It’s a chef’s favourite weekend breakfast treat. What’s a dietitian’s verdict?

Jacob Lee is an executive chef. The 37-year-old shares his day on a plate.

7.30am A pistachio-spread toast with a long black.

11am Did a coastal walk from Clovelly Beach to Bondi Beach with a bottle of water. This has become one of my favourite routes.

1.30pm A double-shot latte with an almond croissant and a piece of sourdough bread. For me, a single-shot latte is too milky, so I always order a double shot.

2pm A bowl of miso ramen. Due to sudden rain during my coastal walk, I craved a hot broth.

7pm A barbecue at home: wagyu, pork, lamb, pork sausages and miso soup. Because of the rain, we switched to an indoor barbecue with family. Enjoyed it with a glass of sparkling white wine and a glass of red.

Dr Joanna McMillan says:

Top marks for … Including miso. Fermented foods like this can provide probiotics; substances produced by the microbes have been associated with better gut health. Your nut spread is a super healthy toast topper and coffee contains beneficial polyphenols good for brain health.

If you keep eating like this you’ll … Miss out on essential vitamins, minerals and antioxidants found in vegetables and fruit. Vital nutrients like vitamin C, potassium, folate and phytonutrients (such as antioxidants) play crucial roles in immune function, energy production, reducing inflammation, skin health and more.

Why don’t you try … Adding a piece of fruit such as an apple to breakfast. Skip the croissant in favour of topping your sourdough with a leafy green salad and trout for a boost of anti-inflammatory fats. Pack your miso ramen with veggies and add barbecued veggie skewers to dinner.

Jacob Lee is executive chef at North Sydney’s new Miji Bar & Grill.

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