Ingredients
     
     The omelette
     ½ tbsp Olivado Avocado oil
     Dash of milk
     Salt and white pepper to taste
 
     The rice
     1 tbsp Olivado E.V Avo oil
     1 clove garlic, chopped
     1 chilli, chopped (optional)
     1 onion, finely diced
     1 carrot, peeled and diced
     2-3 cups leftover cooked cold rice
     ½ cup frozen peas
     ½ cup frozen corn
     1 tbsp oyster sauce
     Up to a ¼ cup soy sauce (depends on how salty you like it?)
     White or black pepper to taste

Method
 
For the eggs, heat a non-stick pan over a med/high heat, when hot add a drizzle of oil, followed by the lightly whisked milk and eggs. Cook for a minute or 2, swirling the pan to create a thin omelette, flip and just cook enough to hold its shape. Remove from heat to cool. Roll and slice into strips. Set aside.
 
Heat a large pan on high. When hot add the oil, garlic and chilli if using. Stir-fry until just beginning to turn golden. Add the onion and continue to cook for 2-3 minutes or until the edges are just starting to brown.
 
Add the diced carrot, combine and cook for a further minute. Scrape the onion mix to one side and add the rice. Stir-fry everything together for a minute, then add the peas and corn, followed by the oyster and soy sauce. I like to give everything a good toss and cook for 2 minutes or until very well combined.
 
Finally give it a good grind of black pepper. Finally fold through the egg strips. Serve hot!
 
Top tips…
 
If you have some fresh parsley or coriander, roughly chop and fold through at the end.
 

Prep time 10 min
Cook time 1 hour
Serves 4
 
Ingredients
     400ml cream
     45g maple syrup
     1 tsp vanilla extract
     5 egg yolks
     50g demerara sugar
 
Method
Preheat the oven to 140 degrees Celsius.

Pour the cream, maple syrup and vanilla into a saucepan and gently bring to a simmer.
Whisk the egg yolks and 2 tsp of the sugar together until light and creamy. Pour a little of the cream mix into the eggs and combine using a spatula. Add half the remaining cream and combine, then mix in the remaining cream.

Strain into ramekins using a sieve. Pour hot water into a roasting tray so it will come about halfway up the ramekins. Place the ramekins in the hot water bath, cover the tray with tinfoil and bake for around 30 minutes or until the custard is just set. Remove and cool.
Sprinkle the remaining sugar over and use a blowtorch to heat the top of the custard until the sugar begins to caramelise.
 
Top tip:
If you don’t have a blowtorch at home, place your custards under a hot grill to caramelise the topping. Just watch them carefully.

This show-stopper looks and tastes the part. A great cake for any celebration, this is one to share with the special people in your life. 

Prep time 15 mins
Cook time 60 mins
Serves 8

Ingredients

     Cake
     ½ cup shredded coconut
     1½ cups coconut milk
     6 eggs, separated
     1 cup sugar
     pinch of salt
     250 ml almond oil
     4 tsp baking powder
     2 cups flour
     
     Coconut Icing
     1/3 cup shredded coconut
     3 egg whites
     1 cup sugar
     ½ tsp cream of tartar
     pinch of salt
     2 tsp vanilla extract

Instructions
 
Preheat the oven to 180ºC. Grease two x 20–22 cm cake tins. Stir the coconut into the coconut milk. Set aside.

Separate the egg whites from the yolks. Place the egg whites in a small- to medium-sized mixing bowl. Put the yolks in a large mixing bowl. Beat the egg whites with an electric mixer until they are like whipped cream. Set aside. Add the sugar to the yolks, along with the salt and oil. Beat to a smooth consistency.

Stir the baking powder into the flour, then add this to the yolk mixture. Add the coconut milk and shredded coconut. Beat for 1–2 minutes or until well combined.
Fold the beaten egg whites into the batter and pour the batter into the prepared tins. Bake for 30–40 minutes or until a skewer inserted in the centre comes out clean. Cool on a rack before icing.

To make the icing, toast the coconut in a dry frying pan over a medium-high heat. Stir continuously until lightly browned. Immediately transfer to a bowl to cool.
​
Combine the egg whites, sugar, cream of tartar and salt in a stainless-steel bowl that fits tightly over a saucepan. Stir well. Add 3 cm of water to the saucepan and bring to a gentle boil. Reduce the heat to low. Set the bowl with the egg mixture over it. Using a hand-held electric mixer, beat the mixture on low speed. Gradually increase the speed over 5 minutes, ending at high speed. Add the vanilla when you switch to high speed. Beat until the icing is stiff and easily holds its shape. Remove from the heat.
 
To assemble the cake, place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top and don’t forget the sides.

Prep time: 20 mins
Cook time: 30 mins
Serves: 4

​Want to spoil your dad this fathers day to thank him for all those awesome "dad" jokes? There is a little extra effort involved in this breakfast, but believe me its worth the effort, you will score big brownie points for this one! You can pre-poach a few eggs the day before to save some time.

Ingredients
       4 tomatoes, halved
       Olive oil for drizzling (or truffle oil)
       Salt and freshly ground pepper to taste
       A little sugar
       2 sprigs fresh thyme, stalk removed, chopped
       5 fresh eggs
       1 litre cooking oil
       2 tbsp flour, seasoned
       1 cup panko breadcrumbs
       8 rashers streaky bacon or pancetta
       1 ciabatta loaf, sliced, grilled then buttered
       2 cups rocket, dressed with a little oil and lemon (optional)
       2 tbsp tomato chutney (optional)

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. Place the tomatoes on a roasting tray and drizzle over a little olive oil. Season with salt, pepper and a sprinkle of sugar and thyme, then place in the oven and roast until they just begin to lose their shape, around 20 minutes.
3. Meanwhile, carefully poach 4 eggs until just cooked. Drain on a paper towel.
4. Heat the oil in a deep fryer until a piece of bread dropped in turns golden within 20 seconds. Whisk the remaining egg in a bowl. Place the flour into another and the breadcrumbs in a third. Dip each poached egg in the flour to coat, then the beaten egg and then the breadcrumbs. Do this carefully as you do not want to break the yolk. Deep-fry the crumbed eggs until golden, but don’t overcook – the egg yolk should be runny.
5. Heat a frying pan and add a little oil. When hot add the bacon or pancetta. Cook until crisp.
6. I like to stack everything from the bread up to the egg to serve.

Useful tip

• A drizzle of truffle oil finishes these off deliciously.

Prep time: 12 mins
Cook time: 15 mins
Makes: 10

​I grew up eating Mum’s bacon and egg pies and they were delicious. The only problem was there was never enough. That’s why I’ve made individual serves – that way everyone gets to have some. I love the addition of peas into the mix… yum!

Ingredients
       10 rashers bacon (you could use slices of ham or rashers of prosciutto)
       8 eggs – lightly beaten in a jug (can add a little milk to make it go further)
       1 cup peas
       ½ cup tasty cheese (optional)
       2 tbsp parsley
       pinch salt

Instructions

1. Preheat oven to 200˚ fan forced (220˚ in normal oven).
2. Grease or line a muffin tray. Lay the Bacon into muffin tray moulds as the base. Combine the parsley and peas in a bowl then place a tsp or so into the moulds. Fill ¾ to the top with the beaten egg, top with cheese and place in oven.
3. Bake until golden.

Useful tips

• You can change the muffin tray lining of these pies, they can be puff pastry, slices of bread rolled out with a rolling pin, ham, bacon, prosciutto - what ever you have lying around. If you do use pastry or bread, chop the bacon into the egg mixture before baking.
• If using pastry prick the bottom of the pastry with a fork once it is in the muffin tray,this will stop it from rising.