Almond meal and ground nuts: Do refrigerate. They will stay fresh longer,and be protected from pantry moths.

Apples:Don’t refrigerate in the cooler months. In summer,the fridge will give them a few more days.

Avocados:Don’t refrigerate. Allow them to ripen naturally at room temperature. If you need to store longer,refrigerate to slow down the ripening process.

Bananas:Don’t refrigerate,but do keep an eye on them,as they soften quickly. If they suddenly become over-ripe,make banana bread,or mash and freeze for future use. You can refrigerate a ripe banana to have the next day – the skin will turn black,but the banana itself will be fine.

Bread:Don’t refrigerate,as the cold temperature will cause the starch in your bread to recrystallise and lose moisture,leaving it dry and stale. Keep at room temperature or in the freezer.

Chocolate: Chocolate should be stored in a cool,dry space. When there isn’t one (such as in a heatwave),the fridge is your friend. Keep all chocolate tightly wrapped,as moisture can affect the texture (if it lasts long enough to be affected).

Eggs: Do refrigerate – it will maintain egg quality and help them last longer. Store in their carton to reduce moisture loss through the shell.

Figs,lychees,pomegranates: Do refrigerate.

Honey: Do not refrigerate. Kept at room temperature,honey will not spoil. In the fridge,it will harden and potentially crystallise.

Lemons and limes: Do refrigerate because they will last longer,but there is no real need if you use them quickly.

Mustard: Do refrigerate. Be advised by the label instructions,but once opened,it will taste fresher longer if refrigerated.

Nut butters: Do refrigerate,or the oils may separate and could become rancid.

Olive oil: Don’t refrigerate,or it will solidify. Store in a cool,dry place away from sunlight (not next to the stovetop).

Onions: Don’t refrigerate. They don’t like the moisture in the fridge and can soften and rot. Same with whole garlic (but refrigerate,covered,once chopped).

Potatoes:Don’t refrigerate,as cold temperatures can kickstart greening and sprouting. Store in a cool,dark,airy place.

Pumpkin and butternut squash:Don’t refrigerate when whole,and do refrigerate when chopped.

Soft berries and cherries:Do refrigerate,but don’t wash until just before eating.

Sweetcorn:Do refrigerate because their sugars convert to starches as soon as the cobs are picked. The cold will slow down the process and help them last longer.

Tomato sauce: Do or don’t? Some people insist the acidity in the sauce is enough to inhibit bacterial growth. Best to read the advice on the label.

Tomatoes: Don’t (ever) refrigerate. The cold temperature kills the flavour and turns the flesh mealy. That wonderful tomato freshness can never be regained.

Vegemite:Seriously? People store Vegemite in the fridge? Even the Vegemite website says it is a shelf-stable product,and,once opened,can be stored in the cupboard or pantry until the best-before date. Let’s not get carried away here.