A hotted up bacon sandwich

Lashings of homemade tomato sauce and avocado and feta salsa turn the humble bacon sarnie into a morning epiphany.


Rich and red, with the zing of chilli and garlic – just add free-range crispy bacon and thick sliced toast for the perfect pick-me-up, any time of day.

3kg tomatoes, roughly chopped

2 garlic cloves, chopped

1 small chilli, chopped

3cm piece ginger, peeled and sliced

½ fennel bulb, roughly chopped

3 red onions, chopped

2 celery sticks, roughly chopped

1 litre cider vinegar

8 cloves

10 peppercorns

1 cup brown sugar

3 tbsp olive oil

Combine all ingredients with 1 cup water in a large saucepan, bring to a boil then reduce to a simmer. Cook until ingredients are very soft, about 90 minutes. Let cool, then place mixture in a food processor, in batches if needed. Purée, then run mixture through a sieve. Discard solids and return purée to the clean saucepan. Simmer and let reduce by about half, until thick and a tomato sauce consistency. Spoon sauce through a funnel into sterilised bottles or jars, seal tightly. When sealed, the sauce will keep unopened for 6 months.


Add an Australian tilt to a classic bacon sandwich, or spoon it straight on to your morning toast.

In a bowl, combine 2 small avocados, finely diced; 1 French eschalot, finely chopped; ½ garlic clove, crushed; juice of ½ lime; ¼ cup coriander, chopped; and 100g feta, crumbled. Drizzle with olive oil and season with salt and pepper to taste. Eat immediately or refrigerate for up to 2 hours.

Sommelier Laiana Ryan

There's no better morning-after cure than a Bloody Mary. Combine with an incredible bacon sandwich and you are on the road to recovery.

Take a highball glass, add a few dashes each of Worcestershire and Tabasco sauce. Turn the glass to cover the inside of the glass with all the sauce. Add ice, 45ml vodka, top with tomato juice and a squeeze of lemon juice. Top with salt, pepper and celery salt, and slowly stir. Garnish with a celery stick and slices of lemon.

Wake Me Up
In a Boston cocktail shaker, add 2 lime quarters, half a chopped chilli, a dash each of Tabasco sauce, wasabi paste and Worcestershire sauce, and muddle. Add 45ml vodka, a dash of red wine, salt and pepper and 180ml tomato juice and shake. Pour into a highball glass over ice with a celery salt rim, and garnish with lemon and lime slices.

Almost Lunch Time
Using a mortar and pestle, muddle 2 anchovies, half a beef stock cube, 2 slices of cucumber, 1 tsp sweet paprika and a dash of hot chilli sauce. Add to a Boston cocktail shaker along with 45ml vodka and 180ml tomato juice, and shake. Pour into a highball glass over ice and garnish with skewered green olives.

The story A hotted up bacon sandwich first appeared on The Sydney Morning Herald.

Tablet - Narrow
Tablet - Wide