Olive oil is commonly used in Mediterranean cooking. The lighter oils - lighter in taste, not fat content - can be used for bland foods. The stronger oils - virgin and extra virgin - have richer flavours and are darker in colour. They're best used for strong-flavoured foods and are great for frying onions and garlic. Like all oils, olive oil can become rancid, so only buy an amount you can use within a couple of weeks. And keep your oil in a cool, dry place, away from sunlight.

Fresh herbs are a must, especially basil, rosemary, parsley, mint and oregano. Store fresh herbs in the fridge, either in a plastic bag or wrapped in damp paper towel, and use within 2-3 days of buying. Always rinse herbs in cold water an pat dry with paper towel.

Fresh garlic is best when cooking Italian, so don't be tempted by dried or bottled garlic. The finer that garlic is chopped, the more flavour it imparts. So, for a mild garlic taste, add a whole peeled or sliced clove, rather than chopped or crushed garlic.

Red wine can be added to many dishes to give them a rich, intense flavour. Add a splash or two to a pan of sautéed mushrooms and garlic, or a tomato pasta sauce. Or, pour half a bottle over a garlic-studded leg of lamb and let it cook until the meat is falling off the bone. More importantly, a glass of red is the ideal drink to accompany all things Italian!

A wedge of parmesan can turn a bowl of pasta into a meal. Sprinkle it over vegie soup, or add it to breadcrumbs - your schnitzel will never taste the same again. Store parmesan, wrapped in paper, in the dairy compartment of the fridge.

Preserved tomatoes are used in many Italian recipes. There are lots of choices in the shops. You'll find canned crushed, diced or whole tomatoes, and bottles of puree or sugo - the Italian word for sauce. Tomato paste is also good to have on hand, as only a little is needed to give a robust tomato flavour.