Bowel Cancer Australia has announced the return of Meat Free Week, September 23-29, challenging Australians to try a plant based foods menu for seven days and raise funds…
Farmer’s breakfast cheesecake or zapekanka is a healthy breakfast that can be made the night before. Zapekanka was once served as a breakfast dish in schools and kindergartens…
This is the one recipe that’s a must to include in your French cooking arsenal and it’s the perfect use for those baby Aldi supermarket truffles. Makes 4…
Complimenting Ros Richie’s aromatic High Country (Mansfield, Victoria), Pinot Gris, this fast, authentic French seaside classic is a recipe to indulge in. Pippies with Ros Ritchie Pinot Gris…
There comes a time when a decadent dessert is the order of the day and this sweet extravagant bread and butter brioche pudding is designed to warm hearts…
The secret to a good Café de Paris Butter, lies in a balance of fragrant herbs, curry powder, anchovies and of course a quality cultured French butter. The…
Fish Ceviche is one of the most simple dishes to prepare, yet remains one of the most rewording. It’s great during the longer and lazier spring and summer…
With the changing season from Winter to Spring, this roasted vegetable recipe will bring out the best in your remaining winter root vegetables and early spring leafy veg.…
These luxurious single serve no-bake black forest cakes are designed to be frozen prior to serving, creating a unique frozen dessert option, perfect for spring and summer entertaining.…
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…
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…
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…