<i>Sydney Morning Herald Good Food Guide</i>'s Citi Chef of the Year
Brent Savage at home. Photo: Sahlan Hayes/Getty Images
The staples: Savage favours this unbranded olive oil. Photo: Sahlan Hayes/Getty Images
The staples: Savage's vinegars. Photo: Sahlan Hayes/Getty Images
Drinking: champagne for after midday and burgundy with dinner. Photo: Sahlan Hayes/Getty Images
The staples: Brunet Italian goat's cheese, which Savage says is well balanced and creamy. Photo: Sahlan Hayes/Getty Images
Toolkit: Savage's Sunbeam blender, for smoothies and purees. Photo: Sahlan Hayes
The staples: Newman's Australian-made English mustard. Photo: Sahlan Hayes/Getty Images
Toolkit: Savage's All-Clad braising pot. Photo: Sahlan Hayes/Getty Images
Toolkit: Savage's Japanese teapot. Photo: Sahlan Hayes/Getty Images
