Renowned French-Australian chef Guillaume Brahimi believes the French know how to live life to the full and that French food culture is the beating heart of the nation.…
In Stage 2 of the 2022 Tour de France continued in Denmark, renowned French-Australian chef and host of Plat du Tour, Guillaume Brahimi is inspired to prepare Smørrebrød…
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.
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.
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…
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…
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…
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,…
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…
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…
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…
Freshly-picked blue swimmer crab meat is a luxurious ingredient. Its delicacy and texture makes it a great addition to fresh pasta. This Blue Swimmer Crab Poached Ravioli with…
It’s the perfect luxe Aussie BBQ recipe – perfectly designed for spring and summer season celebrations: Crayfish Tail Brioche Sliders. Simply grab some crayfish tails from your fish…
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…
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…
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…
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…
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…
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…
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…
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…
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,…
with sweet tamarind and prosecco dressing, salted-peanut palm sugar caramel Serves 4 (entrée size, 1 crab per person) Chilli Soft Shell Crab (fried in tempura batter) Tempura Batter ½…