Native Australian Foods

Written by Grace Mooney

At the time of white settlement in the late eighteenth century it is estimated that the Aboriginal population ate approximately five thousand plant and animal species in Australia and had been doing so for over 50,000 years. This is a staggering twenty percent of native flora and fauna found in Australia. Early white settlers and explorers …

Recipe: Wattleseed Tiramisu

 

 

 

 

With it’s delightful mix of coffee, chocolate and hazelnut aromas ground wattleseed is the perfect addition to a classic Tiramisu.

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Serves 12
Ingredients:
1cup boiling water
25g wattleseed
6Tbl dark rum
4 eggs, separated
½cup sugar
500g mascarpone cheese
1Tbl lemon juice
1tsp vanilla
1cup heavy cream
1Tbl icing sugar
48 excellent quality ladyfingers
¾cup unsweetened chocolate
¾cup bittersweet chocolate

Method:

In a bowl, combine the boiling water & 20g wattleseed.  Set aside to steep for …

Recipe: Wattleseed Anzac Bicuits

With it’s nutty, chocolatey aroma, ground native wattleseed is a delicious addition to baked goods especially these Anzac Biscuits.
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The Essential Ingredient at Deakin Edge for MFWF

This weekend we are thrilled to be working in collaboration with the Melbourne Food & Wine Festival 2017 at their 25th Masterclass event at Deakin Edge, Federation Square.

The Essential Ingredient is proudly the official Culinary Book partner for MFWF Master Class and we’re setting up shop in Deakin Edge …

Explore. Discover. Indulge

Good food and good cooking are the beginnings of a happy day, the makings of a balanced meal at the end of it and a beautiful way to connect to those we love.

Every year we have the honour of developing a cooking school program in Prahran that gathers great culinary minds who offer their skills and insights to make you the …

Recipe: Crostata di Ricotta e Pere Coscia by Emiko Davies

This recipe by Emiko Davies was presented in our first cooking class for 2017 and comes from her latest book, Acquacotta.
Ricotta crostata is loved throughout Maremma and in summertime you find baby pears (pere coscia) in all the local markets.  This simple tart is not overly sweet and will be an instant favourite.

Makes one tart – serves 8

Ingredients:

1rcpe                     Sweet …

The growing culture of “I don’t know how to cook”

Written by Syd Weddell, Managing Director of The Essential Ingredient Franchise Group
We have long admired Stephanie Alexander and her work with children in encouraging them to experience food grown from the earth and how to cook and combine flavours. These experiences may be the first time that these children have handled raw food and created a meal.

Since the 1960s there has …