Dressed for Spring

Looking out the window, it may be hard to believe but it’s Spring time in Melbourne. The sun will creep through those clouds, eventually, so we are celebrating the coming warmer weather with a collection of stunning oils – including our new season olive oil – mayonnaises, vinegars and other condiments to bring out the vibrant, fresh flavours of your Spring and Summer table.


Recipe: Karen Martini’s Paella with Chicken, Chorizo and Calamari

This recipe has been created exclusively for The Essential Ingredient by Karen Martini.

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Don’t forget to try Karen’s Amaranth and Tomato Salad recipe and her Twice-cooked Duck with Verjuice-baked Chestnuts on Farro.


“This delicious full-flavoured paella uses classic Spanish ingredients …

Pordamsa fine porcelain tableware

The stunning Pordamsa porcelain range is now available in Australia, exclusively from The Essential Ingredient.

When it comes to tableware, sometimes it’s love at first sight.

Pordamsa porcelain makes an instant impression. Based in Spain, with over 35 years experience, Pordamsa creates pieces that are as unique and memorable as they are functional.

Though many of the designs are …

Portuguese Cataplanas now available in Australia

A cataplana, like a tagine, refers to both a piece of cookware and the dish that it produces.

Used ostensibly in Portuguese cuisine and ideal for enhancing the flavours of seafood, the cataplana consists of two metal clam-shells that clamp together creating a tight seal. This creates a cooking environment in which ingredients combine and cook without losing the natural liquids through evaporation.

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.

While sake is a perfect accompaniment to any Japanese meal, it can also be used …

Recipe: Matt McConnell’s Portuguese Mussel Cataplana

The name of this dish comes from the unique copper pan in which it is cooked.

Available on every street corner in Portugal, the pan features two copper bowls connected by a hinge and a clasp.

The cataplana is filled with ingredients, closed and heated over a stove. It is then opened at the table, releasing a cloud of steam and the incredible aromas of the finished dish.

Recipe: Kadayif wrapped king prawns on muhammarra (walnut capsicum dip)

This mouth watering dish was prepared by Somer Sivrioglu from Efendy restaurant, as part of his class at The Essential Ingredient Rozelle.


Kadayifli Karides: Kadayif wrapped king prawns on muhammarra (walnut capsicum dip)

For 8 people


16 – 20 fresh Hervey Bay king prawns
Packet of fresh kataifi pastry
100g ghee
Juice and zest of one orange

Muhammara (walnut capsicum …