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 …
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 …
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 …
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….
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 …
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 & …
In Melbourne, Joseph has made a name for himself as chef and co-owner of Oyster Little Bourke. After opening in 2006, Oyster quickly engaged a loyal following for its brasserie-like atmosphere and memorable food. Joseph’s generous and hospitable personality shone through, and his passion for true, honest flavours earned him much recognition from diners and critics alike. In 2009, Joseph said goodbye to Oyster and re-launched the well-known venue as …
Contact us at Head Office, Level Two, 48 O'Riordan Street, Alexandria NSW 2015
T 02 9557 2388 F 02 9557 1880 E info@essentialingredient.com.au
Our stores are operated by independent franchisees. Some goods may not be available at every store and may be priced differently.
The Essential Ingredient