Sydney: Meredith Dairy, Victoria, Wins the 2019, 13th Annual President’s Medal 

We have been working hard for years and this medal is a great thrill for us,’ says Julie Cameron from Meredith Dairy, winner of this…

Hot Plates Australia – Coast-to-Coast, April 2019

Each month Hot Plates Australia – Coast-to-Coast takes a look at some of the most exciting dishes around the nation, created by some of our…

Sails Port Macquarie

Fresh off the QantasLink connection from Sydney, and upon arrival at Sails Resort Port Macquarie, the first thing that hits you is fresh salt sea…

Sydney: Announcing the Royal Agricultural Society of NSW President’s Medal, 2019 Finalists

The Royal Agricultural Society of NSW President’s Medal is Australia’s most sought-after food and beverage award. This week we announce the six finalists. The 2019…

Poached Quince Tarte Tatin with chestnut puff pastry and buttermilk ice-cream

This perfect autumn season dish is a wonderful way to wow guests with all the colour and fragrance of quinces. Chestnut Puff Pastry – Makes…

A River Runs By It – checking in to Northbank House, Bright Victoria

The early-morning light flows through the trees. It’s a still summer’s day and a cool pillow of wind bounces up from the Ovens River. Ripples…

Nordic Light: Millet Porridge, Cardamom, Cacao & Coconut

Scandinavian design has long held the world in thrall with its clean, considered simplicity. And the cookbook, Nordic Light written by Australian-born, Stockholm-based chef, food…

Sydney: Royal Agricultural Society of NSW President’s Medal

From around the nation are gathered the best of the best foods and wine. Tested for taste, assessed for sustainability: the nominated products are scrutinised…

Melbourne: The Architect Design Hotel that’s an Unexpected Island Icon

View From from the Hill: The city skyline view is sharply lit in the ice-chilled early winter morning sun. Directly below, from the third floor Apartment…

New York Cheesecake with vanilla-poached rhubarb & lavender honey syrup

Few desserts entertain better than a decadent cheesecake bursting with colour and natural fragrances. They may look tricky but we’ll let you in on a…

Mornington Peninsula’s Blue Bay Dairy

Essentials’ Richard Cornish recently caught up with artisan cheesemaker Andre Kogurt of Mornington, Victoria’s Blue Bay Cheese company; an interview that was long overdue. But…

Brisbane: ARC Dining

The paint has barely dried on some of Brisbane’s newest venues. Perhaps the most obvious are those amongst Howard Smith Wharves – a historic shipping…

Six Senses Bhutan: Welcome to the Kingdom of Happiness

Famous for its Gross National Happiness (GNH) – a philosophy that guides the government of Bhutan – Six Senses, one of the world’s leading operators…

Asado Melbourne – A Diamond in the Fluff

Situated among Southbank’s big city brands like Burberry, Louis Vuitton, Sake and Rockpool, a quiet achieving Argentinian-inspired eatery has popped up amongst the glam. It’s…

Aboriginal Art: Tarsha Davis – Moon, Spirits and Soul

She’s been considered a bright new shining light in Aboriginal art, yet only a few art curators and collectors have ever seen her paintings. At…

Elysian Retreat, Whitsundays’ Plated Prawn Cocktail

As the Whitsundays’ newest resort Elysian Retreat Long Island opens for business this week, we celebrate by sharing one of their in-house specialties: a Plated…

Chocolate Fondant with Cacao Jelly and Chocolate Crumble

Designed to win over even the fussiest of gourmet guests, this Chocolate Fondant with cacao jelly and chocolate crumble is  a winning and decadent dessert ….

Ian Curley’s French Saloon

It’s been a long focus of Essentials to celebrate the many landmark icons of Melbourne, Australia – its sensational cafés, historic restaurants and art galleries;…

Andy Pye – Gemstones and Freedom

There’s something I just love about Andy Pye’s work. He paints with a style that is sometimes unusual, and often highly accomplished – delivering beautiful…

Modern Siberia – Pardon My French Wine Bar, Novosibirsk

Modern Siberia has arrived, embracing culinary flourishes from as far afield as France. Essentials discovers one of a new breed in Siberia’s capital city, Novosibirsk….

Fig and Frangipane Tart with Raspberry Vinegar Caramel and Vanilla Bean Marshmallow

Preheat oven to 160C 500g sweet pastry (see recipe below) 750g frangipane ¼ cup good quality fig jam 10 ripe fresh figs, thinly sliced Poached…

Vanilla Bean Marshmallow

500g caster sugar 1 tbsp liquid glucose 400ml water 2 tbsp gelatine powder 2 egg whites 2 tsp vanilla bean paste Icing sugar for dusting…

Pickled Wild Pine Mushrooms & Salad

Autumn has arrived and so too has the cooler weather. It’s early morning: Essentials chef Megan Chalmers begins exploring the pine forests of her native…

Dal Zotto: Australia’s First Prosecco

In terms of making its mark on the Australian wine market, things have come a long way for the King Valley over the past twenty…

The New Empire

The sun sets over Beechworth, flooding the old town with rich golden light. The hills above Beechworth, their rich red soil glowing red and magenta…

UMA Perth opens at Pan Pacific Hotel

Melbourne-based chef Alejandro Saravia says he was inspired by Frank Camorra’s approach of introducing authentic Spanish cuisine to Australia, and felt confident to introduce true…

Hot Plates Australia – Coast-to-Coast, March 2019

Each month Hot Plates Australia – Coast-to-Coast takes a look at some of the most exciting dishes around the nation, created by some of our…

Vanilla & Vodka-Cured Ocean Trout with pickled onion and black garlic powder

Black garlic is garlic that has been naturally transformed to change not just its colour and texture but also its flavour. Gone is the pungent…

Ros Ritchie’s Top Tier, Hero Aromatic Wines

In late 2018 Mansfield winemaker Ros Ritchie opened a new Cellar Door and Function Centre within the historic Magnolia House – a late 1800s American Victorian-era…

Postcard from Cala Canyelles, Spain

The midday sun is delightfully warm, never scorching; the air is softly humid. Sweet scents drift in the sea breeze and bright colours are everywhere….

Wattleseed Ice Cream

Finely milled roasted wattleseed is a wonderful ingredient in ice cream. Flavour extraction is via hot, not boiling water, similar to a plunger coffee. The…

Sailor’s Grave Brewing – Celebrating the Deep South

Among the fields of milk thistle breathing salt sea air, Sailor’s Grave might well be Australia’s most lonesome brewery; however upon launching in 2016, partners…

Grand Hotel Europe

Essentials checks into Saint Petersburg’s oldest restaurant, L’Europe at the Tsarist-era Grand Hotel Europe, to relive its golden heritage and sample some of the finest…

NY State of Mind: Chef-inspired Recipes

Essentials takes a bite of The Big Apple and surrounds. When the sun shines in the northern hemisphere, both NYC and regional NY chefs keep the…

Food Salvation: Innovator Rustik Café & Foodstore

It’s early autumn, the coffee machine is humming and there’s a positive feel in the room as yet another packed-lunch service begins at Benalla’s Rustik…

Art Month Sydney: The Beautiful Abstraction of Yioryios Papayioryiou – CHROMA/ΧΡΩΜΑ

If you’re a fan of modernist sculpture, and can cast your mind back far enough (if you’re old enough I guess), you might recall a…

Kefir Crêpes with smoked salmon, pickled onion, sour cream and herbs

Crêpes are not as complex to make as one might think.  These very thin and delicate French variations of the humble pancake can be  quickly…

Rone’s ‘Empire’ at Burnham Beeches – Art that Celebrates the Decline into Ruin

There’s something inexplicably powerful about Empire – an art installation project that has transformed the 1930s Dandenong Ranges mansion Burnham Beeches into a living, breathing…

Summer at Provenance, Beechworth

We’re sitting in Provenance restaurant admiring the simplified new interior and listening to the playlist. Chef Michael Ryan puts as much effort into his music…

Pickled Octopus with buckwheat, chilli, pea and mustard flowers

If you’re a little afraid of not knowing exactly how to cook fresh octopus and are concerned about spending big dollars on a complex cooking…

Fine Australian Wines: The Best of Beechworth

Some of the best names in the business share similar terroir – famous free-draining granite and loamy soils that produce top wines that are celebrated…

Dining in a Golden Glow: The Ox and Hound

It’s early evening and the warm glow of the bistro spills out from the broad verandah into the street. Inside, the Edison lamps bathe the…

Summer Recipe: Spiced Cauliflower & Quark Tart

Artisan dairy producer Andre Kogut, for the past 12 years, has been making premium organic cheeses at his Blue Bay dairy in Mornington, south of…

Mirka has left the Easel – Melbourne Artist Ivan Durrant on Culinary/Arts Icons Mirka and Georges Mora

Arriving in 1951 from Paris, Mirka and Georges Mora transformed the Melbourne food and art scene. Their cafés and restaurants offered sophisticated food and their…

Aussie Black Opal at Bondi

Bondi Beach Opals, Fossils and Minerals is one retail discovery we’re truly excited about. Having opened a little over a year ago it presents possibly…

Food Tech: Black is the New Garlic

It’s garlic, but not as you know it. Rich, dark and delicious, Garlicious Grown black garlic is an ingredient for the everyday cook to make…

Australia’s Original Micro Brewery: Bridge Road, Beechworth

There was a buzz about Bridge Road Brewers when they first opened in a shed behind a house near the old stone bridge over Newtown…

Urban Classic – Veriu Central’s gentrification of Sydney’s Wentworth House

New Australian hotel group Veriu is carving out a fine niche in the boutique accommodation market. We check in, to check out, the ‘millennial modern…

Sydney Foodie: Inside the Fish Butchery

Josh Niland’s collection of prized line-caught delights are a limited catch, delivered with an intensified flavour born of unique dry-ageing and curing techniques. You won’t…

French Dining, Fine Wines and Contemporary Aboriginal Art: Why Tuileries Rutherglen has become the Ultimate Cultural Destination in regional Victoria

Its no secret that the extensive 2017 redevelopment of Rutherglen Estates’ cellar door, featuring the newly established Aboriginal Exhibitions Gallery within the same historic 1880s…

Rutherglen’s Globetrotting Chef Briony Bradford joins Jones Winery Restaurant

It is one of the best oysters I have had in a long time. Fat and flinty, it sits on the half shell brimming with…

Ex Mona chef Philippe Leban’s micro food gem, A Tiny Place

French-born Australian chef Philippe Leban knows a thing or two about the importance of premium food ingredients. While his personal style in cooking is centred…

Loving Little Miss: The Best Bar/Dining Between Sydney to Melbourne

Its been an extremely successful two years for Wodonga chef David Kapay, since we first reported on the opening of Miss Amelie – a restaurant…

The Great Lake-off: Lake Como, Italy vs. Lake Ohrid, Macedonia

As Australian travellers return from their European summer sojourns, it’s a sure bet that Italy’s Lake Como is trending on Instagram feeds. A snap from…

Blue Bay Cheese: Breakfast Quark Recipe

Artisan dairy producer Andre Kogut, for the past 12 years, has been making premium organic cheeses at his Blue Bay dairy in Mornington, south of…

Vigneron’s Selection – Tastings at Souter’s Rosewhite Vineyard

Some of the best wines made in Australia are produced by vineyards in faraway places with limited staff and often no cellar door. For these…

Kimberley Rum Company’s Gold Rush

There is a new gold rush in Western Australia, flowing from the quaintly named Middle Swan in the renown wine district North East of Perth….

Plant Power: Mark Ebbels, the Yarra Valley Chef who’s changing the face of Australian fine dining

What does consecutive years of work in Heston Blumenthal’s restaurant test kitchen do to a chef, and what kind of person must you be to…

Ultra long-haul flights: a cheat sheet

What’s an ultra long-haul flight? As the name suggests, a really, really, really long flight. Bum-numbingly long. Wikipedia defines an ultra long-haul (ULH) flight as…

Cool Climate Wines: Ros Ritchie at Magnolia House

Veteran Mansfield winemaker Ros Ritchie has opened a new Cellar Door and Function Centre at historic Magnolia House in Victoria’s High Country, and it’s a…

Striking Gold: Billson’s Spring Water Revival in Beechworth

There is movement at the old Billson’s Brewery and the news is very exciting. Just off Beechworth’s main drag is a great brick chimney towering…

Byron Bay Hotelier: Francesca Webster

Since the tender age of 19, Francesca Webster has been building a career in the luxury service industry. From early beginnings at Sydney’s Park Hyatt…

Elysian Retreat Whitsundays Promises Secluded Luxury

In a world that’s always interruptive Elysian offers that rare chance let go of life’s pressures and relax: to simply slow down immersed in a…

Sydney’s Devastatingly Gorgeous Guesthouse

Checking in to Little Albion: More than a decade ago, during the launch years of Essentials, we were mightily impressed by the creative fit out,…

Brisbane: Best 3 Hotels

It’s Brisbane’s time for a turn in the spotlight, with a welter of stylish new hotel openings that play with Queensland’s past and deliver a…

Made in Melbourne: Small Batch Limoncello

The aroma of citrus fills the air in the small factory in Melbourne’s west. Boxes of thick-skinned lemons are piled up on the floor. Jon…

Sydney Icon: Harry’s Singapore Chilli Crab

Harry’s Singapore Chilli Crab is a Sydney restaurant icon. Having opened in 1982, its fed half the city and almost all of its local celebrities…

Dalmation Coast Cruising aboard Le Lyrial

Fiona and Frank Stephens of luxury tours agency Benalla Travel (Victoria) explore the Dalmatian Coast with APT Luxury Mega-Yachts aboard Ponant’s Le Lyrial. The romance…

Singapore Warehouse Conversion

In Singapore, conservation goes two ways. One, you get the heritage geeks who insist on salvaging every last crumbling brick, decorative tile and rusty wrought…

Australian Gins Reviewed

With the great gin revival a certified trend, Australian distillers are looking to their backyards for inspiration. Remedy by Reed and Co Pure mountain spring…

Fine Australian Wine: Souters Alpine Valleys

Souters 2009 Cabernet – Alpine Valleys Allan Souter’s 2009 Cabernet is a truly remarkable wine – rich, full flavoured, generous on nose and palate with…

Native Australian Influence: A Fresh Start for Victoria’s Most Popular Tourist Town

Richard Cornish explores Bright and surrounds to discover a fresh trail of native Australian influence, new businesses and youthful personalities that are breathing new life…

World Traveller: Cugó Gran Maċina Grand Harbour, Malta

Design Hotels represents and markets a hand-selected collection of privately owned and operated hotels in hundreds of destinations around the globe. Each is a wholly…

World Traveller: Keeper of Customs – Alila Fort Bishangarh

In a classic role reversal, an Indian fortress built to guard against threats from outside now welcomes travellers from faraway lands to experience Rajasthan’s hospitality,…

Aboriginal Art: Billy Doolan – Patterns of Life

Internationally exhibited artist and Palm Island Aboriginal elder, Billy Doolan has exhibited and led cultural programmes across Australian and the world. Sharing inspirational messages and…

Scotch Oven Heaven

The old Scotch oven stands behind the old bakery shop in the centre of Eldorado. It was once the focus of this beautiful historic mining…

Inside Luke Mangan’s Warehouse Kitchen

Chef Luke Mangan has transformed his Sydney restaurant headquarters, offering a unique inner-urban neighbourhood bistro that plates up spice-trade influences and modern Australian fare. Essentials’…

Autumn/Winter Waffles with poached pears, pecan crumble, salted caramel sauce

Autumn/Winter Waffles with poached pears, pecan crumble, salted caramel sauce and ricotta and crystallised ginger ice-cream Serves 6 Waffle Batter 1 cup plain flour 4 tsp…

Underground Pleasures – Ishizuka Melbourne

A truly excellent new Japanese restaurant in Melbourne’s CBD is quite literally a hidden gem. Melbourne’s newest and most exclusive Japanese restaurant is genuinely hard…

3 of the Best: Anchovies

These three brands of delicious fishes are a world away from the sharp little hairy strips found on top of suburban pizzas. These are packaged…

Sydney: Best 3 Hotels

In a city never shy of flaunting her charms, new hotels flirt with the glittering waterscape through their views, art and locations. We step inside…