Borodinsky Bread is one of the most favourite varieties of bread in Russia. This traditional dark-brown sourdough loaf is made of rye and wheat flour, with a pinch…

If you’ve ever had the pleasure of harvesting ripe and fragrant red or black currants, then you’ll know of the rich and spicy-sweet floral aromatics that cover your…

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…

Broth, brodo, bouillon – call it what you will; if you think it’s simply for peasants, then I’m here to inform you that you’re wrong, and are missing…

Given the current COVID-19 crisis, it’s rapidly becoming very apparent that money saving recipes – soups, braises, sauces, tarts, preserves, foraged foods and more is going to help…

In terms of cash saving Soviet era recipes, this Belyashi (Russian pan-fried pies) with lecho (pepper ragu) pair is one of the most satisfying and flavoursome we’ve tasted.…

Kefir is a traditionally fermented, non-homogenised yoghurt product that is an amazing source of probiotics. It offers a pleasing tang and the softness on the tummy comes from…

So the saying goes, the best chefs enjoy nurturing people – offering care and sustenance to make the body strong and the heart warm. In response to the…

In 2011 artisan baker Louise Ritchie began a heath-focused fascination with natural slow-ferment breads that can make gluten more digestible. Fast forward to 2020: while her artisan loaves…

If you’re a passionate vegetable or fruit grower living in Australia, you might be aware that this summer’s erratic climate has played havoc with vine maturation of gourmet…

Given the changing season, cooler days and easing of summer crowds, now’s a good time take the drive to Victoria’s glamours Mornington Peninsula. While inland Red Hill winery…

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…

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…

Barcelona is a city that feels and appears alive in every sense of the word. Entangled, connected, moving, energetic, in so many ways an uplifting gift. Streets leading…

TFE Hotels and Hume Partners Property will launch Australia’s very first cross-laminated timber (CLT) hotel and the tallest timber adaptive-reuse project in the country, Adina Apartment Hotel Melbourne…

Founded by Matt and Lentil Purbrick (of Grown and Gathered) in partnership with Matt’s father head winemaker Alister Purbrick of Central Victoria’s Tahbilk winery; Minimum is a new…

Essentials’ Megan Chalmers unleashes a decadent dessert – Poached Fruit Crostata Tart with Lemon Ricotta Ice cream – the perfect accompaniment to the changing summer-to-autumn season. Poached Seasonal…

Quest Albury on Townsend has taken the art hotel concept several steps further by partnering with leading Victorian art gallery Aboriginal Exhibitions. The new partnership sees a display…

A fine wine collaboration between Australian and an Austrian winemakers Andrew Peace and Georg Weinwurm. Third generation Austrian winemaker Georg Weinwurm manages a diverse vineyard of different varietals…

It’s been a tough three weeks for the bush fire effected wineries in Victoria’s King and Alpine Valleys. This week winemaker Jo Marsh of Porepunkah/Bright’s Billy Button wines…

Braising is a cooking method that can turn tough meats into tender and succulent offerings. In this case, chicken thighs on the bone coupled with verjuice and stock…

Having opened in 1929, Sydney’s northern beaches clifftop icon Jonah’s Whale Beach will this January celebrate a 91 year milestone with an invitation only exclusive event with invitees…

Throughout the deeper reaches of the Swiss and Austrian alpine valleys, German forests and Russian villages, traditional winter foods, preserving techniques and family recipes are handed down from…

This Summer restaurateur/hotelier/developer Julian Gerner of Morgan’s Sorrento is making a fresh start at the bayside eatery with the help from long term chef collaborator Paul Wilson (Botanical,…

The Beatles continue to enhance the fan listening experience, more than 50 years after iconic albums were first recorded with Sgt. Pepper’s Lonely Hearts Club Band being remixed…

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…

There’s a new force for change happening in the Australian wine industry and the South Australian regions of Mclaren Vale and Adelaide Hills are leading the way. The…

With more than two decades of experience in the coffee industry, Sydney based coffee aficionado and book author David Rosa has crafted what can only be described as…

New Australian hotel group Veriu is carving out a fine niche in the boutique accommodation market. We check in, to check out, the ‘millennial modern meets 1920s Hollywood’…

Josh Niland’s collection of prized line-caught delights are a limited catch, delivered with an intensified flavour born of unique dry-ageing and curing techniques. You won’t find farmed or…