53 Results

Black Garlic

Search

It’s garlic, but not as you know it. Rich, dark and delicious, black garlic is an ingredient for the everyday cook to make dishes more interesting, more fun and even tastier. 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 tang, replaced with a sweet mellow flavour that is reminiscent of molasses and caramel. The sharpness of raw garlic…

There’s nothing as good as the flavour of freshly BBQ corn on the cob, but did you know the same result can be achieved on regular gas stove top? Paired with the sweet mellow flavour of black garlic, this easy recipe is a guaranteed way to turn a few fresh simple ingredients into a family favourite. Stove Top Charred Corn Cobs 1. Shuck the corn (peel back the husks) and remove the silks. 2. Light…

That’s Amore’s stracciatella cheese (made in Melbourne) is a luxuriously textured, fresh delight. This recipe pairing it with Garlicious Grown’s umami rich caramelised black garlic cloves makes a light and delightful flavoursome dip to share with friends. It’s fast and fab. 500g That’s Amore Cheese stracciatella, or try our ‘cheats stracciatella’ recipe (below) using bocconcini and double cream 5-6 Garlicious Grown caramelised black garlic cloves, peeled 2 brioche burger buns, dried in 120C oven for…

Garlicious Grown black garlic starts life as quality hard-necked garlic grown in Braidwood in the New South Wales Southern Tablelands about an hour from Canberra. It’s grown by farming friends and business partners Jenny Daniher and Cathy Owen. The process of producing black garlic involves taking only the best quality garlic and placing it in a special chamber at high humidity but low temperature for 30 days. During this period oxidation takes place and the…

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 tang, replaced with a sweet mellow flavour that is reminiscent of molasses and caramel. Garlicious Grown black garlic starts life as quality hard-necked garlic grown in Braidwood in the New South Wales Southern Tablelands about an hour from Canberra. Garlicious Grown black garlic powder can be sprinkled over dishes or…

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 dishes more interesting, more fun and even tastier. 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 tang, replaced with a sweet mellow flavour that is reminiscent of molasses and caramel. The sharpness of…

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 dishes more interesting, more fun and even tastier. 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 tang, replaced with a sweet mellow flavour that is reminiscent of molasses and caramel. The sharpness of…

Third-generation restaurateurs Nathalie, Edouard and Antoine Reymond (children of former three hat Melbourne chef Jacques Reymond) have opened the doors to Frédéric and Fred’s Bar, offering Melbourne inner-urban Cremorne locals, new all-day European dining with a sophisticated edge. The two spaces serve separate menus, yet both carry a style an elegance that seem to outweigh their humble ingredients. The plated style of dishes on offer, whether designed with simplicity in mind, or layered in additional…

Howard Smith Wharves, the historic shipping precinct directly under the northern end of the iconic Story Bridge is a dramatic new destination that offers a magical 80 percent waterside public space as-well-as the new Art Series Hotel – The Fantauzzo. The district’s new river boardwalk now extends to New Farm ferry terminal. 5 Boundary St, Brisbane; artserieshotels.com.au/fantauzzo/ Directly under Story Bridge, and just metres from the hotel is Mr Percival’s. This is a magnificent realisation…

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 Café & Foodstore. From its humble café beginnings, this Victorian High Country eatery has grown into a microeconomic powerhouse, supporting a wide range of local and national premium food producers. Similar to the mid-twentieth-century independent corner grocer or milk bar, co-owner Julie Brown is reviving the concept of a quality…

It has to be said, if you’re buying store-bought pickles you’re simply missing out. Often commercially packaged pickled vegetables are made with minimum, simple ingredients – water, vinegar, salt, sugar – and given the lack of complexity, the contents inside the jar often taste bland; or worse, too vinegary or too sweet. Experimenting with your own pickling liquid and making your own range of pickled vegetables is highly rewarding, but what choices might one have…

Over the coming weeks and months, Essentials aims to continue with clever food strategies, supportive ideas to share with your family. This Venison Goulash with Homemade Sour Cream recipe can also be made with beef or lamb, ideally saving money by use of cheap meat cuts or leftover meat that might be stored in the back of your freezer. Preparation is relatively simple yet the result is highly desirable with  fragrant aromas that fill the…

Kholodets is a jellied meat dish traditional in Russian cuisine. Its name is derived from the Russian word ‘kholod’, meaning ‘cold’ and is a popular dish of the winter new year’s festive season. It’s usually served with fresh Russian borodinsky bread, fresh horseradish, pickled vegetables, vodka and/or cognac. Kholodets is made from fresh butcher’s meat and makes wonderful use of the cheap cuts including: pork trotter and shins. When served, it resembles a rectangle of…

From its origins in mid-19th-century Russia, Beef Stroganoff has become one of the most popular Russian dishes around the world. Our recipe has its origins in Siberia where the beef is cut ultra fine and the sauce’s flavour and thickness is extended by the use of Borodinsky (or dark rye) bread. For our money, it’s one of the best Stroganoffs going! Making use of less popular orecchiette pasta – recently seen in Australia as some…

If you’ve ever had the pleasure of harvesting ripe and fragrant red or black currants, then you’ll know of the rich and spicy-sweet floral aromatics that cover your hands when picking and elevate from your picking bucket when full. This Red Currant and Onion Relish is a simple recipe that’s designed to pair with Essentials’ Panko-crumbed Mackerel Fishcakes . It is a versatile recipe that can is well suited to fish and lighter meal dishes.…

Over the coming weeks and months, Essentials will to continue to support its readers during the COVID-19 crisis with clever food strategies, supportive ideas to share. We’ve now opened up our website and iOS app Essentials Magazine Australia allowing FREE subscription. To install the iOS app, visit the App Store today! Panko-crumbed Mackerel Fishcakes with Sweet and Sour Cucumbers, Red Currant and Onion Relish Serves 4 Mackerel Fish Cakes 700g potatoes, peeled and cut into…

Broth, brodo, bouillon – call it what you will; if you think it’s simply for peasants, then I’m here to inform you that you’re wrong, and are missing out on one of life’s great treasures. Made simply by simmering bones, meat and vegetables; or simply vegetables alone in water, it forms a base to a many great recipes – soups, gravies, and sauces. When made with care, it alone can make a thoroughly enjoyable and…

The kitchen at Donna Chang, Brisbane feels like a frontier. A place where two cultures slam into each other at a breathtaking pace. Bubbling furiously is a wok in a broth laden with deep red, crimson chilli peppers. A young chef from Hong Kong tosses some rice around in another wok, his arm working like a piston on a locomotive. The air is filled with the aroma of cinnamon, cloves, fennel, star anise along with…

It’s deceptively simple in appearance yet there are delicately nuanced flavours that take me by surprise – it’s a rare delight. This is my first little tasting plate at Botanic Wine Garden, Port Macquarie; it will be one of a pleasurable many. The dish is presented in an elegant shallow bowl that’s painted with ingredients: sashimi kingfish, buttermilk, apple, basil oil, green chilli and fennel – it looks beautiful and the wine match is stellar.…

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; including its people: chefs, artists, designers and all the creative minds who have collectively shared in building the culturally rich tapestry that is the city we know and love today. British-born, Melbourne-based chef Ian Curley, like many before him, brings a wealth of knowledge and artisan colour to the region.…

Richard Cornish forages for the fungal truth in Catalonia, as the locals make their annual pilgrimage to the hills in their quest to find elusive autumn mushrooms. It’s a weeknight in October and the normally riotous bar district of El Raval in the centre of Barcelona is surprisingly quiet. Some bartenders blame the rain, a slow but consistent drizzle rapidly returns La Rambla into the stream it once was. Others fall into line and say…

Freshly-picked blue swimmer crab meat is a luxurious ingredient. Its delicacy and texture makes it a great addition to fresh pasta. This Blue Swimmer Crab Poached Ravioli with Yarra Valley trout caviar recipe is one of our all time favourites. It can be finished with either a classic bisque sauce or simple white wine and butter sauce. Serves 4 Nage Stock – Makes 2 litres 3 brown onions roughly chopped 1 leek, washed and roughly…

It’s the perfect luxe Aussie BBQ recipe – perfectly designed for spring and summer season celebrations: Crayfish Tail Brioche Sliders. Simply grab some crayfish tails from your fish monger, some fresh brioche buns from your local baker or even Aldi (shhh! we didn’t say that), and get the BBQ firing – assuming it’s a non total fire ban day of course! Crayfish Tail Brioche Sliders Freshly BBQ’d crayfish tails, sliced into medallions Fresh brioche buns…

Bowel Cancer Australia has announced the return of Meat Free Week, September 23-29, challenging Australians to try a plant based foods menu for seven days and raise funds for a great cause. The campaign aims to get people thinking and talking about how much meat they’re eating, and the impact consumption has on health and the environment.  Now in its seventh year, support for Meat Free Week continues to grow with international celebrity campaigners and…

Complimenting Ros Richie’s aromatic High Country (Mansfield, Victoria), Pinot Gris, this fast, authentic French seaside classic is a recipe to indulge in. Pippies with Ros Ritchie Pinot Gris and butter sauce, frites and lemon aioli 1kg fresh pippies (vongole clams), soaked in cold water to remove grit White wine sauce (recipe below) Lemon wedge, frites, aioli, and freshly baked baguette to serve White Wine Butter Sauce 2 tbsp extra virgin olive oil 4 shallots, peeled…

Fish Ceviche is one of the most simple dishes to prepare, yet remains one of the most rewording. It’s great during the longer and lazier spring and summer days and is designed to delight the fussiest of foodies. Fish Ceviche 200g semi-firm, white-fleshed ocean fish, cleaned, sliced into small fillets (we used small spangled emperor fillets, skin on) Juice of 4 large limes 1 tsp commercial pickling mix spice 1 tsp freshly chopped dill ¼…

With the changing season from Winter to Spring, this roasted vegetable recipe will bring out the best in your remaining winter root vegetables and early spring leafy veg. 1 bunch baby turnips 1 bunch baby beetroots (purple and golden) 1 bunch heirloom carrots (mix colours) 1 bunch baby leeks 1 garlic bulb, smashed and gloves separated, skin on ½ bunch thyme sprigs 4 fresh bay leaves Australian extra-virgin olive oil for drizzling Sea salt flakes…

Seared Duck Salad with cress, quinoa, pecans, goat’s curd and blackberry balsamic dressing Serves 4 4 duck breasts, skin on 1 cup cooked quinoa 1 bunch, picked water cress 4 tbsp goat’s curd 4 small radishes, thinly sliced ½ cup toasted pecans Blackberry balsamic dressing 1 cup of fresh blackberries to serve Blackberry Balsamic Dressing 1 cup fresh blackberries ½ cup Australian extra-virgin olive oil ½ cup balsamic vinegar 2 tsp brown sugar Juice of…

Chef Roi Rigoni talks about his carbonara ‘epiphany’ and the culinary gifts of his mother Bruna, while partner Sue White enthuses over her new Raffaello ice-cream. Since 1996, partners in art and life Roi Rigoni and Sue White have been sharing their version of modern Italian hospitality with Kiewa Valley locals and visitors at their whimsical restaurant, Roi’s Diner, which reflects the personalities of this culinary duo. Roi’s food, based on the traditional flavours of…

The mid-winter sun exudes relaxation, with the outside temperature reaching at a pleasant 17 degrees. A crowd is gathering inside the private dining room – an extended group of family friends, many familiar faces, some new. I’ve arrived at Chrismont’s Cellar Door, Restaurant and Larder to celebrate a birthday, and while I’ve visited many times in the past, my eyes are still drawn outside to admire the children’s storybook forested hill that meets the valley…