I am obsessed with Asian food—Chinese, Thai, Vietnamese, Korean... you name it, I’m eating it. Not only do I love the flavours, I also love the variety of dishes that can be knocked up pretty quickly—especially if you keep a few key ingredients in stock. The number of quick, CBA stir-fries I’ve thrown together would be impossible to count, but they’re always tasty and far more satisfying than other quick fixes. Beige freezer tea, I’m looking at you, hun.

I became a mum almost 18 months ago, and feeding a baby/toddler is no joke. I found weaning both exciting and terrifying, with a bit of frustration thrown in when a dish I’ve lovingly prepared hits the deck. Classic.

Now, don’t worry, I’m not going to get all preachy and tell you what you should or shouldn’t feed your child. You do you. I’m just sharing a few things that have worked for me and are always good to have on hand for those “Oh God, what am I going to feed you today?!” moments.

If you were to ask me how I make Bolognese or lasagne, I’d struggle to give you exact steps and quantities. The truth is, no two versions are the same. I throw in a bit of this or that, eyeball measurements, and taste as I go. Not very helpful if you’re looking for a precise recipe, I know.

Although the ingredients and quantities may vary, there are a few things I consistently do to get the best results, and I wanted to share those with you.

We all love Italian food, right? Sometimes there is nothing more comforting than a big bowl of pasta, especially if it can be whipped up quickly after a hell of a day. I always try to keep the following ingredients in stock for those kind of days.

Welcome to The Pantry - the new home for all my tips, tricks and inside knowledge. My hope is that whether you’re a newbie or a seasoned pro, there’s something in here for you - from quick hacks to top products and ingredients.