A Few Of Chef Pardita Mascarenhas's Kitchen Favourites

"Sujata blenders. This was my first ever purchase when I started making almond milk 8 years ago, and to date, this is the best, most effective, and reasonable equipment in my kitchen for my nut milks."

Pro-Tip: 8 High Speed Blenders For Every Price Point

"We bake a whole lot of cheese and granola at Break Of Dawn, and being a plastic-free brand, the eco bake baking and wrapping paper is perfect for all my baking and packaging needs." 

"Two years into trials and I found our cacao partner in Sihi Chocolatarie. It’s what makes our cacao milk an absolute superstar. And I absolutely love their 100% Dark chocolate, one of the few brands that do an unsweetened version, which I use for my dark chocolate orange truffles."

"We do a lot of grazing tables and events, and the cheese boards from Ellementry are perfect for all my displays. Simple, minimalistic and very much break of dawn style."

"There is a charm to stone-ground nut butters, and a beautiful taste and texture that cannot be achieved in blenders. The stone grinder from Butterfly is perfect for my micro batches of nut butters."

"We use a lot of herbs and greens in our cheese, and Trikaya is at the top of my list for that. The quality and freshness are unmatched by anything else. A favourite herb in my cheese currently is fresh rosemary, I can’t get enough of it."