Short order: Hugh Sanderson

HUGH Sanderson is head chef of Syracuse in Melbourne.

HUGH Sanderson is head chef of Syracuse in Melbourne.

Best recent dining experience: Merchants Guild in Bentleigh East. Awesome use of space, great coffee, amazing teas and the best breakfast I've had in a long time. The hot smoked trout with bubble and squeak is brilliant.

Must-buy ingredient: Korean virgin white sesame oil. It is a lovely product that I'm currently using with yellow fin tuna - the oil elevates the whole dish.

Most embarrassing pantry item: Keeping with the Korean theme - seafood party instant noodles. I'm sure loads of chefs keep instant noodles in their pantry for a quick meal and I'm no different. This Korean brand is fishy, salty, spicy, very tasty and filling.

Can't live without: A taco press. The first one I had, a gift, lasted me about 12 months before the handle snapped off. First thing I did the next day was run out and buy a new one.

What I'm cooking at home: Tacos! I love them. They're great if it's just my wife, Nicole, and I, or if we entertain, everyone can get involved.

Next big thing: Fermenting. Maybe I'm a little late to the party. The book called The Art of Fermentation by Sandor Ellix Katz is a very informative read.

I hate: Reality television cooking shows. When reality TV becomes a part of the profession that is my livelihood and passion, it feels like it cheapens our trade. People suddenly think they know everything about cooking and hospitality.

Favourite cuisine: I think I can happily say I'm addicted to food. But if you put a gun to my head, I'd have to say Chinese - a cuisine that dates back thousands of years, has so much variety, so many flavours, styles and techniques.

Worst meal I ever ate: My wife and I ate at (what I thought was a good) Mexican restaurant. I ordered a prawn burrito, a horrible congealed mess of those tiny unusually pink prawns you find in bad fried rice, too much cheese and sour cream and hot wilted lettuce.

Biggest culinary influence: My grandmother is the main reason I started cooking. She is still to this day the creator of the best Sunday family roasts.

Favourite cookbook: Tetsuya's. Before moving to Melbourne, I stumbled across his book in Tassie not having heard about him. I found delving deeper into its pages an inspiring experience. Such thought behind each creation.

My last supper: A whole spit-roasted suckling pig. I don't think I'd want any accompaniment. Pork is my absolute favourite meat, and a good roasted suckling pig takes pork to a whole other level.