“If you love truffles, you’ll fall in love with this truffle mustard. It is next level! Creamy and spicy all at the same time, with a refreshing vinegary tang, it makes the perfect accompaniment for fries, or mixed with mayo for potato salad dressing that’s the bomb.com. I even put a dollop in my fave vegetable soups for a lush, spicy twist.” Rosie Howarth (Travel Editor)

“So far, I have eaten one meal religiously every day since the beginning of lockdown, and that is Meredith Dairy Marinated Goats Cheese spread on toast with liberal amounts of flaky salt. This goats cheese is a complete game-changer, especially if you take your toast seriously – it’s so flavourful you needn’t add anything else.” Isobella Nilsson (Senior Producer)

“I’m guilty of using this on almost everything – pizza, curries, sauces, omelettes and stirred through soups. It imparts a delicate and warming heat that doesn’t overpower or mask the flavours of the dish you add it to, and an investigative look at the ingredients reveals it’s made almost entirely from fresh chilli (92.36%) and salt, with no added sugar – win, win.” John Hannan (Digital Director)

“Before you start on the fancy sauces and spreads, you need to get the basics right. One of my all-time favourite snacks is fresh bread with Pepe Saya butter and anchovies (optional). There’s no better butter than Pepe Saya – it’s rich and creamy with a slightly fermented tang. Slice it like cheese and serve on sourdough, and you really don’t need anything else.” Erina Starkey (Restaurant Editor)

“Sriracha hot sauce, meet tomato ketchup. Made from Huy Fong’s Original Sriracha Hot Chili Sauce blended with sweet Red Gold Tomato Ketchup, this spicy, peppery, garlicky red sauce is my new favourite condiment. I love it on corn fritters, samosas or chargrilled veg like zucchini and capsicum, but it’s great on fries, burgers, grilled meats and sandwiches alike.” Rosie Howarth (Travel Editor)

“In a pickle when it comes to buying cornichons? My favourite are the Maille brand, they’re super crunchy and tart, and come in a nice French-style tarragon and mustard seed brine. While they’re great on sandwiches and charcuteries board, I like to shamelessly snack on them straight from the jar. They’re also a great garnish for your dirty martini.” Monika Hecimovic (Editorial Coordinator)

“It was a regular test kitchen day, nothing out of the ordinary, until someone added Patak’s eggplant pickle to their egg on toast. BAM! Game changer. It’s since become a delicious family favourite, it’s the perfect kick to a Boxing Day ham toastie, or added to glazes and marinades for meat or served as intended with an Indian feast.” Phoebe Wood (Food Director)

“I’d have to say my consistent go-to is some form of chilli – my wife has a particularly strong aversion to chilli, so everything I cook is on the mild side. My favourite is ABC Original Chilli Sauce, which makes a great topping for noodles or sandwich filler.” Georgie Esdaile (Food Editor).