Breakfast at ours: David Lovett from Ethel

Bid hello to our new breakfast series, where we talk to some of our favourite foodies about how they prefer their morning meal. Whether sweet or savoury, at home or elsewhere, we're out to prove there are a bounty of different ways to break your fast.

David Lovett is up next. The chef leading the charge at beloved Bruns eatery Ethel Food Store has gained quite the reputation for his focaccia (among more). But that's not to say that the man doesn't know his way around a decent breakfast, as our interview goes to show:

Are you a sweet or savoury breakfast fan?
Most certainly savoury, unless I'm in Italy then it's cappuccino e Cornett (croissant all the way!) Or during Christmas time, panettone and a coffee is a family favourite.

Favourite breakfast venue?
Probably the Irish cafe in Bronte for a full Irish breakfast - bacon, eggs, beans, black and white pudding, mushrooms, and white toast all topped with HP sauce. It's pure gluttony and heaven. A more local option would be Honour in Brunswick. A recent discovery, where I can have a simple omelette with a glass of white wine.

Your perfect breakfast?
Panettone and a capuccino. Or sardines on toast with a black velvet (Guinness and Champagne).

Most loved Farmer Jo product and why?
Pineapple macadamia and quinoa. Who'd have thought that pineapple and muesli could be so bloody delicious!? It's light and crunchy and I like nothing more than sharing a bowl with my son Lennox who plucks the whole macadamias from the bowl and crunches them down with milk running down his chin - a beautiful sight indeed.

Any breakfast non-negotiables?
Sauces and condiments! Having bacon and eggs? You need HP sauce. Eggplant on toast? Parsley, garlic and olive oil. Sardines on toast? Calabrian chilli sauce. Toast and jam! These little beauties lift a simple plate of eggs to new highs and I can't live without them, our fridge is packed full of bottles and jars!