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…
Billy Button Fiano is a spring/summer stunner: its bright gold colour simply glistens in the glass. It’s the perfect pair to our soft prawn taco recipe (below). This…
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…
Autumn/Winter Waffles with poached pears, pecan crumble, salted caramel sauce and ricotta and crystallised ginger ice-cream Serves 6 Waffle Batter 1 cup plain flour 4 tsp baking powder 2…
During the long and lazy summer days entertain friends with this icy- gin -fuelled gem. Makes 1 litre 1 cup water 1 cup caster sugar 6 large fresh…
A collaboration of Tony Conigliaro of East London’s Drink Factory and Ashley Palmer-Watts, Chef Director of Dinner by Heston (Melbourne & London), has resulted in a cocktail list…
¼ piece of broccoli, cut into large florets ¼ piece of cauliflower, cut into large florets 2 tbsp Rainforest Heart Spicy Citrus Dukka 3 tbsp Tolpuddle Marinated Gem…
pickled beetroot, persimmon and macadamia nut Serves 4 2 kangaroo fillet pieces, approximately 200g each 2 tbsp Australian extra-virgin olive oil for pan-searing ¼ cup balsamic glaze (store…
with a Salad of Sautéed Mushrooms, Fennel and Radicchio and Pomegranate Molasses Vinaigrette Makes approximately 20 arancini Arancini 1L (4 cups) good quality vegetable stock 1 tbsp truffle…
In terms of world-famous wines, it’s impossible not to respectfully mention the region of Rutherglen, Victoria and in particular Buller Wines’ rare collection of fortified wines. Aged for…
Chrismont’s wonderful new release La Zona Fiano from the King Valley is a most exciting aromatic white and should be considered a serious top-tier restaurant quality food wine…
Crayfish Tail Brioche Sliders Freshly BBQ’d crayfish tails, sliced into medallions Fresh brioche buns Apple slaw (see recipe below) Essentials’ Thousand Island dressing (see recipe below) Apple Slaw…
This fiano from Victoria‘s Alpine Valleys region is hand-crafted by the energetically talented alternative-varietals ‘queen’, winemaker Jo Marsh, formerly of Seppelt Great Western. A few years back she…
Each year King River Estate produces cleaner, more vibrant fruit, the result of pesticide-free biodynamic vineyard management. I’ve noticed a progressive advance in wine flavour profiles across King River Estate’s range over the past three consecutive years and the just-bottled 2016 Pinot Grigio again amps things up to a new level. This wine’s bouquet leaps
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Beetroot Cured Ocean Trout with fennel, orange and nigella seed salad, horseradish crème fraiche Beetroot Pickle (for curing) 6 small beetroot, cooked, peeled and grated 1 cup water…
Serves 6-8 4 Witlof ½ bunch celery, julienned 100g grapes Yileena Park Wines (Yarra Valley) Smoked Walnuts Apple remoulade (see recipe below) Parsley leaves ¼ bunch chives, cut…
Serves 6-8 Sweet Pastry – Makes 500g 140g cold unsalted butter, diced 100g icing sugar Pinch salt 1 egg, lightly whisked 230g plain flour 20g cornflour Method 1.…
1. In a bowl add one or two free-range egg yokes. 2. Add one teaspoon of Dijon mustard. 3. Whisk vigorously by hand the egg yokes and mustard,…
Grilled Gruyère with spiced apple and pear on toasted organic sourdough with fried egg, pickled cucumber and salt roasted tomatoes Serves 4 400g grated cheese (Emmentaler/Gruyère) 1 pear…
‘Goddess of Pie’ Kirsty Heather of Cooper’s Handmade Pies has crafted this beautifully-decadent and flavoursome Pork Terrine Pie. Hot Water Pastry 500g plain flour Pinch of Murray River salt…