The Queen Garnet plum is considered by many the crown jewel of Australian plums. Jam-packed with seven times more antioxidants than other plum varieties, the Queen Garnet is…
Essentials’ Megan Chalmers unleashes a decadent dessert – Poached Fruit Crostata Tart with Lemon Ricotta Ice cream – the perfect accompaniment to the changing summer-to-autumn season. Poached Seasonal…
Canberra’s Capital Region Farmers Market has this week revealed many of its stallholders have been severely affected by the Australian bushfires across several regions, and vows to do…
Having opened in 1929, Sydney’s northern beaches clifftop icon Jonah’s Whale Beach will this January celebrate a 91 year milestone with an invitation only exclusive event with invitees…
Throughout the deeper reaches of the Swiss and Austrian alpine valleys, German forests and Russian villages, traditional winter foods, preserving techniques and family recipes are handed down from…
This Summer restaurateur/hotelier/developer Julian Gerner of Morgan’s Sorrento is making a fresh start at the bayside eatery with the help from long term chef collaborator Paul Wilson (Botanical,…
The kitchen at Donna Chang, Brisbane feels like a frontier. A place where two cultures slam into each other at a breathtaking pace. Bubbling furiously is a wok…
Josh Niland’s collection of prized line-caught delights are a limited catch, delivered with an intensified flavour born of unique dry-ageing and curing techniques. You won’t find farmed or…
Finely milled roasted wattleseed is a wonderful ingredient in ice cream. Flavour extraction is via hot, not boiling water, similar to a plunger coffee. The wattleseed presents an…
In terms of wineries with a view, premium soils and brilliant cellar doors, Tallis Wine in Dookie, Victoria is one of my personal all time favourites. The modernist…
I had this salad in a restaurant in Los Angeles, and it completely transformed the way I prepare brussels sprouts. Gone are the days of boiling these baby…
In 2009, Australian cook Justine Schofield was selected for the first series of MasterChef Australia. While she was eventually eliminated in fourth place, her individual skills and bubbly…
It’s starting to look a lot like silly season; but we prefer to think about the arrival of stone fruit season. It’s a time for enjoying ripe juicy…
Richard Cornish forages for the fungal truth in Catalonia, as the locals make their annual pilgrimage to the hills in their quest to find elusive autumn mushrooms. It’s…
We don’t tend to celebrate Thanksgiving in Australia, but I have always loved the sentiment behind this special day. Having one day a year to sit back, relax…
Presenting the best in Australian seafood, this deluxe spaghetti marinara recipe is the ultimate entertainer and is designed to pair with Buller Wines’ (Rutherglen, Victoria) fragrant King Valley…
Capturing Tropical and Fresh Fruit Flavours: Essentials in-house chef Megan Chalmers has collaborated with New Zealand freeze dried ingredient company Fresh As and Whitsunday’s newest resort, Elysian Retreat…
Briony Bradford, Head Chef at Rutherglen’s famed Jones Winery Restaurant has an artist’s eye. She paints impeccably presented plates that incorporate delicate flavour pairings and a range of…
Third-generation restaurateurs Nathalie, Edouard and Antoine Reymond (children of former three hat Melbourne chef Jacques Reymond) have opened the doors to Frédéric and Fred’s Bar, offering Melbourne inner-urban…
This weekend, celebrate spring in Victoria’s High Country by joining the Festival of Short Walks. Showcasing their local charms, the villages of Beechworth, Chiltern, Yackandandah and Rutherglen have…
We couldn’t think of a better cause – a supportive celebration of our local seafood industry that’s guaranteed to taste great. Seafood Industry Australia (SIA), the national peak-body…
The roosters are still crowing as chef Nengah Suradnya rides through his village of Penestanan to the Ubud market. The Lombok-born, Australian-trained chef weaves in and around the…
Rosewater Meringue with poached strawberries and rhubarb, vanilla mascarpone cheese and dried rose petals. Serves 5 Rosewater Meringue Pre-heat oven to 90C 6 egg whites 375g caster sugar…
Sharing the Love: We don’t tend to celebrate Thanksgiving in Australia, but I have always loved the sentiment behind this special day. Having one day a year to…
Freshly-picked blue swimmer crab meat is a luxurious ingredient. Its delicacy and texture makes it a great addition to fresh pasta. This Blue Swimmer Crab Poached Ravioli with…
As the weather warms up down under, the spring and summer seasons announce themselves with colour and life, and for most of us a host of special occasions…
It’s one of the best best BBQ recipes we know and is incredibly simple to put together. Its winning secret ingredient: the added premium smoked paprika. Get this…
It’s the perfect luxe Aussie BBQ recipe – perfectly designed for spring and summer season celebrations: Crayfish Tail Brioche Sliders. Simply grab some crayfish tails from your fish…
It’s been a busy twelve months for the seemingly ever expanding team at Billson’s Brewery, Beechworth in High Country Victoria. After successfully restoring an 1800s mineral spring water…
Bowel Cancer Australia has announced the return of Meat Free Week, September 23-29, challenging Australians to try a plant based foods menu for seven days and raise funds…