Escargot; a French icon


Few ingredients are as iconically ‘French’ as escargot. Simply the French translation of ‘snails’, escargot has been considered a …

Fregola Sarda; the Sardinian pasta


The personality of Italian cuisine is reflected in its pasta. It changes from region to region, a deep sense …


Baldjis whole green Greek figs

Few foods evoke as much culture and history as figs.

Prominent in the bible, eponymous throughout the Greek empire and still a fixture across the landscape of contemporary Greece, the fig manages at once to represent the lushness of the Mediterranean throughout the ages and the modern charm of …


Ceramica Cumella tapas dishes now available

If you have ever been lucky enough to travel to Barcelona, you will understand how synonymous ceramics are with the city.

Buildings are covered in brightly coloured ceramic tiles, their facades and other architectural elements often designed in collaboration with expert ceramacists, with incredible results.


Angel Hair Chilli – our new favourite ingredient

Discovering an exciting new ingredient instantly ignites the imagination, conjuring dozens of recipes and dishes in which into which it can be incorporated.

New to our stores and online, Angel Hair Chilli is just such an ingredient.

Ripe, red chillies are sun-dried, then carefully shredded into fine strands. The …


Caring for your copper cookware

Copper cookware is both beautiful to look at and versatile to cook with. It is admired by professional chefs and home cooks alike for its workability as well as its aesthetic qualities.

De Buyer cookware is just one of the brands of copper cookware The Essential …

How to create perfect pork crackling (video)

Roast pork is an Australian favourite, particularly when served with all the customary trimmings; roast vegetables, apple sauce, gravy and, of course, crackling. To most of us, a traditional Australian pork roast isn’t complete without perfectly formed, golden crackling, but getting a consistent result can often be a challenge.

Adrian Richardson, chef at La Luna and author of the book ‘Meat’, …