Garlic is the cornerstone of great cooking. It brings out natural flavours and adds character to a dish.

To buy the best garlic:
> Garlic should feel firm.
> Look for garlic cloves that are plump with unbroken skin.
> Avoid garlic that is sprouting.

To store your garlic in the best conditions:
> Garlic can keep from a couple of weeks to a couple of months depending on storage.
> For best results store in a loosely covered container in a cool dark place.
> Breaking the head will dramatically reduce garlic shelf life.
> Never store garlic in oil at room temperature – it can cause a poisonous reaction.

Sesame oil is a dark, pungent oil typically from China used in Asian stir-fries.

A Japanese cooking wine, adds sweetness to rice, sauces and dressing. Commonly used to prepare sushi rice.

Also known as scallions or green onions, these have a milder taste than their larger brown cousins. Often diced and used with noodles, soups, seafood and as a garnish. Remove the white bulb and use only the darker green hollow stem.