Zokoko Chocolate: Bean to Bar


Our constant pursuit in seeking out quality ingredients from Australia and around the world, led us to find some of the best chocolate we’ve tried in a while.

Zokoko Chocolate …

A French feast

rillette cornichons

It is Bastille Day and no French celebration would be complete without a feast.

It is a well-known fact that the …

The Great British Roast Cooking Class

If you’re going to learn how to make a great roast, you may as well learn from a Yorkshire man. Chef Michael Slade, who grew up in Halifax in Yorkshire, UK opened Northern Git (Slade’s nickname) in Thornbury a couple of years ago and is sating …


Rise to the Occasion with these Chocolate Souffles

With the perfect copper pan, the best chocolate and all the inspiration you need, The Essential Ingredient has everything to make special occasions even more special.

Try serving these stunning chocolate souffles in our The Essential Ingredient Mini Copper Pans for a memorable conclusion to your next feast with friends….

Do you know your Flageolet from your Haricot?

In the kitchen, winter time means slow-cooked stews and casseroles, secondary cuts of meat, beans, pulses, dusky winter herbs and sturdy veg. These elements contribute to a vast and varied selection of dishes we can cook and beans and pulses are pivotal in many of them.

What is a Cassoulet with out flageolet beans? And what are baked beans if they’re …

Pecan Pie

Deep South by Brad McDonald

Brad McDonald was born in Mississippi and is now executive chef of The Lockhart and Shotgun in London.

For Brad, the story of American cooking and American food culture today began back in south.

Brad’s book, Deep South, delivers his modern take on Southern cooking.

There are recipes for pickles and Southern …

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Recipe: Chicken Tagine

Thinking about Moroccan food conjures up thoughts of spicy, slow-cooked meat dishes cooked in a magical pot: a tagine.

The conical shaped lid helps preserve moisture in the food as the steam rises, condenses on the inside of the lid and then drips back down into the stew.

Tagines can be made from …