Mother’s Day is a time to pause, appreciate, and pamper the incredible women who nurture and support us – and what better way to say “I love you” than with a lovingly prepared, seasonal brunch?

With autumn in full swing here in Australia, it’s the perfect opportunity to celebrate with vibrant, wholesome dishes using fresh, local, and in-season ingredients. This vegetarian brunch menu is designed to be both beautiful and nourishing, offering Mum a moment of calm, flavour, and togetherness.

🧺 A Mother’s Day Brunch Menu Inspired by Autumn

This sample menu makes the most of seasonal stars like pumpkin, pears, apples, mushrooms, figs, and leafy greens – all readily available. But you can substitute with any of Mum’s favourite treats.

🌿 Menu Highlights

🥧 Main Dish

• Caramelised Pumpkin, Feta & Spinach Tart – rich, golden, and full of autumn comfort. (recipe below!)

🥗 Sides & Accompaniments

• Roasted Beetroot & Pear Salad with Walnuts and Goat Cheese

• Warm Sourdough with Cultured Butter & Apple Jam

• Avocado Smash with Lemon, Chilli & Pepitas on Toasted Rye

• Mini Mushroom & Thyme Frittatas

🍓 Sweet Treats

• Poached Figs with Vanilla Yoghurt & Toasted Hazelnuts

• Apple & Cinnamon Crumble Muffins

🍹 Drinks

• Sparkling Apple Cider Mimosas

• Herbal Chai or Rooibos & Orange Tea

• Fresh Pear, Carrot & Ginger Juice

Ah – YUM! doesn’t this all sound delicious! Here’s a recipe to get you going.

🥧 Feature Recipe: Caramelised Pumpkin, Feta & Spinach Tart

This tart is the hero of the table – comforting, colourful, and made with ingredients that shine in the autumn months.

Ingredients:

• 1 sheet puff pastry (or shortcrust for a firmer base)

• 500g butternut pumpkin, peeled and cubed

• 2 cups baby spinach

• 100g feta cheese, crumbled

• 1 red onion, thinly sliced

• 2 eggs

• 1/2 cup cream or milk

• 1 tbsp olive oil

• 1 tsp thyme or sage

• Salt & pepper to taste

Method:

1. Preheat your oven to 200°C (fan-forced).

2. Toss pumpkin and onion in olive oil, thyme, salt and pepper. Roast for 25–30 minutes until golden.

3. Blind-bake your tart shell in a pan lined with puff pastry.

4. In a bowl, whisk eggs and cream. Stir in baby spinach, half the pumpkin, and some of the feta.

5. Pour into the tart shell and top with remaining pumpkin, onion, and feta.

6. Bake for 25–30 minutes until golden and set.

7. Serve warm or room temp with a side salad.

💛 Create the Moment

Brunch isn’t just about the food – it’s the feeling. Set the table with autumnal blooms or dried leaves, bring out the linen napkins, and tuck a sweet handwritten note beside Mum’s plate.

Add a playlist of her favourite tunes, pour the tea (or bubbles), and let the flavours – and your gratitude – speak for themselves.

Happy Mother’s Day from our kitchen to yours. 💐