Beauty expert, professional make-up artist, and now home chef, Ross Andrewartha is a dad, that like many, wears a lot of hats. From setting the creative vision for YSL Beauté & Georgia Armani in Australia to becoming a dad in 2021, Ross and his partner Jack shared with us an insight to their Father’s Day traditions with little Oli.
Jack and I have both always wanted to have kids, but as gay men, it’s obviously a bit more complicated. Father’s Day is important to us. It’s a chance to celebrate the fact that we did it, and our hard work has been rewarded with Oli, the world's best baby (not that we’re biased!).
Oli was just two weeks old for our first Father’s Day last year and we were still in Palm Springs, where she was born. Thinking back to that time brings a rush of different emotions and special memories.
Palm Springs is so hot that time of year, every day was between 41-48 degrees for the nine weeks we spent there. This kind of weather leaves you craving zesty, fresh, and light food. California has amazing Mexican ingredients and produce in every supermarket, and after our time there, we were hooked. Whether it was just the two of us, or we had friends in town, tacos were on high rotation. Not only are they simple and delicious, but they can look beautiful displayed on platters for your guests to pick at and build themselves. Below we’re sharing the breakfast tacos we’ll be having on Father’s Day - our new tradition!
Breakfast Taco Recipe
- 1 fresh lime
- 1 fresh jalapeño chilli
- 1 bunch coriander
- 1 red onion
- ¼ red cabbage
- 1 tbsp red wine vinegar
- 1 avocado
- 150gm Oaxaca cheese (*see note)
- 8 rashers of streaky bacon
- 4 free range eggs
- 1 tbsp milk
- 8 small tortilla’s
- Hot sauce (we like the Green Jalapeño flavour) and Kewpie Mayonnaise to serve.
*Note: Oaxaca cheese is available at specialty stores and markets. Substitute with buffalo mozzarella or omit.
Pick out your favourite large serving platter and lay down the Coriander on one side. Most ingredients will be displayed here, so get creative!
Finely slice the cabbage and mix with the red wine vinegar. Allow to sit for ten minutes before placing beside the onion.
Slice the avocado and shred the Oaxaca to fill the rest of your platter.
Rinse your chopping block so you can include in the display.
In the meantime, fry the bacon in a non-stick fry pan until crispy. Place on paper towel before moving to chopping block.
Whisk the eggs and milk briefly before adding to the pan on high heat with the still hot oil from the bacon (this will make your omelette fluffy)
After one minute, fold in half and cook until springy to the touch. Remove from the heat.
That’s it! Make yourself an espresso and enjoy
Recipe & Photography: @rossandreawartha