Food & Kitchen Wisdom

Four flavour-packed pantry additions from a family-run garlic farm in Ballandean.

Four generations, bronze dies and slow drying give Rustichella d’Abruzzo pasta the rough texture and flavour that help every sauce cling.

A practical, chef-tested guide to keeping food safe during a blackout — what to save first, how long your fridge/freezer stays cold, how to pack eskies properly, and the clear rules for what must be thrown out when power returns.

A simple “What’s in the Pantry” feature on Lupins for Life Toasted Protein Flakes, including Chef Ian’s go-to breakfast bowl with ALDI paleo granola.

This month’s What’s in the Pantry? is all about three hard-working favourites that prove pantry staples should do more than one job. From Pepe Saya Lemon and Passionfruit Curds to Chunky Dave’s Peanut Butter, Chef Ian explores how these flavour-packed jars can lift breakfasts, rescue desserts, inspire savoury dishes and make everyday cooking easier.

New in store: Island Harvest Tasmania fruit coulis. Bright, balanced and made with real fruit, these versatile sauces elevate desserts, breakfasts and drinks with ease.

Spice Lab is Chef Ian’s purpose-built herb and spice range created with Cherie from Sugar & Spice — blends that earn their pantry space by doing more than one job. Simple pinch-by-pinch flavour, made easy.

Silver Sea Seafood Prawn Stock is Chef Ian’s secret weapon for seafood flavour — perfect for prawn & pea risotto, marinara sauces, chowders, paella and seafood curries. Premium, slow-cooked, low sodium and pantry-stable.

Meet Lisa from Saucy Wench and discover why her Asian-inspired sauces are pantry multi-taskers—perfect for marinades, dressings, dips and finishing drizzles, not just “Asian nights.”

Olsson’s Sea Salt Flakes and Red Gum Smoked Salt are Chef Ian’s bench-top essentials—Australian made, clean, and powerful in small pinches. Everyday seasoning made simple, with a smoky upgrade when you want to show off.

Chef Ian shares how he discovered Lupins for Life through ABC Landline - and why Aussie-grown sweet lupins (flour, flakes, crumb, semolina and kibble) are a game-changing pantry tool for gluten-free, high-protein, high-fibre cooking.

GOZEN brings Japanese pantry foundations—miso, dashi and instant miso soups—rooted in tradition but suited to modern dietary needs, including plant-based options and a unique soybean-free green pea miso.

El Avion Paella Kits make Spanish paella night easy—authentic rice, seasoning, olive oil (and a paella pan option) so you just add your favourite chicken, chorizo, seafood or veg. Chef Ian masterclass coming soon.

ENSO Japanese Cuisine makes quick Japanese home cooking easy with handy kits and pantry staples—karaage, tempura, panko and tonkatsu sauce—so you can bring something different (and seriously tasty) to the table.

Drunken Sailor is the cult-favourite range people discover for the cheeky labels — then fall in love with for the bold, small-batch flavour. These are multi-use pantry tools: glazes, dressings, burger sauces, cheese-board heroes and weeknight “chef shortcuts.”

In this edition of What’s in the Pantry?, Chef Ian shares his Magnificent 7 Kitchen Tools from Dreamfarm — Fluicer, Fladle, Brizzle, Nocutu, Dopener, Lestrain and Supoon. After more than 49 years in hospitality, these are the tools that have genuinely impressed him with their clever design, practical function and ability to replace everyday kitchen clutter.

Chef Ian’s chef-approved shortcuts: Bone Roasters Chicken Stock, Veal Stock and Red Wine Jus & Veal Jus — professional-grade foundations that add real depth to soups, sauces, risottos and roasts.

Discover Banks Botanicals—an Australian alcohol-free botanical spirit for spritzes, entertaining and cooking. Learn Chef Ian’s easy serving ideas, plus sauces, glazes, pickles and dessert tricks.

A practical, chef-level guide to smoke point: what it is, why overheated oil ruins flavour and texture, and how to choose the right oil for the right job — so you cook cleaner, tastier food with less mess and more confidence.

Create a stress-free pasta night with Chef Ian’s Pasta Night Bar: Rustichella pasta options, two easy sauces, a flavour finish station, vacuum-seal prep-ahead reheating, and homemade freezer garlic bread (plus chilli cheese and herb-onion variations) for effortless entertaining.

After 48 years in kitchens, one thing hasn’t changed:a great apron is as important as the pan you cook in.

Chef Ian’s simple, no-fuss herb system: the black-crate herb garden setup, how to store herbs so they last weeks (not days), smart freezing methods, and the honest truth about growing coriander — including how an oya/olla can stop it bolting.

Chef Ian’s simple herb pairing cheat sheet to help you cook with confidence. Learn which herbs match meat, seafood and vegetables, plus an easy herb swap guide and the “herb + acid + fat” formula that makes meals taste restaurant-finished.

Fresh herbs are the fastest “chef upgrade” for everyday meals. In Part 1 of The World of Herbs, Chef Ian shows you how to use fresh herbs properly (timing matters), which herbs earn a permanent spot in your kitchen, and simple storage and growing tips so you always have flavour on hand.

Retort packaging is the clever heat-and-pressure method that keeps real cooked meals shelf-stable without preservatives or refrigeration. Chef Ian explains why it’s safe, common, and a brilliant pantry tool for fast, quality dinners.

Learn the five flavours chefs use to balance any dish—sweet, sour, salty, bitter and umami—plus practical kitchen examples and Underground Chef pantry favourites to help you fix “flat” food fast.

A quick, practical nutrition trick: “tan” your mushrooms in the sun for 15 minutes to naturally boost Vitamin D — and it still holds up after cooking. Plus easy ways to use them in everyday meals.

Explore the history of spices, how they shape flavour, and Chef Ian’s tips for toasting, blooming, layering and building a smarter everyday spice pantry.

A simple, confidence-building introduction to the Rethinking the Pantry series. Chef Ian explains why pantries feel “full but empty,” and shares one mindset shift that makes ingredients more useful: stop shopping for recipes and start using ingredients as tools — beginning with one small weekly challenge.

Week 5 of Rethinking the Pantry brings it home with the ultimate flavour foundation: stocks and jus. Learn why real stock beats powders and supermarket cartons, how to use stock and jus like a chef, and how to upgrade one everyday meal with a simple stock swap.

Week 3 of Rethinking the Pantry introduces the dual-purpose rule for sauces and condiments. Learn how to spot “keeper” sauces, use them as marinades, finishers, or bases, and turn one bottle into multiple meals — with less clutter and more flavour.

Week 4 of Rethinking the Pantry shows you how to stop one-use relishes, preserves and jams taking over your fridge. Learn the “earn your place” test, easy multi-use ideas (including savoury “Jam it” tricks), and a simple 3-use challenge that builds flavour and pantry confidence fast.

Dull food isn’t always a cooking problem — it’s often a spice problem. In Week 2 of Rethinking the Pantry, Chef Ian shows you how to smell-test your herbs and spices, refresh what matters, and use purposeful blends to get better flavour with less clutter..

Music in the kitchen isn’t background noise — it’s a tool. It helps you relax, focus, find your rhythm, and cook with more joy and confidence. Hit play and let the mood do half the work.

Mise en place is the simple French habit that makes home cooking smoother: clear your bench, prep your ingredients, set out your tools, and cook with calm confidence — even for your everyday go-to meals. Less stress, better timing, better flavour.

A slimline Microplane premium zester grater for effortless citrus zesting, fine parmesan wisps, and grating spices like ginger and nutmeg. Comfortable grip, bench-safe tabs, and protective cover included.

No — it’s not too techy. If you can press a button, you can run the Ninja. That’s the point.

Master the foundations of great cooking with Chef Ian’s guide to the 17 core methods of cookery—from roasting and grilling to poaching, braising and pressure cooking. Learn what each method is best for, the common mistakes to avoid, and simple chef tips that make home cooking easier, more confident, and far more delicious.

European chef’s knife vs Santoku isn’t a battle — it’s a partnership. Learn what each knife does best, when to use which, and the simple tips that make prep easier.

Many of the products I’ve used throughout my career are readily available through foodservice suppliers or specialty stores, but not always accessible to everyday cooks. The Pantry helps bridge that gap.

Chef Ian explains why a sharp knife is actually safer than a dull one, demonstrates the tomato test, clears up the confusion around steels and sharpening, and shows why the Chef Tested Rolling Knife Sharpener is a simple, practical option for home cooks.

A compact, easy-to-use vacuum sealer that locks out air to extend freshness, prevent freezer burn, and keep your fridge and freezer organised. Ideal for portioning, leftovers, marinating and sous vide.

Create a fun, low-fuss ice cream buffet that wows a crowd. Chef Ian shares the simple formula for choosing flavours, building a toppings bar, keeping everything cold, and adding one easy “chef touch” to make it feel special.

Learn how to season and care for a Ken Hom carbon steel wok, with Chef Ian’s tips for building a natural patina, preventing rust and cooking better stir-fries.

A butter board is the ultimate “set it down and relax” starter. It buys you time, fills the gaps while you finish the main, and makes people feel instantly looked after — with barely any work.

Sleek, one-handed electronic salt and pepper mills with adjustable grind settings, premium grinding mechanisms, and a comfortable non-slip grip—built for everyday use.

A calm, chef-style guide to Christmas Day prep — including a simple timeline, seafood safety, heat control tips, smart leftover handling, and waste-saving tricks so you can enjoy the day (not just survive it).

Here’s the truth most people don’t realise: a blunt knife is more dangerous than a sharp one.

Frozen prawns can be amazing — if you thaw them properly. Chef Ian shares his quick sea-salt brine method (hello, juicy sweet prawns with firm texture) plus easy flavour pairings and a crowd-pleasing Drunken Sailor prawn cocktail cup serve.

A Granite Belt favourite: Chef Ian’s must-stop produce destination in Cottonvale. What to buy, what to look for, and why great fruit makes you want to cook.

Four flavour-packed pantry additions from a family-run garlic farm in Ballandean.

Four generations, bronze dies and slow drying give Rustichella d’Abruzzo pasta the rough texture and flavour that help every sauce cling.

A practical, chef-tested guide to keeping food safe during a blackout — what to save first, how long your fridge/freezer stays cold, how to pack eskies properly, and the clear rules for what must be thrown out when power returns.

A simple “What’s in the Pantry” feature on Lupins for Life Toasted Protein Flakes, including Chef Ian’s go-to breakfast bowl with ALDI paleo granola.

This month’s What’s in the Pantry? is all about three hard-working favourites that prove pantry staples should do more than one job. From Pepe Saya Lemon and Passionfruit Curds to Chunky Dave’s Peanut Butter, Chef Ian explores how these flavour-packed jars can lift breakfasts, rescue desserts, inspire savoury dishes and make everyday cooking easier.

New in store: Island Harvest Tasmania fruit coulis. Bright, balanced and made with real fruit, these versatile sauces elevate desserts, breakfasts and drinks with ease.

Spice Lab is Chef Ian’s purpose-built herb and spice range created with Cherie from Sugar & Spice — blends that earn their pantry space by doing more than one job. Simple pinch-by-pinch flavour, made easy.

Silver Sea Seafood Prawn Stock is Chef Ian’s secret weapon for seafood flavour — perfect for prawn & pea risotto, marinara sauces, chowders, paella and seafood curries. Premium, slow-cooked, low sodium and pantry-stable.

Meet Lisa from Saucy Wench and discover why her Asian-inspired sauces are pantry multi-taskers—perfect for marinades, dressings, dips and finishing drizzles, not just “Asian nights.”

Olsson’s Sea Salt Flakes and Red Gum Smoked Salt are Chef Ian’s bench-top essentials—Australian made, clean, and powerful in small pinches. Everyday seasoning made simple, with a smoky upgrade when you want to show off.

Chef Ian shares how he discovered Lupins for Life through ABC Landline - and why Aussie-grown sweet lupins (flour, flakes, crumb, semolina and kibble) are a game-changing pantry tool for gluten-free, high-protein, high-fibre cooking.

GOZEN brings Japanese pantry foundations—miso, dashi and instant miso soups—rooted in tradition but suited to modern dietary needs, including plant-based options and a unique soybean-free green pea miso.

El Avion Paella Kits make Spanish paella night easy—authentic rice, seasoning, olive oil (and a paella pan option) so you just add your favourite chicken, chorizo, seafood or veg. Chef Ian masterclass coming soon.

ENSO Japanese Cuisine makes quick Japanese home cooking easy with handy kits and pantry staples—karaage, tempura, panko and tonkatsu sauce—so you can bring something different (and seriously tasty) to the table.

Drunken Sailor is the cult-favourite range people discover for the cheeky labels — then fall in love with for the bold, small-batch flavour. These are multi-use pantry tools: glazes, dressings, burger sauces, cheese-board heroes and weeknight “chef shortcuts.”

In this edition of What’s in the Pantry?, Chef Ian shares his Magnificent 7 Kitchen Tools from Dreamfarm — Fluicer, Fladle, Brizzle, Nocutu, Dopener, Lestrain and Supoon. After more than 49 years in hospitality, these are the tools that have genuinely impressed him with their clever design, practical function and ability to replace everyday kitchen clutter.

Chef Ian’s chef-approved shortcuts: Bone Roasters Chicken Stock, Veal Stock and Red Wine Jus & Veal Jus — professional-grade foundations that add real depth to soups, sauces, risottos and roasts.

Discover Banks Botanicals—an Australian alcohol-free botanical spirit for spritzes, entertaining and cooking. Learn Chef Ian’s easy serving ideas, plus sauces, glazes, pickles and dessert tricks.

A practical, chef-level guide to smoke point: what it is, why overheated oil ruins flavour and texture, and how to choose the right oil for the right job — so you cook cleaner, tastier food with less mess and more confidence.

Create a stress-free pasta night with Chef Ian’s Pasta Night Bar: Rustichella pasta options, two easy sauces, a flavour finish station, vacuum-seal prep-ahead reheating, and homemade freezer garlic bread (plus chilli cheese and herb-onion variations) for effortless entertaining.

After 48 years in kitchens, one thing hasn’t changed:a great apron is as important as the pan you cook in.

Chef Ian’s simple, no-fuss herb system: the black-crate herb garden setup, how to store herbs so they last weeks (not days), smart freezing methods, and the honest truth about growing coriander — including how an oya/olla can stop it bolting.

Chef Ian’s simple herb pairing cheat sheet to help you cook with confidence. Learn which herbs match meat, seafood and vegetables, plus an easy herb swap guide and the “herb + acid + fat” formula that makes meals taste restaurant-finished.

Fresh herbs are the fastest “chef upgrade” for everyday meals. In Part 1 of The World of Herbs, Chef Ian shows you how to use fresh herbs properly (timing matters), which herbs earn a permanent spot in your kitchen, and simple storage and growing tips so you always have flavour on hand.

Retort packaging is the clever heat-and-pressure method that keeps real cooked meals shelf-stable without preservatives or refrigeration. Chef Ian explains why it’s safe, common, and a brilliant pantry tool for fast, quality dinners.

Learn the five flavours chefs use to balance any dish—sweet, sour, salty, bitter and umami—plus practical kitchen examples and Underground Chef pantry favourites to help you fix “flat” food fast.

A quick, practical nutrition trick: “tan” your mushrooms in the sun for 15 minutes to naturally boost Vitamin D — and it still holds up after cooking. Plus easy ways to use them in everyday meals.

Explore the history of spices, how they shape flavour, and Chef Ian’s tips for toasting, blooming, layering and building a smarter everyday spice pantry.

A simple, confidence-building introduction to the Rethinking the Pantry series. Chef Ian explains why pantries feel “full but empty,” and shares one mindset shift that makes ingredients more useful: stop shopping for recipes and start using ingredients as tools — beginning with one small weekly challenge.

Week 5 of Rethinking the Pantry brings it home with the ultimate flavour foundation: stocks and jus. Learn why real stock beats powders and supermarket cartons, how to use stock and jus like a chef, and how to upgrade one everyday meal with a simple stock swap.

Week 3 of Rethinking the Pantry introduces the dual-purpose rule for sauces and condiments. Learn how to spot “keeper” sauces, use them as marinades, finishers, or bases, and turn one bottle into multiple meals — with less clutter and more flavour.

Week 4 of Rethinking the Pantry shows you how to stop one-use relishes, preserves and jams taking over your fridge. Learn the “earn your place” test, easy multi-use ideas (including savoury “Jam it” tricks), and a simple 3-use challenge that builds flavour and pantry confidence fast.

Dull food isn’t always a cooking problem — it’s often a spice problem. In Week 2 of Rethinking the Pantry, Chef Ian shows you how to smell-test your herbs and spices, refresh what matters, and use purposeful blends to get better flavour with less clutter..

Music in the kitchen isn’t background noise — it’s a tool. It helps you relax, focus, find your rhythm, and cook with more joy and confidence. Hit play and let the mood do half the work.

Mise en place is the simple French habit that makes home cooking smoother: clear your bench, prep your ingredients, set out your tools, and cook with calm confidence — even for your everyday go-to meals. Less stress, better timing, better flavour.

A slimline Microplane premium zester grater for effortless citrus zesting, fine parmesan wisps, and grating spices like ginger and nutmeg. Comfortable grip, bench-safe tabs, and protective cover included.

No — it’s not too techy. If you can press a button, you can run the Ninja. That’s the point.

Master the foundations of great cooking with Chef Ian’s guide to the 17 core methods of cookery—from roasting and grilling to poaching, braising and pressure cooking. Learn what each method is best for, the common mistakes to avoid, and simple chef tips that make home cooking easier, more confident, and far more delicious.

European chef’s knife vs Santoku isn’t a battle — it’s a partnership. Learn what each knife does best, when to use which, and the simple tips that make prep easier.

Many of the products I’ve used throughout my career are readily available through foodservice suppliers or specialty stores, but not always accessible to everyday cooks. The Pantry helps bridge that gap.

Chef Ian explains why a sharp knife is actually safer than a dull one, demonstrates the tomato test, clears up the confusion around steels and sharpening, and shows why the Chef Tested Rolling Knife Sharpener is a simple, practical option for home cooks.

A compact, easy-to-use vacuum sealer that locks out air to extend freshness, prevent freezer burn, and keep your fridge and freezer organised. Ideal for portioning, leftovers, marinating and sous vide.

Create a fun, low-fuss ice cream buffet that wows a crowd. Chef Ian shares the simple formula for choosing flavours, building a toppings bar, keeping everything cold, and adding one easy “chef touch” to make it feel special.

Learn how to season and care for a Ken Hom carbon steel wok, with Chef Ian’s tips for building a natural patina, preventing rust and cooking better stir-fries.

A butter board is the ultimate “set it down and relax” starter. It buys you time, fills the gaps while you finish the main, and makes people feel instantly looked after — with barely any work.

Sleek, one-handed electronic salt and pepper mills with adjustable grind settings, premium grinding mechanisms, and a comfortable non-slip grip—built for everyday use.

A calm, chef-style guide to Christmas Day prep — including a simple timeline, seafood safety, heat control tips, smart leftover handling, and waste-saving tricks so you can enjoy the day (not just survive it).

Here’s the truth most people don’t realise: a blunt knife is more dangerous than a sharp one.

Frozen prawns can be amazing — if you thaw them properly. Chef Ian shares his quick sea-salt brine method (hello, juicy sweet prawns with firm texture) plus easy flavour pairings and a crowd-pleasing Drunken Sailor prawn cocktail cup serve.

A Granite Belt favourite: Chef Ian’s must-stop produce destination in Cottonvale. What to buy, what to look for, and why great fruit makes you want to cook.