For as long as I’ve read the paper, I’ve loved reading My Day On A Plate in Sunday Life. Such fascinating insight into what people eat and do…well, I’m pretty thrilled to have had my very own day on a plate published, a dream come true! These things are hard to write for me, what I eat varies wildly from day to day, so I wrote it based on the day I was asked to write it. Read more below.
After hosting a dinner event with Peter Gilmore at Sydney's Quay last night, I wake up realising I probably won't be eating anything [nearly as] fancy today.
10.30am Craving noodles for breakfast, I head to Chinatown for a bowl of khao dtom sen: chewy Thai rice noodles swimming in steamy pork bone broth, topped with soft pork ribs, chilli oil, Thai basil, bean sprouts and lime. [NB: For those playing, I went to Boon Cafe]
2.30pm A protein bar on the flight to Melbourne; nobody wants a hangry Mel.
5.30pm Back in Melbourne, I have two corn thins topped with avocado, chilli, salt and lemon before heading to Pilates, where I might very well die.
7.30pm Didn't die, hooray. Taste-testing recipes to cook on breakfast TV next week. I decide on Hainanese chicken with smashed radish and cucumber salad. Two glasses of wine are obviously crucial to this "testing process".
9.30pm Current obsession: crumbles. A cup of frozen berries, topped with a crumble made from a little almond meal, butter, cinnamon, salt and nutmeg, thrown in the oven for 20 minutes. Served with a spoonful of Greek yoghurt.
Dr Joanna McMillan says:
Top marks for … Your wonderful Thai soup breakfast. This gave you vegies, carbs to fuel your day, protein to rein in your appetite. As a bonus, the fluid aids in hydration.
If you keep eating like this you'll … Fall short on the antioxidants, other beneficial chemicals and fibre types we get from plant foods. You also failed to meet the daily recommendation of two serves of fruit and five of vegies, and had no wholegrains or legumes to boost fibre.
Why don't you try … Getting some leafy greens into your everyday diet. Pick up an apple or other fruit in the airport lounge while travelling and include beans, chickpeas or lentils a few times a week – they work beautifully in a salad or soup.
Catch Melissa on The Chefs' Line at 6pm weeknights on SBS. Episodes are also available via SBS On Demand.
This article appears in Sunday Life magazine within the Sun-Herald and the Sunday Age on sale September 23.