Molecular gastronomy reagents and tools (spherification arrays and reagents, vacuum chambers, pacojet type of stuff)
Kimchi fridge with odor control
I'm stocked up on fermented food gear for the most part (kefirs, yoghurts, kombuchas, mason jar pickles, crock krauts, sourdoughs) with the exception of cheese stuff.
Let's see, what else? Hey, "you won't get if you don't ask", so:
Sharkfin, baby seal tears, tiger bile, rhino taint, snow leopard eggs etc. Basically anything that had a mother smile at it. So maybe ixnay on the sharkfay...