Tag: ingredients
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Buffalo Mozzarella Cheese
Once you try mozzarella di bufala you can’t go back. It is the most amazing example of stretched cheeses and the taste is sublime. The buffalo milk imparts a higher acidity to the cheese and gives it its signature tanginess. It is exceptionally versatile and you can use it raw in salads, melted on pizzas, cooked in lasagna,…
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Cumin
Cumin is the seed of a small annual herbaceous plant that is native to the Middle East and is in the same family as parsley and coriander. It has a most wonderful warm earthy flavour and smell. You can use them whole, as an ingredient or garnish in their own right or grind them for…
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Tomato Passata
Tomato Passata makes the perfect tomato base for a lot of dishes. It is basically salted, uncooked tomatoes that have been pureed (after being strained of their skins and seeds). It differs from tomato paste, tomato puree and tomato sauce in that these have been cooked and processed to varying degrees. I use passata a…
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Cheese: Pecorino Caciotta Saracino Cheese
Pecorino Saracino is a briefly aged Italian sheep’s milk cheese in the Caciotta tradition. It is a enjoyable, light cheese that doesn’t try and steal the show but is tasty in its own right. Milk Sheep Origin Italy Aged 4 – 6 weeks Aroma Very mild lactic aroma. This just means it has pleasant milky,…
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Bay Leaf Tree: Grow and Eat
The humble Bay Leaf tree is a must have in a kitchen garden. Once you try fresh or freshly dried bay leaves in your cooking you won’t go back to the store bought version. Like many herbs, they lose their fullest, layer rich aroma and taste as they wait in transport and store shelves. I…
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Whole Roasted Crickets
Entomophagy is the purposeful use of insects for food. Insects are not only very high in protein but this protein is very readily digested by our bodies. I thought I would try insects for the first time and support an Aussie company at the same time. I am glad I did. In fact, Australia has…
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Cheese: Provolone Piccante
I am carrying on my affair with aged Italian cheese and am spending some time with Provolone Piccante. It is made from cow’s milk and aged for several months. I have read that it is the type of rennet used that makes for the bitey piquant flavours. I also learnt a new term. A cheese with…
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Dairy Free Cheese: Cheddar Flavour
A friend of mine recently put me on to this tasty dairy free cheese from My Life. I am currently on a cow, goat and sheep’ milk cheese ‘tasting, cooking and of course blogging’ odyssey. So I was very interested in trying this product. I used to only eat cheddar cheese growing up. So although…
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Australian Finger Limes
I was very lucky to be bought one of these remarkable edible bushes a few years ago as a birthday present. They are an annual fruiting plant in the same genus as citrus and are native to Australia’s east coast. The fruit is quite simply unique and you can believe the recent restaurant hype they…
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Vegan Fish Sauce
Look I get it, no one likes to be labelled but sometimes labels help educate. I am a certified Omnivore and have no intention of following the vegan code to its fullest. I am however very supportive of the Vegan ethos. To this end I like reviewing Vegan alternatives to meat based ingredients. Recently, I ordered…
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