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…
The midday sun is delightfully warm, never scorching; the air is softly humid. Sweet scents drift in the sea breeze and bright colours are everywhere. From the layered…
Essentials takes a bite of The Big Apple and surrounds. When the sun shines in the northern hemisphere, both NYC and regional NY chefs keep the plates fresh, clean…
We’re sitting in Provenance restaurant admiring the simplified new interior and listening to the playlist. Chef Michael Ryan puts as much effort into his music as he does…
It’s early evening and the warm glow of the bistro spills out from the broad verandah into the street. Inside, the Edison lamps bathe the beautifully simple dining…
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…
It’s garlic, but not as you know it. Rich, dark and delicious, Garlicious Grown black garlic is an ingredient for the everyday cook to make dishes more interesting,…
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…
Its no secret that the extensive 2017 redevelopment of Rutherglen Estates’ cellar door, featuring the newly established Aboriginal Exhibitions Gallery within the same historic 1880s Seppelts Cellars building,…
It is one of the best oysters I have had in a long time. Fat and flinty, it sits on the half shell brimming with salty brine. ‘I…
French-born Australian chef Philippe Leban knows a thing or two about the importance of premium food ingredients. While his personal style in cooking is centred around a keen…
Its been an extremely successful two years for Wodonga chef David Kapay, since we first reported on the opening of Miss Amelie – a restaurant that continues to…
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…
What does consecutive years of work in Heston Blumenthal’s restaurant test kitchen do to a chef, and what kind of person must you be to stick it out?…
In 2011 artisan baker Louise Ritchie began a heath-focused fascination with natural slow-ferment breads that can make gluten more digestible. Fast forward to 2018: while her artisan loaves…
Harry’s Singapore Chilli Crab is a Sydney restaurant icon. Having opened in 1982, its fed half the city and almost all of its local celebrities at one time…
Va Tutto restaurant in Ivanhoe, a leafy North East suburb of Melbourne is an icon. Operated by husband and wife team, Paul and Myrto Recinella, Va Tutto is…
A hidden gem plating up farm-fresh produce and bakery perfection. You have to go out of your way to get to Pigeon Hole. The little café, a good…
Kefir is a traditionally fermented, non-homogenised yoghurt product that is an amazing source of probiotics. Blue Bay Kefir, from Mornington, Victoria, is an Australian gold award-winning brand made…
Chef Luke Mangan has transformed his Sydney restaurant headquarters, offering a unique inner-urban neighbourhood bistro that plates up spice-trade influences and modern Australian fare. Essentials’ Jamie Durrant spoke…