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 …

December 7, 2011 by Tristan

RECIPE: Apple glazed Christmas ham

A glazed ham is the centrepiece for many a Christmas table, and for good reason.
The shimmering surface, often punctuated with studded cloves, is carved through to reveal the juicy, pink pork below, perfect served alongside both hot or cold spreads.
The perfect glaze is sweet and fruity; rich without overpowering the flavour of the meat. The flavours permeate the ham while …

December 2, 2011 by Tristan

RECIPE: Annette Fear’s red curry paste

When it comes to explosive flavour combinations, there are few cuisines more exhilarating than Thai. Red curry epitomises the versatility of Thai cuisine, as well as its ability to showcase the finest fresh ingredients.

Use this red curry paste with fresh seafood, organic poultry (duck is particularly ideal) or seasonable vegetables.

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Ingredients:
15 red chillies medium, dried
2 …

November 9, 2011 by Tristan

RECIPE: Heirloom Panzanella Salad

Recipe by Brad Sloane of the Riverview Hotel, Balmain.

The Essential Ingredient Cooking Store Rozelle’s monthly Paddock to Plate Market Tour and Cooking Class gives attendees a unique look at the Pyrmont Growers Market, with a guided culinary tour, meeting local farmers and producers. It’s an opportunity to take part in private tastings of fresh produce and to talk to the growers, before returning to The Essential Kitchen for a hands-on …

October 12, 2011 by Tristan

RECIPE: Sake-glazed Salmon

To the Japanese, sake is not only a traditional drink (the earliest known references to it stretching back to the 3rd century), but a national icon. Its production is governed by strict regulations and its consumption by a wide range of traditions….

October 3, 2011 by Tristan

RECIPE: Yosuke Furukawa & Dallas Cuddy’s Char grilled quails with Szechuan pepper

Dallas Cuddy’s menu at Verge reflects his love of Japanese food, as does that of chef Yosuke Furukawa from Izakaya Den. Like all Izakaya dishes, this exquisite sashimi is best enjoyed with a drink or as a simple starter for an elaborate dinner.
Yosuke and Dallas’ ‘Izakaya Offerings’ class at The Essential Ingredient …

September 7, 2011 by Tristan

RECIPE: Annette Fear’s barbecued squid with green peppercorns & basil

Serves: 6-8 as part of a selection of dishes

What better way to celebrate the growing warmth of spring than by firing up the barbecue and embracing the refreshing flavours of Thai cuisine. This simple dish, from Annette’s recent class at The Essential Ingredient Cooking School Prahran, is elegant, delicious and perfect for sharing.

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Ingredients:
500g squid or cuttlefish, cleaned & …

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