What is it?
A quick and healthy breakfast in a glass, taking inspiration from the traditional English trifle but using various combinations of muesli or granola, yoghurt and fresh fruit instead.
Where is it?
At Melbourne's Monk Bodhi Dharma in Balaclava, owner Marwin Shaw turns the old-fashioned trifle on its head with a fresh, fruity version that's gluten-free, sugar-free, soy-free and guilt-free. ''We use organic fruit, a coconut vanilla cream made of cashews, coconut oil, vanilla bean and agave, and our own granola made with pecans, walnuts, pepitas, almonds and dates,'' he says. ''It tastes really fresh and tropical, as if you're in Byron Bay.''
In Sydney, Mosman's chic health-oriented cafe, Bloom by The Healthy Food Co, often features breakfast trifle as a special, layering house-made granola with a raw mixed berry coulis, fresh berries and yoghurt in a wide glass. ''It's based on getting as many food groups as possible in one meal, without even realising it,'' says co-owner Camilla Baker. ''People love it because they get a lot of things in one go; it's almost like a sundae.''
Why do I care?
Because it's quick, healthy, creamy and crunchy - and because it makes breakfast in a bowl look so last century.
Can I do this at home?
Choose a wide glass or a chunky jar, and get a good balance of dry (granola, nuts and seeds) and wet (yoghurt, bircher muesli, berry puree) elements. Or swap the granola for sponge-finger biscuits soaked in liqueur and serve as a dessert.
Monk Bodhi Dharma, rear, 202 Carlisle Street, Balaclava, 03 9534 7250
Bloom by The Healthy Food Co, 118 Prince Albert Street, Mosman, 02 9960 1761; Nourished, by The Healthy Food Co, 17 Avalon Road, Avalon 02 9973 3233
Watermelon jelly makes this breakfast trifle even more trifley, but it's just as delicious with cubes of fresh watermelon instead.
400 g watermelon flesh, chopped
3 tsp powdered gelatin
3 tbsp boiling water
100 g raspberries
3 tbsp icing sugar, sifted
250 g plain natural yoghurt
1/2 tsp vanilla extract
200g crunchy granola
250g mixed berries, prepped
1. To make the watermelon jelly, puree the watermelon flesh and strain. Whisk gelatin and boiling water until smooth and whisk into watermelon puree. Strain again into a mould, and refrigerate until set.
2. To make the raspberry sauce, gently heat 100g raspberries with 1 tbsp icing sugar, push through a sieve, discarding pulp, and refrigerate until needed.
3. To make the yoghurt cream, whisk the yoghurt with remaining icing sugar and vanilla.
4. To serve, layer the jelly, berry sauce, yoghurt cream and granola in wide glasses or glass bowls, repeating the layers to your own satisfaction. If you like, scatter with unsprayed edible flowers such as nasturtiums or heart's ease.