Sometimes referred to as ‘Chinese parsley’ or ‘cilantro’ – coriander is a native herb of the Middle East and Southern Europe. However, it has also been popular throughout Asia for thousands of years. It grows wild in Egypt and the Sudan, and surprisingly can also be found growing wild in English fields. Most Australians would recognise coriander as…

My wife is of Hungarian and German heritage. Growing up, she relished visits to her Grandfather’s home to indulge in all manner of Hungarian culinary delights. The corner-stone of this Central European cuisine is a distinctive blend of spices – of which paprika is ‘King’. There are very few aromas that beat the combination of onion, garlic and papr…

Balsamic vinegar is very popular, due to it’s rich, sweet characteristics. It features prominently in many Italian recipes. It is so sweet in fact that it can also be used in desserts. Unlike most vinegar, Balsamic vinegar is not derived from wine but from newly pressed grape juice. In its most traditional form, balsamic vinegar is made from the Tr…

Scallops are named after the fanned, fluted appearance of their shell. They are categorised as a bivalve mollusc. There is hundreds of species found throughout the waters of the Atlantic, Mediterranean and Pacific Oceans. The closer you live to the ocean, the better your chances of purchasing scallops still alive – but in most cases they are sold a…

Pavlova wouldn’t be half the experience without lashings of whipped cream. And, in the absence of whipped cream an ice-cream sundae would be just… a bowl of ice-cream. People have been whipping cream in Europe for centuries, and now-days it has found its way into the cuisines of most cultures. But, whipping cream is not quite as straight forward as…

A few years back, while picnicking at the Bunya Mountains, one of my children was almost hit by a bowling ball sized Bunya cone, which hurtled to Earth faster than the speed of sound. It exploded into the ground, making a crater before rolling down the hill into our picnic blanket. Good thing my son had just moved away seconds earlier. Bunya nuts a…

Sugar could be described as a pure carbohydrate, used all around the world to sweeten food. Most people are unaware of how many varieties of sugar are available. Conventional sugar is mainly obtained from the juice of sugar cane, but can also be made from the sucrose of the sugar beet. There are alternative sweeteners such as bee’s honey, date suga…

My first taste of olives was on vacation, as a young teenager. Shortly after taking off from Bahrain Airport, I was served lunch of assorted cheese, Middle Eastern style meats and (in my youthful ignorance) what I thought was a couple of black grapes. The grapes happened to be black olives and with revulsion I impulsively spat one out and it landed…

The passionfruit is an elongated oval or round fruit which originates from Central America. The two most common varieties are – the yellow or purple kind. The name ‘Passion’ is not referring to love. The fruit is named after its flower, which is in fact a reference to the Passion of Christ, on the Crucifix. Centuries ago, Spanish priests adopted th…

Limes must be one of the world’s most hip citrus fruits. Demand for varieties like Tahitian and Kaffir has built up enormously over the last decade or so, probably because Asian cooking is so popular. There are several common varieties grown: Tahitian Lime is a very juicy fruit and grows all year round. When ripe they are a seedless green fruit – h…

There aren’t many cheeses that are as heavenly, soft, rich and creamy as Camembert cheese – besides Brie of course. People often can’t tell the difference between Brie and Camembert. The irony is that there isn’t actually much of a difference. They were both originally made by monks – just in different regions of France. Camembert is classified as …

The festive decorations adorning our retail stores are a stark reminder that Christmas day is just around the corner. For many it’s a time to gather with family and friends. My family has rotating roster that dictates who will be hosting Christmas lunch. My wife and I are both chefs, so we at least have to put in half an effort when it’s our turn t…

I personally don’t think blueberries are actually true blue. They are kind of a dusty indigo colour on the outside and mainly white or pale green on the inside. That said, they are as blue as a food is ever going to get. Most people are unaware there are many varieties, and around the globe blueberries are known by differing names. In northern Engl…

Bacon is the main reason why I’ve never become a vegetarian. I think bacon is one of the most extraordinarily delicious foods known to humankind. Although I’d agree that bacon does go with just about everything, I wouldn’t recommend eating it to excess as it contains a large amount of sodium and fat. Bacon is made from various cuts of pork (general…

A plum is a type of ‘Drupe Fruit’, which means they have a leathery skin, surrounding soft flesh which is attached to a hard stone (pit). Therefore, it falls into the same category as peach, apricot, cherries and nectarines. Depending on who you talk to, some may claim there are thousands of plum species. I personally find that hard to believe – I’…

I have a love/hate relationship with milk. I love to use it in cooking. But personally, I hate the bloated feeling I get after drinking it. So I’ve now turned to soy milk and almond milk, which seems better (for me anyway). And I also drink my coffee black as a straight shot of espresso. As a chef I would be lost without milk, as it’s an essential …

I always find it funny to see a child try a lemon for the first time. Their face puckers-up like they’re about to implode. Lemons are an oval, bright yellow fruit and a member of the citrus family. They are packed with vitamin C and are great for fighting off scurvy on those long voyages to distant lands. In fact, in the early 1800’s the British Na…

Leeks are a vegetable that belongs to the same family as onions. It is widely assumed they are descendant of the wild onions that grow all over the European countryside. Leeks are a long cylinder shaped stalk of tightly packed leaf layers. They vary in both length and thickness depending on the age of the plant. The immature leek is sold as ‘Baby l…

I first experienced fresh coconuts as a child when visiting Cairns in far North Queensland., Australia. They were in abundance, lying on the ground at the base of coconut palms everywhere – very reminiscent to their native origins on the coastal regions of the Caribbean, South-east Asia and India. The name coconut is derived from the Spanish word f…

I once read that it was discovered in pottery jars from Egyptian tombs. And although crystallised, it was still edible. Honey was used around the world as a sweetener well before the introduction of sugar. The Ancient Greeks used it in many bakery products and considered it ‘The Food of the Gods’ and many of these ancient recipes are still used tod…

It’s one of those Hollywood things – we often associate foods like lobster and caviar with the fabulously wealthy upper-class. After-all, in movies we see millionaires in tuxedoes being served silver platters of caviar with glasses of champagne. So it’s no surprise that caviar has been given a bad rap with the average Joe. Plus, the thought of eati…

It’s a fact of life, not everybody likes blue vein cheese. It can be an acquired taste. Many people I know absolutely hate it. However, when I was kid I can’t recall anybody liking blue vein cheese. So, obviously there has been a culinary or cultural change in Australia over recent years. I also think there has been a change in the availability and…

The word antipasto is derived from the Italian ante, which means ‘before’ and pasto which means ‘meal’. Antipasto is traditionally a selection of hot or cold appetisers served at the beginning of and Italian meal. The most typical antipasti (plural) items could include various table olives, cheese, pickled vegetables, cured meats, salamis, cold fis…

I don’t like microwave ovens. It’s a hate-hate relationship. Therefore I have no advice for you on the subject. Regardless of what magical tricks the manufacturer will claim their nuclear gadget can do, I would never use a microwave to cook something. They do have some limited use, to defrost small frozen food items, or to melt butter (maybe). But …

One of the first skills a professional chef will learn is the production of ‘Mirepoix’. It’s correctly pronounced ‘meer-pwa’ because the ‘x’ is silent. I can’t help but smile when someone pronounces it ‘miri-pocks’. Mirepoix is a French term used to describe a mixture of aromatic vegetables which impart their flavour into stocks, sauces, stews or b…

Unfortunately for me, I can’t eat raw bananas without upsetting my stomach. There is something in them (maybe tannin) that makes my feel unwell. I’m also too unfit to swing from trees – so I would make a lousy monkey. I can however eat cooked bananas, so if you have a similar intolerance, try them barbecued or fried with caramelised sugar and rum. …

I’ve discovered over the years that there can be some confusion categorising squash, depending on where you live in the world. There is a whole range of vegetables that belong to the ‘Marrow’ family. They include squash, melons, cucumbers, gourds, marrows (zucchinis) and pumpkins. The general rule is that squash that grow in winter time have thick …

My love affair with Sushi began in the mid 90s when I worked as a Pastry Chef in a large hotel. The establishment had a Japanese Restaurant called Kabuki. I would smuggle the Japanese Sushi Chef’s desserts as a trade for their sushi and tempura. I became hopelessly addicted. Eventually, my obsession became so overwhelming, I convinced the Sushi Che…

It’s one of the most humble and least glamorous vegetables on Earth; however most cuisines would be unrecognisable without them. Onions have a long and colourful past, and are probably one of oldest culinary ingredients in human history. Egyptian hieroglyphics and artwork tell the story of how onions where purchased at great expense to feed the sla…

There are three varieties of artichoke – the Globe, the Jerusalem and the Chinese artichoke. The most common of which is the ‘Globe’. The globe artichoke is in fact, an unopened flower bud of a perennial of the thistle group of the sunflower family and is believed to be a native of the Mediterranean and the Canary Islands. If the bud is allowed to …

Asparagus stalks are the young spear-shaped shoots obtained from a perennial plant native to both Europe and Western Asia. It is a member of the lily family and thousands of years has been eaten as a vegetable. The most common variety is harvested when it is above ground and exposed to photosynthesis. White asparagus is obtained by cutting the shoo…

I’ve discovered over the years there are just as many people claiming to be allergic to prawns, as those who can’t get enough of them. The allergic effect ranges from mild skin irritation, to claims of instant death at the mere sight of a prawn. Most cases of seafood allergy would be quite legitimate, and in some cases rather dangerous. Even my wif…

Cooking is a process of applying heat to a food item to increase palatability, to enhance flavour, tenderise, caramalise and even kill off bacteria. Unfortunately this simple process can rapidly and dramatically turn into a disaster of Titanic proportions. As experienced as I may be in the kitchen, I’m still capable of destroying food. And the most…

As I write this article, I’ve got a batch of fresh bread dough on-the-prove. Which means the yeast in the dough is having a great time eating up sugars and starch and converting them into alcohol and bubbles of carbon dioxide. These little gas bubbles get trapped in the sticky bread dough and cause the bread to expand like a balloon.. In brief tech…

Now you may ask, “Why would you want to peel a tomato”? The short answer is that tomato skin is often leathery. And, it’s my job as a chef to make the customers dining experience a pleasurable one. So, for certain dishes (such as pasta sauce) the tomato skin just has to go. Hasta la vista, baby! Step 1) Get a pot of water to a rolling boil. Step 2)…

Often referred to as ‘eggplant’, Aubergine is commonly used as a vegetable, but it’s actually as a fruit, related to tomatoes and potatoes. In fact, the fruit itself is botanically classified as a berry. And, believe it or not, the aubergine plant is a close relative of the tobacco plant. Originating in South East Asia, the aubergine is also widely…

Somebody once told me, “Jason…the closest you’ll ever get to culture, is yoghurt”. Pretty harsh comment really, but I think I deserved it at the time. It comes as a surprise to some people that less than one percent of all bacteria on earth are dangerous to humans. The ones that cause food poisoning are called pathogens; a lot of the other bacteria…

It seems to me that most people are repulsed by the thought of eating fresh raw oysters. A taste for oysters ‘a la natural’ is an acquired taste, best developed at a young age but certainly obtainable later in life. I personally hadn’t seen a fresh oyster until I became an apprentice chef. I’d eaten the tinned cooked variety plenty of times, but th…

If you love a good breakfast… then join the club. For two thirds of the year, my family and I spend brekky time out on the verandah in the fresh morning air. Sometimes I even crank up the barbecue to cook our bacon and eggs. Although I usually look for healthy options, I just worship an indulgent breakfast. So, what kinds of breakfast menus are the…

You often hear the term “I can’t even boil water!” when somebody describes their lack of confidence in the kitchen. Although this statement is generally said in jest, it isn't necessarily far from the truth. There are several different cooking methods requiring food to be submerged in hot liquid, and it’s worth understanding the science behind them…

The beetroot is a root vegetable, which originated in Germany. It made its way to the Mediterranean in the fifteenth century and is now cultivated all over the world. It was originally grown for its leaves that can be cooked like spinach or used fresh in salads. However, the large bulbous root is now used more often. There is several species of bee…

CANNED GOODS: Any canned goods that have bloated to the size or shape of a cricket ball should be disposed of – very carefully! CARROTS: A carrot that you can tie in a knot in is not fresh. DIPS: If you can take it out of its container and bounce it on the floor, it has gone bad. DAIRY: Milk is spoiled when it starts to look like yoghurt. Yoghurt i…

I've learnt heaps from my kids various science experiments. My daughter once grew alfalfa. The instructions on the pack of seeds read “Grow your own edible natural sprouts in just 3-6 days”. The seeds went in jar with a little water and covered with cloth. Much like a Harry Potter spell, hey presto we were eating alfalfa four days later. The only h…

It is a fact that people eat with their eyes first. As a chef, I will not get a second opportunity to make a first impression with my customers. A sloppy or badly presented meal will reflect on the customer’s impression of the establishment and will set the mood for the rest of their dining experience. When I’m invited to dinner by friends or famil…

Polenta is made from finely ground cornmeal (dried corn) and is similar to the courser dish Americans refer to as ‘Grits’. It can be purchased in either a yellow or white colour. When slowly cooked in a liquid, such as water, cornmeal becomes a thick porridge-like mixture called polenta. Polenta makes an interesting and healthy substitute for mashe…

It’s one of those things. Either you love or loathe anchovies. Many a disagreement has erupted over the inclusion (or exclusion) of anchovies on a pizza. I love anchovies, and I can’t put it any more bluntly – I LOOOOVE them! For me, pizza is an excuse to eat anchovies. Caesar salad is an excuse to eat anchovies. And, anchovies are an excuse to eat…

As I promised in my last podcast, here’s some brief advice on how to achieve the perfect steak: 1.Don’t cook a cold steak. Take it out of the fridge 20 minutes before cooking to remove some of the chill. You are more likely to achieve the right degree of cooking if the steak is closer to room temperature to begin with, but always consider hygiene. …

I’ve had customers describe the degree they’d like their steaks cooked in countless ways, including ‘Still Mooing’ and ‘Cremated’. I’ll always oblige the request of a customer, because the customer pays my wage. However, there are some widely held misconceptions about the ‘degree of doneness’ in steaks. To start with, the red liquid that flows from…

When I was a youngster, I swiped a watermelon from a neighbor’s property. I stealthily crawled under his barbed wire fencing behind his chook shed, and with military precision pinched the biggest melon I could roll back to my yard. With great difficulty, I hoisted the melon into my tree house and greedily ate my prize. This was soon followed by a m…

1kgsmall pickling onions, peeled 50gsalt 1Ltwhite vinegar 10black peppercorns 10small red chilies 5bay leaves 200gwhite sugar (1)Place the onions and salt in a bowl and stir until onions are thoroughly coated. Cover and place in the refrigerator overnight. (2)Wash the salt off the onions and dry with paper towel. (3)In a saucepan, heat the vinegar,…