Recipe: Wattleseed Anzac Bicuits

With it’s nutty, chocolatey aroma, ground native wattleseed is a delicious addition to baked goods especially these Anzac Biscuits.
Ingredients:
250g           unsalted butter
4Tbl            golden syrup
250g           plain flour
500g           caster sugar
140g           desiccated coconut
300g           rolled oats
4tsp            ground wattleseed
1tsp            bicarbonate soda
2Tbl            boiling water
m
Preheat oven to 150°C.
In a small saucepan gently heat the butter …

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 …

Preserving the bounty of the season

Plums, peaches, nectarines and apricots piled high; tomatoes, plump and plush, sending their sweet perfume through the market stalls.

It’s late summer and at Essential Ingredient we embrace the sweet fruits of the season so much we also love to preserve and pickle them to have them available through the cooler months.

The act of preserving food goes back to ancient times, when the …

Chat with a Chef: Casey McDonald, group head chef of Andrew McConnell restaurants

In our second Chat with a Chef, we talk with Casey McDonald, Group Head Chef of Andrew McConnell restaurants which include, Cutler & Co., Marion,  Cumulus Inc and Cumulus Up, The Builders Arms, Ricky & Pinky, Supernormal and Luxembourg.  At The Essential Ingredient, we create beautiful retail experiences and sell quality products but did you know we also have a strong wholesale arm …