A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Acidulated Water Water that has had an acid - vinegar or lemon juice - added to it. Acidulated water is used to prevent oxidisation when preparing certain ingredients such as globe artichokes.
Agar-Agar A type of seaweed extract used as a gelling agent. Agar-Agar has the advantage of remaining set at room temperature, unlike gelatine. It can be bought in transparent strips, in loaves or in powdered form.
Aioli (Ay – Oh – Lee) A type of mayonnaise, made from egg yolks, olive oil, salt, pepper, lemon juice and roasted garlic. Can accompany fish, meats or vegetables.
Al Dente An Italian term used to determine the correct degree of cooking pasta, in which the pasta should be removed from the water whilst still firm enough to bite. Meaning "to the tooth", it can also be applied to vegetables that are to be cooked with a certain amount of crunch.
Allspice A spice that is ground from the unripe berries of a tree that is native to the Caribbean, Honduras and Mexico. Allspice has an aroma reminiscent of nutmeg, cinnamon and cloves.
Amaretti Biscuits (am-ah-REH-tee) Intensely crisp, airy macaroon style cookies that are made with bitter almond paste.
Anchovies The true anchovy comes only from the Mediterranean and Southern European coastlines. These tiny fish are generally filleted, salt-cured and canned in oil. To alleviate saltiness in anchovies, soak them in cool water for about 30 minutes.
Apertif A drink that is consumed before a meal to stimulate or "open" the appetite. Such drinks include vermouth, campari and bitters.
Appenzeller Cheese [A-pent-seller] This whole milk cow’s cheese is named after an eastern Swiss canton (a state in the Swiss confederation). It has a golden yellow rim and a firm, straw coloured curd with tiny holes. The flavour is delicate and somewhat fruity, owing to the wine or cider wash it receives during curing. Appenzeller is thinly sliced and can be served as part of a cold breakfast platter.
Apple Eggplant These are green, yellow-orange or purple in colour and are about the size of golf balls. They are quite bitter but a wonderful addition to Thai curries and eaten raw in Thai salads. If pre-slicing, keep them in salted water as they discolour quickly. Available at good Asian food stores.
Arcar (Ar – Char) A pickled vegetable accompaniment made from sugar, vegetables and vinegar which usually accompanies Asian dishes such as Rendang
Armagnac (ahr-mahn-yak) It is one of the world’s two great brandies (the other being cognac). It is made in Gascony, France and is traditionally distilled once, compared to cognac which is distilled twice. The single distillation leaves more flavour elements resulting in a hearty, full flavoured sprit that is silky smooth. It is aged in black oak barrels for up to 40 years.
Aromatic Aromatic is a termed used in relation to vegetables, herbs or spices that impart flavour and aroma into a dish. A Moroccan style stew, for example, would incorporate such aromatics as carrots, onions, leeks and celery. Asian recipes mentioning Asian vegetables refer to a selection of Asian greens such as bok choy, Chinese cabbage and Chinese broccoli.
Arrowroot A starchy thickener used mainly in soups and sauces. Arrowroot, like cornflour, should be mixed with some cold water before being added to a mixture and will thicken when it boils. However, unlike cornflour, it will remain clear rather than turning cloudy.
Asian Fungus - Black / White Also known as wood ear or cloud fungus. Their texture is silky and crunchy, yet a little gelatinous. They are believed to be a good digestion aid by the Chinese. If using the dried variety, soak them in hot water until they have expanded to several times their original size. Available at Asian food stores and occasionally supermarkets.
Asparagus A distinctive earthy and leafy flavour. Green and white are available in Australia. White is predominantly used in the canning industry here, though the fresh stuff is becoming more and more available these days.. The biggest production areas are Qld’s southern coast and Atherton Tableland and in Victoria’s lower Murray Valley.
Aubergine The British term for an eggplant.
Avocado High in protein. Contain mono-unsaturated fats and are very high in calories. A powerful source of energy. They have a buttery flesh and a mild flavour. There are 3 original varieties, from Mexico, Guatemala and the West Indies. All cultivated avocadoes are descended from these 3 types, many of them being hybrids, including “Fuerte” and “Hass”, Guatemalan / Mexican hybrids and two of the most prominent varieties in Australia. In Australia, they are grown on the Southern Queensland coast, in the Atherton Tablelands in North Qld and Northern NSW. Avocadoes will ripen off the tree. If picked when fully grown and firm, they will ripen in 1 to 2 weeks in a warm room. To quicken the ripening process, place them in a brown paper bag with a ripe banana or apple. These give off ethylene gas which aids ripening.
Avocado Oil Premium, extra virgin, cold-pressed oil extracted from ripe avocado flesh. It has a smooth, rich flavour and can be used as a dressing or cooking oil.

Acidulated Water

Water that has had an acid - vinegar or lemon juice - added to it. Acidulated water is used to prevent oxidisation when preparing certain ingredients such as globe artichokes.

Agar-Agar

A type of seaweed extract used as a gelling agent. Agar-Agar has the advantage of remaining set at room temperature, unlike gelatine. It can be bought in transparent strips, in loaves or in powdered form.

Aioli (Ay – Oh – Lee)

A type of mayonnaise, made from egg yolks, olive oil, salt, pepper, lemon juice and roasted garlic. Can accompany fish, meats or vegetables.

Al Dente

An Italian term used to determine the correct degree of cooking pasta, in which the pasta should be removed from the water whilst still firm enough to bite. Meaning "to the tooth", it can also be applied to vegetables that are to be cooked with a certain amount of crunch.

Allspice

A spice that is ground from the unripe berries of a tree that is native to the Caribbean, Honduras and Mexico. Allspice has an aroma reminiscent of nutmeg, cinnamon and cloves.

Amaretti Biscuits (am-ah-REH-tee)

Intensely crisp, airy macaroon style cookies that are made with bitter almond paste.

Anchovies

The true anchovy comes only from the Mediterranean and Southern European coastlines. These tiny fish are generally filleted, salt-cured and canned in oil. To alleviate saltiness in anchovies, soak them in cool water for about 30 minutes.

Apertif

A drink that is consumed before a meal to stimulate or "open" the appetite. Such drinks include vermouth, campari and bitters.

Appenzeller Cheese [A-pent-seller]

This whole milk cow’s cheese is named after an eastern Swiss canton (a state in the Swiss confederation). It has a golden yellow rim and a firm, straw coloured curd with tiny holes. The flavour is delicate and somewhat fruity, owing to the wine or cider wash it receives during curing. Appenzeller is thinly sliced and can be served as part of a cold breakfast platter.

Apple Eggplant

These are green, yellow-orange or purple in colour and are about the size of golf balls. They are quite bitter but a wonderful addition to Thai curries and eaten raw in Thai salads. If pre-slicing, keep them in salted water as they discolour quickly. Available at good Asian food stores.

Arcar (Ar – Char)

A pickled vegetable accompaniment made from sugar, vegetables and vinegar which usually accompanies Asian dishes such as Rendang

Armagnac (ahr-mahn-yak)

It is one of the world’s two great brandies (the other being cognac). It is made in Gascony, France and is traditionally distilled once, compared to cognac which is distilled twice. The single distillation leaves more flavour elements resulting in a hearty, full flavoured sprit that is silky smooth. It is aged in black oak barrels for up to 40 years.

Aromatic

Aromatic is a termed used in relation to vegetables, herbs or spices that impart flavour and aroma into a dish. A Moroccan style stew, for example, would incorporate such aromatics as carrots, onions, leeks and celery. Asian recipes mentioning Asian vegetables refer to a selection of Asian greens such as bok choy, Chinese cabbage and Chinese broccoli.

Arrowroot

A starchy thickener used mainly in soups and sauces. Arrowroot, like cornflour, should be mixed with some cold water before being added to a mixture and will thicken when it boils. However, unlike cornflour, it will remain clear rather than turning cloudy.

Asian Fungus - Black / White

Also known as wood ear or cloud fungus. Their texture is silky and crunchy, yet a little gelatinous. They are believed to be a good digestion aid by the Chinese. If using the dried variety, soak them in hot water until they have expanded to several times their original size. Available at Asian food stores and occasionally supermarkets.

Asparagus

A distinctive earthy and leafy flavour. Green and white are available in Australia. White is predominantly used in the canning industry here, though the fresh stuff is becoming more and more available these days.. The biggest production areas are Qld’s southern coast and Atherton Tableland and in Victoria’s lower Murray Valley.

Aubergine

The British term for an eggplant.

Avocado

High in protein. Contain mono-unsaturated fats and are very high in calories. A powerful source of energy. They have a buttery flesh and a mild flavour. There are 3 original varieties, from Mexico, Guatemala and the West Indies. All cultivated avocadoes are descended from these 3 types, many of them being hybrids, including “Fuerte” and “Hass”, Guatemalan / Mexican hybrids and two of the most prominent varieties in Australia. In Australia, they are grown on the Southern Queensland coast, in the Atherton Tablelands in North Qld and Northern NSW. Avocadoes will ripen off the tree. If picked when fully grown and firm, they will ripen in 1 to 2 weeks in a warm room. To quicken the ripening process, place them in a brown paper bag with a ripe banana or apple. These give off ethylene gas which aids ripening.

Avocado Oil

Premium, extra virgin, cold-pressed oil extracted from ripe avocado flesh. It has a smooth, rich flavour and can be used as a dressing or cooking oil.