Gold leaf and silver leaf have been used to decorate food or centuries. Though particularly common in desserts, the opulent inclusion of a fleck, shard or sheet of gold or silver leaf can be just as striking as part of a savoury dish.
With no taste or smell, edible gold leaf …
Few foods evoke the Eastern Mediterranean culinary ethos better than dolma, a staple technique of the Greek cuisine.
While ‘dolma’ actually refers to any stuffed vegetable (eggplant, onion, peppers, etc.), the most iconic of these dishes is the stuffed vine leaf.
Often referred to in the plural, vine leaf ‘dolmades’ are most commonly stuffed with a simple rice mixture, flavoured with salt, …
We lead busy lives. Between work, family and other commitments, having the time and inclination to cook can often suffer.
It’s no surprise, then, that the availability and range of ready-made, instant, pre-packaged food has steadily increased over the decades.
Convenient as it may be, there is a growing resistance against this trend. Increasingly, home chefs and food lovers are rediscovering the joys of ‘creating from scratch’ over buying from the supermarket.
Recently, …
The popularity of natural materials in cookware is timeless. While we continue to explore steels, plastics and other innovations, there is a connection between the food we eat and the earth we walk on that cannot be broken.
Consider, for example, the timeless appeal of the tagine or clay pot.
The rapidly increasing popularity of Himalayan salt bricks embraces this connection to the earth. …
At The Essential Ingredient, we know how lucky we are to live in Australia. While, as Australians, we may not boast a clearly defined national cuisine, we are endlessly fortunate to have such broad access to the dishes, techniques and ingredients of so many varied cultures.
We are certainly proud to stock some of the finest ingredients and …
Few things go as well with meat than a pan sauce, and there’s no better (or tastier) way of creating one than by deglazing.
Authentic pan sauces capture the flavour of the meat it will be served alongside, including any marinades, herbs, crusts or stuffings, and even the flavour of any vegetables cooked alongside.
Once your meat leaves the pan, whether it …
Paella, to many, is one of the great icons of Spain. Alongside flamenco music, innovative architecture, art and football, it is a recognisable symbol of this Mediterranean peninsula.
Yet paella, to the Spanish, is a strictly regional dish which, though often enjoyed across the country, has its origins in the region of Valencia, on Spain’s eastern coast.
While many …
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