In Michelin-starred restaurants around the globe and in Good Food Guide-hatted restaurants in Australia, detailed layering of delicate flavoursome elements are combined to make exquisite desserts.
This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, almost pourable consistency.
Going troppo with all the Australian coronavirus lockdowns? So are we! On that note, to lift spirits, here’s a tropical breakfast idea to help lighten your mood.
Rarotongan (Cook Islands) Ika Mata is an effortless dish but is a great refreshing snack or side. While ultra simple in ingredients and direction, it is a true reflection of using natural foods in abundance within the Rarotongan lagoon environments.
Suppose you’re perhaps going a little troppo with all the Australian state lockdowns but would prefer a tropical holiday instead. In that case, we’re here to provide the next best thing – a series of tropical desserts and lighter dishes to lift your mood, starting with this easy to make, flavoursome Haupia (Hawaiian Coconut Pudding).
A quick bite at Melbourne’s Pellegrini’s Espresso Bar inspired this recreation of their iconic bolognese sauce recipe
Mussels with garlic and breadcrumbs are fantastic as an entree to impress your guests or as a standalone main course with a simple tossed salad.
This deluxe marinara recipe features the best in premium seafood. It is an excellent example of how it’s easy to elevate any dish to an extravagant and flavoursome entertainer with the finest ingredients.
King Valley Victoria’s Wood Park Wines produces an outstanding super Tuscan style wine that’s a perfect drop to pair with a perfectly seasoned and well-cooked eye fillet steak.
Within Russian villages, traditional winter foods, preserving techniques and family recipes are handed down from grandmother to granddaughter (ot babushki k vnuchke).
This easy to prepare winter warmer pudding is a wonderful and rich-tasting take on an old classic.
These softly sweet, light and fluffy brioche bread loaves are a winter crowd pleaser and can be used for sweet and savoury dishes; or a simple side. They’re a great addition to any chef or home cook’s repertoire.
With Australia’s rich history and abundance of native produce, the use of Australian native indigenous ingredients is on the rise. Using native ingredients within your everyday cooking will open…
Complimenting the European wine varietals at High Country Victoria’s Ros Ritchie wines cellar door, Essentials’ Megan Chalmers has put together a collection of French recipes to indulge in…
Complimenting the European wine varietals at High Country Victoria’s Ros Ritchie wines cellar door, Essentials Megan Chalmers has put together a collection of French recipes to indulge in…
Autumn has arrived and so too has the cooler weather. It’s early morning: Essentials chef Megan Chalmers begins exploring the forests of her native Beechworth region in High…
There comes a time when decadent desserts are the order of the day. Essentials’ Megan Chalmers unleashes her creativity to deliver a sweet and extravagant banoffee buttermilk pancake…
Now available in stores nationally until the end of March, The Queen Garnet plum is one fruit variety we love, as its combination of sweetness and depth in…
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…
The story of the gin-based Singapore Sling is well known: invented by bartender Ngiam Tong Boon at the Long Bar in Raffles Hotel around 1915, there are plenty…
Kefir is fermented milk and an amazing source of probiotics. Blue Bay Kefir, from Mornington, Victoria (in our opinion) is Australia’s best, as it’s made from premium organic…
This decadent desert is perfect fireside. It offers the balance of warm fresh waffles with poached pears and a rich salted caramel. Chef Megan Charmers tops it off…
Australia’s dining scene may be in COVID-induced hibernation, but our fascination with food will be (virtually) well-fed this weekend in a one-off livestream feast starring the country’s best…
Rise and shine this Sunday morning with a lesson on how to do brunch, cooking alongside Masterchef host Andy Allen, the co-owner of the Three Blue Ducks restaurants…
While a half side of premium fish might sound a touch luxurious or expensive during the COVID-19 crisis, it’s surprising just how much volume cured fish is produced…
It has to be said, if you’re buying store-bought pickles you’re simply missing out. Often commercially packaged pickled vegetables are made with minimum, simple ingredients – water, vinegar,…
Learning how to avoid the mistakes when pickling is a critical step. Some may have experienced ferments exploding or turning fizzy, or jarred pickles turning mouldy. There’s certainly…
The Seafood Industry Australia (SIA) today has issued a plea for all Australians to support the industry through the coronavirus crisis. Simply put, they’re asking Aussies to buy…
These decadent looking chocolate tarts may look expensive, however they’re made with relatively low cost raw ingredients. While we’ve dressed up our tarts with small garnishes of edible…
Crêpes are not as complex to make as one might think. These very thin and delicate French variations of the humble pancake can be quickly and easily poured,…