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.…
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…
Chef Roi Rigoni talks about his carbonara ‘epiphany’ and the culinary gifts of his mother Bruna, while partner Sue White enthuses over her new Raffaello ice-cream. Since 1996,…
The mid-winter sun exudes relaxation, with the outside temperature reaching at a pleasant 17 degrees. A crowd is gathering inside the private dining room – an extended group…
The kitchen at Donna Chang, Brisbane feels like a frontier. A place where two cultures slam into each other at a breathtaking pace. Bubbling furiously is a wok…
It’s deceptively simple in appearance yet there are delicately nuanced flavours that take me by surprise – it’s a rare delight. This is my first little tasting plate…
Situated among Southbank’s big city brands like Burberry, Louis Vuitton, Sake and Rockpool, a quiet achieving Argentinian-inspired eatery has popped up amongst the glam. It’s the new flavour…
It’s been a long focus of Essentials to celebrate the many landmark icons of Melbourne, Australia – its sensational cafés, historic restaurants and art galleries; including its people:…
Modern Siberia has arrived, embracing culinary flourishes from as far afield as France. Essentials discovers one of a new breed in Siberia’s capital city, Novosibirsk. Pardon My French,…
Each month Hot Plates Australia – Coast-to-Coast takes a look at some of the most exciting dishes around the nation, created by some of our top chefs. Autumn…
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…
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…
Offering a wide range of aromas, tastes and textures, Australian-made Italian varietal wines are growing in popularity. Sampling a collection of brands – some well-known, some not – Jamie Durrant…
As tourism booms in Malta, international guests and their sophisticated palates have demanded finer dining. Drawing on the island’s rich past, Hammett’s Maċina Restaurant opened late in February…
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…
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…
Ashley Palmer-Watts is Heston Blumenthal’s right-hand man. Executive chef of the two-Michelin-starred Dinner by Heston in London and of the recently launched establishment of the same name in…
Ski hospitality veterans Paul and Teresa Cavagna of Mount Hotham’s Last Run Bar have this season been plating up a well-designed dining menu featuring a selection of modern-Australian…
Chrismont Wines’s sleek new King Valley cellar door could be considered a sharpened-up new-world version of ‘Streamline Moderne’ – an architectural style of the late Art Deco era that emphasised long…
Barcelona’s Hotel Omm’s one-michelin-star restaurant Roca Moo is a wondrous cocoon of art, design and style and is well-positioned, being city central . We are here to sample one…
Makes 1 large tart – Serves 6 Shortcrust Pastry It is okay to use a quality store-bought pastry but this recipe is quick, simple and well worth the…
Served with pickled beets and horseradish cream Serves 6 Kholodets 300g pork trotters 300g pork shins Salt 1 tsp black peppercorns 4 bay leaves 2 brown onions, 1…
Popular, affordable bottle shop brands vs boutique cellar door wines. I have a confession to make. When I walk into my local supermarket bottle shop, I wouldn’t have…
Coal-Fired Kettle BBQ Butterfish Fresh butterfish fillets, cut into 10cm lengths Method 1. Using a coal-fired BBQ kettle, burn coals for 40-50 minutes, until coals are covered in…
Essentials dropped in to Saké Melbourne to explore menu items and premium sake presented by Chef Shaun Presland. Saké is easy to find: just aim for the cool new open-plan ‘cut-out’…