin

  • 2 x 410gm tins apricots with juice
  • 200gm dried whole apricots
  • 3/4 cup water
  • 1 tbsp lemon juice
  • 275ml apricot or nectarine juice
  • 1/2 cup desiccated coconut
  • 3 tbsp sugar

For the filling place above in a pot and bring to the boil. Simmer for 30 mins.
Mix 20gm arrowroot with 1/4 cup water and stir into apricot mixture
Simmer for 5 minutes until thickened, then cool.
Spread evenly over the base

  • 100gm butter
  • 150gm sugar
  • 2 eggs – lightly beaten
  • 225gm desiccated coconut
  • 60gm rice flour

For the topping cream butter and sugar till creamy and white
Add beaten eggs slowly till mixed
Add coconut and rice flour and mix on low for 2 minutes
Spread evenly over the base and apricot filling
Bake at 180C for 40 – 45 minutes or until golden brown all over
Cut when cold

(C)  Morrison Street Cafe  2014

Potato, Mushroom & Chorizo Hash

Potato, Mushroom & Chorizo Hash
This has been one of the most popular dishes on the winter menu this year. It looks good, smells good and tastes really good. The recipe is wheat, gluten and dairy free and serves 4 people.

The Potatoes: put 1 kg potatoes (skins on) into a pot of cold, salted water.

Bring to the boil and simmer approx 10 mins or until just cooked.
Drain and cool.
When cold cut into small chunks.

Place in a large frypan on a high heat with oil, salt and pepper and saute, turning frequently until brown.

Keep warm on a tray in the oven.

The Onion: slice 1 large white onion thinly. Place in the frypan with a little oil.
Saute until soft, then place on top of the potato mix.

The Mushrooms: Slice 500gm button mushrooms in quarters. Saute in a frypan with a little oil and seasoning until soft. Add to the potato mix
Mix all carefully together and spoon portions on to 4 plates.

Serve each portion with 2 poached eggs, 6 slices of warmed chorizo sausage and your favourite relish (we use tomato).


(C)  Morrison Street Cafe  2014

Roasted Chicken, Quinoa & Pumpkin Salad

Roasted Chicken, Quinoa & Pumpkin Salad


This dish is something a bit different. It’s wheat, gluten and dairy-free and can be made using either white quinoa or a mix of white, black and red quinoa. The salad can be made without the chicken for a vegetarian option by adding other veges like broccoli, capsicum, or nuts. The recipe serves 4.

  • 2 cups quinoa
  • 4 cups water
  • 1/2 tsp salt
  • 1/2 tsp white pepper

Bring the water to the boil with the salt and pepper in a medium saucepan.

Wash quinoa through a sieve, add to the boiling water and stir.

Simmer for 15 – 20 minutes until all the water has disappeared.

Stir regularly while cooking.

Leave to sit off the heat for 5 minutes, or until cool.

Mustard Dressing

  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp maple syrup
  • 1 tsp wholegrain mustard

Making Up the Salad

  • 500gm roasted chicken
  • 300-400gm roasted pumpkin
  • 1 red onion – finely sliced
  • 1/2 cup roasted walnuts
  • mung bean sprouts and raw spinach leaves to serve

Place all the ingredients except the spinach and bean sprouts in a large bowl and mix together carefully.

Spread the raw spinach on the base of 4 plates then spoon the salad between them. Garnish with the mung beans.


(C)  Morrison Street Cafe  2014

Wild Rice & Slaw Salad


We have this dish on the menu from time to time and it’s always popular. It would have to be one of the freshest, healthiest dishes around. It’s a vegetarian meal and is wheat, gluten and dairy free.

Bring a medium pot of water to the boil
Add 1/2 cup wild rice, simmer for 20 minutes, stirring regularly
Add 1/2 cup jasmine rice, stir well and simmer for a further 20 minutes
Check to see if the rice is cooked, strain and refresh with cold water. Drain well.


  • 1 carrot – peeled and julienned (thin sticks)
  • 1 small fennel bulb – thinly sliced
  • 1 large celery stick – thinly sliced on diagonal
  • 50gm each of white and red cabbage – thinly sliced
  • handful mint leaves – roughly chopped

Mix all the above ingredients together in a large bowl

Tamari & Ginger Dressing:

  • 1 cup rice bran oil
  • 75ml tamari soya sauce
  • 2 cloves garlic – finely chopped
  • 2 tbsp lemon juice
  • 1 1/2 tbsp freshly grated ginger
  • 1 1/2 tbsp pickled ginger
  • 1 1/2 tbsp pickled ginger juice
  • 1 tsp sesame oil

Whisk all together well

To Serve:
Mix rice, slaw and enough of the tamari ginger dressing together to make it moist. Serve with sprouts and crispy shallots on top

(C) Morrison Street Cafe  2014