• 2 free range eggs
• 25ml milk or cream
• 10g European style cultured butter
• 2 thick slices sourdough bread
• 4 leaves basil
• 4 strands chives
• 10ml The Other Chef Lemon Infused EV Olive Oil
• 5ml The Other Chef Balsamic Essence
• Sea salt/cracked black pepper

(serves 1 - 2)

Brush Lemon Infused EV Olive Oil onto sourdough and toast under grill or in a pan on the stove until golden brown, then set aside.  In a bowl, whisk eggs, milk or cream, half of the finely chopped herbs and the salt and pepper. Place butter in pan, bring it to nut-brown colour, add egg mixture, fork through until half cooked, then take from heat. Place onto toasted sourdough, sprinkle with herbs, and drizzle with Lemon Infused EV Olive Oil and Balsamic Essence.

• 1 free range egg
• 1 quantity mixed lettuce leaves
• 50g green beans (blanched)
• 1 ripe tomato (cut into wedges)
• 100g cold-smoked Yellowfin Tuna (cut into cubes)
• 1 potato (cooked & cut into cubes)
• 40ml The Other Chef Lemon Infused EV Olive Oil
• 15ml The Other Chef Balsamic Essence
• Sea salt/cracked black pepper
• 2 slices sourdough bread

(serves 1)

Boil egg for 4 minutes, rinse under cold water to stop cooking. Peel and cut egg into quarters (the yolks should be soft). Toast bread, cut into croutons and toss in a little extra EV Olive Oil. Place salad leaves on plate. In a bowl, gently mix warm beans, tomato, tuna, potato and egg with Lemon Infused EV Olive Oil. Place mixture onto salad leaves and finish with a sprinkle of sea salt, cracked pepper, a drizzle of Balsamic Essence and the bread croutons. Serve immediately.

• 220g x 4 fresh Atlantic salmon fillets
• 4 x tablespoons The Other Chef Asian Tomato Relish
• 8 x asparagus spears (steamed)

Coconut Risotto

• 50ml coconut milk
• 200ml vegetable stock
• 25g butter
• 1 small onion
• 25g shredded coconut
• 100g Arborio rice
• pure sea salt & pepper

Macadamia Pesto

• 1/2 bunch basil
• 20g roasted macadamia nuts
• 40ml macadamia oil
• 20g Parmesan cheese
• 1 clove garlic
• pure sea salt & pepper

(serves 4)

To make pesto, place all ingredients except basil in blender and quickly puree to combine. Add basil leaves and puree until semi-smooth.

Risotto:
Heat coconut milk and vegetable stock in a saucepan. In a heavy-based pan, melt butter and lightly sauté onion and shredded coconut. Add rice and stir to evenly coat with butter. Add a third of the stock and coconut milk and simmer. Stir constantly until liquid is absorbed. Continue this process (adding a third of the liquid each time) until the mix is creamy in texture and the rice grain has a residual bite, then remove from heat and let cool for 5 min before serving.

Sear salmon in a heavy based pan skin-side down until skin is golden and crisp. Turn fillet over and cook to medium-rare and remove from heat. Spoon risotto onto plate, top with 2 steamed asparagus spears, followed by salmon fillet. Finish with an even dollop of macadamia pesto and Asian Tomato Relish. Garnish with Lemon Infused Extra Virgin Olive Oil and Balsamic Essence.

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• 200g pizza dough
• 100g smoked salmon
• 100g The Other Chef Onion Jam
• 150g mild blue cheese
• 50ml The Other Chef Lemon Infused EV Olive Oil
• cracked pepper
• wild rocket

(Makes 1 large pizza to serve 2)

Roll pizza dough on floured surface to 0.5cm thick and place on well-oiled tray. Spike dough with a fork. Spread The Other Chef Onion Jam on base, followed by large pieces of smoked salmon, then crumble blue cheese over the top. Place in pre-heated oven at 180 degrees Celsius for 8 min, or until edges are golden brown. Take from oven, place rocket in centre of pizza, drizzle with The Other Chef Lemon Infused EV Olive Oil, cracked pepper, and serve.

• 1 1/3 cups fresh Ricotta
• ¾ cup milk
• 4 eggs, separated
• 1 cup bakers flour
• 1 tspn baking powder
• a pinch of salt
• 50g butter
• The Other Chef Saffron Citrus Marmalade
• 1 lemon
• 2 oranges

(serves 6)

Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. 

Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined. Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon. 

Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tabs of batter per hotcake into the pan. Cook over a low to medium heat for 2 min, or until hotcakes have golden undersides. Turn and cook other side until golden and cooked through. Transfer to a plate.