Finally this week, some good news from Hong Kong! Billed as the highest rooftop bar in the world, Ozone has just launched an epic new cocktail menu that…
Seared Duck Salad with cress, quinoa, pecans, goat’s curd and blackberry balsamic dressing Serves 4 4 duck breasts, skin on 1 cup cooked quinoa 1 bunch, picked water…
The Aløft dining room fills with a thousand dancing points of light as the sun glances off the Derwent River near Sullivans Cove in the heart of Hobart.…
Artisan dairy producer Andre Kogut, for the past 12 years, has been making premium organic cheeses at his Blue Bay dairy in Mornington, south of Melbourne. Products include…
Chef Roi Rigoni talks about his carbonara ‘epiphany’ and the culinary gifts of his mother Bruna, while partner Sue White enthuses over her new Raffaello ice-cream. Since 1996,…
The mid-winter sun exudes relaxation, with the outside temperature reaching at a pleasant 17 degrees. A crowd is gathering inside the private dining room – an extended group…
Few desserts entertain better than a decadent cheesecake bursting with colour and natural fragrances. They may look tricky but we’ll let you in on a secret… they’re a…
Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps. Raclette du Valais or Fromage à Raclette, as they are traditionally called, are…
In Australia, tuna, salmon and kingfish are commonly used for sashimi in Japanese restaurants however in tropical North Queensland, coral trout, Spanish mackerel, tropical crayfish and scallops can be…
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…
New Zealand freeze dried ingredient company Fresh As are culinary leaders in capturing the intense flavours of fresh fruits, herbs and many other food delicacies – literally frozen…
I can honestly say that if I had to choose one dish that has travelled all over the world with me and one that I have put together…
It’s deceptively simple in appearance yet there are delicately nuanced flavours that take me by surprise – it’s a rare delight. This is my first little tasting plate…
Richard Cornish samples three of the best Australian oysters from the NSW South Coast, Tasmania and Coffin Bay, South Australia. Wapengo Rocks Sydney Rock Oysters On a crystal…
The pre-winter ice cold air is already blasting Ballarat, Victoria however the only things cool climate inside the opulent and very warm Craig’s Royal Hotel this Friday were…
Renowned King Valley baker Thomas Moritz and partner Gabbi have just opened The Oven at Cheshunt in Victoria’s King Valley, and to celebrate, and as a part of…
Gold Coast Marine Aquaculture and Tathra Oysters have dominated the 2019 Sydney Royal Fine Food Show – Aquaculture Competition, Sydney Rock Oyster & Prawn Classes, at its first-ever…
Howard Smith Wharves, the historic shipping precinct directly under the northern end of the iconic Story Bridge is a dramatic new destination that offers a magical 80 percent…
We have been working hard for years and this medal is a great thrill for us,’ says Julie Cameron from Meredith Dairy, winner of this year’s 13th Annual…
Each month Hot Plates Australia – Coast-to-Coast takes a look at some of the most exciting dishes around the nation, created by some of our top chefs. As…
The Royal Agricultural Society of NSW President’s Medal is Australia’s most sought-after food and beverage award. This week we announce the six finalists. The 2019 medal winner will…
Scandinavian design has long held the world in thrall with its clean, considered simplicity. And the cookbook, Nordic Light written by Australian-born, Stockholm-based chef, food stylist and photographer…
Few desserts entertain better than a decadent cheesecake bursting with colour and natural fragrances. They may look tricky but we’ll let you in on a secret… they’re a…
Essentials’ Richard Cornish recently caught up with artisan cheesemaker Andre Kogurt of Mornington, Victoria’s Blue Bay Cheese company; an interview that was long overdue. But learning to be…
The paint has barely dried on some of Brisbane’s newest venues. Perhaps the most obvious are those amongst Howard Smith Wharves – a historic shipping precinct directly under…
Situated among Southbank’s big city brands like Burberry, Louis Vuitton, Sake and Rockpool, a quiet achieving Argentinian-inspired eatery has popped up amongst the glam. It’s the new flavour…
It’s been a long focus of Essentials to celebrate the many landmark icons of Melbourne, Australia – its sensational cafés, historic restaurants and art galleries; including its people:…
The sun sets over Beechworth, flooding the old town with rich golden light. The hills above Beechworth, their rich red soil glowing red and magenta in the dying…
Melbourne-based chef Alejandro Saravia says he was inspired by Frank Camorra’s approach of introducing authentic Spanish cuisine to Australia, and felt confident to introduce true Peruvian cuisine -…
Each month Hot Plates Australia – Coast-to-Coast takes a look at some of the most exciting dishes around the nation, created by some of our top chefs. Autumn…