Breakfast on the Mountain

Entrepreneur and Branson Centre graduate, Robyn Fox, says it right: "Special places worth going to, take a little longer to get there."

She and her father Michael own a triple-treat eco-tourism business located in Newcastle in the Blue Mountains. Last Sunday 'Vibes Cuisine' joined a full house to enjoy breakfast at EITS (Europe on the Summer) Cafe.

The restaurant is an offshoot of the Fox family's rustic Mount Edge guest house and nearby Food Basket organic vegetable farm. It has proved very popular for those enjoying the delicious excuse to make the hilly trek (which honestly isn't too gruelling a drive, approximately 30 minutes from Papine).

Michael had the incredible foresight, as a high-school student, to purchase the land in the mountains he would explore by motorbike. Over time, he added to his real estate parcel and developed the concept of serving produce to his guests from the farm that is literally next door. The original wood and zinc-roofed structure, formerly his home, is now a guest house with the new configuration, including an art gallery and lounge.

Their clientele's embrace of this charming getaway has seen much growth of the dining area to optimise the view, and more than doubling the kitchen to expedite service of the culinary delights from Chefs Robert Thunder and Kingsley McGregor.

There has also been an extension of operating hours with the café now open seven days a week, although reservations are preferred.

The menu continues to evolve with in-season options including fresh tomato bruschetta, barrel-roasted chicken, waffles with stewed fruits and salad/ herb pesto dressings.

For brunch, the egg Florentine with ackee sauce is the type of dish that makes you literally want to lick your plate so as not to miss a drop of the creamy liquid. Thank goodness for EITS's home-made bread to sop it all up.

Even pancakes are other worldly - lusciously anointed with fruity caramel sauces. We taste-tested the accompaniment while watching the clouds wisp through our view of the valley. Other islands charge for a 'cloud safari' but the natural splendour is all inclusive with a visit to EITS.

Cooked around the globe

Thunder is a British Jamaican who has cooked his way around the globe, including crossing the Atlantic in the galley of a yacht. He's quick to offer a vegetarian patron an Australian Jamaican plate influenced by his sojourn at A Minor Place Café in the Brunswich suburb of Melbourne. Henry's White Beans he credits to a youngster who requested white beans with rosemary and garlic! They work perfectly with callaloo, fried plantain and grilled wholewheat bread. Another appetising plate is grilled vegetables, sweet potato, pumpkin, plantain, portobello mushroom and steamed greens.

Robyn and Michael have much more in the pipeline to share their lovely piece of paradise. A new yoga deck will soon open with breathtaking mountain views that will also be used for private functions/dining/retreats, etc.

A book is under way highlighting their interesting setting, community and fare. They also continue to expand the line of processed items created from Food Basket available for home delivery in Kingston.

Current favourites include carrot and sesame/buttermilk, green goddess salad dressings and a range of herb pestos pickled produce, including radishes, has been enjoyed by many at EITS Cafe and those on their weekly Food Basket mailing list.

Well worth the drive

With Michael and Robyn's vision and passion, there will be many flavourful innovations to come, well worth the drive up the mountainside.

EITS has kindly provided some tips to help you recreate their healthy dishes at home. Grilled vegetables, sweet potato, pumpkin, plantain, portobello mushroom and steamed greens create a breakfast with a difference.

Pumpkin is great when it's grilled. Leave the skin on and wash it well, slice it thinly and cook over a fairly high heat on both sides with a little oil. The pumpkin should be crisp on the outside and soft inside. Sprinkle the slices with salt.

For the potato and breadfruit, roast them first before slicing and grilling (or frying).

Mushrooms are best cooked in hot butter and seasoned with salt and freshly ground black pepper.

For lunch or dinner, add garlic and parsley.

EITS pancake fruity caramel sauce is made by melting sugar in a pan until it becomes liquid.

This liquid is pure caramel. It is very hot and it will quickly burn if left unattended. Slowly add some fruit juice like orange, pawpaw or guava, ideally a little at a time so as not to reduce the heat of the caramel too much.

Whisk in a little butter and, if you have the taste for it, throw in some rum too. Be careful when tasting as it will be hot!

Serve over pancakes and slices of fruit.

Vibes Cuisine, which has partnered with The Gleaner's Food to present the best offering in popular food and lifestyle, airs on CVM-TV at 6:30 p.m. on Thursdays and at 8:35 a.m. on Wednesdays. Encore presentations air Sundays at 8 p.m. on Flow 100. Like our recipes? Then 'like' Vibes Cuisine TV on Facebook.