Seasoning food perfectly is one of the greatest skills both a chef and home cook can possess. A lack of salt equals a lack of flavour, while too much salt can easily ruin an otherwise perfectly-cooked plate of food. While recipes often simply call for ‘salt’, the type...

Along with flour and salt, sugar is one of those fundamental pantry staples that’s never too far from reach. Our first memories of cooking include measuring out a cup or two of sugar for a batch of biscuits or a celebratory cake, and checking to see if...

Yotam Ottolenghi is renowned for his ability to pack the maximum amount of flavour into every dish he creates. Appropriate, then, that his latest book is named just that. ‘Flavour’, takes the philosophies espoused in his hugely successful previous offerings, ‘Simple’ and ‘Plenty’, and evolves...

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 and fish sauces, and nori komi furikake rice seasoning – to name but a few. It...

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 chipotle chillies, the ripe fruitiness of dried ancho chillies, and the fiery...

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 vanilla products, found widely throughout supermarkets, which consumers have become...