February 2, 2012 by Tristan

Making your own jam, sausages, ice cream, cheese and more

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, …

January 30, 2012 by Tristan

Himalayan salt bricks

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. …

January 25, 2012 by Tristan

Recipe: Goat’s cheese crostini & fig salad with pomegranate dressing

When Jeff Turnbull of High Street Bistro joined The Essential Ingredient Rozelle last October for our Paddock to Plate Market Tour and Cooking Class, it became one of the most talked about events of the year.

Jeff joins us again on Saturday 4 February for another special menu filled with the season’s finest produce. For more information, visit our Classes and Events page.

This recipe for goat’s cheese crostini …

January 25, 2012 by Tristan

Australian products at The Essential Ingredient

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 …

January 20, 2012 by Tristan

Deglazing: the secret to a perfect sauce

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 …

January 18, 2012 by Tristan

The history and traditions of paella

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 …

January 16, 2012 by Tristan

How to temper chocolate (video)

Chocolate is more than simply an ingredient. It is an icon. To a chef, chocolate represents opportunity, an almost limitless set of techniques, styles and recipes just waiting to turn a piece of chocolate into something truly spectacular.

Of all the techniques involving chocolate, none is more daunting than the art of tempering. By heating chocolate to a particular temperature, then cooling to another, it can be reshaped before it sets …

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