These simple and delicious soups offer an energy and emotional lift. Incorporating fresh fruit and vegetables with garden pickled herbs and the added protein of seeds, they’re a…
Borodinsky Bread is one of the most favourite varieties of bread in Russia. This traditional dark-brown sourdough loaf is made of rye and wheat flour, with a pinch…
If you’ve ever had the pleasure of harvesting ripe and fragrant red or black currants, then you’ll know of the rich and spicy-sweet floral aromatics that cover your…
Over the coming weeks and months, Essentials will to continue to support its readers during the COVID-19 crisis with clever food strategies, supportive ideas to share. We’ve now…
Broth, brodo, bouillon – call it what you will; if you think it’s simply for peasants, then I’m here to inform you that you’re wrong, and are missing…
Given the current COVID-19 crisis, it’s rapidly becoming very apparent that money saving recipes – soups, braises, sauces, tarts, preserves, foraged foods and more is going to help…
In terms of cash saving Soviet era recipes, this Belyashi (Russian pan-fried pies) with lecho (pepper ragu) pair is one of the most satisfying and flavoursome we’ve tasted.…
Kefir is fermented milk and an amazing source of probiotics. It offers a pleasing tang and the softness on the tummy comes from the slow fermentation of quality…
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…
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…
Braising is a cooking method that can turn tough meats into tender and succulent offerings. In this case, chicken thighs on the bone coupled with verjuice and stock…
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…
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…
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…
Andrew Sutherland Smith, owner/winemaker of Rutherglen’s iconic Warrabilla Wines could be labelled one of Australia’s most passionate. A true unsung winemaking hero, and an altogether top bloke, Andrew…
It’s never too early to practice and perfect your Christmas offerings, and we feel this traditional Christmas eggnog recipe, served chilled OR warm, by Hilton Brisbane’s Executive Chef,…
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…
There comes a time when decadent desserts are the order of the day. Essentials’ Megan Chalmers knows how to unleash the most creative and sweet extravagant flavours, designed…
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…
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…
Cucumber Avocado Gazpacho with Watermelon, Mint and Pepitas 4 cups quality vegetable stock 1 ripe avocado 2 continental cucumbers, peeled, seeded and chopped ¼ bunch fresh-picked mint leaves…
Looking for a deluxe retro entertainer? This Vine Leaf Baked Camembert with Beechworth Honey’s Bee Quirky Honey & Nuts, pickled carrot, muscatels and crostini is a sure bet.…
Beechworth Honey has long been at the forefront of championing Australian varietal honeys. The business was created 25 years ago by husband and wife team Steven and Jodie…
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…
Individual panna cotta served with a tablespoon of orange blossom honey syrup and segments of candied orange. 2 tsp powdered gelatine 3 tbsp chilled water 1¾ cup thickened…
Featuring a unique, easy-to-digest unleavened kefir pizza dough, this rich in umami French-style pizza will have you coming back for more. Caramelised onions 10 brown onions, peeled, thinly…
This cheeky little bourbon cocktail is an easy to create American spring-inspired gem, taken from Chyka Keebaugh’s new book Chyka Celebrate. Maple Bourbon Cocktail 1 untreated orange 60ml…
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…