When thinking of my own storecupboard staples, they’re all fairly obvious and similar to what others have in theirs. The big item for me is my spare freezer. By spare I mean it’s in addition to the one below the fridge in the kitchen. This one lives downstairs out of the way because it’s not pretty, just pretty old -— it was my mum’s for many years till it became superfluous to her needs. She gave it to me and I have cherished it every day because it saves me more time and money than anything else in the kitchen. It’s full of meat bought at good prices and other freezeable items found on sale, bought in bulk or harvested from the garden. There’s always a big bag of prawns, a packet of pastry, bacon, stock, spicy sausages, bread and wonton wrappers that allowme to make meals without heading to the shops. There’s also a selection of soups, stews, braises and curries that I make in double batches so I can have one lot in there ready to whip out at a minute’s notice. Sure the cupboards hold the necessities but the big-ticket items are definitely on ice.
And because this pantry-nosying is so fascinating, here’s what I’ve got out of others in the team:
Geoff Scott
Homemade tomato passata — the perfect way to use up the last of the season’s tomatoes; having this on hand in the freezer is a burst of summer through the colder months. It is used in spaghetti bolognaise, on pizza bases, for lasagne, adding to steamed mussels, and in casseroles.
My other all-time favourite is a tin of cannellini beans. One these in the cupboard equals my gourmet dip for unexpected visitors — simply whiz them up with garlic and cumin and serve with crudites, croutons or crackers.
In the fridge is homemade yoghurt; it is my healthy, good for the family ingredient and so easy to make. We all love eating it on cereal for breakfast, it makes the most delicious refreshing dipping sauce to serve with satays, a mean tzatziki sauce, and is just great spooned over honey-roasted autumn fruits for dessert.
I always like to have some special cheese in my fridge other than the staple colby and cheddar. As a treat and when I need a little something extra, Gruff Junction aged gouda is my secret weapon. This great quality goat’s milk cheese from Lake Elsmere near Christchurch tastes amazing — best enjoyed on its own or with quince or crabapple paste, in sandwiches and grated over pasta or risotto.
Tomato kasundi. I have this homemade classic spiced tomato relish because we bought it at our kids’ school fair (it’s actually very easy to make). It’s a magical al-lpurpose seasoning . Serve a small spoonful or two alongside any main meal of meat or seafood or with picnic pie. It’s fantastic drizzled over roast vegetables or spread in a pita bread or on tortilla wraps or sandwiches.
Bevan Smith
I simply adore Meadowcroft goat’s curd. Smooth and mild with just the right amount of “goaty” tang, it’s great on pizza, with salads, figs, peaches, risotto; you name it, it probably goes. There are two things I always have around me in the kitchen; the first is maldon sea salt — simply the best salt you can possibly buy, it makes anything you use it with taste better. It brings out the flavour of food in a way that I can only describe as almost sweet rather than salty.
The other is a good young peppery extra virgin New Zealand olive oil. We now can honestly say we really do produce stunning extra virgin olive oil that is as good as or better than anything we from overseas. A really good olive oil can turn a simple hearty soup, bruschetta or salad into a culinary revelation. New season olive oil that is less than a month old makes me so happy. We love the Antipode label from Blenheim and like to use it as it should be used, liberally and with enthusiasm.
Celia Hay
In the fridge, I always have slab of beef fillet or sirloin (800g-1.2kg) that I then take out of its packaging, wipe dry and place in a plastic container with oil and a few cloves of garlic. Covered with plastic wrap to create a seal, it will keep for over 10 days and as it ages, it becomes more tender. From this slab I will cook a number of meals, cutting off what I need each time.
For a classic steak, I will slice off thick pieces to pan sear, adding 20-30g of blue cheese (Whitestone or just a pre-cut blue cheese available in foil from the supermarket) at the last minute, to melt with the heat of the steak.
Another option is to cut some slices into cubes, sprinkle with ground spices such as cumin, coriander, paprika and cayenne, then sear in sesame oil and serve with lettuce in a wrap with a dollop of natural yoghurt and splash of tabasco. The Collective Straight-Up yoghurt is my preferred choice. Tabasco is a secret condiment in many dishes.
Warren Elwin
There are always a couple of cans of la morena pickled jalapenos, and chipotle peppers (in adobo sauce). The smoky heat of the chipotles are excellent in everything from tomato soup to a bowl of chilli con carne. Less harsh than fresh chillies, the jalapenos are perfect to add heat to a salsa verde, or to spice up a batch of savoury scones.
While on the hot stuff, I always have a bottle of Culleys hot sauce open in the fridge, as well as a couple in the pantry.
I toast and grind combinations of spices and always have a jar of "woz spice'' at the ready for use in rubs for slow-cooked pork, mixed into butter and slathered under the skin of a chicken before
roasting, or as a dredge to quickly blacken fish. In that same vein, I have also taken to drying out various fresh herbs and spices in the hot water cupboard, to have on hand in the pantry. It's a hugely rewarding non-wasteful approach worthy of experimentation. Make your own chilli flakes, or intensely fragrant turmeric powder (fresh turmeric root is available at Indian markets), or dry various herb combinations into jars that will make your next stuffing the best roast chicken ever! I've got dried curry leaves, lemongrass powder, kaffir lime leaf powder, and homemade powdered ginger root is the bomb. There's always a branch of bay leaves, freshly cut from a local tree, hanging near the pantry. They make buying dull-coloured dried out bay leaves look silly.
We all have our favourite homemade chutneys and sauces at the ready—my feijoa and date chutney and Mum’s plum sauce are the latest additions to my pantry.
And of course, there’s always a can of sardines in the pantry. Sardines on toast? Open the can, mix them with a little fresh coriander, ground pepper, lemon juice, a dash of hot sauce, maybe a caper or two? Delicious and good for you and all.
Kathy Paterson
Oils & vinegars
- Extra virgin olive oil — one with a deep colour and full flavour
- Sunflower or grapeseed oil
- Toasted sesame oil — especially good drizzled over steamed vegetables
- Red wine vinegar
- Sherry vinegar
- Apple cider vinegar
- Rice vinegars – white rice vinegar for sweet and sour dishes, black rice vinegar for braises and sauces.
Ponzu sauce
A Japanese sauce containing citrus, vinegar, soy sauce and mirin — great for marinades and dressings.
Spices
It is preferable to buy the seeds, dry-roast and grind them yourself.
- Cumin seeds
- Coriander seeds
- Red chilli flakes
- Cinnamon, sticks and ground
- Whole nutmeg
- Allspice, ground
- Ground ginger
Vanilla pods, extract and paste
Intensifies flavours and contributes a little perfume at the same time. Use in custard based and fruit desserts.
Liquid Honey
Use to add a touch of sweetness in savoury dishes and dressings.
Dried Fruits
Raisins, sultanas, apricots, dates, figs.
Grains
Some of the healthier ones:
- Quinoa — I sometimes add 1-2 tablespoons amaranth when cooking quinoa to increase nutritional value further, or buy it ready mixed.
- Buckwheat — technically a seed, buckwheat is very easy to digest and great for women as contains magnesium, zinc, vitamin B6, iron, folic acid and calcium. Look for organic untoasted buckwheat. As simple to cook as couscous. Buckwheat noodles are excellent to have in the pantry as well.
- Millet — golden millet cooks to a fluffy consistency. Rinse millet under cold water, then tip into a saucepan and stir over medium heat until millet has dried and begins to smell toasted, about 4-5 minutes. Add boiling water (1 cup millet to 3 cups water) and leave to simmer for 15 minutes. Stand for 5-10 minutes.
Stock
The ingredients for stock should never be expensive; you can use bones and pieces of meat your butcher has no use for, or chicken giblets. The remains of a roast chicken produce excellent stock. Vegetable stock is also simple to make and a great way to use up all those trimmings.
I do keep in the pantry the chicken stock pot Marco Pierre White has put his name to, plus a jar of organic vegetable bouillon.
It pays to read the label so you know exactly what is in stock powders or concentrates. By making your own chicken or vegetable stock you knowwhat you are putting into it and what to expect once it’s cooked.
Canned tomatoes
Both whole and chopped tomatoes in tomato juice. This is a pantry item I am never without.