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Here is a compilation of select media I produced during my tenure at Else Labs. Enclosed is a video project I conceptualized and directed, alongside a selection of written communications addressed to our backers on Indiegogo.

MUSSELS IN A YELLOW COCONUT CURRY SAUCE

For many people, mussels can be intimidating to cook. The type of dish you only eat at a restaurant for special occasions. Oliver’s Mussels in a Yellow Coconut Curry Sauce throws that theory out the restaurant door and back into your kitchen. We like to think of our mussels recipe as serving up easy elegance with immediate gratification. The key to this recipe is to build all the flavours from the bottom up – starting with sauteing the butter and vegetables, then thickening the coconut curry sauce, and finally steaming the mussels in the delicious creamy sauce. While the mussels absorb all the zesty lime, lemongrass, ginger and aromatic spices of the curry sauce, they also infuse the sauce with a light salty brine that cuts through the richness of the coconut milk. Mussels don’t have to be intimidating - if they’re made in the Oliver!

A mussels-must: Serve with plenty of crusty bread.

TEXAS BEEF CHILI

There’s something special about Oliver's take on this Southern Classic that sets it apart from your average chili recipe. Texas Beef Chili, or Bowl o’ Red, doesn’t include beans. Instead, it is made up of beef that has been simmering in a rich chili sauce until the meat is oh so fork tender. This sauce isn’t only rich in colour, it’s also deeply rich in flavour. Made with chipotle peppers, molasses, cocoa powder, and ancho chilis; this dish is the perfect balance of smoky, sweet, and spicy.

CREAMY TURMERIC COCONUT RICE

Go against the grain and leave plain boring white rice behind. While average rice is typically cooked in salted water, this Oliver dish uses a flavourful coconut base, rich in antioxidants and full of savory ingredients. The addition of cumin seeds adds sweet nutty notes, while turmeric and swiss chard provide colour and a subtle earthiness. This dish also includes spicy fresh ginger and zesty lime juice to cut through the richness of the coconut milk. Oliver’s Creamy Turmeric Coconut Rice will be sure to brighten up your next meal, both in colour and flavour.

POZOLE ROJO

Pozole is easily one of Mexico’s most iconic and beloved dishes. Be it Pozole Blanco, Verde, or Rojo, all three varieties traditionally consist of tender meat and hominy corn, a staple ingredient used in Mexican cuisine. What differentiates Pozole Rojo from its counterparts, is that it is made with a variety of dried red chiles, resulting in a robust full-bodied broth. Oliver’s take on this flavourful dish uses earthy chiles de arbol, smoky guajillos, and a few ancho chiles to add a little kick. Serving it with plenty of fresh avocado, radish, cabbage, and cilantro cuts through the heat and adds brightness to this delicious rich stew.

HABESHA ZIGNI STEW

Have you heard? African food has been deemed the next big cuisine to look out for on the culinary scene, and for good reason. What makes African cuisine so big, bold and flavourful are its use of spices. Zigni Stew, a quintessential dish of Eritrea in northeast Africa, is a spicy beef stew simmered in an onion and tomato based sauce. Oliver’s version of this dish cooks the onions until they are caramelized, which adds a depth of flavour and balances out the acidity of the tomatoes. This dish is made with an array of aromatic spices, including cumin, coriander and most notably a berbere spice blend, a cornerstone ingredient in East African cuisine comprised mainly of chiles, fenugreek, sweet paprika, and a handful of warm spices. If African cuisine has been in your uncharted territories, Oliver’s Zigni Stew is the perfect dish to start the journey of expanding your culinary palate.

CHICKEN TIKKA MASALA

Indian food is arguably one the most popular cuisines worldwide. While there are ready-to-eat packaged meals or pricey take-out options available to satisfy one’s craving, there’s something gratifying about being able to make your favourite Indian meal like Chicken Tikka Masala, fresh, for a fraction of the cost. With over a dozen ingredients and even more variations possible, making Chicken Tikka Masala may seem like a daunting task to some. Yet Oliver’s version of this classic Indian dish makes it simple for all to enjoy. Our recipe features bite sized chicken breast rendered tender in a creamy curry sauce consisting of greek yogurt, tomato paste, garlic, ginger, and of course, spices. It’s the power of the five C’s: coriander, cumin, cinnamon, cardamon, and cayenne, that makes this dish so beautifully aromatic. Pair Oliver’s Chicken Tikka Masala with steamed rice and buttery garlic naan to complete what’s sure to become a favourite meal with a bit of kick.

MUSHROOM ROOT VEGETABLE TAJINE

Tajine is a North African dish traditionally cooked in a cone-shaped clay or ceramic pot. This version, made in the Oliver, embodies the same cooking method by slowly simmering the ingredients and spices until they meld into a delicious harmonious stew. Like most stews, Tajines can be made with a wide array of ingredients. This version includes hearty mushrooms and highlights the versatility of root vegetables including carrots, parsnips, and sweet potatoes, all while balancing out the flavours with sweet raisins, the umami of fish sauce, and vibrant lime juice. However, the spotlight of our Tajine recipe is the main spice used; Ras El Hanout is a complex aromatic Moroccan spice blend that translates from Arabic to mean “top shelf”, implying it’s the best a spice shop has to offer. From the top shelf to your table, we’re sure you’ll love Mushroom Root Vegetable Tajine made in the Oliver.

THAI PUMPKIN CHICKEN CURRY

When we think of pumpkin as an ingredient, we typically default this bulbous fruit to desserts like pumpkin pie, pumpkin muffins, or pumpkin spiced lattes. Yet you don’t need a sweet tooth to realize the full potential of this squash. Yes, it is a squash afterall, making it equally delicious in both sweet and savoury dishes. Take Oliver’s Thai Pumpkin Chicken Curry for example, which is made with canned pumpkin purée, so you don’t need to wait for pumpkin picking season. Tender pieces of chicken, butternut squash, and red bell pepper are cooked in a curry sauce full of complex flavours. Smooth pumpkin purée, creamy coconut milk, and rich peanut butter are all balanced by zesty lime juice and Thai red curry paste, adding notes of ginger, lemongrass, red chiles, and ultimately, a little heat. This dish is finished with some fresh spinach, cilantro, and roasted salted cashews to create the most harmonious curry reminiscent of Fall, but that can be enjoyed any time of year.

MULLED APPLE CIDER

With the holiday season in full swing, there’s no better time to try Oliver’s take on Mulled Cider Punch. Made with tart apple cider and sweet orange juice, this punch takes full advantage of this season’s fruit. Adding the spices to the cooking pot first allows them to toast until they become fully fragrant. This draws out their natural oils, enhances their flavours, and will fill your home with the warm winter smell of anise, allspice, cinnamon, and cloves. Our Mulled Cider Punch is a wonderful festive beverage to serve at your holiday gatherings with friends and family. From all of us at Else Labs - Season’s Greetings and Happy New Year!

PEACH & PEPPER JELLY

We’re all fond of sweet fruit jams and jellies, but if sweet and spicy is your kind of wonderful, Oliver’s Peach & Pepper Jelly will likely become the new favourite condiment in your fridge and the top topper on your charcuterie board. Spicy jalapeños, sweet peaches, and red bell peppers are cooked down to create a tangy jelly that will add a sweet kick to your pork, chicken, shrimp, or cheese. With jelly this good, you’ll want to keep a stockpile in your pantry. Oliver’s simple instructions of the canning process allow this jelly to keep for several months and is perfect to bring over to those last minute dinner parties. When your guests ask for more, gift them a jar. Just be prepared if they don’t believe you made it yourself with Oliver’s help and insist it’s from the farmers' market.

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