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: 15 min + marinating
Cook time: 10 min
Serves: 4
 
I love the name of this dish, it conjures up many different thoughts, but rest assured no tigers wept while this dish was being cooked . . . unless they could smell but not taste its deliciousness.

Ingredients

       For the beef
       4 tbsp fish sauce
       2 tbsp oyster sauce
       2 tbsp soy sauce
       4 cloves garlic, chopped
       2 tbsp vegetable oil
       2 tsp sugar
       2 tbsp whisky
       4 sirloin steaks
 
       For the dipping sauce
       1 red chilli, finely sliced
       1 shallot, finely chopped
       2 good handfuls of fresh coriander,chopped
       2 tbsp fish sauce
       6 tbsp lime juice
 
       To serve
       1 spring onion, sliced
       2 cups rice, cooked as directed
       2 limes, sliced
       ½ cucumber, sliced
 
Instructions

1. Place the fish, oyster and soy sauces, garlic, oil, sugar and whisky in a bowl and combine. Add the steaks and massage the marinade into the beef. Cover and set aside at room temperature for 1 hour or overnight in the fridge if you have time.
2. Meanwhile, in a small bowl combine the chilli, shallot, a quarter of the chopped coriander, fish sauce and lime juice. Add a teaspoon of sugar if you like it a little sweeter.
3. Heat your barbecue to high and when sizzling hot, grill the beef for about 3 minutes on each side, or to your liking. Remove to rest for 2 minutes.
4. When ready, slice the beef thinly, place a handful of chopped coriander and sliced spring onions on top and drizzle with the sauce. Serve with hot steamed rice, sliced lime and cucumber on the side.

Prep time: 15 mins
Cook time: 30 mins
Serves: 4

A delicious rice pudding you can put together quickly for a tasty dessert the family will love!
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Ingredients
       2 cups milk
       1 cup Trident Coconut Milk
       1 cinnamon stick
       1 vanilla bean, split and seeds scraped
       1 tsp salt
       1 ¼ cups jasmine rice, washed and drained well
       1 cup white sugar
       1 ¼ cups cream
       1 tsp lime zest

Instructions

1. In a saucepan combine the milk, coconut milk, cinnamon stick, vanilla bean and salt. Bring to the boil and add the rice, give it a good stir to prevent it sticking and turn the heat down low. Cook, uncovered, until all the liquid has been absorbed, about 30 minutes. Remove from the heat and stir in ⅔ cup sugar. Set aside to cool completely.
2. Whisk the cream to soft peaks and fold into the cooled rice mixture along with the lime zest. Remove the vanilla bean and cinnamon stick and then divide the rice between 6 serving bowls. Sprinkle the remaining sugar over the top of the rice and caramelize with a blowtorch or under a very hot grill.

Useful tip

• Demerara sugar caramalizes best with a torch.