Organic artisan durum wheat pasta. Originating from the valleys of the Ligurian interior, this ancient and ornate pasta was originally made by pressing and embossing the dough under a glass or coin. These discs are an ideal first course with smooth, creamy sauces like the traditional Sugo di Noci (walnuts and parmesan).
Each season, our signature extra virgin olive oil is blended from olives harvested in the Murray Valley, ensuring seasonal variations will yield a well-balanced and robust olive oil that’s perfect for nearly any application.
Made since Roman times, this deeply savoury fish extract adds concentrated umami flavours to pasta, salads and vegetables, meat and seafood.
Olsson’s, Australia’s oldest family owned sea salt maker, and Four Pillars Gin have collaborated to make this very special product. Four Pillars have dehydrated their Spent Rare Dry Gin botanicals and blended them with Olsson’s “sel gris” Marine Mineral Grey Salt to create a stunning & unique seasoning.
For several years the world supply of vanilla products has been affected by the failure of crops in a number of significant countries, among them Indonesia. This has given rise to a flood of synthetic
Dried chillies, whether whole or in flaked form, add not only a hit of heat to any recipe, but an incredibly diverse range of flavours as well. Take, for example, the intense smokiness of dried chipot
Written by Grace Mooney At the Essential Ingredient we have been steadily growing our range of oriental ingredients, with new favourites including Tasmanian grown shima wasabi, a range of premium soy