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…

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…