Chat with a Chef: Jarrod Di Blasi, Ezard

At The Essential Ingredient, we create beautiful retail experiences and sell quality products but did you know we also have a strong wholesale arm of the business and sell much of our quality ingredients to some of Melbourne’s leading chefs. Here we have a chat to Jarrod Di Blasi, head chef of Flinders Lane restaurant, ezard to find out what he loves about his work (and The Essential Ingredient…)….

Baking Starts Now: Glace Fruit

Glace – or crystallised fruit – is such a delightful, delicious and pretty addition to Christmas baking. The fruit adds colour, chewy, soft texture and an intense sweetness that can be spread throughout whatever it is that you’re creating.

 

 

Glace fruit is made when fresh fruit – either whole, cut into small pieces, pices of rind or peel – are popped into …

Baking Starts Now: raising agents

The joy and satisfaction of baking, combining quality ingredients and letting them work their magic together to produce a beautiful cake, a sweet biscuit, the perfect shortcrust or a fluffy bread. At The Essential Ingredient we know baking takes time and planning and here’s the first of a series on different elements and ingredients important to baking, to help you get the most out of your time in the kitchen. …

China: The Cookbook – Yum Cha & Book Signing

We have a very special event on November 26 when chefs and authors Kei Lum Chan and Diora Fong Chan will be in our Prahran store to celebrate their book –  China: The Cookbook – and create a yum cha brunch including demonstrations of their favourite dumpling recipes.

The cookbook is considered a definitive bible of Chinese cooking and …

Say Cheese Festival at Prahran Market

The Say Cheese Festival is on tomorrow at Prahran Market from 10am and, of course, we will be saying cheese along with a roll call of some great chefs, cooks, cheesemakers and cheesemongers who will be holding cheese cooking demonstrations and exhibiting their cheeses while guiding all the cheese lovers through the joys of choosing, storing and eating quality cheese.

Be sure …

Dressed for Spring, Part 2.

We love dressing for Spring. Bold sauces, gentle vinaigrettes, robust oils and fruity vinegars can bring out flavour and add depth to vegetable dishes and crunchy salads.

As we move into the warmer months we are embracing the dressing and all its combinations. Here we’re looking at even more beautiful produce we have in-store right now to brighten up your Spring – and Summer – cooking….

A Swine Tale with chef Daniel Wilson

 

 

Most of our cooking classes are held over the weekends, during the day, but did you know we sometimes offer night classes with dinner (that you’ve learned to cook!).

On Saturday October 22 A Swine Tale is happening with chef Daniel Wilson, the chef and co-owner of Huxtaburger.

Daniel Wilson will be teaching …