Ford on Food

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 an ingredient regularly used in Thai cuisine.The pungent tasting fresh green leaves almost look like the leaves of parsley, but with more of a flat and jagged appearance.The fragrant dried seed is globular and almost round, brown to yellow red, and 4mm in diameter with alternating straight and wavy ridges. The seeds have a mild, distinctive taste similar to a blend of lemon and sage.The taste of the fresh leaves and dried seeds are so different from each other, that some people may love one, yet loathe the other.Some recipes, such as Thai curry paste often calls for the use the fresh roots of the coriander plant for its earthy, depth of flavour.Coriander tastes great with ingredients such as chilli, lime and ginger. Zucchini with Garlic and Coriander 500g zucchini1 ½ tbsp extra virgin olive oil3 cloves garlic, minced2 tsp ground coriandersalt and pepperQuarter the zucchini lengthwise, and then cut pieces in half crosswise.Add zucchini to a medium saucepan of boiling salted water and cook uncovered over high heat for approximately 3 minutes or until just tender, but still firm.Drain the zucchini well and transfer to a shallow serving platter.Heat olive oil in saucepan used to cook zucchini, add garlic and cook over low heat for approximately 15 seconds or until light brown.Add ground coriander and stir over low heat a few seconds to blend.Then immediately add to zucchini and toss.Season to taste with salt and cayenne pepper.Serves 4.

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 an ingredient regularly used in Thai cuisine. The pungent tasting fresh green leaves almost look like the leaves of parsley, but with more of a flat and jagged appearance. The fragrant dried seed is globular and almost round, brown to yellow red, and 4mm in diameter with alternating straight and wavy ridges. The seeds have a mild, distinctive taste similar to a blend of lemon and sage. The taste of the fresh leaves and dried seeds are so different from each other, that some people may love one, yet loathe the other. Some recipes, such as Thai curry paste often calls for the use the fresh roots of the coriander plant for its earthy, depth of flavour. Coriander tastes great with ingredients such as chilli, lime and ginger. Zucchini with Garlic and Coriander 500g zucchini 1 ½ tbsp extra virgin olive oil 3 cloves garlic, minced 2 tsp ground coriander salt and pepper Quarter the zucchini lengthwise, and then cut pieces in half crosswise. Add zucchini to a medium saucepan of boiling salted water and cook uncovered over high heat for approximately 3 minutes or until just tender, but still firm. Drain the zucchini well and transfer to a shallow serving platter. Heat olive oil in saucepan used to cook zucchini, add garlic and cook over low heat for approximately 15 seconds or until light brown. Add ground coriander and stir over low heat a few seconds to blend. Then immediately add to zucchini and toss. Season to taste with salt and cayenne pepper. Serves 4.

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 paprika frying in a pan. This simple combination of ingredients results in a depth of savoury flavour that is uniquely Hungarian.Paprika is the name commonly given to a wide selection of red powders, ground from various members of the chilli pepper family.Although there are many grades of paprika, they often share similar flavour characteristics such as sweet, savoury and subtle warmth.The differences in colour depth are due to the amount of ‘Capsanthin’ found in the ripe chilli pepper. And the scale of heat is dictated by the quantity of ‘Capsaicin’ which is found in the seeds. The non-spicy, sweeter paprika is made by grinding the dried chilli flesh without seeds, while spicy paprika contains varying quantities of dried flesh and the chilli seeds.Paprika’s delicate flavour has the ability to compliment other ingredients without overpowering or dominating them.The spice is used as a seasoning in many recipes such as soups, stews, rice dishes and sausage fillings.However, the world’s most famous paprika flavoured dish would have to be Hungarian Goulash. Most people recognise Goulash as a stew, and that’s how it is mostly prepared nowadays, but it is originally a soup.If you are unfamiliar with paprika, a great way to introduce it to your dinner table is as a simple seasoning for homemade French fries or generously sprinkled on steaks, lamb chops, grilled chicken or fish fillets.Hungarian GoulashOne thing Hungarians are passionate about, is cooking. And, my wife’s late grandfather was no exception. My fondest memory of him will always be the Goulash he cooked in a camp oven suspended over an open fire.No matter how stealthily I tried to find out his cooking secrets, he always knew what I was up to and would rarely share his recipes. He even went as far as physically removing me from his kitchen while he was cooking – all in good fun though.Here is my personal goulash recipe, not quite the same as the genuine article, but it’s reasonably quick, easy and great soul food for the cooler winter months.500g veal, diced100g onion, diced100g red capsicum, diced100g potatoes, dicedpinch salt1/2 tsp pepper2 tsp paprika (approx.)1 tbsp chili sauce1/4 tsp fresh chill, chopped (optional)2 tbsp olive oil750ml chicken stock2 tsp cornflour for thickeningHeat oil and add the chopped chilli, onion, capsicum and potato, cook gently until tender.Take out of the pan and put aside.Heat a little more oil in the pan and seal the diced veal. (Do not overcook)Add the paprika, chilli sauce, some stock and return the vegetables to the pan.Bring to the boil. Mix cornflour with 1 tbsp water and stir into meat mixture.Cook for approximately 2 minutes to thicken.Adjust the seasoning to taste.Cook for approximately 1 – 1 ½ hours.* Goulash is delicious served with creamy mashed potato or dumplings.

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 paprika frying in a pan. This simple combination of ingredients results in a depth of savoury flavour that is uniquely Hungarian. Paprika is the name commonly given to a wide selection of red powders, ground from various members of the chilli pepper family. Although there are many grades of paprika, they often share similar flavour characteristics such as sweet, savoury and subtle warmth. The differences in colour depth are due to the amount of ‘Capsanthin’ found in the ripe chilli pepper. And the scale of heat is dictated by the quantity of ‘Capsaicin’ which is found in the seeds. The non-spicy, sweeter paprika is made by grinding the dried chilli flesh without seeds, while spicy paprika contains varying quantities of dried flesh and the chilli seeds. Paprika’s delicate flavour has the ability to compliment other ingredients without overpowering or dominating them. The spice is used as a seasoning in many recipes such as soups, stews, rice dishes and sausage fillings. However, the world’s most famous paprika flavoured dish would have to be Hungarian Goulash. Most people recognise Goulash as a stew, and that’s how it is mostly prepared nowadays, but it is originally a soup. If you are unfamiliar with paprika, a great way to introduce it to your dinner table is as a simple seasoning for homemade French fries or generously sprinkled on steaks, lamb chops, grilled chicken or fish fillets. Hungarian Goulash One thing Hungarians are passionate about, is cooking. And, my wife’s late grandfather was no exception. My fondest memory of him will always be the Goulash he cooked in a camp oven suspended over an open fire. No matter how stealthily I tried to find out his cooking secrets, he always knew what I was up to and would rarely share his recipes. He even went as far as physically removing me from his kitchen while he was cooking – all in good fun though. Here is my personal goulash recipe, not quite the same as the genuine article, but it’s reasonably quick, easy and great soul food for the cooler winter months. 500g veal, diced 100g onion, diced 100g red capsicum, diced 100g potatoes, diced pinch salt 1/2 tsp pepper 2 tsp paprika (approx.) 1 tbsp chili sauce 1/4 tsp fresh chill, chopped (optional) 2 tbsp olive oil 750ml chicken stock 2 tsp cornflour for thickening Heat oil and add the chopped chilli, onion, capsicum and potato, cook gently until tender. Take out of the pan and put aside. Heat a little more oil in the pan and seal the diced veal. (Do not overcook) Add the paprika, chilli sauce, some stock and return the vegetables to the pan. Bring to the boil. Mix cornflour with 1 tbsp water and stir into meat mixture. Cook for approximately 2 minutes to thicken. Adjust the seasoning to taste. Cook for approximately 1 – 1 ½ hours. * Goulash is delicious served with creamy mashed potato or dumplings.

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 Trebbiano grape, which flourishes in the Modena region of Italy.It is aged by transferring between barrels made from oak, chestnut, juniper or cherry, ash and finally mulberry. The transferring from one barrel to the other is known as ‘rincalzo’, which normally takes place in spring.Throughout the prolonged aging process it gradually evaporates, requiring incrementally smaller barrels. Due to the dramatically reduced yield from the original volume of grape juice, balsamic vinegar is quite expensive.The most authentic balsamic vinegar, aceto balsamico tradizionale di Modena, is one of the most expensive liquids on earth. It is aged and blended for up to fifty years and each bottle is signed and numbered.Balsamic VinaigretteDrizzle this simple and delicious dressing on your favorite garden salad, which goes great with Italian food.1 small garlic clove1 tablespoon balsamic vinegar1/2 teaspoon Dijon mustard75ml extra virgin olive oilBlend garlic clove with a little salt.Add Balsamic vinegar and half a teaspoon of Dijon mustard.While continuing to blend, gradually add extra virgin olive oil until a smooth emulsion is formed.Season the dressing with salt and pepper. Balsamic StrawberriesOne of my all time favourite uses is with strawberries. Yes, you read correctly! The following is a pretty standard and well-known recipe. You could also add a little cracked black pepper.500g strawberries1 tablespoon balsamic vinegar3 tablespoons icing sugarWash and drain strawberries, then remove the hull.Cut the strawberries into quarters and place in a bowl.Gently toss the strawberries with the vinegar and sugar.Refrigerate for 30 minutes before serving with double cream.

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 already shucked (removed from the shell) and frozen.The reason for this is that scallops deteriorate quickly when removed from the sea and after they have been shucked.If not frozen they should be eaten within a day.Scallops should be light pink in colour, moist, shiny and with a fresh seawater smell.I have purchase scallops with and without the bright orange roe – this depends on what you prefer.Some people don’t like the strong taste of the roe, or the reality that it’s the reproductive organ of the scallop. Personally it doesn’t bother me, and the orange row looks spectacular on the plate. In fact I’ve worked in some restaurants where we only served the roe.Scallops should be cooked quickly (grilled or seared) served medium-rare to remain plump, sweet and succulent.Seared Scallop SaladDress a salad of mixed baby lettuce leaves with vinaigrette made with freshly squeezed lime juice, honey, white wine vinegar, olive oil and a pinch of sea salt. Lightly toss fresh scallops in a little oil and place on a very hot grill plate – cook for about one minute on each side. Arrange scallops on top of salad, and Bob’s your uncle.

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 Trebbiano grape, which flourishes in the Modena region of Italy. It is aged by transferring between barrels made from oak, chestnut, juniper or cherry, ash and finally mulberry. The transferring from one barrel to the other is known as ‘rincalzo’, which normally takes place in spring. Throughout the prolonged aging process it gradually evaporates, requiring incrementally smaller barrels. Due to the dramatically reduced yield from the original volume of grape juice, balsamic vinegar is quite expensive. The most authentic balsamic vinegar, aceto balsamico tradizionale di Modena, is one of the most expensive liquids on earth. It is aged and blended for up to fifty years and each bottle is signed and numbered. Balsamic Vinaigrette Drizzle this simple and delicious dressing on your favorite garden salad, which goes great with Italian food. 1 small garlic clove 1 tablespoon balsamic vinegar 1/2 teaspoon Dijon mustard 75ml extra virgin olive oil Blend garlic clove with a little salt. Add Balsamic vinegar and half a teaspoon of Dijon mustard. While continuing to blend, gradually add extra virgin olive oil until a smooth emulsion is formed. Season the dressing with salt and pepper. Balsamic Strawberries One of my all time favourite uses is with strawberries. Yes, you read correctly! The following is a pretty standard and well-known recipe. You could also add a little cracked black pepper. 500g strawberries 1 tablespoon balsamic vinegar 3 tablespoons icing sugar Wash and drain strawberries, then remove the hull. Cut the strawberries into quarters and place in a bowl. Gently toss the strawberries with the vinegar and sugar. Refrigerate for 30 minutes before serving with double cream.

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 already shucked (removed from the shell) and frozen. The reason for this is that scallops deteriorate quickly when removed from the sea and after they have been shucked. If not frozen they should be eaten within a day. Scallops should be light pink in colour, moist, shiny and with a fresh seawater smell. I have purchase scallops with and without the bright orange roe – this depends on what you prefer. Some people don’t like the strong taste of the roe, or the reality that it’s the reproductive organ of the scallop. Personally it doesn’t bother me, and the orange row looks spectacular on the plate. In fact I’ve worked in some restaurants where we only served the roe. Scallops should be cooked quickly (grilled or seared) served medium-rare to remain plump, sweet and succulent. Seared Scallop Salad Dress a salad of mixed baby lettuce leaves with vinaigrette made with freshly squeezed lime juice, honey, white wine vinegar, olive oil and a pinch of sea salt. Lightly toss fresh scallops in a little oil and place on a very hot grill plate – cook for about one minute on each side. Arrange scallops on top of salad, and Bob’s your uncle.

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 you may think, there is some important science involved in the process.To begin with, pure cream has to contain at least 30% fat or it will be unable to hold air bubbles. To make lower fat creams whip successfully, the manufacturers add thickening agents.Basically, while whipping cream (by hand or machine) the fat droplets connect into a network that collects and holds the air bubbles being incorporated during the whipping process.This method is referred as ‘aeration’, and results in a thick, fluffy mixture approximately twice the volume of the original cream.However, if you continue whipping for too long the fat droplets will stick together and begin forming butter. So don’t whip it too good. This will collapse the mixture, and turn into a yellowish slop of butter and liquid. Trust me, I’ve gotten distracted and made butter quite a few times.Whipped cream can have flavourings such as sugar and vanilla added, as in ‘Crème Chantilly’, which is delicious.It can also be folded through a chocolate mousse for enrichment. Whipped cream makes a fantastic accompaniment to scones, pumpkin pie, cakes, waffles or dollop on liqueur coffeesStrawberries Romanoff250g strawberries, chopped2 tbsp icing sugar30ml strawberry liqueur150ml cream2 tbsp caster sugar1 tsp vanilla essenceCombine the strawberries, icing sugar and liqueur in a bowl and leave covered in the refrigerator for 1 hour to macerate.In a bowl, combine the cream, caster sugar and vanilla essence.Whip the cream until it forms soft peaks.Fold the macerated berries into the whipped cream, spoon into a glass and serve immediately.Note: Can be garnished with orange segments and a fresh mint sprig. Crumbled meringue can be added for texture.

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 are one of Australia’s greatest indigenous bush foods. They are large almond shaped nuts that grow in tight cones, on giant rainforest pine trees of South-East Queensland – particularly the Bunya Mountains.The Aboriginal people used to eat them raw, or toasted in the fire and eaten like chestnuts, or even ground up like flour.Nowadays, chefs have found many other uses for them, such as soups, quiches, pastries, cakes, biscuits and condiments. They easily absorb other flavours.The biggest problem with the nuts is their hard and fibrous shell. As yet, nobody has come up with an effective method of harvesting and shelling them.You can find shelled and frozen Bunya nuts at many bush food suppliers around the country – or just wait to dodge one before it clobbers you on the head at a picnic.Bunya Nut PestoThis recipe came from an apprentice chef I trained.2 cloves garlic55g Bunya nuts55g fresh basil leaves70g parmesan cheese, grated125ml extra virgin olive oilpinch of saltBlend garlic and Bunya nuts to a smooth puree.Blend in basil leaves and parmesan cheese.While blending, gradually pour olive oil until the desired consistency is achieved.Note: You could also add a little melted butter. Use as a sauce for pasta, or spread on crispy Italian bread. Serve the meat and sauce with mashed potato or creamy polenta.Serves 4.

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 sugar, palm sugar and maple sugar (obtained from maple tree sap). And of course, there are countless sugar substitutes, from the highly artificial ‘Saccharine’ to the natural ‘Stevia’, which also comes from a plant.There are a few different types of the cane variety of sugar which can be attributed to the level of refinement. One of the least refined is raw sugar, which has been coloured with molasses.The most common and all-purpose sugar is bleached white granulated sugar, but it can’t be used in some baking.Therefore, it is refined further into the smaller caster sugar crystals. Further grinding of white sugar produces a powder called icing sugar. Icing sugar is used in cake decorating and to sweeten cream, as it dissolves instantly.One of my favourites for bakery is raw caster sugar, which has a richer flavour than the white caster.Salted Butterscotch SauceWhen I think of cooking with sugar, I can’t go past the rich and decadent salted butterscotch sauce. It’s incredibly easy to make and can be served with almost any dessert, such as sticky date pudding, deep fried ice-cream or bread and butter pudding.•200mlcream•180gbrown sugar•70gbutter•15mlvanilla extract•pinchsalt1.Combine the cream, sugar and butter in a saucepan and heat until it starts to boil.2.Remove from the heat and whisk until completely emulsified. 3.At this stage you could add a dash of vanilla extract and a pinch of salt for depth of flavour. 4.Or, for an interesting twist, stir in a couple of spoons of peanut butter – yum!

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 you may think, there is some important science involved in the process. To begin with, pure cream has to contain at least 30% fat or it will be unable to hold air bubbles. To make lower fat creams whip successfully, the manufacturers add thickening agents. Basically, while whipping cream (by hand or machine) the fat droplets connect into a network that collects and holds the air bubbles being incorporated during the whipping process. This method is referred as ‘aeration’, and results in a thick, fluffy mixture approximately twice the volume of the original cream. However, if you continue whipping for too long the fat droplets will stick together and begin forming butter. So don’t whip it too good. This will collapse the mixture, and turn into a yellowish slop of butter and liquid. Trust me, I’ve gotten distracted and made butter quite a few times. Whipped cream can have flavourings such as sugar and vanilla added, as in ‘Crème Chantilly’, which is delicious. It can also be folded through a chocolate mousse for enrichment. Whipped cream makes a fantastic accompaniment to scones, pumpkin pie, cakes, waffles or dollop on liqueur coffees Strawberries Romanoff 250g strawberries, chopped 2 tbsp icing sugar 30ml strawberry liqueur 150ml cream 2 tbsp caster sugar 1 tsp vanilla essence Combine the strawberries, icing sugar and liqueur in a bowl and leave covered in the refrigerator for 1 hour to macerate. In a bowl, combine the cream, caster sugar and vanilla essence. Whip the cream until it forms soft peaks. Fold the macerated berries into the whipped cream, spoon into a glass and serve immediately. Note: Can be garnished with orange segments and a fresh mint sprig. Crumbled meringue can be added for texture.

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 are one of Australia’s greatest indigenous bush foods. They are large almond shaped nuts that grow in tight cones, on giant rainforest pine trees of South-East Queensland – particularly the Bunya Mountains. The Aboriginal people used to eat them raw, or toasted in the fire and eaten like chestnuts, or even ground up like flour. Nowadays, chefs have found many other uses for them, such as soups, quiches, pastries, cakes, biscuits and condiments. They easily absorb other flavours. The biggest problem with the nuts is their hard and fibrous shell. As yet, nobody has come up with an effective method of harvesting and shelling them. You can find shelled and frozen Bunya nuts at many bush food suppliers around the country – or just wait to dodge one before it clobbers you on the head at a picnic. Bunya Nut Pesto This recipe came from an apprentice chef I trained. 2 cloves garlic 55g Bunya nuts 55g fresh basil leaves 70g parmesan cheese, grated 125ml extra virgin olive oil pinch of salt Blend garlic and Bunya nuts to a smooth puree. Blend in basil leaves and parmesan cheese. While blending, gradually pour olive oil until the desired consistency is achieved. Note: You could also add a little melted butter. Use as a sauce for pasta, or spread on crispy Italian bread. Serve the meat and sauce with mashed potato or creamy polenta. Serves 4.

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 sugar, palm sugar and maple sugar (obtained from maple tree sap). And of course, there are countless sugar substitutes, from the highly artificial ‘Saccharine’ to the natural ‘Stevia’, which also comes from a plant. There are a few different types of the cane variety of sugar which can be attributed to the level of refinement. One of the least refined is raw sugar, which has been coloured with molasses. The most common and all-purpose sugar is bleached white granulated sugar, but it can’t be used in some baking. Therefore, it is refined further into the smaller caster sugar crystals. Further grinding of white sugar produces a powder called icing sugar. Icing sugar is used in cake decorating and to sweeten cream, as it dissolves instantly. One of my favourites for bakery is raw caster sugar, which has a richer flavour than the white caster. Salted Butterscotch Sauce When I think of cooking with sugar, I can’t go past the rich and decadent salted butterscotch sauce. It’s incredibly easy to make and can be served with almost any dessert, such as sticky date pudding, deep fried ice-cream or bread and butter pudding. •200mlcream •180gbrown sugar •70gbutter •15mlvanilla extract •pinchsalt 1.Combine the cream, sugar and butter in a saucepan and heat until it starts to boil. 2.Remove from the heat and whisk until completely emulsified. 3.At this stage you could add a dash of vanilla extract and a pinch of salt for depth of flavour. 4.Or, for an interesting twist, stir in a couple of spoons of peanut butter – yum!

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 at the feet of an airline steward.Embarrassed, I cried out, “There’s something wrong with that grape”, only to have the steward laugh at me.These days, olives happen to be one of my favorite foods – it’s astounding how your tastes change and develop with age.Olives are the fruit from the evergreen olive tree, are available in two main colours – black and greenThey have been cultivated for thousands of years, but their country of origin is subjective, although they have a noble heritage with the Middle East and the Mediterranean.Egyptian mummies have been found with olive branches around them.Olive oil was burned to light up Roman lanterns.Most of the olive’s history and mythology originates from the ancient Greeks.The first Olympic flame was carried on an olive branch (a bit different from London 2012 ).The olive branch has been a symbol of peace for centuries, and the bible includes nearly 100 references to olive trees.In the last century olives have found their way to the furthest corners of the world, with an estimated 700 varieties.My personal favorite is Kalamata olives, which are dark eggplant-colored Greek style olives.They’re usually packed in olive oil or vinegar, and are frequently slit so they absorb the flavour of the marinade in which they are soaked.Olives should have a rich and fruity flavour.

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 at the feet of an airline steward. Embarrassed, I cried out, “There’s something wrong with that grape”, only to have the steward laugh at me. These days, olives happen to be one of my favorite foods – it’s astounding how your tastes change and develop with age. Olives are the fruit from the evergreen olive tree, are available in two main colours – black and green They have been cultivated for thousands of years, but their country of origin is subjective, although they have a noble heritage with the Middle East and the Mediterranean. Egyptian mummies have been found with olive branches around them. Olive oil was burned to light up Roman lanterns. Most of the olive’s history and mythology originates from the ancient Greeks. The first Olympic flame was carried on an olive branch (a bit different from London 2012 ). The olive branch has been a symbol of peace for centuries, and the bible includes nearly 100 references to olive trees. In the last century olives have found their way to the furthest corners of the world, with an estimated 700 varieties. My personal favorite is Kalamata olives, which are dark eggplant-colored Greek style olives. They’re usually packed in olive oil or vinegar, and are frequently slit so they absorb the flavour of the marinade in which they are soaked. Olives should have a rich and fruity flavour.

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 the passion flower as a symbol of Crucifixion.The outer layer, made of 72 colourful, fine petals represents the Crown of Thorns; the 10 larger petals represent Christ’s faithful apostles (Judas appears to have fallen off the passion fruit vine).There are 3 stigma which symbolize the nails (of the Crucifix) and the 5 lower stamen signify the wounds of Christ.And, the vines of the plant where seen as whips. Quite amazing really!When buying passionfruit, its best to choose fruits that feel rather heavy for their size.Passionfruit can be stored out of the fridge for up to two weeks or refrigerated for up to a month. Store them in plastic bags so they don’t dry-out.If you won’t be able to use them all up, the pulp freezes really well.And, contrary to popular belief, passionfruit does not have to be wrinkled to be considered ripe.Passionfruit are also easy to grow at home, they just need a fence or structure to grow on.Although they generally have a sweet, perfumed taste, passionfruit are often tart and are a great accompaniment to sweet desserts, such as Pavlova or sponge cakes.I’ve also made curds and jams with them.However, the easiest preparation is to cut them in half and scoop the passionfruit pulp straight into your mouth.Pumpkin and Passionfruit SoupIt might sound like chalk and cheese – but it’s actually a gem of a recipe, and you’ll love it.750g pumpkin15g butter1 medium onion, diced2 rashers of bacon, diced100g potato, diced50g carrots50g celery1 Lt chicken stock6 passionfruits, pulpedsalt and pepper250ml cream.Peel the pumpkin, remove the seeds and chop into smallish pieces.Melt the butter in a heavy-based saucepan.Add the onion and bacon and cook, stirring regularly, until onion is soft.Add the pumpkin, potato, carrot, celery and the stock. Bring to the boil and simmer for about half an hour or so, until the pumpkin is really soft.Remove from the heat and let the soup cool down, the add the passionfruit pulp.Process it in batches in a blender. Pour it back into the saucepan, season to taste and stir in the cream. Reheat it to serve.Serves 4.

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 the passion flower as a symbol of Crucifixion. The outer layer, made of 72 colourful, fine petals represents the Crown of Thorns; the 10 larger petals represent Christ’s faithful apostles (Judas appears to have fallen off the passion fruit vine). There are 3 stigma which symbolize the nails (of the Crucifix) and the 5 lower stamen signify the wounds of Christ. And, the vines of the plant where seen as whips. Quite amazing really! When buying passionfruit, its best to choose fruits that feel rather heavy for their size. Passionfruit can be stored out of the fridge for up to two weeks or refrigerated for up to a month. Store them in plastic bags so they don’t dry-out. If you won’t be able to use them all up, the pulp freezes really well. And, contrary to popular belief, passionfruit does not have to be wrinkled to be considered ripe. Passionfruit are also easy to grow at home, they just need a fence or structure to grow on. Although they generally have a sweet, perfumed taste, passionfruit are often tart and are a great accompaniment to sweet desserts, such as Pavlova or sponge cakes. I’ve also made curds and jams with them. However, the easiest preparation is to cut them in half and scoop the passionfruit pulp straight into your mouth. Pumpkin and Passionfruit Soup It might sound like chalk and cheese – but it’s actually a gem of a recipe, and you’ll love it. 750g pumpkin 15g butter 1 medium onion, diced 2 rashers of bacon, diced 100g potato, diced 50g carrots 50g celery 1 Lt chicken stock 6 passionfruits, pulped salt and pepper 250ml cream. Peel the pumpkin, remove the seeds and chop into smallish pieces. Melt the butter in a heavy-based saucepan. Add the onion and bacon and cook, stirring regularly, until onion is soft. Add the pumpkin, potato, carrot, celery and the stock. Bring to the boil and simmer for about half an hour or so, until the pumpkin is really soft. Remove from the heat and let the soup cool down, the add the passionfruit pulp. Process it in batches in a blender. Pour it back into the saucepan, season to taste and stir in the cream. Reheat it to serve. Serves 4.

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 – however they can be left on the tree to turn yellow, which makes them softer, juicier and a little sweeter.Wild Finger Lime is a long, narrow fruit with a red brown coloured skin native to Australia. The juice is contained in little spherical cells (quite amazing to see), and has a tart flavour that works well in Asian dishes. Kaffir Lime is essential in Thai cooking. The leaves of the Kaffir lime tree are used in Thai curries. The zest of the nobly looking fruit is also used in certain recipes. However, the flesh of Kaffir lime is full of seeds, little juice and is generally discarded.I have kaffir lime growing in my back yard and it’s one of my favourite trees – it’s often so full of fruit i don’t get to use them all.Limes are an excellent source of Vitamin C. A (Not So) Fun FactIn 1795 the British navy began to distribute rations of rum, laced with lime and lemon juice during long sea voyages. That’s where the nickname ‘Limeys’ (meaning British sailors) originated.The Vitamin C in the citrus juice was largely successful in preventing scurvy.It is a little known fact that well-known English Explorer Captain James Cook wrote an ill-informed report to the Admiralty based on experiences from his first and second voyages, that came to delay the introduction of lemon and lime juice rations for twenty years – costing countless lives.Tom Yum Kung (Sour Shrimp Soup)350g raw green prawns, peeled and deveined2 Lt chicken stock3 lemongrass stalks, bruised and finely chopped3 galangal slices3 chilies5 kaffir lime leaves, torn2 tablespoon fish sauce70g straw mushrooms2 spring onions, finely sliced3 tablespoons ime juice (fresh)3 tablespoons coriander leaves, tornIn a saucepan bring the stock, one stalk of lemongrass and the galangal to the boil.Reduce the heat and gently simmer for 20 minutes.Strain the stock and discard the flavourings.To the stock, add the remaining 2 stalks of lemongrass, chilies, kaffir lime leaves, fish sauce, straw mushrooms and spring onions. Simmer for another couple of minutes.Add the prawns and cook for another couple of minutes until the prawns are firm and pink. Remove from the heat and add the lime juice and coriander leaves, then serve.It’s also nice to add spoonfuls of steamed jasmine rice to your bowl of soup as you eat it.

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 – however they can be left on the tree to turn yellow, which makes them softer, juicier and a little sweeter. Wild Finger Lime is a long, narrow fruit with a red brown coloured skin native to Australia. The juice is contained in little spherical cells (quite amazing to see), and has a tart flavour that works well in Asian dishes. Kaffir Lime is essential in Thai cooking. The leaves of the Kaffir lime tree are used in Thai curries. The zest of the nobly looking fruit is also used in certain recipes. However, the flesh of Kaffir lime is full of seeds, little juice and is generally discarded. I have kaffir lime growing in my back yard and it’s one of my favourite trees – it’s often so full of fruit i don’t get to use them all. Limes are an excellent source of Vitamin C. A (Not So) Fun Fact In 1795 the British navy began to distribute rations of rum, laced with lime and lemon juice during long sea voyages. That’s where the nickname ‘Limeys’ (meaning British sailors) originated. The Vitamin C in the citrus juice was largely successful in preventing scurvy. It is a little known fact that well-known English Explorer Captain James Cook wrote an ill-informed report to the Admiralty based on experiences from his first and second voyages, that came to delay the introduction of lemon and lime juice rations for twenty years – costing countless lives. Tom Yum Kung (Sour Shrimp Soup) 350g raw green prawns, peeled and deveined 2 Lt chicken stock 3 lemongrass stalks, bruised and finely chopped 3 galangal slices 3 chilies 5 kaffir lime leaves, torn 2 tablespoon fish sauce 70g straw mushrooms 2 spring onions, finely sliced 3 tablespoons ime juice (fresh) 3 tablespoons coriander leaves, torn In a saucepan bring the stock, one stalk of lemongrass and the galangal to the boil. Reduce the heat and gently simmer for 20 minutes. Strain the stock and discard the flavourings. To the stock, add the remaining 2 stalks of lemongrass, chilies, kaffir lime leaves, fish sauce, straw mushrooms and spring onions. Simmer for another couple of minutes. Add the prawns and cook for another couple of minutes until the prawns are firm and pink. Remove from the heat and add the lime juice and coriander leaves, then serve. It’s also nice to add spoonfuls of steamed jasmine rice to your bowl of soup as you eat it.

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 a soft-rind cow’s milk cheese.It has a velvety, white mould rind with a pale yellow interior.As the cheese ripens the creamy smooth pâté bulges.Camembert originates from France were it has been mass-produced for decades.However, in recent years many countries have developed a variety of very good farmhouse varieties of Camembert, which are extremely popular and are readily available.Camembert should be stored in the refrigerator, about 4 degrees Celsius (39 degrees Farenheit ) and wrapped in wax paper, not cling film.If it is a little unripe then it should be purchased a few days before eating.Always serve Camembert at room temperature, so take it out of the fridge a couple of hours before serving.On a cheese board, accompany with strawberries, muscatels or fresh slices of pear and plain crusty bread.Turkey Camembert and Cranberry Quiche1 x 17cm flan tin lined with short pastry100g Camembert cheese, sliced100g roast turkey, diced60g craberry sauce2 egggs150ml milk50ml creampinch of nutmeg groundsalt and pepperInside the lined flan tin, place the Camembert slices, roast turkey and randomly dollop on cranberry sauce.Make savoury custard by whisking together eggs, milk, cream and the season with salt, pepper and nutmeg.Carefully pour the custard into the prepared quiche shell.Bake at 180 degrees Celsius for about 30 minutes or until set.Serve with a simple garden fresh salad.Serves 4.

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 a soft-rind cow’s milk cheese. It has a velvety, white mould rind with a pale yellow interior. As the cheese ripens the creamy smooth pâté bulges. Camembert originates from France were it has been mass-produced for decades. However, in recent years many countries have developed a variety of very good farmhouse varieties of Camembert, which are extremely popular and are readily available. Camembert should be stored in the refrigerator, about 4 degrees Celsius (39 degrees Farenheit ) and wrapped in wax paper, not cling film. If it is a little unripe then it should be purchased a few days before eating. Always serve Camembert at room temperature, so take it out of the fridge a couple of hours before serving. On a cheese board, accompany with strawberries, muscatels or fresh slices of pear and plain crusty bread. Turkey Camembert and Cranberry Quiche 1 x 17cm flan tin lined with short pastry 100g Camembert cheese, sliced 100g roast turkey, diced 60g craberry sauce 2 egggs 150ml milk 50ml cream pinch of nutmeg ground salt and pepper Inside the lined flan tin, place the Camembert slices, roast turkey and randomly dollop on cranberry sauce. Make savoury custard by whisking together eggs, milk, cream and the season with salt, pepper and nutmeg. Carefully pour the custard into the prepared quiche shell. Bake at 180 degrees Celsius for about 30 minutes or until set. Serve with a simple garden fresh salad. Serves 4.

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 to host.So we follow some basic rules for planning:My wife makes the rules, which she can change without notice.Don’t leave planning to the last minute – which I most likely would if I made the rules.The food should be relatively healthy; as the average person puts on 1kg at this time of year (I’m consistently above average). And, try to take it easy on the booze.Keep it simple; don’t be trapped in the kitchen all day while everyone else is enjoying themselves. Consider using disposable plates, because nobody appreciates floor-to-ceiling dirty dishes on Christmas day.To avoid food poisoning, keep hot food above 60oC and cold food below 5oC. Do you really want a family reunion in hospital on Boxing Day?Try not to prepare too much food. There’s often a ridiculous amount of leftover ham and salads etc. in the week following Christmas. Christmas leftoversThe days following Christmas are very predictable.Exchanging or returning gifts (broken or unwanted), coping with a hangover, post-Christmas bargain hunting and lots of leftovers in the fridge.Of all the leftovers, baked ham would be the most common. Most people don’t want to waste big chunks of meat – but how do you use leftover ham without getting bored?A little imagination! But don’t make sandwiches, because that’s boring.A cheesy ham omelet for breakfast would be better. Or, a filo pastry parcel filled with garlic rice and chopped ham.My favourite recipe for leftover ham is ‘Easy Peasy Pasta Carbonara’.500g pasta100g chopped ham2 egg yolks2 tbsp cream2 garlic cloves, minced½ cup Parmesan cheese. Grated Cook the ham in a fry pan until crisp. Remove from pan and drain on paper towels. Set the ham aside.Cook the pasta as directed on package.Meanwhile, combine the egg yolks, cream, and garlic in a medium bowl and beat until well blended.When the pasta is cooked, drain and immediately return to the pot.Stir in the egg mixture and toss thoroughly until combined.Add the bacon and cheese and toss again to coat. Season if required.Serves 4.

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 England they are often called Whineberry, and in other parts of the UK Whortleberries.In America they can also be referred to as Bilberries or Huckleberries (think of Huckleberry Finn).In Australia we just call them blueberries.Regardless of the species or name, blueberries are a member of the Vaccinium species.The firm skin surrounds a soft and juicy flesh with tiny, tender seeds.They are on average the size of a pea.Blueberries taste sweet and tart and are usually eaten raw, but are also spectacular baked into muffins or cooked into fruit compote or a jam.They are a fantastic source of vitamin C.Here are some great ideas for using blueberries:Cooked into an apple pie or crumbleAdded to a fresh fruit saladBlended with other berries and frozen into a sorbetServed with low fat Greek yoghurtSprinkled over pancakes, or added to the pancake batter.Blueberry Pancakes1 egg2 tbsp caster sugar¼ tsp bicarbonate of soda1 cup buttermilk1 cup self-raising flour2 tbsp butter, melted½ cup blueberries In a bowl, whisk together the egg and castor sugar.Sift together the self raising flour and bicarbonate of soda.Melt butter and leave cool.Slowly add the flour and buttermilk alternately to the egg and sugar mix.Then whisk in the cooled melted butter and stir in the blueberries.Place tablespoons of batter into a greased frypan on medium heat.Serve warm pancakes with butter and maple syrup.Serves 4.Note: Alternatively, other ingredients such as diced apple and cinnamon or chocolate chips can used instead of blueberries.

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 to host. So we follow some basic rules for planning: My wife makes the rules, which she can change without notice. Don’t leave planning to the last minute – which I most likely would if I made the rules. The food should be relatively healthy; as the average person puts on 1kg at this time of year (I’m consistently above average). And, try to take it easy on the booze. Keep it simple; don’t be trapped in the kitchen all day while everyone else is enjoying themselves. Consider using disposable plates, because nobody appreciates floor-to-ceiling dirty dishes on Christmas day. To avoid food poisoning, keep hot food above 60oC and cold food below 5oC. Do you really want a family reunion in hospital on Boxing Day? Try not to prepare too much food. There’s often a ridiculous amount of leftover ham and salads etc. in the week following Christmas. Christmas leftovers The days following Christmas are very predictable. Exchanging or returning gifts (broken or unwanted), coping with a hangover, post-Christmas bargain hunting and lots of leftovers in the fridge. Of all the leftovers, baked ham would be the most common. Most people don’t want to waste big chunks of meat – but how do you use leftover ham without getting bored? A little imagination! But don’t make sandwiches, because that’s boring. A cheesy ham omelet for breakfast would be better. Or, a filo pastry parcel filled with garlic rice and chopped ham. My favourite recipe for leftover ham is ‘Easy Peasy Pasta Carbonara’. 500g pasta 100g chopped ham 2 egg yolks 2 tbsp cream 2 garlic cloves, minced ½ cup Parmesan cheese. Grated Cook the ham in a fry pan until crisp. Remove from pan and drain on paper towels. Set the ham aside. Cook the pasta as directed on package. Meanwhile, combine the egg yolks, cream, and garlic in a medium bowl and beat until well blended. When the pasta is cooked, drain and immediately return to the pot. Stir in the egg mixture and toss thoroughly until combined. Add the bacon and cheese and toss again to coat. Season if required. Serves 4.

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 England they are often called Whineberry, and in other parts of the UK Whortleberries. In America they can also be referred to as Bilberries or Huckleberries (think of Huckleberry Finn). In Australia we just call them blueberries. Regardless of the species or name, blueberries are a member of the Vaccinium species. The firm skin surrounds a soft and juicy flesh with tiny, tender seeds. They are on average the size of a pea. Blueberries taste sweet and tart and are usually eaten raw, but are also spectacular baked into muffins or cooked into fruit compote or a jam. They are a fantastic source of vitamin C. Here are some great ideas for using blueberries: Cooked into an apple pie or crumble Added to a fresh fruit salad Blended with other berries and frozen into a sorbet Served with low fat Greek yoghurt Sprinkled over pancakes, or added to the pancake batter. Blueberry Pancakes 1 egg 2 tbsp caster sugar ¼ tsp bicarbonate of soda 1 cup buttermilk 1 cup self-raising flour 2 tbsp butter, melted ½ cup blueberries In a bowl, whisk together the egg and castor sugar. Sift together the self raising flour and bicarbonate of soda. Melt butter and leave cool. Slowly add the flour and buttermilk alternately to the egg and sugar mix. Then whisk in the cooled melted butter and stir in the blueberries. Place tablespoons of batter into a greased frypan on medium heat. Serve warm pancakes with butter and maple syrup. Serves 4. Note: Alternatively, other ingredients such as diced apple and cinnamon or chocolate chips can used instead of blueberries.

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 (generally the belly) which is cured in a liquid brine or dry salt packed. Then it is commonly infused and showered with liquid smoke and baked.The more traditional bacon is cooked in a smoking oven or boiled.Bacon is often firmed up by refrigeration for various periods of time, so it can be thinly sliced into rashers before packaging.Mass produced bacon is often heavily processed and contains considerable amounts of artificial flavourings and preservatives. such as sodium nitrite.For a more traditional and less processed version of bacon it pays to know your local butcher, many of which will produce their own home-made bacon. There are also many boutique smokehouses that specialise in niche charcuterie products, such as richly double or triple smoked bacon.Some of the best smoked bacon rashers I’ve had was butcher shop produced bacon by the local butcher.Typically, the consumer will cook the bacon rashes before eating it. It can be fried, grilled, baked or boiled and can adds a delicious savoury flavour profile when used as an ingredient in recipes, such as soups.So if you’re not a vegetarian, see what your local butcher has on offer and bring home the bacon.

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 (generally the belly) which is cured in a liquid brine or dry salt packed. Then it is commonly infused and showered with liquid smoke and baked. The more traditional bacon is cooked in a smoking oven or boiled. Bacon is often firmed up by refrigeration for various periods of time, so it can be thinly sliced into rashers before packaging. Mass produced bacon is often heavily processed and contains considerable amounts of artificial flavourings and preservatives. such as sodium nitrite. For a more traditional and less processed version of bacon it pays to know your local butcher, many of which will produce their own home-made bacon. There are also many boutique smokehouses that specialise in niche charcuterie products, such as richly double or triple smoked bacon. Some of the best smoked bacon rashers I’ve had was butcher shop produced bacon by the local butcher. Typically, the consumer will cook the bacon rashes before eating it. It can be fried, grilled, baked or boiled and can adds a delicious savoury flavour profile when used as an ingredient in recipes, such as soups. So if you’re not a vegetarian, see what your local butcher has on offer and bring home the bacon.

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’ve seen many different types in my cooking career, and I reckon there are probably only several dozen varieties.They all have smooth skin, unlike the furry skin found on a peach and are available in a myriad of colours, such as yellow, red, green, purple and multicoloured skin.I’ve cut into some that have a loose detached stone and others with a firmly attached stone.Some plums have yellow, orange or red flesh, while some taste tart and others taste sweetly perfumed.Most are round and a few are egg shaped.They can be eaten fresh, cooked into savoury dishes or preserved in jams.Expect to see plums to land on grocery store shelves in late February and availability to go plum crazy as we near autumn.If you ever see a white dusty bloom on the skin of a plum, don’t be concerned, this is a natural wax they produce in maturity to protect themselves from the elements.And… do you want to know something really crazy? Prunes are dried plums.

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’ve seen many different types in my cooking career, and I reckon there are probably only several dozen varieties. They all have smooth skin, unlike the furry skin found on a peach and are available in a myriad of colours, such as yellow, red, green, purple and multicoloured skin. I’ve cut into some that have a loose detached stone and others with a firmly attached stone. Some plums have yellow, orange or red flesh, while some taste tart and others taste sweetly perfumed. Most are round and a few are egg shaped. They can be eaten fresh, cooked into savoury dishes or preserved in jams. Expect to see plums to land on grocery store shelves in late February and availability to go plum crazy as we near autumn. If you ever see a white dusty bloom on the skin of a plum, don’t be concerned, this is a natural wax they produce in maturity to protect themselves from the elements. And… do you want to know something really crazy? Prunes are dried plums.

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 ingredient in many of my favourite recipes.However, for some time I’ve been questioning whether humans should be consuming something that is really meant for calves, baby goats and lambs.In fact, humans are the only species on Earth that consume milk past infancy. Maybe we are not really supposed to be drinking it into adulthood?But on the flip side, I don’t think I could live without some of my favourite cheeses, which don’t seem to have any effect on me.So, while I battle with my own hypocrisies, here are some facts about milk:Obviously, milk is a white liquid produced by female mammals, which provides nutrition to newborns.In western countries the most common milk consumed by humans is sourced from cows.Milk is considered a very rich source of nutrients and the highest source of calcium.Not all milk is supplied from cows – people drink milk from goats, sheep, camels, buffalo, yaks and donkeys.I once saw a documentary were Mongolians were milking horses, and churning it into a kind of fermented booze. I even heard that zebra milk is consumed in parts of Africa. Reindeer are also a source of milk – maybe Santa actually has a reindeer milk moustache?Fluffy Ambrosia MilkBlend together 140g peaches in natural juice, 1 tablespoon fresh passionfruit pulp, 2 tablespoons coconut milk, 1 cup of skim milk, 1 cup of apricot nectar, 1 scoop of fat reduced vanilla ice-cream and a couple of ice cubes.When it’s thick and frothy, pour it into chilled glasses and lightly sprinkle with some toasted desiccated coconut.

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 ingredient in many of my favourite recipes. However, for some time I’ve been questioning whether humans should be consuming something that is really meant for calves, baby goats and lambs. In fact, humans are the only species on Earth that consume milk past infancy. Maybe we are not really supposed to be drinking it into adulthood? But on the flip side, I don’t think I could live without some of my favourite cheeses, which don’t seem to have any effect on me. So, while I battle with my own hypocrisies, here are some facts about milk: Obviously, milk is a white liquid produced by female mammals, which provides nutrition to newborns. In western countries the most common milk consumed by humans is sourced from cows. Milk is considered a very rich source of nutrients and the highest source of calcium. Not all milk is supplied from cows – people drink milk from goats, sheep, camels, buffalo, yaks and donkeys. I once saw a documentary were Mongolians were milking horses, and churning it into a kind of fermented booze. I even heard that zebra milk is consumed in parts of Africa. Reindeer are also a source of milk – maybe Santa actually has a reindeer milk moustache? Fluffy Ambrosia Milk Blend together 140g peaches in natural juice, 1 tablespoon fresh passionfruit pulp, 2 tablespoons coconut milk, 1 cup of skim milk, 1 cup of apricot nectar, 1 scoop of fat reduced vanilla ice-cream and a couple of ice cubes. When it’s thick and frothy, pour it into chilled glasses and lightly sprinkle with some toasted desiccated coconut.

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 Navy spiked their sailor’s rum rations with lemon or lime juice.The most common varieties available today (yes there is more than one), are Lisbon, Eureka and Meyer. These varieties differ in skin thickness and texture, size, amount of seeds and juice.Lemons are not often eaten alone; they are generally used as an ingredient in other dishes.The juice can be used like a dressing or as a replacement for vinegar.Because of its high citric acid content, lemon juice is also used to stop fruits like apples, bananas and avocados from oxidizing and turning brown.The waxy zest can also be used to flavour cakes and pastries, or candied and used as garnish.Lemon and Chive DressingWhisk together half a cup of extra virgin olive oil, the juice of one large lemon, a tablespoon of French mustard and a tablespoon of freshly chopped onion chives.This dressing is superb poured over warm barbecued vegetables like corn on the cob, zucchini, boiled sliced potatoes and large field mushrooms.It could also be basted over grilled barramundi, whiting or red emperor. A dressing like this would also be great in a mixed green salad.It will also keep for weeks in the refrigerator.

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 Navy spiked their sailor’s rum rations with lemon or lime juice. The most common varieties available today (yes there is more than one), are Lisbon, Eureka and Meyer. These varieties differ in skin thickness and texture, size, amount of seeds and juice. Lemons are not often eaten alone; they are generally used as an ingredient in other dishes. The juice can be used like a dressing or as a replacement for vinegar. Because of its high citric acid content, lemon juice is also used to stop fruits like apples, bananas and avocados from oxidizing and turning brown. The waxy zest can also be used to flavour cakes and pastries, or candied and used as garnish. Lemon and Chive Dressing Whisk together half a cup of extra virgin olive oil, the juice of one large lemon, a tablespoon of French mustard and a tablespoon of freshly chopped onion chives. This dressing is superb poured over warm barbecued vegetables like corn on the cob, zucchini, boiled sliced potatoes and large field mushrooms. It could also be basted over grilled barramundi, whiting or red emperor. A dressing like this would also be great in a mixed green salad. It will also keep for weeks in the refrigerator.

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 leek’ and is often pencil thin, while the mature plant can be as thick as a broom handle.They’re white at the base where they have been covered in soil during growth, and the top of the plant is dark green where exposed to light.The sunlight stimulates photosynthesis which produces chlorophyll in the top leaves, which results in a dark green, earthy flavored chemical which I personally think smells like old lawn clippings.For this reason, it’s usually the unexposed white base that has culinary use, whereas the top dark green section is often discarded.Leek has a sweet, mild flavour compared to regular onions. They are a great choice when seeking a more restrained flavour profile, such as soups.Leek is in abundance from autumn through to winter.They can be sautéed, stir-fried, steamed, braised and basically utilised in the same way as onions.Leek and pumpkin risotto 3 tbsp olive oil400g Arborio rice1 small leeks, finely sliced200g pumpkin, finely diced½ cup white wine1 ½ Lt vegetable or chicken stock5 tbsp parmesan, gratesalt and pepperbasil, tornHeat olive oil in a large saucepan.Fry leeks for approx 5 minutes until tender,Add the pumpkin and cook gently for approx 5 minutes.Add the rice and stir to coat, then deglaze with wine.Add the stock gradually stirring for about 20 minutes until grains are swollen and al dente.Take off the heat and stir in the parmesans cheese and season to taste.Garnish with grated parmesan, olive oil, milled black pepper and basil.

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 leek’ and is often pencil thin, while the mature plant can be as thick as a broom handle. They’re white at the base where they have been covered in soil during growth, and the top of the plant is dark green where exposed to light. The sunlight stimulates photosynthesis which produces chlorophyll in the top leaves, which results in a dark green, earthy flavored chemical which I personally think smells like old lawn clippings. For this reason, it’s usually the unexposed white base that has culinary use, whereas the top dark green section is often discarded. Leek has a sweet, mild flavour compared to regular onions. They are a great choice when seeking a more restrained flavour profile, such as soups. Leek is in abundance from autumn through to winter. They can be sautéed, stir-fried, steamed, braised and basically utilised in the same way as onions. Leek and pumpkin risotto 3 tbsp olive oil 400g Arborio rice 1 small leeks, finely sliced 200g pumpkin, finely diced ½ cup white wine 1 ½ Lt vegetable or chicken stock 5 tbsp parmesan, grate salt and pepper basil, torn Heat olive oil in a large saucepan. Fry leeks for approx 5 minutes until tender, Add the pumpkin and cook gently for approx 5 minutes. Add the rice and stir to coat, then deglaze with wine. Add the stock gradually stirring for about 20 minutes until grains are swollen and al dente. Take off the heat and stir in the parmesans cheese and season to taste. Garnish with grated parmesan, olive oil, milled black pepper and basil.

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 for ‘grotesque face’ , because of the three dimples on its surface, which the Spanish thought resembles a monkey head. I personally think that’s not very fair to monkeys.In my opinion culture utilises the coconut like the Thai people.The immature palm shoots are peeled and used in Thai cooking, sugar is extracted from the palm sap, the palm leaves are used to weave baskets, coconut oil, flesh and milk is used in many Thai dishes and the coconut shells are used for the carving of bowls and jewellery.A whole fresh coconut contains a watery liquid, which is sometimes referred to as coconut milk and is a refreshing drink.However, this is different than the canned coconut milk and coconut cream – the hard white flesh lining the inside of the coconut is blended with water and pressed through cloth to get the coconut cream, any subsequent pressings aren’t as rich and is referred to as milk.The flesh is often sold dried in both desiccated and shaved form.Coconut RoughToast shredded coconut at a moderate to low heat in the oven, until golden brown.Place in a mixing bowl, and add enough melted milk chocolate for it to bind together.Spoon dollops onto grease proof paper and allow to set.You could also use chopped dry roasted peanuts as an alternative.

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 for ‘grotesque face’ , because of the three dimples on its surface, which the Spanish thought resembles a monkey head. I personally think that’s not very fair to monkeys. In my opinion culture utilises the coconut like the Thai people. The immature palm shoots are peeled and used in Thai cooking, sugar is extracted from the palm sap, the palm leaves are used to weave baskets, coconut oil, flesh and milk is used in many Thai dishes and the coconut shells are used for the carving of bowls and jewellery. A whole fresh coconut contains a watery liquid, which is sometimes referred to as coconut milk and is a refreshing drink. However, this is different than the canned coconut milk and coconut cream – the hard white flesh lining the inside of the coconut is blended with water and pressed through cloth to get the coconut cream, any subsequent pressings aren’t as rich and is referred to as milk. The flesh is often sold dried in both desiccated and shaved form. Coconut Rough Toast shredded coconut at a moderate to low heat in the oven, until golden brown. Place in a mixing bowl, and add enough melted milk chocolate for it to bind together. Spoon dollops onto grease proof paper and allow to set. You could also use chopped dry roasted peanuts as an alternative.

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 today, particularly throughout Europe.Honey could be described as a thick, sweet liquid made by bees from the nectar of flowers. The nectar passes through the bee’s digestive system and excreted as the honey we all know.Honey takes on the distinctive flavours and colours, depending on the type of flowers from which the bees extract the nectar.Some of the most common honey producing flowers are from eucalyptus, thyme, rosemary, heather, orange blossom and acacia, to mention a few.Some honey tipsIf your jar of honey begins to crystallise, stand it in a bowl of hot water until it dissolves and turns back to liquid.When accurately measuring honey with a spoon, dip the spoon in hot water first and it won’t stick as much.Honey and Peanut BiscuitsPreheat an oven to 135oC and line a baking tray.In a mixing machine combine half a cup of margarine, half a cup of raw caster sugar and 3 tablespoons of honey.Mix in 1 cup of flour, half a cup of bran flakes, half a cup of chopped unsalted peanuts and 1 teaspoon of cinnamon.Shape mixture into balls and then press flat onto the baking tray. Bake 20 minutes.Makes 12.

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 today, particularly throughout Europe. Honey could be described as a thick, sweet liquid made by bees from the nectar of flowers. The nectar passes through the bee’s digestive system and excreted as the honey we all know. Honey takes on the distinctive flavours and colours, depending on the type of flowers from which the bees extract the nectar. Some of the most common honey producing flowers are from eucalyptus, thyme, rosemary, heather, orange blossom and acacia, to mention a few. Some honey tips If your jar of honey begins to crystallise, stand it in a bowl of hot water until it dissolves and turns back to liquid. When accurately measuring honey with a spoon, dip the spoon in hot water first and it won’t stick as much. Honey and Peanut Biscuits Preheat an oven to 135oC and line a baking tray. In a mixing machine combine half a cup of margarine, half a cup of raw caster sugar and 3 tablespoons of honey. Mix in 1 cup of flour, half a cup of bran flakes, half a cup of chopped unsalted peanuts and 1 teaspoon of cinnamon. Shape mixture into balls and then press flat onto the baking tray. Bake 20 minutes. Makes 12.

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 eating fish eggs doesn’t always go down well with most people. Truth be told, caviar isn’t all that bad!In brief, caviar is the salted roe of certain species of fish. It varies in colour, from deep back, to brown or bright red.The most famous is from the Beluga Sturgeon, which is found in the Caspian Sea, off the coasts of Russia, and Iran. It’s not as available these days due to overfishing and pollution.Lump fish Roe is a cheaper alternative, but it’s not technically called caviar.Another common variety is roe from the North Atlantic Salmon.Here in Australia, aqua farmed Salmon Roe (or Salmon Pearls) is fairly abundant and inexpensive, and it’s the one I like the most.I once saw a documentary where they pacify the salmon by putting something in their water. Then they’ pluck the fish out one at a time to hand milk the caviar out, before putting them back in water to swim another day. Kind of freaky really.I love the taste of the Salmon Roe – each bright red pearl pops in your mouth, releasing a refreshing salty liquid (which tastes like the ocean).Caviar is often used as a garnish or spread on top of hors d’œuvres and canapés.So if you’re if you’re a little concerned about eating fish eggs, just try a little bit, maybe as a garnish with smoked salmon and sour cream.Caviar is really quite enjoyable and not as scary as some might think.

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 eating fish eggs doesn’t always go down well with most people. Truth be told, caviar isn’t all that bad! In brief, caviar is the salted roe of certain species of fish. It varies in colour, from deep back, to brown or bright red. The most famous is from the Beluga Sturgeon, which is found in the Caspian Sea, off the coasts of Russia, and Iran. It’s not as available these days due to overfishing and pollution. Lump fish Roe is a cheaper alternative, but it’s not technically called caviar. Another common variety is roe from the North Atlantic Salmon. Here in Australia, aqua farmed Salmon Roe (or Salmon Pearls) is fairly abundant and inexpensive, and it’s the one I like the most. I once saw a documentary where they pacify the salmon by putting something in their water. Then they’ pluck the fish out one at a time to hand milk the caviar out, before putting them back in water to swim another day. Kind of freaky really. I love the taste of the Salmon Roe – each bright red pearl pops in your mouth, releasing a refreshing salty liquid (which tastes like the ocean). Caviar is often used as a garnish or spread on top of hors d’œuvres and canapés. So if you’re if you’re a little concerned about eating fish eggs, just try a little bit, maybe as a garnish with smoked salmon and sour cream. Caviar is really quite enjoyable and not as scary as some might think.

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 assortment of blue vein cheese in the marketplace.If you look back a few decades, there were mainly the very strong, acidic and crumbly varieties available. But now there is a huge range that includes less offensive, mild and creamy versions.I personally prefer the mild creamy brie style blue veins, rather than the rich Stilton variety.The history of blue vein cheese isn’t’t completely documented; however the general consensus is that it was accidental, out of the blue (excuse the pun).The original product was possibly contaminated with a wild mould, which may have even been dangerous.However, modern cheese makers have perfected the process of inoculating the cheese with safe penicillin moulds, which after exposure to oxygen turns a shade of blue, and produces a range of pleasant flavoursBlue vein cheese also a very versatile ingredient and can be incorporated into wide range of recipes.The next time you make a creamy cauliflower soup consider melting in some blue vein cheese – it’s spectaculars.Blue vein cheese also goes wonderful on a pizza accompanied by prosciutto ham, English spinach and flame grilled capsicum.It’s incredible cooked into a savoury muffin or scone.Try stuffing a chicken breast, crumbed and pan-fried.And one of the most fascinating and delicious desserts I’ve tried was pears p[poached in read wine and served with blue cheese ice-cream – it actually was magnificent.Of course, blue vein cheese is also beautiful when simply served on a cheese platter with condiments, such as red wine jelly or quince paste.

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 assortment of blue vein cheese in the marketplace. If you look back a few decades, there were mainly the very strong, acidic and crumbly varieties available. But now there is a huge range that includes less offensive, mild and creamy versions. I personally prefer the mild creamy brie style blue veins, rather than the rich Stilton variety. The history of blue vein cheese isn’t’t completely documented; however the general consensus is that it was accidental, out of the blue (excuse the pun). The original product was possibly contaminated with a wild mould, which may have even been dangerous. However, modern cheese makers have perfected the process of inoculating the cheese with safe penicillin moulds, which after exposure to oxygen turns a shade of blue, and produces a range of pleasant flavours Blue vein cheese also a very versatile ingredient and can be incorporated into wide range of recipes. The next time you make a creamy cauliflower soup consider melting in some blue vein cheese – it’s spectaculars. Blue vein cheese also goes wonderful on a pizza accompanied by prosciutto ham, English spinach and flame grilled capsicum. It’s incredible cooked into a savoury muffin or scone. Try stuffing a chicken breast, crumbed and pan-fried. And one of the most fascinating and delicious desserts I’ve tried was pears p[poached in read wine and served with blue cheese ice-cream – it actually was magnificent. Of course, blue vein cheese is also beautiful when simply served on a cheese platter with condiments, such as red wine jelly or quince paste.

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 fish, frittata, fresh or sun dried tomatoes and anchovies.In most of the regional areas of Italy, antipasto will consist of vegetable and meat items, but on the coastal areas you would encounter more seafood, such as marinated calamari or baby octopus.It is also quite common to find various dips and crispy bread products accompanying the selection, such as crostini, bruschetta or arancini.Antipasto is found extensively in the modern restaurant scene, from coffee shops to cellar doors and brasseries all over the world.It is commonplace to find people of all cultures and nationalities relaxing on a Saturday afternoon at their favourite haunt, sipping wine and sampling the culinary delights of the antipasto platter.Try some of these ideasInstalata alla caprese – Slices of vine-ripened tomato, topped with feta cheese, dressed with extra virgin olive oil, fresh basil leaves and ground black pepper.Giardiniera – A mixture of raw chopped carrots, green beans, cauliflower, capsicum and caper berries, which are marinated in vinegar.Table olives – marinated in olive oil, garlic and fresh thyme.

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 fish, frittata, fresh or sun dried tomatoes and anchovies. In most of the regional areas of Italy, antipasto will consist of vegetable and meat items, but on the coastal areas you would encounter more seafood, such as marinated calamari or baby octopus. It is also quite common to find various dips and crispy bread products accompanying the selection, such as crostini, bruschetta or arancini. Antipasto is found extensively in the modern restaurant scene, from coffee shops to cellar doors and brasseries all over the world. It is commonplace to find people of all cultures and nationalities relaxing on a Saturday afternoon at their favourite haunt, sipping wine and sampling the culinary delights of the antipasto platter. Try some of these ideas Instalata alla caprese – Slices of vine-ripened tomato, topped with feta cheese, dressed with extra virgin olive oil, fresh basil leaves and ground black pepper. Giardiniera – A mixture of raw chopped carrots, green beans, cauliflower, capsicum and caper berries, which are marinated in vinegar. Table olives – marinated in olive oil, garlic and fresh thyme.

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 even then, they regularly over-heat; burn and half cook the food.With all the buttons, dials, beeps, bells and digital displays found on a microwave, I believe they only really have two settings – high biff and low biff!Also, there is one issue that annoys me the most, no two microwaves are ever the same. I have never seen the same microwave in anyone else’s kitchen, like I have in mine.I have worked in countless restaurants, and have never seen the same model of microwave. I once walked through a roadhouse kitchen, and they had a bank of 8 microwaves, all of which were different brands and models.Think about it… have you ever seen an identical version of your microwave anywhere else on the planet?Every time you’ve gone to use someone else’s microwave, you didn’t know how to use it, or know where the start button was located, or how to open the door – did you?However, I have a theory that solves this baffling mystery. Microwave ovens are manufactured using an automated ‘random’ assembly machine. The parts are shuffled like a deck of cards and then blindfolded robots randomly assemble them, ensuring no two microwaves are ever identical.There you have it, mystery solved!

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 even then, they regularly over-heat; burn and half cook the food. With all the buttons, dials, beeps, bells and digital displays found on a microwave, I believe they only really have two settings – high biff and low biff! Also, there is one issue that annoys me the most, no two microwaves are ever the same. I have never seen the same microwave in anyone else’s kitchen, like I have in mine. I have worked in countless restaurants, and have never seen the same model of microwave. I once walked through a roadhouse kitchen, and they had a bank of 8 microwaves, all of which were different brands and models. Think about it… have you ever seen an identical version of your microwave anywhere else on the planet? Every time you’ve gone to use someone else’s microwave, you didn’t know how to use it, or know where the start button was located, or how to open the door – did you? However, I have a theory that solves this baffling mystery. Microwave ovens are manufactured using an automated ‘random’ assembly machine. The parts are shuffled like a deck of cards and then blindfolded robots randomly assemble them, ensuring no two microwaves are ever identical. There you have it, mystery solved!

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 braises.Vegetables, such as onions, carrots and celery are roughly cut up and slowly cooked into a recipe to improve its flavour. They are often strained out and discarded prior to serving the dish.However, there is also a myriad of other aromatics that may sometimes find their way into a Mirepoix, such as leeks, garlic, ginger, tomato and mushrooms. Ultimately it’s the desired flavour profile that dictates which aromatic vegetables are chosen.The cooking time also plays a role in the size of the mirepoix. A smaller cut of mirepoix will impart its flavour faster in a dish that requires shorter cooking time (e.g. braises) and a larger cut is less likely to disintegrate over a longer cooking time (e.g. beef stock).Also, the colour of the mirepoix is important. A white stock or sauce wouldn’t contain any carrots or dark green celery, whereas brown gravy would.Mirepoix provides an important depth of flavour to savoury dishes – and I consider it the culinary ‘X’ Factor in any recipe.

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 braises. Vegetables, such as onions, carrots and celery are roughly cut up and slowly cooked into a recipe to improve its flavour. They are often strained out and discarded prior to serving the dish. However, there is also a myriad of other aromatics that may sometimes find their way into a Mirepoix, such as leeks, garlic, ginger, tomato and mushrooms. Ultimately it’s the desired flavour profile that dictates which aromatic vegetables are chosen. The cooking time also plays a role in the size of the mirepoix. A smaller cut of mirepoix will impart its flavour faster in a dish that requires shorter cooking time (e.g. braises) and a larger cut is less likely to disintegrate over a longer cooking time (e.g. beef stock). Also, the colour of the mirepoix is important. A white stock or sauce wouldn’t contain any carrots or dark green celery, whereas brown gravy would. Mirepoix provides an important depth of flavour to savoury dishes – and I consider it the culinary ‘X’ Factor in any recipe.

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. Or maybe diced and cooked in pancakes.Bananas are one of the oldest cultivated fruits and have been eaten by humans in places like India and Asia thousands of years.Contrary to popular belief, bananas don’t grow on trees or even palms; they are the fruit from one of the world’s largest herbs. And, to confuse the issue some more, bananas are technically a berry.Bananas grow in large bunches referred to as a ‘hand’ and are harvested green, because they ripen best after being picked. They contain heaps of essential vitamins (particular B-group), complex carbohydrates, potassium, dietary fiber and absolutely no fat.Varieties commonly available in Australia are Cavendish, Lady Finger and the new Gold Finger variety.Banana leaves can also be used to make parcels for steaming fish, and I have also used banana flowers in some Asian stir-fries.Caramel and Rum BananasIn a frying pan melt 2 tbsps of butter; add 2 thickly sliced large Cavendish bananas and fry to a light golden brown.Sprinkle in 2 tbsps of raw caster sugar and continue cooking until sugar thickens to a caramel.Add 2 tbsps of rum and if using gas stove be careful of a flambé effect –whoosh!Place the caramel bananas in serving bowls and dollop on a generous scoop of natural yoghurt.