the basics

• OIL I use extra virgin olive oil for all raw applications and in the thermo cooker to temperatures up to and including 100°C. For anything hotter than that, such as on the stove and in the oven, I use macadamia or coconut oil as they have a higher smoke point. There are many great quality and ethical brands of all three.
• SALT I recommend using a good-quality, pure, unrefined salt. Salt is not simply for saltiness; it acts as an enhancer, highlighting all the flavours in the dish. If something tastes bland, it probably needs a little salt. Often it is fine to add salt to taste, but if an exact measure is specified I will always indicate the type of salt used. This is important as one teaspoon of fine salt is saltier than one teaspoon of coarse salt or flakes! I recommend always using fine salt for baking, but for general seasoning salt flakes can also be used.
• FLOUR For the best bread, it is essential to use baker’s flour, also known as bread flour or strong flour. This has more gluten than regular plain flour, and therefore more protein. As a general rule, 9–10% protein content is a soft flour ideal for cakes, whereas 12–14% protein is a stronger flour ideal for bread.
• EGGS Always free range. But not all free range is equal, with stocking densities and other policies fluctuating dramatically between brands. Check the rules of the individual certifying bodies, and if in doubt price is usually a good indicator of quality. Many good brands are now including outdoor stocking densities on the carton – look for 1500 birds per hectare or less.
• DAIRY I always use full-fat dairy products, not only because I like to cook with unrefined ingredients wherever possible, but simply because they taste better! Low-fat products just don’t cut it, in my book (pardon the pun!).
• FRUIT AND VEGETABLES While organic is great where possible, I believe that buying local, seasonal produce is just as important. Shop at farmers’ markets and browse online for co-ops – some of them even do home delivery. Better yet, grow some of your own! Herbs, rocket, zucchini and tomatoes would be my pick to start.
• BEEF AND LAMB Where possible I cook with beef and lamb that is locally grown, and grass fed and finished. To me, it doesn’t make sense to grow food to feed food. Buying meat directly from the farmer is a great way to get quality products at reasonable prices, and you have a much better chance of knowing how the animal lived, and how it died. Don’t be afraid to ask questions; people who care will be happy to share the answers.
• SEAFOOD My preferred seafood picks are always the most sustainable ones, such as oysters, mussels, sardines, mackerel, whiting, bream, crab, calamari, squid and octopus. Buy local wherever possible, and diversify your choices to spread the impact of fishing pressures.
• WEIGHTS The weight specified for each ingredient is the weight after the ingredient has been prepared per instruction (for example, pumpkin, peeled, seeds removed). Please factor this in when shopping.
• TEASPOONS I use Australian metric measurements, meaning 1 teaspoon = 5 mland 1 tablespoon = 20 ml.
• OVEN All oven temperatures are for a fan-forced setting, unless otherwise stated. My experience is that oven temperatures can vary dramatically, so I recommend you get to know your own oven and adjust the temperatures accordingly. You may also need to rotate baking trays during the cooking time to ensure even cooking and browning.