Cooks Collective

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.

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.

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.

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.

Fresh figs at their best: quartered and served with tea tree honey and cracked black pepper. A 30-second seasonal snack that’s perfect for cheese boards or quick bites.

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.

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.

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.”

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.”

A short-season summer treat from Stanthorpe: doughnut peaches. Chef Ian shares how to choose them, plus a 5-minute grilled peach dessert with vanilla ice cream and Lirah Fig Balsamic.