Chef Tony elevates breakfast with this Mediterranean-Aussie fusion stack. Golden-grilled halloumi, perfectly poached eggs, and homemade bush tomato relish come together in this café-worthy creation. His first encounters with halloumi and poaching disasters make this episode both educational and entertaining.

Ingredients:

• 250g halloumi, sliced 1cm thick
• 4 eggs for poaching
• 4 thick slices sourdough
• 2 tbsp white vinegar (for poaching)

Bush Tomato Relish:

• 2 cups cherry tomatoes
• 2 tbsp olive oil
• 1 tsp native pepperberries (or black pepper)
• 1 tsp dried saltbush (or sea salt)
• 1 tbsp balsamic vinegar

Macadamia Dukkah:

• 1/2 cup macadamias, chopped
• 2 tbsp sesame seeds
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• Salt and pepper

Instructions:

1. Make dukkah: Toast seeds, cool, blend with macadamias
2. Make relish: Blister tomatoes in oil, add seasonings, cook 10 minutes
3. Toast sourdough
4. Grill halloumi in dry pan 2 mins each side
5. Poach eggs in simmering water with vinegar
6. Stack: toast, halloumi, relish, egg
7. Top with dukkah and fresh herbs

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