Spatchcock

“I often cook spatchcock at home for the kids. They’re so easy – they go straight in the oven and remain tender even if you overcook them. Buy them butterflied, or remove the bones yourself, and they will cook quickly. To season, I like to use a little paprika and lemon or just olive oil and salt, or even some Old Bay. For crispy skin, pan-fry them skin-side down for 5 minutes and bake for 10 minutes.”

Peach

“Elvis and I look forward to peach season. As soon as they come into the restaurant, we grab them straight away. I like to use them in a salad with rocket, prosciutto and parmesan. Or I bake them with sugar syrup, which preserves them, and use them as a dessert accompaniment. You could also deglaze peaches with a little chardonnay vinegar and serve them with barbecued pork chops. It’s a great summer pairing.”

Green Mango

“This ingredient is fresh and flavoursome in Thai and Vietnamese-style salads, which I cook at home, all you need to do is julienne it. We incorporate green mango and coriander in dishes at the restaurants too. We’re not strict in our interpretation of Argentinian and Spanish food, and we live in Sydney after all.”

Calamari

“It’s such a versatile ingredient. You can use it in long-braised stews or pasta sauces, or pan-fry and grill it quickly. If we pick the right size at the fish market, we will stuff it with morcilla, Spanish blood sausage. You just warm the sausage a little so it becomes pliable and then put the calamari on the grill.”