Guy Grossi inside his home kitchen. Photo: Eddie Jim
Fresh tuna which Grossi likes to serve crudo (raw). Photo: Eddie Jim
One of Grossi's three potato ricers for making gnocchi, pictured with a wooden paddle for scoring the pieces. Photo: Eddie Jim
Italian staples: Onions, garlic and tomatoes. Photo: Eddie Jim
Favourite: This cook's knife was a birthday gift and is inscribed with the words 'chef Guy Grossi'. Photo: Eddie Jim
Secret vice: Smith's salt and vinegar chips. 'It's bad, I know. I like the crinkle cut,' Grossi confesses. Photo: Eddie Jim
Grossi drinks lots of San Pellegrino mineral water. Photo: Jim Rice
Grossi describes canned tuna as 'like fast food' and uses it in salads and pasta. Photo: Eddie Jim
Pantry staples: Tinned beans and tomatoes. Grossi throws together a bean, tuna and avocado salad for a quick lunch. Photo: Eddie Jim
Guy Grossi's fridge is big enough to fit commercial trays from the restaurant. Photo: Eddie Jim
A citrus juicer. Grossi starts the day with a fresh orange juice and a latte. Photo: Eddie Jim
Grossi has recently discovered the Melbourne Gin Company. Photo: Eddie Jim
Ben Kraus from Bridge Road Brewers in Beechworth brews this beer for the Grossi label. Photo: Eddie Jim
Grossi's olive oil comes from South Australia. Photo: Eddie Jim
Capers are 'great for seasoning and adding flavour' says Grossi. Photo: Eddie Jim
Spotted in Grossi's fridge: Jonesy's milk. Photo: Eddie Jim
Guy Grossi in his home kitchen. Photo: Eddie Jim
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