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• RED CABBAGE, also called purple cabbage, has richly coloured leaves that vary in shade. When cooking, add vinegar or another acid to help the leaves retain their colour.

• SCAMPI look like large prawns but have lobster-like flesh. In Australia, they are most commonly sourced from the waters off the west coast. Best paired with butter and garlic.

• PORK LOIN is a favourite for roasting or grilling. It comes in a range of cuts, including bone-in varieties such as cutlets and racks, or boneless steaks and fillets.

• PECORINO is made from sheep’s milk. The hard cheese gains its intensity through the maturation process – the sharp and salty flavour is perfect for indulgent Italian dishes.