When I started cooking I would read recipes and be frustrated that I didn’t have half of the ingredients required. To help you avoid that, here is a list of pantry staples that I use regularly. Eventually I’d like to go into a little more detail about why these are ingredients of choice but for now a list shall suffice.

If you happen to live in Newcastle or the Hunter, you should definitely check out this co-op. It’s where I get all of my goodies from. They’re predominantly organic but because of their bulk buying power will work out the same as, if not cheaper than the supermarket giants. Trust me, I’ve checked!


Wheat                 Brown rice – GF
Spelt                   Basmati rice – GF
Rye                     Polenta – GF
Barley                  Millet – GF
Rolled Oats           Quinoa – GF
Cous cous            Buckwheat – GF

(The last 3 are technically seeds but are generally used like grains)

Black Beans
Adzjuki Beans
Cannallini Beans
French De Puy lentils
Red lentils
Yellow split peas


Nuts & SeedsNutsAssortment
Sunflower seeds
Sesame seeds (unhulled)
Poppy Seeds
Chia seeds
Psyillium seed husks
Hemp seeds (intermittently)
Almonds (always)
Pine Nuts

And on rotation: –
hazelnuts, brazil nuts, pistachios, peanuts, macadamias, cashews, walnuts & pecans.


Dried Fruit
Coconut Flakes

And on rotation: – dried apricots
dried figs & fresh dates




Baking Goods
Baking powder
Baking soda
Baker’s flour
Dried Yeast
Arrowroot flour



olive oilOils, Vinegars & Sauces
Coconut oil
Olive oil
Balsamic vinegar
Apple cidar vinegar
Red wine vinegar
White wine vinegar
Tamari / Soy sauce
Fish sauce
Miso – (in the fridge)
Tahini – unhulled

Natural Sweetners
Raw honey & Rapadura Sugar
Other healthier alternatives: 100% pure mayple syrup, brown rice syrup & agave

Canned Goods
Whole tinned tomatoes & Coconut milk / cream

Cacao Powder  –  Wraps  –  Soba noodles  –  Rice paper  –  Nori sheets (occasionally)



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