ABRUZZO-born Fabio Pappagallo was recently appointed head chef at Mezzaluna Ristorante Italiano in Sydney’s Potts Point. Best recent dining experience: Quay restaurant: sashimi, then quail breast with foie gras; walnut and truffle custard; confit lamb loin with milk curd and green almonds; and to finish, a selection of cheeses. Must-buy ingredient: I don’t believe in an ingredient of the moment as such, but in the seasonality of ingredients. Most embarrassing pantry item: For an Italian restaurant, coriander. And I hate packaged stocks and ready-to-use products. Can’t live without: Seafood, particularly fish, clams, calamari and prawns. What I’m cooking at home: They say great chefs have unhealthy eating habits, and it’s true. I tend to cook quick meals that don’t require a lot of preparation. Next big thing: In Italy sous vide cooking is very popular. I hate: Oyster sauce and lobster mornay. Pairing fish with a white sauce is an outrage. Favourite cuisine: Italian fusion. Biggest culinary influence: Italians Gualtiero Marchesi and Carlo Cracco. Favourite cookbook: Ferran Adria’s A Day at El Bulli. My last supper: Spain’s El Bulli.