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

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

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 ea

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

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.

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

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

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

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’

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

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 co

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 r

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

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 spec

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

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 c

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

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

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 m

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