A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | R | S | T | UVW | XYZ

A

ACIDITY wine turned sharp and vinegary after excessive exposure to the air.

AIOLI a garlic rich mayonnaise from the south of France.

ALCOHOL an end product of fermentation and essential component of wine, the percentage of alcohol by volume varies from wine to wine.

AMARETTI Italian macaroons, bitter flavored small round biscuits made with ground almonds, sugar and egg whites.

AMARETTO liqueur from Italy made from ground apricot kernels.

ANNATO SEEDS originating from the Philippines, these reddish seeds are used for coloring and flavoring, especially Chinese dishes such as roast pork.

ANTIPASTO Italian for 'before the meal', it usually consists of an assortment of cold meats, vegetables and seafood, etc. eaten as an appetizer.

ARBORIO Italian plump short grain rice, which can absorb a lot of liquid, used to make RISSOTO.

ARMAGNAC region of South West France producing fine brandy. AROMA the component in a wine's smell that stems from the grape, as opposed to the BOUQUET ASAFOETIDA a resinous gum from the roots of several species of Ferule and used in minute quantities in Indian cooking to prevent flatulence and to impart a subtle flavor.

AUSTERE harsh characteristic of wine lacking in charm. In a young red wine with cellaring potential, austerity can be a positive factor.

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B

BAIN MARIE a water bath, usually in the form of a pan of simmering water which can accommodate a smaller pan. Used for keeping mixtures warm, for melting ingredients without burning and for cooking dishes slowly.

BALANCE where a wine's major components: fruit, acid, alcohol, tannin and oak are compatible, a necessary part of a great wine.

BESAN a flour made from ground chick peas and sometimes yellow lentils. It is used extensively in Indian cooking for making doughs and batters, etc.

BEURRE BLANC white butter sauce often served with fish and vegetables.

BEURRE MANIE a paste of butter and flour, added in small pieces to a sauce at the end of cooking, rather than at the the beginning, see ROUX.

BISCOTTI Italian for biscuits, usually refers to the double baked classic Italian biscuit.

BISQUE shellfish soup, usually thickened and smooth.

BLANCH to plunge ingredients into boiling water and then refresh under cold running water, or to simply drain the ingredients. They can also be covered with cold water and brought to the boil. Blanching removes bitter ness, loosens skins for easy peeling, sets a brilliant colour and firms etc.

BLANQUETRE a stew made without the meat first being fried, the sauce is usually thickened with a liaison of egg and cream.

BODY the weight, that is, lightness or fullness a wine has in the mouth.

BOCCONCINI from the Italian word 'boccocine' meaning mouthfuls, commonly refers to small balls of mozzarella cheese. BOK CHOY Chinese white cabbage.

BONITO FLAKES made from dried bonito fish and used to make DASHI and to give sauces extra flavour.

BOUQUET a wine's smell.

BOUQUET GARNI a small bunch of herbs used for flavouring stocks and sauces, usually consisting of 2 sprigs of parsley, a sprig of thyme and 1 bay leaf. The bouquet garni is tied with string if fresh, or wrapped in muslin if dried, and used as an infusion in hot liquid.

BOTRYTIS the term for mould that affects late harvest grapes producing the best sweet wines. Also known as noble rot.

BRANDADE a puree of salt cod, olive oil and milk from the regions of Languedoc and Provence France.

BRIOCHE a soft roll or loaf made from yeast dough, eggs and butter

BROCHETTE skewers on which pieces of meat, fish and vegetables are threaded for barbecuing or char grilling etc.

BRUSCHETTA Italian bread which has been grilled over an open flame, rubbed with fresh garlic and drizzled with olive oil.

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C

CANDLENUTS hard oily nuts, generally ground and used to thicken Indonesian and Malaysian curries.

CARPACCIO a classic dish of thinly sliced raw fillet of beef served with a creamy sauce made famous by Harry's Bar in Venice. The beef today is often dressed with olive oil and shaved parmesan cheese or white truffle.

CASSOULET a specialty from the south west of France, it is a rich stew generally of white beans, pork and seasonings cooked in a special pot called a 'cassole'.

CEDRO a fruit from the citrus family, whose flesh is eaten raw and rind often candied.

CEVICHE a South American dish based on marinated raw fish where the marinade (including lime or lemon juice) 'cooks' the fish.

CHEVRE often refers to goats' cheese.

CHIFFONADE originally the cutting of leaf green leaves into thin, ribbon like strips, now commonly refers to the style of cut.

CHINE the section of lower backbone which interlocks the ribs and membrane. It should be removed to facilitate boning or carving of meats such as a standing rib roast.

CHORIZO spicy/hot Spanish pork sausage.

CLEAN relates to a wine which is free of unpleasant smells and flavours.

COMPLEXITY those components of wine on the nose and in the mouth that reflect the influences of climate, soil type, oak treatment,blending, bottle age, etc.

COMPOTE fresh or dried fruit cooked whole, or in pieces in a vanilla sugar syrup.

CONCASSE the rough chopping, usually of vegetables, with a knife.

CONFIT from the French 'confire', to preserve. Meats such as pork, goose, duck or turkey are sprinkled with salt and herbs, stood for 8 24 hours, then cooked very slowly, in their own fat, until tender. It is one of the oldest methods of preserving food and is a speciality of south west France.

COPPA a salted and dried rolled pork sausage.

CORKED wine spoiled by a faulty cork.

CORNICHONS small pickled gherkins often accompanying charcuterie (prepared meats).

COTECHINO large fresh lightly salted spiced pork sausage.

COULIS a thick sauce, usually strained, of fresh fruit or vegetables.

COURT BOUILLON an aromatic liquor used for poaching fish, crustaceans/ shellfish, white meats and vegetables.

COUSCOUS a traditional dish of North Africa made with durum wheat (which is milled to form semolina), meats and vegetables in an aromatic stew. Also refers just to the milled durum wheat. Here we use couscous to accompany meats, fish and vegetables, but it can also be prepared as a dessert.

CREME ANGLAISE a light sweetened egg custard of pouring consistency.

CREME FRAICHE a slightly soured cream.

CREME PATISSIERE a sweet pastry custard thickened with flour/cornflour.

CROSTINI small slices of fried or toasted bread.

CURRY LEAVES small, fragrant leaves available dried or fresh from specialty stores, they provide a delicious flavour to curries.

CUVEE French for 'blend', as in a blend of Champagne or special wine. Also the contents of a wine vat.

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D

DAIKON Japanese white radish.

DARIOLE castle shaped moulds used for cooking cakes and puddings.

DASHI a clear soup or stock made from dried BONITO FLAKES and seaweed. Instant dashi is available.

DEGLAZE to dissolve collected cooking sediment from the bottom of the pan by heating wine, stock or other liquid in the pan and scraping and stirring the bottom vigorously. This is an especially important step in the preparation of meat sauces and gravies.

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E

ELEGANT a well balanced, stylish wine with finesse.

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F

FAT a robust and mecity wine.

FLABBY a wine without acidity.

FORTIFIED WINE a wine which has had grape spirit added, producing a high alcohol wine, such as sherry, port, vermouth etc.

FRITTATA an Italian style omelette which is cooked on both sides, firm in texture and often includes vegetables, fish or meat.

FROMAGE BLANC a smooth skim milk curd cheese.

FROMAGE FRAIS an unripened fresh cheese of varying fat content. It can be mixed with sugar and egg whites to make the dessert coeur a la creme, or flavoured with garlic and herbs to make a type of herb cream cheese.

FRUITY a wine with a destinctive grape flavour and aroma.

FULL BODIED a powerful wine that is mouth filling and high in alcohol.

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G

GALANGAL a member of the ginger family used extensively in Thai cooking. Available dried, powdered or preserved. Also known as laos and kha.

GALETTE a shallow round sweet or savoury pastry cake. Also refers to a method of cooking thinly sliced potatoes in a ring shape.

GANACHE a mixture of butter, melted chocolate and cream used to glaze and fill cakes and pastries.

GARAM MASALA Indian ground spice mixture generally of coriander, black pepper, cumin, cardamon, cloves, cinnamon and nutmeg.

GENERIC in wine speak, denotes a wine falling within a general style, such as a claret or white burgundy (not a specific grape variety, see VARIETAL).

GINKGO NUTS hard shelled, cream coloured nuts from the maidenhair tree, eaten roasted as a snack or to flavour Asian dishes.

GNOCCHI small Italian dumplings, often made of potato and flour, semolina or choux paste, and sometimes flavoured with cheese, herbs or vegetables. Served alone, with a sauce, or in clear broths.

GOUGERE cheese flavoured choux pastry cooked in a ring shape.

GRAVLAX Scandinavian dish of raw salmon cured in coarse salt, sugar, pepper and dill.

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H

HARISSA a fiery red pepper sauce from Northern Africa, often served with COUSCOUS.

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I

INFUSE steep, soak or heat gently to extract flavour

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J

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K

KAFFIR LIME a type of lime grown in South east Asia. The rind, juice and leaves add the characteristic sour, sharp flavour required in Thai dishes. Fresh and dried leaves are available in Australia.

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L

LIAISON ingredients used for thickening or binding together, eg. egg yolks and cream ROUX, BEURRE MANIE, cornflour or arrow root

LIGHT BODIED usually describes a wine low in alcohol, though not necessarily with a thin mouth feel.

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M

MACE comes from the skin of the nutmeg. More often used in savoury dishes, like, terrines and bechamel sauce.

MALOLACTIC FERMENTATION a secondary bacterial fermentation used to soften, stabilise and enhance the complexities in wine.

MANDOLINE a flat metal or wooden frame with a sharp adjustable blade used for slicing vegetables.

MELLOW the softness in mature wines achieved by aging.

MESCLUN a mixture of young salad leaves such as curly endive, mache, rocket, chervil, oak leaf lettuce, etc

MILLE FEUILLE '1000 leaves', layers of puff pastry sandwiched around sweet or savoury fillings.

MIREPOIX a mixture of coarsely diced carrot, celery and onion sauteed in butter with herbs, and used to enhance the flavour of meats, fish, shellfish dishes and sauces.

MIRIN Japanese sweet rice wine.

MISO fermented soya bean paste, an important flavor base in Japanese cooking.

MOUTH FILLING full bodied and robust quality of wine.

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N

NORI paper thin sheets of seaweed used in making sushi, and as a flavouring and garnish in Japanese cooking.

NOSE the smell of wine which includes both the aroma and the bouquet.

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O

OAK an essential ingredient in quality red wine and full bodied white wine.

OXIDISED an unpleasant, stale flavour and brownish colour, in wine, caused by over aging or over exposure to the air.

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P

PALM SUGAR a dark sugar produced from the sap of the palmyra and sugar palms. Also called jaggery and coconut sugar and used in Asian dishes.

PANADE a mixture for binding stuffings and dumplings, often of choux pastry or simply breadcrumbs.

PANCETTA cured, unsmoked belly bacon.

PANFORTE a rich flourless cake from Siena, packed with candied fruits, spices and nuts.

PATE A CHOUX choux pastry used for puff cases and profiteroles,

PATE BRISEE 'broken pastry, the French version of shortcrust pastry.

PATE EN CROUTE a rich mixture of meat, game or fish cooked in a pastry crust.

PATE SABLEE 'sandy pastry', when a high proportion of sugar is added to PATE SUCREE, the pastry becomes sandy.

PATE SUCREE rich sweetened shortcrust pastry.

PEPPER a pungent spice from the dried berries of the genus Piper. Black pepper has a more intense flavour than white pepper.

POACH to cook food gently in simmering liquid, usually water or stock. Delicate foods and red meat are also sometimes poached to retain their juices and flavour.

POLENTA cornmeal

PORCINI wild Italian mushroom, mainly available dried, similar to the French cepe, from the boletus family, used in RISOTTOS.

PROVOLONE rounded, supple curd cheese, often smoked.

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Q

QUATRE EPICES '4 spices', a finely ground mixture of spices consisting of cloves, pepper, nutmeg and cinnamon.

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R

RADICCHIO a red bitter lettuce leaf from the chicory family.

REFRESH to run cold water over just cooked boiled green vegetables, or to immerse them quickly in cold water to arrest the cooking and set the colour.

REMOULADE a mayonnaise based sauce with added mustard, gherkins, capers and herbs, to accompany cold meats, fish and shellfish dishes, and traditionally celeriac.

RENDER to melt solid meat fats slowly in the oven.

RILLETTES meats, such as pork, rabbit and goose, cooked gently in lard until the meat falls apart. The meat is then shredded, mixed with the rendered fat and put into small stones jars or pots. Rilletes are served at room temperature.

RISSOTO a classic Italian dish of rice tossed in olive oil or butter with onion, then stock and seafood, vegetables, meat, cheese or other ingredients added for the flavour base. It is cooked slowly, stirred constantly until all the stock is absorbed.

ROBUST a gutsy, mouth filling wine.

ROUILLE 'rust, a thick sauce from the south of France. Red chillies are pounded with garlic and bread then blended with olive oil and stock. Served with fish soups.

ROUGET red mullet, also known as barbounia.

ROULADE a preparation which is spread or stuffed with another element, then rolled. It can be savoury, such as meat and fish, or sweet like a Swiss roll filled with cream.

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S

SAMBAL the collective name for the side dishes and condiments accompanying South east Asian meals.

SAUTERNES an area making France's best sweet wines. The name often given incorrectly to any sweet/dessert wine.

SEMOLINA cereals reduced to granules by course milling.

SHIITAKE most commonly used Japanes mushroom, called winter mushrooms in Chinese and often dried.

SOBA Japanese buckwheat noodles serve hot in soups or chilled with a dipping sauce.

SOFT a wine with a round, soft finish, with subtle acidity and soft tannin.

SOUS VIDE 'under vacuum', or as most commonly understood, prepared meals which are vacuum packed to be reheated rapidly in their packs in boiling water, thereby retaining maximum freshness.

SPECK smoked pork belly.

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T

TAHINI sesame seed paste.

TAPENADE black olive paste made with anchovies, capers and olive oil (and some times a little tuna) from the south of France.

TOMATILLAS Mexican green tomatoes available here in tins.

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UVW

UDON Japanese thick wheat flour noodles served in hot soups or topped with various flavourings. Similar to spaghetti.

VARIETAL wine made from a particular grape variety such as chardonnay and cabernet sauvignon (opposite of GENERIC).

WASABI native Japanese green horseradish always served with sushi.

XYZ

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