Char Siu. Chinese meat cooking method, a sweet BBQ meat. Chimichurri ... Sous
vide. “Under Pressure” to cook in a sealed bag, at low constant temp. Savoiardi.
Glossary of terms Arancini
Crumbed and fried rice ball
Dukkah
A toasted mix of spices and crushed nuts
Pappadam
Indian wheat bread, very thin and crispy fried
Atchara
Pickled carrot and white radish
Empanada
Spanish style pasty
Porchetta
Seasoned roasted rolled loin of pork
Blini
Mini pancake
En papillote
Porcini
Dried mushroom
Bombe Alaska
Ice cream filled, meringue coated torched dessert
Food cooked in a sealed parchment, served to the guest to cut open
Profiteroles
Choux bun or cream puffs
EVOO
Extra virgin olive oil
Puy Lentils
Tiny French lentil
Bourguignonne French stew rich in red wine and herbs
Frangipane
Ground almond tart filling
Quinoa
Low GI seed similar to a grain once cooked
Brandade
Dip made with salted fish and bread
Friand
Minted yoghurt
Size of a small egg, used raw, flavour like fresh peas
Flourless almond cake baked in a small mound or tin
Raita
Bush Banana
Gazpacho
Cold spicy tomato and cucumber soup
Bush Tomato
A desert raisin known as Katjera
Gnocchi
Italian potato dumplings
Caponata
Sweet and sour flavoured Ratatouille with capers and herbs
Goyza
Japanese dumpling
Granola
Toasted muesli
American BBQ sauce
Gremolata
Fresh chopped parsley and grated lemon zest
Griddled
Grilled on a hot plate
Gruyère
Swiss style melting cheese
Hoisin
Chinese plum sauce
Jambon
Spanish style dried ham
Carolina Sauce
Cassava Crackers Indonesian style cracker, similar to prawn cracker Chana dhal
Indian spiced lentil stew
Char Siu
Chinese meat cooking method, a sweet BBQ meat
Chimichurri
Spicy fresh parsley and herb marinade
Chipolata
Mini sausage
Chipotle
Smoked chilli sauce
Chorizo
Spicy Spanish sausage
Churro
Fried Spanish donut, long star shaped dusted with sugar
Confit Onions
Whole onions cooked in olive oil
Congee
Over cooked rice pudding/soup
Crème Fraîche
Set sour cream
Croquetas
Fried chicken crumbed dumpling
Crostini
Crouton
Dacquoise
Egg white sponge cake
Desert Lime
Tiny native Australian lime, used whole
Dirty rice
Asian style risotto made with oyster sauce and Chinese sausage
Ras el hanout
Arabic spice blend
Rémoulade
Mayonnaise based sauce
Sake
Rice wine
Salt Bush
Australian native cabbage leaf (used small)
Samphire
Edible succulent grown in sand dunes
Scallions
Spring onions
Sfogliatelle
Italian flaky pastry filled with citrus semolina crème
Sous vide
“Under Pressure” to cook in a sealed bag, at low constant temp.
Gai larn
Asian broccoli
Savoiardi
Italian sponge finger biscuit
Kombu
Seaweed salad with sesame seeds
Speck
Cured pork belly (fatty bacon)
Kytons
Award winning South Australian bakery
Taka Tala
A spicy African sauce from Beerenberg
Lardons
Cut strips of bacon
tarte Tatin
Puff pastry disk cooked under its filling
Masaman
Indian coconut milk, potato and peanut curry
Terrine
Layered and pressed loaf of food, typically sliced thin
Mizuna
Mildly flavoured Asian salad greens
Muntire
Native berry, high in vitamins
Tortilla
Frittata
Nam jim
Thai dressing of lime, chilli and fish sauce
Weich’s
Locally made Barossa dried egg noodles
Quandong, tart berry with peach / rhubarb characteristics
