So what do you have in your pantry? That is kind of a personal question; well I am quite happy of what is in my pantry, because I make almost everything from scratch using my Thermomix. I am also lucky enough to be a member of a food co-op, most of the food we source is organic too. I always need to have lots of ingredients ready to go for recipe testing & cooking up a storm at the last minute!!
Vinegars: Balsamic vinegar, apple cider vinegar, rice wine vinegar, red wine vinegar, white wine vinegar, malt vinegar.
Oils: Extra virgin olive oil, coconut oil, macadamia oil, avocado oil, truffle oil, grapeseed oil, sesame oil, tallow.
Sauces: Soy sauce, fish sauce (my favourite brand is Red Boat), pomegranate molasses, tamari, mirin.
Waters: Rose water, orange blossom water.
Dry ingredients: Raw sugar, white sugar, coconut sugar, rapadura sugar, brown sugar, shredded coconut, coconut flour, sesame seeds, black sesame seeds, pepitas, sunflower seeds, linseeds, chia seeds, raw buckwheat, brown rice, aborio rice, sushi rice, basmati rice, dried porcini, baker’s flour, self-raising flour, raw cacao powder, dark chocolate, white chocolate, psyllium husks, sultanas, currants, dates, dried figs, oats, golden syrup, maple syrup, rice paper rolls, nori sheets, honey, baking powder, cream of tartar, bi-carb soda, red lentils, chickpeas, white beans, milk powder, gelatine, gelatine sheets, dry yeast, spelt grains.
Nuts: raw almonds, raw cashews, raw hazelnuts, raw walnuts, raw macadamia nuts, raw pine nuts (I actually store my nuts in the fridge)
Staples: red onions, brown onions, fresh garlic, fresh ginger, fresh turmeric, fresh chilli (the last 3 I store in the freezer in case of emergency)
Spices & herbs: I like to mill as many of my own spices as I can so I keep, coriander seeds, cumin seeds & cinnamon sticks whole & mill them in 250g lots as I use these all the time in my cooking. Whole nutmeg, fennel seeds, truffle salt, smoked paprika, sweet paprika, smoked chipotle, chilli powder, cayenne pepper, dried whole chillies, chilli flakes, turmeric, ginger, cardamom pods, cardamom seeds, star anise, Schwan pepper, native pepper berries, black pepper, saffron, Chinese 5 spice, dried thyme, dried basil leaves, dried oregano, Himalayan rock salt, vanilla beans, wasabi, dried rosebuds, homemade dukkah, dulse (seaweed) flakes, Tasman sea salt flakes (for textured salt for food styling & photography)
Fresh herbs growing in the garden: mint, parsley, rosemary, lemon thyme, oregano, kaffir lime leaves, bay leaves.
Tins & jars: Tomatoes, tomato paste, pole caught tuna in water or olive oil, sardines, anchovies, white beans, chickpeas, homemade jams & relish, vegemite.
Other fresh ingredients I always have in the fridge – eggs, milk, cream, butter & cheeses, veggie stock paste.
Coffee beans & an assortment of teas (I will leave that list for another post).