The lines of distinction have become blurred, when it comes to breakfast and lunch. Conveniently, the word "brunch" was coined, for that tricky in between time, when they overlap.

On weekdays, when most people are geared towards deadlines and we are governed by the clock, the time when breakfast ends and lunch begins is usually regimented: it’s noon, when morning finishes and afternoon starts. But weekends and public holidays are a different proposition. The idea of a long, drawn out, relaxed, leisurely breakfast has become a major drawcard for cafes and smaller restaurants.

Breakfast, of course, means "breaking the fast" on waking from the overnight sleep. Tea and coffee are usually in order, for that stimulating dose of caffeine. English breakfast tea is popular, although these days there are dozens of breakfast teas to try for something different. Chai latte, for example, has become very popular in the past decade. Next comes a good dose of carbohydrates in cereal followed by toast maybe with a sugar-laden jam spread or bacon and eggs poached, fried or scrambled, and perhaps with yoghurt or fruit. Wash it all down with juice. Alternatives are crumpets, toasted fruit loaf, pastries, or porridge as the cereal component. French croissant fits into either the breakfast menu or even brunch, with a filling ham, cheese and/or tomato.

Brunch is brekky with a punch! Although there is no set time guideline, brunch tends to fit in from 10am until 2pm. It may encompass an "all-day breakfast menu", and typically includes more substantial items adorning a more boutique baked bread, such as ciabatta, sourdough or rye. Think eggs benedict/florentine/salmon, or a BLT (bacon, lettuce and tomato), fried egg with rocket, mayonnaise and chutney, served on a focaccia or Turkish bread. Folded pita bread encasing a "melt" of various cheeses (perhaps a hot, melted blue, or cheddar, gruyere, gouda, edam or a salty feta) ham or gamon and tomato. Standard bacon-and-eggs make way for the "big breakfast" which also features sausages/chipolatas, baked beans, mushrooms and maybe a hash brown variation. Even the coffee or chai tends to be bigger, served in soup-like receptacles. Cafes and eateries with foreign cuisine themes may offer the home country’s dishes, such as Spanish frittata or tortilla, or Greek spanakopita. Be you a meat eater or a vegetarian, the menu for brunch contains plenty to munch.

Lunch – now the menu tends to move away from trends, to more time-proven, standard offerings such as meat and salad sandwiches or on a roll, pita, baguette, focaccia, or pouch-like Turkish bread. Choose from pies, pasties and sausage rolls, sushi, quiche, soups, pizza slices, pasta and risotto. Salads have come a long way in a short time, as the good old iceberg lettuce has made way for cos, rocket and baby spinach, with a drizzle of virgin olive oil and, for a larger appetite, with cold tuna or maybe a few thin slices of warm lamb or chicken. More substantial fare joins the offerings, varying according to the season. Roast beef, lamb and pork in the cooler months; fish steamed, baked, pan fried or in beer batter is a common lunch item. Burgers of all combinations make their appearance, along with steak sandwiches.

The sun has now passed the yardarm, so maybe a little light white wine – reisling or semillon sauvignon blanc – or a chilled rose, is in order. Even a clean, crisp beer won’t go astray with lunch on a warm summer’s day.