SCALLOP
“I’ve traditionally cooked them – baked them, grilled them, ceviche even – but more recently we’ve started serving them raw to make the most of their natural flavour, and I really love the texture. Their sweetness is really highlighted when raw.”

RAINBOW CHARD
“I grew up eating a lot of chard. Good chard has so much natural flavour and can be surprisingly savoury (not to mention super nutritious!). I love cooking it into a ragu with butter, garlic, onions, anchovies and thyme, and serving it as a side or tossing it through some pasta. It’s also great blanching it and using it to break up a rich ragu.”

RHUBARB
“I’ve also been eating rhubarb since
I was a kid, picking it with my grandad from his veg patch and giving it to my nanna to cook. She would stew it with a more-than-an-okay amount of sugar, and we’d eat it for either breakfast or dessert. At the moment we get amazing rhubarb from the Southern Highlands that we use in desserts, drinks, ferments, pickles or cooking it down, spiking it with a splash of Campari and making a grown-up granita from it.”

BLUE MACKEREL
“This fish is one of the greatest and most underrated fish in this country (we called it slimy mackerel when I was growing up so there might be something in that). Being a pretty oily, tasty fish, it’s definitely a fish lover’s fish, but using it in a pasta sauce is an awesome way to make the most of those attributes.”