Jacqui Dixon - Sabato
From their nursing and finance careers to becoming household names in the food industry, Sabato’s Jacqui Dixon and husband Phil need no intro. And we dunno about you but we’re not sure where we’d be without their stellar oils, vinegars, rices, cheeses, olives and oh, so many other things in our pantry. If you’ve ever wondered what these serious food mavens cook for themselves when they’re off duty, Jacqui lifts the lid for us on a few current, and easy, Dixon household faves.
1. Who would your dream dinner guest be and what would you cook for them?
My late older brother Michael, who introduced exotic dishes like Crepe Suzette and braised octopus (my father was not a fan) into our home while he waitered his way through university in the 1970'‘s. He became a barrister but would have been a good barista as well! I would cook him a Risotto Bianco with our Ferron rice using Montanari and Gruzza Brown Cow Parmigiano and finished with a drizzle of Giusti Banda Rossa. Simple and divine.
2. What’s your most treasured food memory?
Every morning except special days when we would have Wattie’s baked beans, my father would cook us soft boiled eggs in the shell and always pencil a smiley face on them. Great way to start the day!
3. What are the ingredients or flavours you could not live without?
Too many to name as we have such a vast pantry of Sabato products. Most used are Forvm and Giusti vinegars, great extra virgin olive oil – plain and infused, Salvagno pitted olives, Ferron rice, porcini, pasta and our sauces and pastes, Ortiz anchovies and sardines and Callipo tuna. Valrhona chocolate also makes an appearance.
4. What is (or what are) your most essential cooking tools?
A great knife, a shaped favourite wooden spatula, a wooden chopping board, our old oval cast iron casserole and our Ironclad fry pan.
5. Who are your food heroes/ greatest influences?
There are many, many talented people I have come across personally or through their books. The classic authors still stand out like Marcella Hazan, Anna Del Conte, Lynne Rossetto Kasper, Claudia Roden, Valentina Harris and Antonio Carluccio. (👏🏻 👏🏻 👏🏻 - Ed)
6. What are the food trends you most dislike?
They all have their various angles. Still waiting for the cicadas we tried in Paris quite a few years ago to hit the shelves here!
7. What do you cook when you just can’t be bothered or when time is short?
The El Navarrico jarred white beans or chickpeas, pasta or leftover cooked farro are always good. Combined with one of our sauces, pastes, Callipo tuna, Pedrazzoli proscuitto or pancetta, or any of our other ingredients.
8. Name your current favourite cookbooks?
To be honest, these days I tend to just flick through them. My own cooking is based around combining a few ingredients from our Sabato range. Quick and convenient.
9. What are your best tips, tricks or hacks for entertaining at home?
Just to keep it simple and stress free. My quick entrées are a tin of Callipo tuna moistened with some Sabato mayonnaise with a few capers added, used to fill whole piquillo pimientos, served drizzled with some Pons extra virgin olive oil and a splash of Forvm cabernet sauvignon vinegar; or a bottle of our El Navarrico fish fumet combined with some fish stock and added prawns, fish or other shellfish; a little pile of sliced El Navarrico piquillo pimientos topped with some mozzarella, Ortiz or Talatta anchovies and a drizzle of Giusti balsamic or Forvm vinegar. I often use the Salvagno pitted olives either roasted or cooked in a pan or drained capers fried in a bit of extra virgin olive oil to finish or flavour dishes. Then of course there is the signature Sabato dish of No-Stir Ferron risotto to which you can add any favourite ingredients.
10. Are there any foods you don’t like or don’t eat?
Can’t think of any.
11. Name a favourite destination for food/dining
For years we have been visiting a little restaurant in Barolo, called La Cantinetta, run by two brothers who serve the most delicious local food very simply. Unfortunately, they are threatening to retire. Next favourites would be places in the Basque country or Barcelona.
12. What’s your ultimate food treat?
I am a big fan of great Vitello Tonnato, excellent tartare and octopus. There are other dishes as well…
