Ingredients:

1 tablespoon of egregio Organic extra virgin olive oil

350g free range pork tenderloins

300g broccoli

410g fresh free-range egg noodles or 240g dried noodles

2 cloves of garlic

3cm piece of ginger

200g beansprouts

1 fresh red chilli, optional

Marinade:

1 dash of egregioOrganic

4 tablespoons low-salt soy sauce

1 teaspoon Chinese five-spice powder

1 teaspoon chilli powder

1½ tablespoons runny honey

1 tablespoon rice wine vinegar

Preparation:

Mix all the ingredients for the marinade in a dish. Slice the pork into 4cm to 5cm strips, then add to the marinade and set aside.

Cut the broccoli into florets and cook in a pan of boiling salted water for 2 minutes. Add the noodles and cook according to the packet instructions. Drain, reserving a little of the cooking water. Set aside.

Peel the garlic and ginger, finely slice the garlic and cut the ginger into matchsticks.

Heat egregio Organic in a large pan or wok over high heat, and fry the garlic and ginger for 2 to 3 minutes – until golden. Separate the pork from marinade (keep marinade in a separate bowl) and fry the pork for 3 to 4 minutes, until browned.

Now add the marinade and reduce the heat a little. Toss the pork to coat and fry for a few minutes until sticky, delicious and cooked perfectly.

Add the noodles, broccoli and reserved cooking water and toss. Once it’s sticky, stir through the beansprouts for the final 30 seconds or until heated through. If you’re using the chili, slice and scatter and serve at once.

Ingredients:

1/3 cup egregio Delicate Fruit extra virgin olive oil

1 tbsp dried yeast

1/2 cup lukewarm milk

1 tbsp caster sugar

1-2/3 cups plain flour

1/2 cup glutinous rice flour

1/2 Lukewarm water

1/3 cup firmly packed brown sugar

2 tbsp chopped salted roasted peanuts

Black sesame seeds and ice-cream, to serve

Preparation:

Place yeast, lukewarm milk and caster sugar in a bowl and stir to combine. Set aside in a warm, draught-free room for 10 minutes or until bubbles form in mixture.

Sift flours together into a bowl and make a well in the centre. Add yeast mixture and ½ cup lukewarm water and stir to create a soft, sticky dough. Cover bowl with a clean tea towel and return the bowl to the warm, draught-free room for 1 hour or until dough has doubled in size.

Meanwhile, combine brown sugar and peanuts in a bowl, and set aside.

Punch down dough and place on a floured surface. As the dough will be sticky, you may need to add extra flour to knead. Divide into 8 equal pieces and, using floured hands, shape each piece into an 8cm round.

Place 1 tablespoon of peanut mixture in the centre of each round, bring up edges and press together to seal. Using your hand, flatten into an 8 cm disc. Repeat with remaining dough and peanut filling to make 8 pancakes.

Heat half of the egregio Delicate Fruit in a large, non-stick frying pan over medium-low heat. Work in batches to cook pancakes for 7 minutes or until cooked through, flip halfway. Remove pancake from the pan and drain on paper towel. Wipe the pan and repeat with remaining Extra Virgin Olive Oil and pancakes. Scatter with sesame seeds and serve hot with ice cream.

Ingredients:

Enough egregio Intense Fruit extra virgin olive oil for shallow frying

50g rice vermicelli noodles

400g green prawns, peeled, deveined, chopped

3 green onions, thinly sliced

10 snow peas, trimmed, thinly sliced

2cm piece fresh ginger, finely grated

1 tablespoon finely chopped fresh coriander stems

1/2 teaspoon finely grated lime rind

20 frozen large spring roll wrappers, thawed

Fresh coriander sprigs, to serve

Chilli mayo:

1/2 cup Kewpie Japanese-style Mayonnaise

1 tablespoon lime juice

1 tablespoon sambal oelek (chilli paste)

1 tablespoon finely chopped fresh coriander leaves

Preparation:

Place noodles in a large heatproof bowl and cover with boiling water. Let noodles stand for 10 minutes or until tender. Drain, refresh under cold water and then drain again. Cut noodles into 3cm lengths using scissors.

Place noodles, snow peas, prawns, onion, coriander stems, ginger and lime in a bowl and stir until combined. Place a wrapper on a flat surface with 1 corner facing you. Place 1½ tablespoons of prawn mixture in the centre. To make your spring roll, fold in sides of wrapper, then fold over the bottom corner and roll up to enclose filling. Brush the remaining corner with a little water and press lightly to seal. Repeat this process to make 20 spring rolls.

To make the chilli mayo, place mayonnaise, sambal oelek, lime juice and coriander in a bowl. Stir to combine. How easy!

Pour egregio Intense Fruit into a large, deep frying pan so it is 5mm up the side. Heat egregio Intense Fruit over high heat. Shallow fry spring rolls in batches for 5 minutes or until golden and cooked through. While cooking remember to continuously turn the spring rolls to ensure even cooking. Transfer to a paper towel-lined baking tray to drain. Serve with chili mayo.

Ingredients:

For shrimp:

6 medium-sized shrimp, shelled and deveined

2-3 cups egregio Organic extra virgin olive oil

1 lemongrass, chopped

Salt for seasoning

For salad:

1 medium green papaya, peeled and shredded into julienne strips (about 3-4 cups)

2 carrot sticks, shredded into julienne strips (about 1 cup)

1 T fresh mint, minced (reserve some for garnish)

1 T sesame seeds, toasted (reserve some for garnish)

For dressing:

Juice from 2 to 3 limes

3 T fish sauce

2 T sugar

1 chili pepper, finely diced

2 garlic cloves, finely diced

Preparation:

Start by poaching your shrimp. Clean and season your shrimp pieces (retain the tail for appearance). In a small saucepan, warm the olive oil and toss in the lemongrass pieces and cook for about 5 minutes. Reduce heat to low and throw in the shrimp and cook until opaque, about 5 minutes. Remove shrimp and place on paper towels to remove excess oil and refrigerate until ready to serve.

In a large bowl, whisk all the ingredients with egregio Organic for the dressing. Then toss in the green papaya, carrots, mint and sesame seeds. Let sit for at least 10 minutes. When ready to serve, remove ingredients from large bowl and place on plates, then top with shrimp and garnish with sesame seeds and mint.