Our seaweed collection

Bursting with umami, seaweed is protein rich and packed full of nutrients.

Once soaked, seaweed may be added to salads (think soy sauce, sesame oil, sesame seeds, chilli and ginger), soups, or even mixed with cooked pasta. What about a rolled seaweed omelette?

Or why not try a tasty seaweed butter?

This may be made ahead and used to add flavour to almost anything savoury.


Add a …

Nordic Light by Simon Bajada

Simon Bajada, chef, photographer and food writer, has engrossed himself in the food culture of the Nordic countries.

Nordic Light, his new book, is a celebration of nourishing, vegetable centred food that is delicious and simple to prepare.

Dinner at award-wining Noma in 2006 was the catalyst for Simon’s love of Nordic cooking and Nordic Light pays homage to this.

Thanks to Hardie Grant Books, …

Avocado Oil

Cold pressed avocado oil is delicious and extremely versatile.

Its high smoke point makes it suitable for shallow frying and its brilliant emerald green colour looks stunning as a finishing oil.

This avocado oil has an intense vegetable character with a distinctly avocado flavour. It is fantastic in Latin American dishes and on salads and vegetables or …

Recipe: Alfajores

Alfajores are flat disks of rich buttery shortbread sandwiched together with a dollop of dulce de leche or ‘milk jam’.

They can be traced back to the Moorish occupation of Andalusia, Spain and the great culinary traditions of the Mediterranean Basin.

These sweet sandwich cookies are simple to make and simply delicious. How you finish them is up to you!

Recipe: Alfajores

100g soft butter
40g …

Recipe: Snapper ceviche

Thought to be Peruvian in origin but common throughout Latin America, ceviche is raw fish that is ‘cooked’ by the acidity of citrus.

Ceviche is best served with something sweet to balance the citrus.

We have chosen sweet potato which is typically Peruvian but you could easily substitute avocado or even mango.

This rustic dish is delicious as is or or when served with …

Le Vinaigre de Banyuls

A good vinegar calls firstly for a great wine.

Banyuls vinegar, from the charming French seaside town of Banyuls-Sur-Mer, comes from one of the world’s finest wines resulting in one of the world’s finest vinegars.

The vinegar is aged for four years in oak barrels, exposed to the sun and rain, then finished in smaller oak barrels …

Rise to the Occasion with these Chocolate Souffles

With the perfect copper pan, the best chocolate and all the inspiration you need, The Essential Ingredient has everything to make special occasions even more special.

Try serving these stunning chocolate souffles in our The Essential Ingredient Mini Copper Pans for a memorable conclusion to your next feast with friends.

Recipe: Gary Mehigan’s Dark …