We now stock ABE’S BAGELS and couldn’t resist cooking up a bagel breakfast/brunch for this week’s Tuesday Meal.

Our base starts with this these flavourful bagels, warmed in the oven.

Next, we piled up smashed avo pimped with lime juice, salt and pepper.

Yarra Valley Dairy Persian Feta adds a luxurious creaminess.

Sunny side up eggs from Caravan Eggs come next, along with a side of Zammit Australian Free Range Pork Bacon cooked to crisp from our deli.

To finish this tasty dish, we added a side salad of roasted cherry truss tomatoes, rocket, feta and thinly sliced radishes dressed with olive oil and a dash of red wine vinegar!

We’ve switched over from Monday to Tuesday Meals moving forward, and this week we’re serving up 4-Cheese Melbourne Arancini!

Melbourne Arancini creates their arancini from a third-generation recipe they’ve perfected over the years.

Arancini is a traditional Sicilian street food made with Arborio rice, stuffed with a delicious centre, then crumbed and deep-fried.

The name translates to ‘little orange’ and relates to their shape and colour once cooked.

We currently stock 4 Cheese, Bolognese Ragu, and Chicken Leek & Mushroom arancini in our deli.

Bake these tasty balls at 200 degrees for 20 minutes, or cook in an air fryer for 15 minutes.

Serve them with a salad of tender mixed leaves dressed with olive oil, lemon and salt and pepper.

We’re sure you’ll love them as much as we do!