Kitchen spy Jonathan Barthelmess for iPad

"One of my favourite white wines is Zuani Collio from Friuli in the north of Italy. And I love COS, a natural red from Sicily." Photo: Cole Bennetts

"I'm Greek, so [in my fridge] there's obviously yoghurt, by Meredith Dairy, and Odysseus aged feta which I marinate in olive oil." Photo: Cole Bennetts

"I always use Sicilian Primo extra virgin olive oil, it makes such a difference," says Jonathan Barthelmess. Photo: Cole Bennetts

"My red enamel pan does the best roast potatoes," says Jonathan Barthelmess. Photo: Cole Bennetts

These dramatic soy pourers were made by an architect/restaurateur, who designs every detail of his venues, "right down to the chopsticks". Photo: Cole Bennetts

Tracklements Dijon mustard is a staple for the chef. Photo: Cole Bennetts

"I love my Japanese knives, they're an extension of my hand, and I always get funny names engraved on them that remind me of the time I bought them," says Jonathan Barthelmess. Photo: Cole Bennetts

Popcorn was "one of the first things I ever cooked, I loved shaking the pan, hearing it pop, it was pretty exciting", says the chef. "Now I just cook it in butter and sprinkle with different fine salts, paprika and onion powder." Photo: iStock

"Big chopping boards are really important because I like to butcher large joints of meat and whole fish," says the chef. Photo: Cole Bennetts

Campisi cherry tomato sauce is a favourite discovery from Sicily. "I made the best pasta I've ever made in my life with it." Photo: Cole Bennetts

S&B Spicy Curry Powder is handy for marinades. Photo: Cole Bennetts