Essential Pantry Tips:

Olive oil – I always use extra virgin olive oil , even for cooking. I know some people say it’s too robust but I like the boost it gives my dishes. I tend to buy a big 4 litre tin and then decant it into reusable bottles. I also tend to buy an Australian brand, I think the quality is extraordinary. Also, please don’t be shy when using olive oil in your cooking!  Using a generous amount, when either sautéing sofrito or  shallow frying vegetables and proteins, makes for a tasty meal.

Tomato passata and tinned tomatoes– I always use an Italian brand when it comes to tomato products as they tend to be sweeter, having grown on volcanic soil. Also, when it comes to passata, just use the plain variety  i.e. no added onion, garlic or herbs - it’s better to add these fresh to your cooking. Note that you can now get cherry tomatoes in tins and I have called for these in some recipes.

Pasta – similarly, I always cook with an Italian brand, - especially if it’s made in the town of Gragnano (where my mother is from). There is something about the local sea air and spring water that makes this pasta special. Take note of this when shopping for pasta , you may even see it in your local supermarket.

Another thing, Italians like to have leftovers. So for this reason all my recipes for 4 people call for 500 grams of pasta to easily feed 4 very hungry people allowing for seconds. This often becomes leftover for lunch the next day.

Parmesan/parmigianno – of course this has to be Italian. Try and use Reggiano if you can for its more complex flavour. You can use Grana Padano at a pinch.

Salt – I use Maldon sea salt for its delicate flavour in my seasoning

Pepper – any brand of whole black peppercorns is fine to use, freshly ground

Parsley – has to be Italian/continental – never ever use curly parsley - it is a weed!

Oregano- for dried oregano , try and source a bunch of dried oregano from Italy or Greece - you can usually find these big bunches at the continental deli, then when you get home, shake as much of the leaves off and store in a jar. This oregano is nothing like the little prepared packs or jars from the supermarket. It is a more robust flavour that really imparts a mediterranean flavour to the dish.

Other fresh herbs - if you dont have a garden, keep little pots on your kitchen window sill or on a deck . That way you always have fresh herbs on hand rather than the wilted variety in a fridge drawer.

Nutmeg – use whole nuts to be freshly grated – so much better than pre-packaged variety

Butter – I use unsalted so that I can add salt to taste