The iconic breakfast and brunch cafe relocated to the T and G building opposite MAMA just weeks ago in early March.

Owners Dale and Wendy Pope said while they had moved to bigger premises, they had retained the same open kitchen and cafe ambience.

“It was really important that it felt like the old shop,” Wendy said.

Early Bird Cafe has developed a loyal clientele since opening at its previous Dean Street premises almost a decade ago.

Having grown up on a Chiltern farm, head chef Wendy said fresh ingredients were key to their food philosophy.

“We never wanted to succumb to all of the food fads,” she said.

“Our approach is old-fashioned in that we make all of our food from scratch.

“We make our own preserves; we bake our own goods rather than buying everything in.”

Adele and Dale preserves are available from Early Bird Cafe and Border stockists including Ebden & Olive, The Essential Ingredient and Butt’s Gourmet Smokehouse.

What's your favourite autumn dish?

Anything slow-cooked. Roasts, curries, stews; there is always a pot of chicken stock cooking.

What's your favourite season?

Definitely autumn. The warm days, cool nights. 

What are the staples in your pantry now?

Rice and pasta. We’re big on the carbs!

What is your earliest cooking memory?

Prepping vegetables for dinner with my mum and baking with her. She’s a brilliant baker. There was never not a tin of biscuits or a sponge cake in the house growing up at Chiltern.

Which ingredients do you grow yourself?

We’ve had self-seeded tomatoes and parsley. We always have sage and herbs. We have an orange and lemon tree.

Which six people would you invite to dinner?

Family and friends, because there’s never time to catch up with them.

What is your favourite foodie ritual?

Wednesday is the only day we’re closed. To get up after 4.30am and sit out in sun with a coffee is nice.

What are you bingeing on TV? If anything.

If we are watching TV it’s generally cooking or renovation shows. 

What did you have for dinner last night?

Shepherd’s pie with kangaroo mince.

What are you drinking at the moment?

Coffee in the morning and a glass of red in the evening.