The Essential Ingredient is all about food, so if you're looking for the best ingredients or the rarest spices, you know you've come to the right place. Here's a sneak peek at some of our most popular new foods, just make sure you come in to the store to see our full range for yourself!
Sataroni oils and vinegars from Spain A new to Australia range from the hills behind Alicante in Spain’s south
The oil is an Arbequina extra virgin with tastes of apples and almonds making it ideal fish, salads and other light dishes 500ml $24.95
The vinegars are aged for up to 25 years in American oak barrels producing a rich sweet Ximenez vinegar – try adding to strawberries and icecream
Numeral Cake Tins 35cm Available for hire - $10 for 4 days
Herbs de Provence. A classical mix of thyme,basil, Savory, fennel and lavender flowers direct from France. Ideal to add to meats and fish as well as seasoning salads or cream cheese
'to live for' extra virgin olive oil from SA's Limestone Coast. Intense aroma of green apples and sweet spices with only a hint of pepper - ideal for salads or dipping.
500ml $25.95
Free 375ml bottle of '90 mile desert' with every purchase whilst stocks last
90 mile comes from the same olive grove but has a more intense aroma of apples and green tomatoes plus with apeppery finish
These pink biscuits have been one of the gourmet emblems of Reims, along with champagne, since the 17th century. When a local baker had the idea of cooking his biscuits twice, taking advantage of the heat in the bread oven after the last batch of loaves, he created a biscuit with a totally unique texture. This texture allows Roses de Reims to absorb close to their own volume of liquid, and thus Fossier Pink Biscuits De Reims are traditionally eaten after being dipped in champagne.
These delicious treats are great for any party, especially where champagne is being served. They also make great gifts as they are decadently indulgent and very hard to find outside of France. Available exclusively at The Essential Ingredient.
$13.95 for 185g
Saffron is one of the most expensive spices in the world. Used the world over from Spain to France, Italy and in India. Most of the flavour of saffron can be extracted by soaking; however, some of the remaining pungent flavours are only released by alcohol. Saffron quickly stales and dries out; this is where a saffron extract can be useful. The saffron is suspended in spring water and alcohol, helping to bring out the flavours and to preserve it. A 50ml bottle will be plenty for several uses. Try using it in our simple recipe for Baked Saffron Rice with Date Syrup and Apples.