Pure Sea Salt
As a chef I couldn’t live without it - it just does something wondrous to food. A little sprinkling goes a long way. To find a really good quality sea salt, then head for the health shops as they usually stock some good brands. Good quality sea salt should look dark grey in colour. This is because it still contains all its natural goodness. Flavour wise, well you can’t bet it.

Dark Chocolate
I love cooking with dark 70% cocoa unsweetened chocolate because of the health benefits over milk chocolate. It’s a very versatile product in my opinion. I not only use it for my desserts, but I also use it in some of my savoury dishes. Stay glued to my recipe section for future recipes coming up using dark chocolate. There’s a dark chocolate tart recipe in there at the moment. Well worth having a go.

Licorice or Aniseed
This is one of my favourite ingredients. It goes back to childhood when we used to chew sticks of it on the way to school - and it’s something my dad has always loved, too, so I’m sure that has had an influence. I usually transform licorice into all sorts of wonderful recipes such as licorice parfait or sorbet, licorice biscotti biscuits, licorice marshmallows or even dropped into a nice pinot noir wine sauce for grilled salmon. Its all about thinking outside that square.

Garlic
I love garlic that much I’ve started growing my own and it saves me a few dollars also. Believe it or not, one raw garlic clove, finely minced or pressed releases more flavour than a dozen cooked whole cloves. When garlic cloves are cooked or baked whole, the flavour mellows into a sweet, almost nutty flavour that hardly resembles any form of pungency. This nutty flavour makes a surprisingly nice addition to desserts, such as brownies or even ice cream. I know that sounds weird, but try it. Cooked, whole, unpierced cloves barely have any aroma at all, while raw garlic is the strongest in flavour. When sautéing garlic, be very careful not to burn it. The flavour turns intensely bitter, and you’ll have to start over. Garlic is used in so many cuisines around the world and there’s no way of escaping it. I wouldn’t want to anyway. Without garlic, food is nothing.

Lemon
I cannot live without lemons. After salt, lemon may be the most commonly used flavouring ingredient in the culinary world. Used in everything from baking to sauce making to meat and vegetable cookery, lemons bring their own tangy flavour and bright aroma, while actually enhancing a dish’s other flavours. Lemon is said to be a “flavour catalyst,” meaning that it interacts with the taste buds so that the flavours that follow are more pronounced.

Extra Virgin Olive oil
Selecting a good bottle of extra virgin olive oil is much like choosing a good bottle of wine. I must say that living in New Zealand has its perks, I’m spoilt for choice when it comes to the selection of top quality oils. I love the regional differences in the oils and I get very excited when it comes to producing new dishes. Some oils are fruity and some oils are very buttery depending on where they come from. I try not to heat these oils because I don’t want to lose any flavour. I usually use these oils to make dressings, emulsions, dips and for drizzling over pasta, seafood and meats. I also make cakes and puddings with these oils.

Honey
Honey is one of the most extraordinary and ancient foods on the planet. Humans have sought out this delectable source of sweetness since Stone Age hunters raided wild honeybee nests. Cooking with honey gives you a never-ending list of possibilities and recipes due to the many practical functions honey could serve. Honey is delicious in marinades for meats such as pork chops, chicken or duck, but you need to be careful once it goes in the oven because honey burns relatively quickly. One tip is to wipe off the marinade and pour it onto the food half-way through cooking to get a beautifully lacquered finish.

Vanilla Beans
Cooking with whole vanilla beans is simple, fun, and vastly improves the taste of any recipe that calls for vanilla extract. Although most people think of vanilla as a dessert food, it can be used in a variety of dishes, especially seafood and chicken sauces. Make sure to store vanilla beans in an air tight container after use. When they get exhausted looking, simply crush them up and mix with a small amount of vodka to make a vanilla extract. No kitchen should be without them.

Thyme
If there wasn’t any other herbs on the planet expect thyme, I wouldn’t care. To me, it’s the daddy of all herbs. Very versatile in what you can use it for. I have been using thyme in all sorts of dishes over the years including desserts. Fresh, dried, and powdered thyme are readily available year-round in most markets. If you are lucky enough to be able to grow your own, Keep in mind that thyme leaves are sweetest if picked just as the flowers appear. When cooking with thyme, be aware that one fresh sprig equals the flavouring power of one-half teaspoon of dried thyme.

Potatoes
I wouldn’t be a true Irish man if I don’t mention the good old potato. There’s nothing like freshly dug potatoes straight from the ground. I’m like a kid in a candy store when I finally get to dig up my potatoes. I made a beautiful chocolate, potato & Guinness cake the other day that was to die for.