Shop/Pantry

Pantry

Tinned fish, olives, oils & salt — the shelf that eats with the drinking.

27 items

Last few
Livorno Ferraris, Vercelli, Piedmont, Italy
Acquerello Aged Carnaroli Rice
Acquerello (Rondolino family, Tenuta Colombara)
Estate-grown Carnaroli from the Rondolino family at Tenuta Colombara, on the rice plain outside Vercelli. The grain rests at least a year in silos held under 15 degrees before milling, which settles the starch. It holds its shape in the pan and drinks up stock. Milling rubs grain against grain rather than stripping it, and the germ goes back on before tinning.
$21.00
Chiusavecchia, Liguria, Italy
Anfosso Taggiasca Olives
Olio Anfosso
Taggiasca is the little olive of western Liguria, the same fruit the Riviera presses for its oil. Anfosso mill that oil at Chiusavecchia and pack the table olives beside it. Sweet and soft in the mouth rather than salty and sharp, with the almond note the variety is known for.
$22.99
Chiusavecchia, Liguria, Italy
Anfosso Tumai Extra Virgin Olive Oil
Olio Anfosso
A single variety oil pressed from Taggiasca olives grown above Chiusavecchia, hand picked between November and February. Gold with green lights, very low in acidity, with cut grass, artichoke and green tomato on the nose and a soft buttery middle. This is a finishing oil, not one to fry with.
$50.00
Callosa de Segura, Alicante, Spain
Bernal Manzanilla Pitted Olives
Aceitunas Bernal
Manzanilla is the green olive most Spanish kitchens keep within reach, and Bernal has been packing them for over a century. These have the stone out and nothing in the tin but brine. Firm rather than soft, clean and salty, with a faint almond note behind.
$8.00
Last few
Castelvetro di Modena, Emilia-Romagna, Italy
Cavedoni Botte Piccola Aceto Balsamico
Antica Acetaia Cavedoni
Cavedoni call this one the pride of the house and it tops their Modena IGP range. Cooked must and wine vinegar from the family vines work through eight oak casks over eight years. What comes out is dark, glossy and very thick, and a few drops of it go a long way.
$87.00
Castelvetro di Modena, Emilia-Romagna, Italy
Cavedoni Il Cartello Aceto Balsamico
Antica Acetaia Cavedoni
The house balsamic at Cavedoni and the one to cook with rather than ration. Trebbiano and Lambrusco must from the family vineyards meets wine vinegar, then rests three years in one oak and chestnut barrel. Black, medium in density, aromatic with a tart edge and a round finish.
$36.99~~$39.00~~
Monti Iblei, Sicily, Italy
Cutrera Selezione Extra Virgin Olive Oil
Frantoi Cutrera
Cutrera's house blend, drawn from five Sicilian olive varieties grown in the hills and coastal flats of the south east. Green gold in the glass, medium fruity, with cut grass, artichoke, green almond and red tomato, then a peppery bite. The litre is the size you cook with and still finish a plate from.
$52.00
Campania, Italy
Inserbo Peeled Tomatoes
Inserbo
Whole peeled tomatoes from Campania, picked ripe, sorted by hand and put up in nothing but their own juice. No salt is added, so what you get is the fruit and how ripe it was when it came off the plant. Inserbo has worked with Campania tomatoes and nothing else for about forty years.
$9.99
Last few
Lisbon, Portugal
Jose Gourmet Cuttlefish Pâté
José Gourmet
A smooth black spread of cuttlefish and shrimp in equal measure, coloured by the cuttlefish's own ink. Tomato pulp, onion, garlic and pepper sit underneath, with white wine and a little olive oil to carry it. Salty and deeply savoury, and far easier to like than it looks.
$13.99
Lisbon, Portugal
Jose Gourmet Sardines with Lemon
José Gourmet
Whole sardines packed skin on and bones in, with lemon that flavours the olive oil as much as the fish. The flesh stays tender because the fish is cooked once, before the tin is sealed. Good straight out of the tin onto grilled bread.
$10.99
Lisbon, Portugal
Jose Gourmet Tuna Ventresca
José Gourmet
Ventresca is the belly cut, fattier and softer than a plain tuna fillet, so it comes out of the tin creamy rather than flaky. José Gourmet cooks the fish before it is packed, then leaves it to mature in olive oil. This is one of the tins worth eating on its own.
$18.90~~$19.99~~
India
Masala Makers Smoky Butter Chicken
Masala Makers
A tomato based simmer sauce carrying warm ground spices and the earthy smoke of a clay tandoor. Masala Makers pitches it as the richer end of butter chicken, and it works the same way with paneer or vegetables. One 500g jar takes 650g of protein or veg and feeds five.
$12.00
Last few
Canelli, Asti, Piedmont, Italy
Nonna Maddalena Hazelnut Spread
Nonna Maddalena
A hazelnut spread from Canelli in the Asti hills, built on 56 per cent Nocciola Piemonte IGP. The rest is sugar and cocoa, so it reads as roasted nut first rather than sweet chocolate. It is made in a small artisan laboratory on the family's own farm.
$19.99~~$23.00~~
Sydney, New South Wales, Australia
Old Bones Chilli Co Smoked Habanero Salt
Old Bones Chilli Co
Old Bones smoke their habanero mash, dehydrate it for 24 hours and blend it through sea salt. Two ingredients, a heat the maker rates medium, and a citrus note that survives the smoking. The jar holds 150g.
$16.90
Out of stock
Australia
Olsson's Red Gum Smoked Salt
Olsson's Salt
One ingredient, Australian sea salt flakes, smoked over red gum for 72 hours at the Pialligo Estate smokehouse. Olsson's calls the result deep and earthy with a hint of sweetness and the smell of an outback camp fire. Use it where you want smoke without lighting anything.
$10.00
Out of stock
Last few
Great Australian Bight, Australia
Olsson's Sea Salt Flakes
Olsson's Salt
The plain one, and the salt the rest of the range is built on. Seawater from the Great Australian Bight, dried down into soft flat flakes that break up between your fingers. Chemical free and preservative free, in a 120g kraft canister.
$6.50
Australia
Olsson's Wild Sea Salt Rub
Olsson's Salt
A blend, not a plain salt. Juniper berry, thyme leaves, rosemary and onion powder are mixed through Olsson's own Australian sea salt flakes. Olsson's describes the herbs as picked from a country garden, and the canister holds 100g.
$8.50
Out of stock
Australia
Olsson's x Matt Moran BBQ Salt
Olsson's Salt
A seasoning Olsson's built with the chef Matt Moran for cooking over fire. Salt flakes carry chilli, thyme, oregano, pepper berries and onion, so this is a blend rather than a straight salt. The canister holds 110g.
$12.90
Ondarroa, Vizcaya, Spain
Ortiz Anchovies in Olive Oil
Conservas Ortiz
Ortiz buys its anchovies at the auctions on Spain's north coast and cans them the same day. The fish sit in barrels of salt for six to twelve months, then are washed, trimmed and filleted one at a time by hand. They are fleshy and firm, with the deep savoury umami that makes anchovy a seasoning as much as a fish.
$14.00
Seville, Andalusia, Spain
Perelló Gordal Picante Olives
Perelló
Gordal means fat in Spanish, and it is the largest olive the country grows commercially. Perelló takes the stone out and packs them in brine with pieces of guindilla chilli, so the heat is obvious without flattening the olive. Crisp, firm and meaty enough to eat standing at the fridge.
$9.90