Chef Shane Delia in the kitchen of his Moonee Ponds home. Photo: Pat Scala
'I've always got this Korean red bean chilli paste. It's got punch, it's sweet, it's jammy and I smear a bit on the bottom of burgers or put it in marinades.' Photo: Pat Scala
Delia puts this Darren Purchese salted caramel on crepes, pancakes, on ice-cream or Nutella and banana toasties for the kids. Photo: Pat Scala
Go-to spices: Black and red Aleppo pepper. Photo: Pat Scala
'I spend money on good olive oil. This Venta del Baron extra virgin from Cordoba in Spain won the best olive oil in the world three times in a row. I just finish dishes with it. It's out of control.' Photo: Pat Scala
Quick meal: 'In the freezer I always have Classic Artisan Foods Maltese ravioli and pastizzi and Pasta Classica pumpkin gnocchi filled with ricotta.' Photo: Pat Scala
Delia cooks kangaroo tail, lamb shanks and Asian-style chicken master stocks in this pressure cooker. Photo: Pat Scala
Preferred tipples (from left) Glenfiddich single malt, Hawkers pilsner and Levantine Hill pinot. Photo: Pat Scala
Delia can't go past a traditional drop-forged, German F.Dick or Trident knife. Photo: Pat Scala
Favourite: 'I've had this wooden chopping board for 15 years. It was made by a kitchen hand in a hotel I used to run. It's such a beautiful piece. Every six months I flip it, salt it, give it a scrub, wash it all off and rub a bit of olive oil into it.' Photo: Pat Scala
Secret vice: Lolly Gobble Bliss Bombs. 'It's like popcorn on crack,' Delia says. Photo: Supplied
Chef Shane Delia in the kitchen of his Moonee Ponds home. Photo: Pat Scala