O
Oilsandfats
“Startwithgoodfats–
duckfat,renderedleaf
lard,ora reallygoodolive
oil,”saysAnderson.“It’s
a flavour-filledbuilding
blockforyourstir-fries,
saladdressings,plus
braisesorragù.”
P
Pecorino
“Pecorinoisthemost
versatilecheese.It’s
beautiful.Weputit inour
cabbagesalad.It really
justpops.Wealsouse
therindsinstock,”
saysShemesh.Q
Quinoaand
sprouted grains
“Ialwayslovedoing
a sproutedquinoaand
ricemix,”saysAnderson.
“Tosproutyourgrains,
yousoakthem.Then
you’reeatinga liveseed
instead of a dead grain.”S
Sauce
AccordingtoShemesh,
“Youcanneverhave
enoughcondiments.
Youshouldalwayshave
somethingonthetop,
thensomethingdifferent
onthebottom.Andthink
ofbigflavours,likeyou
wouldona plate,just
ina sandwich.”Palinkas’s
favouritesandwichsauces
includehoisin,mustards,
goodpesto,mayonnaise
(tomakeflavouredmayos,
suchassrirachaand
horseradish) and tahini.T
Tuna
“WeuseSirena.Thelong
shelflifeoftunamakesit
soeasytowhipupa quick
sandwich,”saysToffano.
“Thetunabaguettewith
spicedmayoandrocketis
oneofourbestsellersat
KingandGodfree.”U
Umeboshi
“Iloveusingtheliquid
frommakingumeboshi,”
saysAnderson.“Iuse
theshisoumezufromVersatilevinegars
Andersonsays,“Vinegarisreally
important.Mystaplesareapple
cidervinegar,chardonnayvinegar
and a red orbrownricevinegar.”W
Water
“It’sessentialtoall
ofus.Usingstraightup
purefilteredwaterin
somecongee,soups,
curries,braisesandstews,
ratherthanstock,
cangiveyoua cleaner
palateonsomedishes,”
says Anderson.x
XOSauce
“MyXOcurrentlyis
a batchfromlastyearthat
I madewhentherewere
lotsofschoolprawns
locally.It hasdriedschool
prawns,driedscallops,
chilli,garlic,shiokombu,
ginger,turmeric,shallots,
mountainpepperberryand
redyeastricevinegar,”
saysAnderson.“Fryit in
somerenderedleaflard
andaddpractically
anythingtoit andit will
be delicious.”Z
Zucchinipickles
“Myabsolutefavourite
pickleswouldhavetobe
breadandbutterzucchini
picklesorclassicdill
pickles,” says Palinkas.➤N
Nut butter
Cashew,macadamiaandpistachiobuttersareallgreat
tosmearonstackedsandwichesanduseindressings.
OveratSmall’sDeli,theymakea walnutpastetoampup
textureandnutiness.“Wecookoutwalnutsinmilkuntil
it reduces a fair bit then blitz it up,”saysShemesh.R
Ryebread
“IamlovingsoftBavarian
ryeatthemoment,”says
Palinkas.“Ifyou’rein
Albany,WesternAustralia,
I highlyrecommendgoing
toBredCo.Theyhave
a millintheshop,which
theyimportedfromAustria,
anduselocalgrainand
mill it themselves.”y
Yoghurt
“Asaladweloveisroast
peaches,cauliflowerand
broccoliwitha spicedyoghurt
dressing,” says Toffano.GOURMET TRAVELLER 59