Aged in American Hogs Head wine barrels for two years, this red wine vinegar epitomises the ‘classic style’, with a complex flavour profile that adds more than a simple touch of acidity to your cooking.

Our red wine vinegar has wonderfully robust grape character, with a clean, deep claret colour.

It is the perfect vinegar for creating delicious dressings (particularly when combined with The Essential Ingredient Extra Virgin Olive Oil), marinades and sauces.

The Essential Ingredient Red Wine Vinegar is available now. Visit your nearest store to experience it today.

Incorporating fruits and flowers from Australia’s lush rainforests, herbs from the verdant woodlands and fruits and seeds from our expansive deserts, these foods are often highly nutritious and can be used in a wide variety of ways.

The use of bush foods has grown past the idea of ‘bush tucker’ made famous in the 1980s and 90s, and today includes some stunning applications of brilliantly different tastes, flavours and presentations.

Dishes are limited only to the imagination, but could include such unique Australian combinations as barramundi with munthari berries, lemon myrtle bavarois, wattle crème brulee and lemon aspen vinaigrette.

Experiment by adding one or more of these ingredients to your favourite recipes, and discover some unique flavour combinations of your own.

Each The Essential Ingredient store stocks a selection of Australian native bush foods, some of which are listed below.

Contact your nearest store for information on specific items.

Bush Tomatoes

Native tomatoes with strong tamarillo and caramel flavours. These dried, peanut-sized tomatoes can be easily reconstituted and added to chutneys, sauces and stews. They are high in protein and fat.

Akudjura

Ground bush tomato, easily mixed into salad dressings, bread dough, cheese dishes or combined with butter.

Kakadu Plums

Green, olive-sized fruits with a mild apricot, peach and white wine flavour. They are very dry and astringent when eaten raw, but contain a higher level of vitamin C than any other fruit in the world. Cut the flesh from the seed, combine with honey or sugar, and serve with red meat or seafood.

Wild Rosella Fruit

A striking red flower berry with an acidic rhubarb-like taste. A beautiful inclusion in chutney, jam, pie-fillings, ice cream, sorbet, pastries and fruit stews.

Munthari

Commonly referred to as ‘native cranberry’, these small green and red fruits have a crisp Granny Smith apple flavour and are ideal in sauces, pies and flans.

Macadamia Nuts

High in fat but cholesterol free, these nuts can be blended into nut butter or a thickening agent, or can be chopped as a topping on cakes and desserts. Of course, they can also simply be eaten as they are.

Wattleseed

Usually roasted and ground, Wattleseed Suggests coffee, chocolate and hazelnut flavours. Boil briefly in water, then use the grounds as a crumb or in a marinade, and the liquid extract in ice cream, pavlova, pancakes, bread or in your favourite chocolate recipe.

Paperbark

Paperbark is less of an ingredient and more of a useful cooking tool, used to wrap fish, lamb or other meats and imparting a smoky flavour when cooked. Should be soaked before using.

Lemon Myrtle

Available either as an oil or in dried whole leaves, lemon myrtle produces an aroma blend evocative of lemon grass, lemon and lime oil. Dilute the highly-concentrated oil in vegetable oil and brush over cooked fish prior to serving, or use to season soups or desserts. Alternatively, spray a small amount on biscuits and cakes straight from the oven to create a mouthwatering explosion of scent.

Use the dried variety to flavour soups, sauces, fruit stews, pickles, fish and herb butter. Use sparingly, and add late in the cooking process to protect the full character of the flavour.

Native Pepperleaf

Available as a whole leaf or a dried powder, pepperleaf is used in a similar manner to bayleaf, but has a burst of heat that should be used sparingly.

Native Peppermint

A wonderfully unique peppermint flavour that can be infused into butter, custards, mousse, bavarois, sauces and pastries.

Native Aniseed

Has a flavour well suited to custards, ice cream, rich meat sauces, marinades or as a splendid tonic tea.

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The Essential Ingredient also stocks a wide variety of Australian-produced products and ranges. Find more information here.

In truth, our assistance can’t have been all that helpful, and we probably wore more than we baked, but these moments instilled in us the sense of wonder at the pure alchemy of cooking that still now drives us.

Ingredients + technique + love & care = something special.

It’s fitting, then, that many of us choose to celebrate Mother’s Day with food. Be it breakfast in bed, an elegant high tea, a sprawling lunch or a lavish roast dinner, food is the perfect way to show your mother how vital those early inspirations were.

Likewise, the gift of some unique ingredients, a new cookbook, a gorgeous piece of servingware or quality cookware can remind you both of the moments you shared together in the kitchen.

The Essential Ingredient has a great variety of products perfect for Mother’s Day, and you’re certain to find just the thing to say “thank you” and “I love you”.

Consider a set of Vista Alegre fine, hand-made porcelain, produced in Portugal since 1815. Or something from our Sheffield cutlery collection, elegantly crafted in the Old English pattern for a timeless dining experience.

When it comes to food, Maison Fossier French biscuits and macarons (see picture) are a delight, either given as a gift or shared with a cup of tea.

De Buyer copper cookware is as beautiful as it is practical, as is our large range of Graupera Spanish ceramic cookware, with tapas dishes, tagines and much more.

If you have trouble deciding, a The Essential Ingredient gift voucher ensures she finds exactly what she wants.

Whatever your mother’s favourite style of cooking, whatever her level of expertise, a gift from The Essential Ingredient is the perfect way of giving the same gift of inspiration she once gave you.

Visit your nearest The Essential Ingredient store for a memorable Mother’s Day gift today.

At The Essential Ingredient, we understand the importance of olive oil, and we are proud to unveil our new The Essential Ingredient Extra Virgin Olive Oil.

The Essential Ingredient Extra Virgin Olive Oil is sourced from olives grown on a single estate in Australia’s Murray Valley.

This current harvest comprises of two olive varieties, Coratina and Koroneiki, both chosen for their robust, full-flavoured character.

They are picked early in the season- when the fruit is still young- and processed at 20-22˚C within 4 hours of harvesting, yielding a fresh, aromatic oil with a rich and herbaceous character.

This depth of flavour and aroma make this an exceptionally versatile oil, perfect for making marinades, drizzling over salads, sautéing vegetables and meats or simply as a dipping oil with fresh, crusty bread.

As with all premium quality extra virgin olive oils, take care to store in a cool, dark and dry place in order to preserve its character.

The Essential Ingredient Extra Virgin Olive Oil is available now from all The Essential Ingredient stores.

Because of the many ways in which rice can be prepared, it’s important to choose the right rice for your dish. The properties of the grains- from their size and texture to their level of absorbency and cooking time- can vary enormously between varieties.

Pair the right grain to your dish, however, and you can create magic.

Bomba rice from Molí de Rafelet is grown, milled and packaged in the Ebro River Delta Natural Park in Northern Spain (see below for some images of the rice being produced).

Bomba is an ancient strain of rice that matures very slowly and as a result an exceptionally dehydrated grain is produced when harvested. This enables it to absorb 30% more liquid than other varieties, which means 30% more flavour.

The difference between Bomba rice and others is the way it expands when cooked. Rather than expanding longitudinally like other rice strains, Bomba rice expands in width like an accordion.

The consistency of Bomba in a finished dish differs from Italian Arborio rice, which is creamy, and Asian rice, which is meant to be sticky. Bomba absorbs three times its volume in broth (rather than the normal two), yet the grains remain distinct and separated.

When making paella, for which Bomba is perfect, this is just what you want to bring uniform flavour to the dish.

Rafael Margalef has been growing rice in the Tarragona area since 1935. With the development of a handcrafted wooden mill in 1945, he created what would quickly become a family tradition. Today, the 2nd generation of Margalef Brothers use the same process to produce this same exceptional artisanal rice.

Until recently, many feared that the Bomba strain would become extinct, as the rice requires such intensive care to flourish. Fortunately, demand for the rice prevailed and Bomba is once again commercially available.

Bomba rice from Molí de Rafelet, available exclusively in Australia from The Essential Ingredient, is completely hand milled in a hand-crafted wooden mill without the addition of any chemical treatment.

Because of this, it is vacuum-packed in order not to lose any of its culinary properties and to keep its recently milled qualities.

To experience the unique consistency and exceptional flavour-capturing properties of Molí de Rafelet Bomba rice, visit The Essential Ingredient today.

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Molí de Rafelet Bomba rice in production:

The ingredients and techniques employed in a country or region reflect its climate, topography, economy, religion, politics, history and personality.

In no aspect of cooking is this more true than in street food. What is sold on the busy streets and consumed throughout the day and night by locals gives you a better sense of a country’s culinary heartbeat than any other type of dining.

Whether it’s the bo bia of Vietnam, the hotdogs of New York, the tamale of Mexico or the hoppers of Sri Lanka, street food has not only a flavour and, in many cases, an unmistakable smell, but it comes complete with sounds, interactions and customs.

Real street food isn’t ladled from a bain-marie, it’s assembled- often cooked- in front of your eyes. It is condimented according to your tastes, modified depending on how much chili you think you can take or whether or not you prefer supari in your sweet Indian mithaa paan.

When you return from your travels, it is the memory of street food that is so evocative. The smell of chestnuts cooking in your own kitchen illuminates memories of European street corners in winter. Crepes inspire visions of the Eiffel Tower and memories of the Louvre, while jerked pork on the BBQ at home transports you instantly to your Jamaican holiday, years earlier.

For those of us that love to cook, recreating street food at home is an adventure. Though much of it seems simple when encountered on your travels, finding the equipment, ingredients and adventurous spirit to emulate it at home can be far more challenging.

At The Essential Ingredient, we love street food just as much as we love the Michelin-starred end of the culinary rainbow. If you’re looking for hard-to-find ingredients for your homemade Mexican tacos or Israeli felafel, we’ve scoured the globe to find you what you need.

For the cookware you need to create your own Italian gelato or to perfect your Canadian poutine, speak to one of our cookware experts.

If it’s inspiration you need, browse our collection of international and local cookbooks, or book yourself into one of our acclaimed cooking classes.

Street food is as much about the environment in which it is served as it is about the food itself. Cooking street food at home can also be a wonderful way of recreating the memories of a past trip, or of gearing yourself toward a future one.

For everything you need to bring the world’s street food into your own home kitchen, visit The Essential Ingredient today.

This magnificently rich duck dish is perfect for your next dinner party. Striking, colourful and memorable, the duck is already cooked and the glaze can be prepared the day before, so you don’t need to spend the whole night in the kitchen.

And once you’ve tasted the flavour combinations on this plate, you’ll add David Dunn’s glazed duck to your regular kitchen arsenal.

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Ingredients

1x Chinese Duck ready cooked
4x Oranges juiced
1ltr Duck or Chicken stock
25g Caster sugar
1⁄2 cup Water
1 pinch Saffron
4 sprays Red Mandarin Blend
1tbsp Arrowroot

Sticky Rice Ball

1 cup Sushi Rice
3 cups Water
40ml Mirin
40ml Rice Wine Vinegar
1 tbsp Caster Sugar
75ml Sesame oil
1punnet Shitake mushrooms chopped
50g Ginger root, grated
4x Garlic cloves, chopped
2x Long red chilli, seeded & diced
1tbsp Oyster sauce
2tbsp Hoi Sin sauce
1 cup Basil
1 cup Coriander
1 cup Mint
3 sprays Oriental 5 Spice
Baby Bok Choy to serve (steamed)
Fried Rice vermicelli to serve

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METHOD: Serves 4

DUCK

Remove meat from duck.

Place duck bones in a stockpot with 3 litres of water and simmer for 3 hours until it reduces to 1 litre. Strain and refrigerate overnight.

Remove from fridge and scoop all fat from the surface of the stock. (keep fat for rubbing over roasts or pan frying meats, keep refrigerated)

Reheat duck gently in oven for serving.

DUCK GLAZE

In a small sauce pan bring 1⁄2 cup water and 25g caster sugar to the boil until it resembles a golden syrup. DO NOT STIR

Add duck stock carefully to avoid spluttering and stir to dissolve. Add strained orange juice and saffron, simmer 15 minutes, then slightly thicken with arrow root. Remove from heat and spray in Red Mandarin Blend and stir to combine, set aside.

STICKY RICE BALL
Wash rice twice to remove starch. Place all ingredients in a small pot, bring to simmer until all moisture has been absorbed. Remove from heat and cover. (stir occasionally).

In a heavy based fry-pan over medium to hot flame, sauté shitake, ginger, garlic and chilli for 3 minutes in sesame oil. Remove from heat and add oyster sauce, Hoi sin sauce, herbs and Oriental 5 Spice then stir to combine. Fold this into the cooled rice and mix thoroughly.

With clean, wet hands, shape the rice into small balls (golf ball size), place on a tray and refrigerate overnight, or use immediately.

To serve; plunge bok choy in boiling water (30secs), drain and place in the centre of your plate, place warm sticky rice ball on top, then warm duck (sliced). Drizzle with Red Mandarin Glaze, finish with Fried Rice Vermicilli.

TIP: Prepare glaze day before and reheat gently when required.

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This recipe was prepared as part of David Dunn’s ‘Dinner Party Magic’ class at The Essential Ingredient Cooking School Rozelle.

For information on all future classes and events around Australia, have a look at our Classes and Events page.

While the aromatic qualities of lavender are often utilised in scents, bouquets and oils, the floral and citrus notes in lavender’s nose and flavour also make it a prized ingredient in the kitchen.

A little lavender goes a long way when cooking, and its perfume can easily be infused into liquid. Add it to a tea blend, mix it into a sorbet or combine it into your crème anglaise (then strain out) to form an aromatic base for ice creams and custards.

Lavender is also suited to savoury applications, particularly paired with pork or lamb. As a member of the mint family, lavender’s flavour profile is well-matched with oregano, rosemary, thyme, fennel and sage.

French lavender is considered the highest quality culinary variety, with a sweet perfume and minimal residual bitterness.

The Essential Ingredient Lavender, available in jars of 10g, is grown and produced in France using only the finest dried flower buds from only the highest quality plants.

Contact your nearest The Essential Ingredient store today.

The term ‘molecular gastronomy’

While the term, to many, is already passé, the research and experimentation continues and the influence of this innovative way of approaching food is being increasingly prevalently seen around the world.

As a result of the exciting innovations pioneered by internationally-renowned chefs such as Ferran Adrià, Heston Blumenthal, Dave Arnold and Adam Melonas (among many others), the ingredients, tools and techniques of molecular gastronomy are today far more commonplace, making their way even into some home kitchens.

But what are the principles of molecular gastronomy, and where in Australia do you find the specialised ingredients involved?

At the heart of molecular gastronomy are the following questions:

· How and why did particular taste and flavour senses and our general food likes and dislikes evolve

· How do production methods affect the eventual flavour and texture of food ingredients

· How are these ingredients changed by different cooking methods

· Can new cooking methods that produce unusual and improved results of texture and flavour be developed

· How do our brains actually interpret the signals from all our senses to tell us the ‘flavour’ of food

· How is our enjoyment of food affected by other influences – the environment in which we eat the food, our mood, etc.

To achieve these ‘unusual and improved results’, a number of key ingredients are becoming increasingly present in contemporary recipes.

Conduct your own scientific experiments and create mouthwateringly innovative dishes with The Essential Ingredient’s selection of molecular products.

Among the products stocked by The Essential Ingredient*:

Sodium alginate- completely flavourless, it can be added to liquids as a thickener and an emulsifier.

Calcium chloride- reacts instantly with sodium alginate to great a jelly ‘skin’ around liquid. Mix either sodium alginate or calcium chloride into a thickened liquid (such as a fruit puree), dissolve the other in water and drop ‘beads’ of the thickened liquid into it. Small balls (or strings, or other shapes) are created that hold their form when removed from the water.

Soy lecithin granules- added to liquid, these granules help create consistent and robust foams, a popular addition to modern cuisine.

Agar agar- a gelling agent which, unlike gelatin, does not require refrigeration to set. Very little is required for a firm, transparent result.

Methylcellulose powder- also a setting agent, methylcellulose powder is a common ingredient in molecular gastronomy sorbets. The powder ‘melts’ when frozen, giving the sorbet a unique smoothness.

Xanthan gum- added to liquids, xanthan gum thickens when left to stand and thins when agitated. Since it has no flavour, its properties can be utilised to achieve unique serving presentations.

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Of course, each of these products has a multitude of uses and applications, and more are sure to be discovered as the world continues to embrace this new field of cooking.

Why not be a part of the movement yourself? Try some molecular gastronomy yourself by experimenting with one of these unique products.

Contact your nearest The Essential Ingredient store to find out more and to start your molecular journey.

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*Store stocks may vary. Please contact store to confirm availability.

Led by Food Photographer Ray Jarratt, the class proved so popular that another class has been scheduled.

If you have a food blog this class is a must. This class will focus on creating the ideal settings for a perfect food shoot. Choosing angles, lighting, composition and styling will be covered by Ray Jarratt, assisted by chef Travis Harvey.

A full digital setup with laptop viewing and lighting lighting will be used, and no equipment is required by attendees. A great class for all skill levels, for those wanting better shots of the beautiful food they cook.

Ray Jarratt has worked as food photographer with Australia’s leading publications and with authors like Margaret Fulton (Ray produced all of Margaret’s food photography for a period of 12 years), Suzanne Gibbs, Elise Pascoe and others.

The publications in which his work has appeared include New Idea, Gourmet Traveller, Epicurean, Gourmet and Murdoch Magazines.

Food Photography Class with Ray Jarratt

The Essential Ingredient Rozelle Cooking School

June 30, 2012, 10:30am – 1pm

To book, call (02) 9555 8300

For information on more classes and events, click here.