Alison Sharman, TV producer
When she's not commissioning cooking shows, drama, comedy and more for SBS, Alison Sharman seeks relaxation in her kitchen, baking being a favourite pursuit. She makes a point of cooking from the books of people whose programs she's been behind, such as Silvia Colloca, Poh Ling Yeow, Heston Blumenthal and Rachel Khoo, and enjoys learning from them. She arrived in Sydney in 2013 after decades with the BBC and ITV in her native England, a country never far from her thoughts. She has two daughters, Abigail, 20, and Olivia,18.
The staples
My pantry: I'm a keen baker so there's always flour. I used to work with Marco Pierre White in the context of developing TV programs for ITV and I remember him telling me that you don't have to use the most expensive of ingredients, just the purest and simplest. Of course there's vanilla extract, which I think is an unsung hero in baking, it's so delicate and lovely. Rosto Australian olive oil because I like to use local ingredients wherever I am. I've just run out of white wine vinegar but I put it in just about everything for a bit of kick. I use soy sauce quite a lot, especially on broccoli, and there's rice vinegar and mirin for an easy salmon dish. I chuck tomatoes in everything – they're so reasonable and so healthy.
My fridge: Delia Smith recommends duck fat for roast potatoes so I always have that on hand. Pepe Saya butter is lovely on bread. And I love, love, love cannoli.
I'm cooking
Last dinner at home
It was the birthday of one of my daughter's friends whose parents were away, so I made my tried-and-tested beef fillet. I sear it, then put in the oven for not very long and serve it as rare as I think people can bear it. I served roast potatoes, roast parsnips and a big salad. Oh, and a big chocolate cake.
Secret vice
I'm a big fan of the peanut butter from the health food shop, which goes well with home-made raspberry jam. That combo on Baker's Delight white bread is my ultimate luxury, morning, noon or night. And Percy Pig sweets from Marks & Spencer.
I'm drinking
I start and end the day with hot water and lemon – I hope I live to 100 by doing that. I make up a combo of T2 Earl Grey and Melbourne Breakfast tea, which I drink from about 10am on, always with cake. I'm a big fan of carrot juice, just a little bit every day I think is good for the skin. I love anything Italian, and chinotto is great as an aperitif if you don't want alcohol. Pink Billy rosé by Philip Shaw and Brokenwood Cricket Pitch are favourite wines.
My toolkit
The red KitchenAid mixer I love. I think you can't have a cup of tea unless it's in china, so my white china teacups are important. The Italian crockery I bought here when I arrived is the same as the crockery I had at home in England. My daughters bought me this apron for my first Christmas in Sydney with red London buses on it to remind me of home.
Favourite
A dear friend bought me a milk jug, which I use all the time. It's great for creme fraiche too, for serving with a sticky, figgy crumble.
Inspiration
It would have to start with my Mum, who was always ahead of her time with anything she did. She was always very experimental and after a holiday in Italy our salads would become Italian. That was unusual in the 1970s. She'd bake in the wee small hours to manage stress so we'd often wake to the smell of baking. She believed in keeping food simple but ensuring it was the best it could be.
Kitchen highlight
I love the natural light and, even though it's small, it can accommodate a table at one end where everyone can congregate.
Most memorable meal
It was the first ever service of The Fat Duck in Melbourne. I was invited because we were making a series about the restaurant's move from Bray to Melbourne. I'd never been to the one in England and it was very special. Fifteen courses over about four hours and full of surprises. It's theatre meets food meets Heston's incredible vision.
Quote
I bake industrial amounts of banana bread and always put white chocolate drops in it.