The residents of Bondi are dedicated to a healthy lifestyle, starting at the breakfast table. The menu at North Bondi’s Harry’s reflects this, and along with blueberry and ricotta hotcakes, quinoa fritters and strawberry bircher, head chef Bryan O’Callaghan pits this recipe for colourful coconut chia pudding topped with fruit as, “A perfect breakfast dish.” It’s also an easy one to make at home.

“The original idea was going to be a sugar-free and dairy-free coconut breakfast panna cotta, but I really wanted to make it vegan,” says the chef. “I learnt about the gelatinous properties of chia seeds as an alternative and decided to use them within the dish for their texture and health benefits. Chia is loaded with protein, fibre, calcium, omega 3 and antioxidants and can provide sustainable energy. Chia is also the ancient Mayan word for strength.”

O’Callaghan believes we should all aim for a more plant-based diet, and is looking to incorporate that into his upcoming dinner menu at the cafe. “I’d like to think when Harry’s reopens for dinner we can keep the healthy and nutritious benefits going,” he says. For now, let’s start with breakfast.

Harry’s Coconut Chia Pudding
Serves 1

400ml coconut milk
20ml agave nectar or coconut nectar
60gms white chia seeds
500g coconut yogurt

Whisk coconut milk and agave nectar together with chia seeds and allow to bloom in the fridge for two hours.

Whisk in coconut yogurt and allow to set overnight.

Serve with granola and seasonal fruits.