• 50 g kalamata olives, marinated in olive oil
• 2 zucchini, diced
• 500 g (approx) cherry tomatoes
• ½ c fresh herbs such as oregano or marjoram

Heat 4 tbsp of olive oil from the olives in a non stick pan. Add in the olives and zucchini and saute for 2 minutes. Add in the tomatoes and herbs cook until soft and golden. Season with ground sea salt and cracked pepper and serve with grilled polenta, chicken or barbecue meats.

• 2 tbsp oil
• 1 clove garlic
• 1 tbsp root ginger
• 1 piece of steak
• 1 c button mushrooms
• ¼ Oyster Sauce
• 3 cups washed spinach or the equivalent of frozen spinach

Heat the oil in a large pan and fry the chopped garlic and ginger for a minute before adding in the thinly sliced steak. When the meat starts to colour add in the mushrooms and cook for a further 4 minutes.

Pour in the oyster sauce with a splash of water and then add in the spinach and stir fry until it wilts. Season to taste with salt and freshly ground pepper. Serve immediately on a bed of steamed rice. (Serves 4)