If I had to eat the same thing for lunch and dinner every day I’d complain but I’m quite happy to stick with the same breakfast for months on end.
Toast with cottage cheese and kiwi fruit in winter and topped with vegemite, cottage cheese and tomato in summer.
My bread of choice for the toast is either Vogels’ sunflower and barley or Burgen soy & linseed.
There is a lot to like about much of the food we’re eating in Spain, but we haven’t been able to find any bread which comes near Vogels or Burgen.
Still, early morning temperatures in the 20s and breakfasting on a roof top terrace with almost 360 degree views is pretty good compensation for that.
The bright green paddocks are growing rice.