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…
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…
There’s nothing more winter friendly than toasting marshmallows over an open fire. But have you ever considered how easy it is to make your own homemade marshmallow? Essentials’…
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…
Shchi Soup with saffron milk cap mushrooms, sauerkraut and smoked chicken Serves 8 8 cups chicken stock ¼ cup extra virgin olive oil 1 onion, diced ¼ cup saffron…
In late 2018 Mansfield winemaker Ros Ritchie opened a new cellar door within the historic Magnolia House – a late 1800s American Victorian-era kit home that was shipped to…
The Whitsundays’ newest resort Elysian Retreat, Long Island recently opened for business. Adding a little tropical warmth to your week, we celebrate by sharing one of their in-house…
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…
That’s Amore’s stracciatella cheese (made in Melbourne) is a luxuriously textured, fresh delight. This recipe pairing it with Garlicious Grown’s umami rich caramelised black garlic cloves makes a…
Kompot is a non-alcoholic sweet beverage of Slavic origin, that may be served hot or cold, depending on tradition and season. 4 whole Davidson plums 150g red currants…
Garlicious Grown black garlic starts life as quality hard-necked garlic grown in Braidwood in the New South Wales Southern Tablelands about an hour from Canberra. It’s grown by…
This Salted Chocolate Tart with Burnt Honey and Black Tea Syrup is a treasure to seriously indulge in this autumn. Essentials’ in-house chef Megan Chalmers pairs it with…
This perfect autumn season dish is a wonderful way to wow guests with all the colour and fragrance of quinces. Chestnut Puff Pastry – Makes 1.2kg puff pastry…
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…
As the Whitsundays’ newest resort Elysian Retreat Long Island opens for business this week, we celebrate by sharing one of their in-house specialties: a Plated Prawn Cocktail with…
Designed to win over even the fussiest of gourmet guests, this Chocolate Fondant with cacao jelly and chocolate crumble is a winning and decadent dessert . Chocolate Fondant Makes…
Preheat oven to 160C 500g sweet pastry (see recipe below) 750g frangipane ¼ cup good quality fig jam 10 ripe fresh figs, thinly sliced Poached figs and fresh…
500g caster sugar 1 tbsp liquid glucose 400ml water 2 tbsp gelatine powder 2 egg whites 2 tsp vanilla bean paste Icing sugar for dusting Method 1. Line…
Black garlic is garlic that has been naturally transformed to change not just its colour and texture but also its flavour. Gone is the pungent tang, replaced with…
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…
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…
If you’re a little afraid of not knowing exactly how to cook fresh octopus and are concerned about spending big dollars on a complex cooking mistake, then don’t…
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…
Makes 2 tarts, serves 4 Bake in 15cm diameter cake tins. 400g sheet of good quality all-butter puff pastry 16 pieces oven-roasted tomatoes (mixed varietals, see recipe below)…
Confit Salmon 1 cup canola oil 1 cup extra virgin olive oil 1 bay leaf 2 sprigs fresh thyme Zest of 1 lemon 1 tsp black peppercorns ½…
Grand Banks – Hudson River, Pier 25, NYC Grand Banks at New York’s Pier 25 is a celebrated oyster bar aboard the historic wooden schooner Sherman Zwicker, and…
Vanilla Ice-cream Base Makes 500g 150ml thickened cream 225ml full-cream milk 5 egg yolks 60g caster sugar 1 vanilla pod, halved and scraped Ricotta and Crystallised Ginger Flavouring…