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.
 

Serves 4 as a side
Prep time 15 min
Cook time 10 min

Ingredients
     4 ears of fresh corn, husked
     3 tbsp Olivado Organic E.V. Olive oil
     1 tsp chilli powder
     Salt and pepper to taste
     4 tbsp plain Greek yogurt 
     ½ avocado, mashed until smooth
     Salt and pepper to taste
     ½ cup grated parmesan cheese
     1/4 cup fresh coriander, chopped
     2 tbsp mayo
     ½ tbsp chipotle sauce
     2 tbsp dried olive crumbs (optional)
     1 lime cut into wedges

Method
 
Brush each ear of corn with olive oil.

In a small bowl, mix together the chilli powder and a pinch of salt and pepper. Set aside.

Combine the Greek yogurt with the avocado. Set aside.

Combine the mayo and chipotle. Set aside

Heat BBQ or grill on med/high heat and grill the corn for approximately 10 minutes, until nicely browned.

​When ready to serve, cover the corn with the Greek yogurt/avo mixture and sprinkle on the chilli powder mix, cheese and coriander. Drizzle over the chipotle mayo and sprinkle with olive crumbs.
 
Serve with lime wedges on the side.
 
 

​Makes 2 cups
Prep time 5 min
Cook time 5 min
 
Ingredients
     3 tbsp Olivado Avocado oil
     1 tsp fennel seeds
     ½ tsp cumin seeds
     ½ tsp brown mustard seeds
     5 garlic cloves, finely sliced
     10 tomatoes, chopped
     1 tsp salt
     2 tsp sugar
     1 tsp chilli powder
     2 tsp finely grated ginger
     2 small green chillies, de-seeded and finely sliced
 
Method
 
Heat the oil in a medium size saucepan and fry the fennel, cumin and mustard seeds over a moderate heat until the mustard seeds begin to pop.
 
Add the garlic to the pan and fry for 2 minutes until fragrant and softened, then add the tomato, salt, sugar, chilli powder and ginger and give it a good stir.
 
Cook over a low heat until the tomato softens and begins to break down. 4-5 minutes. Add the green chilli and combine. Remove from heat and allow to cool.
 
 

Serves 4 - 6 as a side
Prep time 15 min plus soaking time
Cook time 5 - 10 min


Ingredients
     250g chana dal
     4 dried red chillies
     1 tsp fennel seeds
     1 tsp cumin seeds
     1 ½ onions – diced
     2cm knob of ginger – sliced finely
     1 clove of garlic - smashed
     ½ cup curry leaves – sliced
     salt and pepper to taste
     1 cup Olivado Avocado oil for frying

Serve with tomato chutney.
 
Method
 
Place the chana dal into a bowl with the chillies, fennel and cumin and cover with water.
Let steep for at least 3 hours or overnight if you have the time. Drain into a sieve discarding the water. Remove about ¼ cup of the dal and set aside. Place the remaining dal, chillies and seeds into a blender and blend into a coarse paste.
 
Transfer the paste to a bowl and add the remaining ingredients including the reserved dal. Combine with slightly wet hands to shape a golf ball size` portion into a round disc. These are your vada.
 
Heat a small fry-pan and add the Avocado oil. When oil is hot, carefully add the vada and cook until golden (about 4 minutes) turn and continue to cook until golden. Remove and drain onto a paper towel. Season with salt.
 
 

This year we've had a bumper crop of basil in the garden and what better way to use it up than in some simply delicious pesto. Jack loves it in his sandwiches, Tracey loves it on pasta... this tasty bowl will be keeping the whole family happy, and I gotta share the love. Fresh basil, Pecorino and great quality olive oil make this dish sing.
 
Ingredients
     2 tbsp pine nuts
     1 tsp salt
     1 garlic clove, peeled
     2 bunches fresh basil, leaves picked, thick stems removed (2 packed cups)
     6-8 tbsp Olivado Organic olive oil
     1⁄4 cup Parmigiano-Reggiano, grated
     1⁄4 cup Pecorino, grated

Method
In a large mortar, add the pine nuts, salt, and garlic cloves. Using a large pestle, pound and scrape the ingredients into a very smooth paste, 5–7 minutes.
Add the basil in small amounts, working it into the mixture after each addition, until all the basil has been added and the mixture is smooth and creamy, 15–20 minutes.
Slowly add the oil while stirring with the pestle until emulsified. Add both cheeses and stir with the pestle to incorporate.

Top tip: For a quicker and chunkier style pesto throw all the ingredients in a food processor and whizz up. 
 
 

Photo Jae Frew
 
Prep time:15 mins + chilling time
Cook time: 40 mins
Serves: 6 as a side
 
This salad has spice influences from the Middle East. It looks simply stunning and backs up those good looks with an incredible flavour punch. It’s great any time of the year, but goes especially well on the Christmas table. Festive and friggin’ delicious!
 
Ingredients
     ZA’ATAR
     2 tsp sesame seeds
     2 tbsp finely chopped fresh
     oregano
     2 tsp dried marjoram
     2 tsp ground sumac
     ½ tsp sea salt
     2 tsp ground cumin
     1 tsp ground coriander
 
     SALAD
     3 beetroot (or already cooked Leaderbrand Beetroot)
     2 cups Israeli couscous, cooked as directed
     small bunch of fresh parsley, chopped
     2 tbsp fresh chopped dill fronds
     small bunch of fresh coriander
     60 g walnuts, roughly chopped
     salt and freshly ground black
     pepper to taste
     1½ tbsp za’atar (see above)
     ¼ cup olive oil
     juice of 1 lemon
 
Instructions:

1. Preheat the oven to 160ºC.
2. Gently bash the za’atar ingredients together in your mortar and pestle. Store in an airtight container. Roast the whole beetroot for 40 minutes or until just soft. Remove and cool, then peel and cut into 2 cm dice. Set aside. (Or use the already prepared Leaderbrand beetroot)
3. Place the chopped beetroot in a large bowl and toss with the couscous, breaking up any lumps with a fork.
4. Add the herbs and walnuts and season to taste with salt and pepper.
5.  Mix the za’atar with the olive oil and lemon juice, and add to the salad. Toss well. Place in the fridge for at least an hour or two to completely chill, and for the flavours to develop.
6. Check the seasonings and serve garnished with a few more nuts and herbs.

 

Prep time: 20 mins
Cook time: 40 mins
Serves: 4

Yum! Winter scrumptious in a bowl. It may seem like a lot of garlic but I reckon there is no such thing as too much garlic 

Ingredients
       300g baby spinach
       3 tablespoons olive oil
       7 cloves garlic
       1 red onion or 4 shallots, roughly chopped
       1 slice wholemeal bread, roughly chopped
       2 tablespoons ground cumin
       2 teaspoon smoked paprika
       1 dried chilli, kept whole
       1 teaspoon ground turmeric
       2 cups chicken stock (or vege stock)
       300g pancetta, diced (leave out for vegetarians)
       2 roasted red capsicums, skinned, cored and roughly chopped
       2 x 400g cans chickpeas, drained and well rinsed
       Sea salt & freshly ground black pepper to taste.

Instructions

Blanch the spinach in boiling water for a few minutes, then plunge into iced water. Drain and squeeze out any excess water and set aside.

Heat 2 tbsp of the oil in a large saucepan and add the garlic, onions/shallots and bread and sauté until golden. Blend until smooth with a stick blender. While blending, add the cumin, paprika, chilli, turmeric and chicken stock and puree until smooth. Set aside.

Heat the remaining oil in a frying pan, then add the pancetta and fry until golden and the fat is nicely rendered. Add the capsicums, the blended bread mixture and the chickpeas. Stir well over a low heat until heated through adding a little water if necessary.

Taste and season, taste and season! Add the spinach and fold through.

Useful tips

• This is great with a dollop of aioli and crispy bread in front of the fire. I like to sprinkle a little fresh coriander or parsley over the top.
• Remove the pancetta and you have a great vegetarian recipe.
• I like to cook the pancetta until most of the fat has rendered.

Ready in: 1 hour 10 minutes
Serves: 6

This creamy gratin is the prefect way to hide the brussels sprouts from the kids!
 
Ingredients
       500g brussels sprouts, trimmed and quartered lengthwise through core
       ½ head cauliflower, trimmed and cut into small florets
       2¾ cups cream
       3 shallots, chopped
       1 tablespoon fresh sage, chopped
       salt and freshly ground black pepper
       1½ tbsp olive oil
       ½ cup plain dry breadcrumbs
       ½ cup pine nuts, lightly toasted
       2 tbsp fresh parsley
       2 cups grated Parmesan
  
Instructions

1. Preheat the oven to 180°C and butter a rectangular baking dish. Fill a large bowl with ice and cold water.
2. Cook the brussels sprouts in large pot of generously salted boiling water for 2 minutes. Add the cauliflower to the same pot and cook for a further 3 minutes until the vegetables are crisp-tender. Drain and transfer to the bowl of ice water to cool. Once cooled, drain well.
3. Combine the cream, shallots and sage in a large pan and bring to the boil. Reduce the heat and simmer until the mixture is reduced to approximately 2½ cups, about 10 minutes. Season with salt. Remove from the heat to cool a little.
4. Heat the oil in large non-stick frypan over a medium heat. Add the breadcrumbs and cook, stirring, until they begin to brown, about 2 minutes. Transfer to a bowl to cool. Stir in the pine nuts and parsley. Season with salt and pepper to taste.
5. Arrange half of the vegetables in the prepared dish. Sprinkle over salt, pepper and half of the Parmesan. Arrange the remaining vegetables evenly on top, then sprinkle with the remaining Parmesan. Pour over the cream mixture.
6. Cover the dish with foil. Bake the gratin in the preheated oven for 40 minutes. Remove the foil, sprinkle over the breadcrumb topping and bake uncovered for a further 15 minutes.

 

Prep time: 10 mins
Cook time: 25 mins
Serves: 6

​A yummy winter soup that everyone will love. Serve with some crusty bread… and for a little extra magic, add a swirl of coconut, a few green leaves of coriander and lastly a sprinkle of diced salami or bacon.

Ingredients
       1 tbsp butter
       1 tbsp oil
       1 onion, diced
       4 cloves garlic
       5cm knob of ginger, grated
       1 carrot
       2 stalks of celery
       1 orange capsicum
       ½ pumpkin
       1 orange kumara
       2 chicken stock cubes
       ½ can coconut cream
       ½ tsp nutmeg
       Garnish (optional)
       4 tbsp Coconut cream (enough to swirl on top of each bowl)
       Few sprigs of Coriander
       4 tbsp Salami – diced (fried bacon would do the trick too) Leave out for vegetarians.

Instructions

1. Heat saucepan on medium add butter and oil. Add onions and cook 5 minutes, add garlic and ginger and combine. After a minute or so add carrot, celery and capsicum.
2. After about 3 minutes add pumpkin & kumara and sauté for 2 minutes. Add chicken stock and enough water to cover vegetables then bring to the boil.
3. Reduce heat to simmer and cook until pumpkin and kumara soft. Remove from heat and using a stick blender blend.
4. Return to heat and add ½ can coconut cream and season with some salt to taste. Grate over the nutmeg, remove from the heat and blend one more time.
5. Serve in bowls. For a little extra magic, add a swirl of coconut, a few green leaves of coriander and lastly a sprinkle of diced salami or bacon.(leave out last sprinkle for vegetarians)

Prep time:20 mins
Cook time:1 hour
Serves: 6 (20 potatoes)

As seen in Food Magazine. Trust me – these potatoes are little morsels of deliciousness. Cheese and spuds is a sublime flavour combination, and the Little Diggers are extra tasty. Enjoy!
​
Ingredients
       20 Little Diggers potatoes
       4 tablespoon vegetable oil
       2 tablespoon flaked sea salt combined with ½ tablespoon of cracked black pepper
       ½ cup sour cream
       80g blue cheese
       3 tablespoons chives, thinly sliced

Instructions

1. Preheat oven to 180ºc. Wash and dry the potatoes thoroughly and add them to a large bowl.
2. Drizzle with the oil and combine to well to ensure even coverage
3. Dip the potatoes in the salt and pepper mix one at a time to coat lightly. Spread them out evenly on a baking tray and bake for an hour or until tender.
4. Whisk together the sour cream and blue cheese until smooth. Season with a touch of salt.
5. Slice a cross in the top of each potato and gently squeeze to open. Remove any excess salt.
6. Top each potato with a small dollop of the blue cheese mix, then sprinkle over the chives to serve.