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 …

Organic Matcha

It would seem that everyone is going mad for matcha.

This superfood is packed full of vitamins, minerals and antioxidants and it tastes great.

Matcha is not only made for tea (ours is so fine it doesn’t need whisking), it may be used in so many ways, both sweet and savoury:

Try it in smoothies, porridge and muffins or even …

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 …

Wattle Day

Today is National Wattle Day.

Not only does the wattle tree give us beautiful flowers and the sweet scent of spring in the air, it also gives us the wonderful wattleseed.

Why not celebrate by whipping up a delicious wattleseed dish?

With aromas of coffee, chocolate and hazelnut, roasted and ground wattleseed is very versatile and can be used in sweet and savoury dishes.

At Rene Redzepi’s Barangaroo …

Recipe: Chicken Tagine

Thinking about Moroccan food conjures up thoughts of spicy, slow-cooked meat dishes cooked in a magical pot: a tagine.

The conical shaped lid helps preserve moisture in the food as the steam rises, condenses on the inside of the lid and then drips back down into the stew.

Tagines can be made from almost anything– lamb and chicken are very popular, but vegetables, …

Recipe: Smokin’ Popcorn

At The Essential Ingredient we love La Dalia paprika- hot, sweet and bittersweet.

La Dalia have been making paprika for over 100 years. They really know what they are doing.

Smoky, fiery or fruity, La Dalia paprika is a weapon for any culinary arsenal.

It adds rich depth of flavour to everything from marinades and stews to salads and batters.

We have …