Term
Description
Acai
The Acai berry grows on the acai palm tree which is native to the Brazilian rainforests.
Agrodolce
An Italian sauce that is sticky and sweet in flavour, it’s made by reducing sugar or honey, vinegar, and sometimes fruit or vegetables.
Aguachile
A Mexican seafood dish that is essentially a ceviche made with either prawns or scallops, or both, that are marinated in lime juice and served in a chili-lime marinade, usually garnished with cucumber.
Aioli
An emulsion of egg, oil, mustard and lemon juice to create a mayonnaise base, flavoured with confit garlic.
Amaranth
An ancient grain, like quinoa, it can be consumed as a seed or ground to a flour to be used in gluten free baking.
Arancini
Italian rice balls that breaded and fried.
Banh Mi
A Vietnamese sandwich of cold meats and vegetable fillings enclosed in a baguette.
Bisque
A sauce based off the stock of shellfish, enriched with cream and butter.
Bottarga
Salted and cured mullet roe
Bouillabaisse
A traditional French fish stew originating from the city of Marseille.
Brandade
A Brandade is an emulsion of salt cod, olive oil and usually potatoes.
Bresaola
Cured and air-dried beef.
Brioche
A butter enriched French bread.
Bruschetta
An antipasto originating from Italy, consisting of grilled bread tomato, balsamic vinegar, onions and basil.
Burrata
A mozzarella casing, encased with stracciatella (clotted) cheese.
Calamansi
Native to the Philippines, a hybrid fruit that has the flavour profile of kumquat and mandarin.
Caprese
An Italian salad of tomatoes, basil and mozzarella cheese.
Carpaccio
An Italian starter that is usually beef or seafood, served thinly sliced and raw with a sauce.
Caviar
Caviar is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread.
Cha Gio
Vietnamese fried spring roll.
Chantilly
Cream that has been aerated with vanilla to a whipped consistency.
Charsui
A Cantonese style of BBQ pork.
Chimichurri
A raw sauce made up of a mixture of herbs, peppers and olive oil.
Choux
The French pastry that is made from eggs, milk, flour and butter to produce eclairs and profiteroles.
Chutney
From the subcontinent of India, a chutney is a type of relish that can be made with a variety of ingredients, it is often used as a condiment.
Compote
A fruit or mixture of fruits that have been cooked to a marmalade or jam consistency.
Confit
A cooking procedure where a product is cooked by being submerged in oil and cooked at a low temperature.
Crème Fraiche
Similar to sour cream, it is thicker, higher in fat content yet not as sour and smoother in its texture.
Croquette
A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded.
Crudite
Baton cuts of vegetables served with dips.
Curd
Yolk enriched dessert spread that resembles custard. Made with a citrus fruit.
Curing
A method of preserving food through a mixture of salt and sugar.
Daikon
A type of winter radish it has a long root which it is cultivated for.
Davidson’s Plum
A native Australian plum, that has a soft juicy pulp, with an acidic flavour profile.
Dianne Sauce
A creamy enriched sauce made with mushrooms.
Diplomat
A mixture of crème patisserie and Chantilly cream in equal parts.
Dukkah
Middle Eastern condiment made up of a mixture of herbs, nuts and spices.
Edamame
The young offspring off the soybean, Edamame pods originating in Japan, can be boiled or steamed and consumed with a generous amount of salt.
Elote
Mexican inspired corn on the cob, dressed in mayonnaise, seasoned with chilli powder and lime juice.
Emulsion
An emulsion is a special type of mixture made by combining two liquids that normally don’t mix.
Enchilada Sauce
An enchilada is a corn tortilla rolled around a filling and covered with a savoury sauce. Originally from Mexico, enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations.
Enoki
A Japanese mushroom that is long and thin cultivated from its root.
Fermentation
A natural process through which microorganisms like yeast and bacteria convert carbs such as starch and sugar into alcohol or acids.
Financier
A French cake made from almond meal that is flavoured with browned butter.
Finger Lime
Native to the rainforest regions of Australia, finger limes are a variety of micro citrus.
Fior di Latte
A semi soft cheese style of cheese similar to mozzarella.
Friand
A small cake made from almond meal and typically flavoured with fruit.
Furikake
A Japanese mixture that usually includes dried fish, seaweed, salt, sugar, and other substances, put on top of food, especially rice, or used in cooking, to add flavour.
Gai Lan
Chinese broccoli.
Galette
A galette is a layered savoury dish of thinly sliced potatoes cooked in butter and cream then set with the natural starches of the potatoes.
Gateaux
A French term referring to a cake.
Gaufrette
A thinly sliced potato, flash fried to resemble a crisp.
Gnocchi
Italian pasta made from potatoes and flour that has a soft, fluffy texture.
Gochujang
A Korean red pepper paste, made from red peppers, fermented soybeans, glutinous rice and other spices. It has a flavour profile that is sweet and spicy.
Gozleme
A thin folded dough traditionally filled with feta cheese and spinach and cooked over a hot plate.
Granola
A breakfast item of rolled oats, nuts, honey or other sweetners such as brown sugar, and sometimes puffed rice and dried fruits.
Harissa
A spicy North African paste made from dried chilies, salt, oil, and other seasonings.
Heirloom
A vegetable is defined to be ‘Heirloom’ when it is cultivated specifically through a line of seeds selected specifically through generations of cultivators and farmers, making the produce boutique and grown in a small scale.
Hoisin
A native Cantonese sauce made from fermented soybean paste.
Jackfruit
An ancient fruit that grows in the tropical climates of Asia.
Juniper
Juniper is a short to medium-height tree that grows wild in some parts of Europe, North America, and Asia. There are many varieties of juniper, but Juniperus communis is the most common in North America.
Kaarage
Japanese breaded and fried chicken.
Kakadu Plum
Known by its alternative names ‘Gubinge’ or Billygoat Plum’ is a small stone fruit, tarty and bitter in flavour. Native to the open woodlands across the North of Australia.
Karkalla
Also known as pigface or beach banana is the native succulent found along the coasts of Australia. It has a distinctive salty flavour.
Kimchi
The iconic condiment of Korea, Kimchi is the product of fermented cabbage, seasoned with chilli paste, spring onions, garlic and ginger.
Kouign Amann
Translating to “Butter Cake”, Kouign Amann is a layered sweet bread dough that resembles puff pastry and has a similar texture to croissants.
Labna
Deriving from the Middle East, Labna is strained yoghurt that has its whey removed to give it a thick creamy texture.
Lavosh
A thin Middle Eastern bread that is flat and and crunchy in texture.
Lemon Aspen
Lemon Aspen is a type of citrus, bearing small edible fruits that taste like a cross between a lime and a grapefruit
Linaria
A species of edible flowers.
Manchuria
Deriving from the Middle East, Labna is strained yoghurt that has its whey removed to give it a thick creamy texture.
Marzipan
A thin Middle Eastern bread that is flat and and crunchy in texture.
Meringue
Lemon Aspen is a type of citrus, bearing small edible fruits that taste like a cross between a lime and a grapefruit
Mignonette
A condiment specifically used to compliment oysters, made from a base of vinegar and shallots.
Miso
Miso is a traditional Japanese seasoning. It is produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients.
Mojo
A sauce originating from the Canary Islands, made from olive oil, peppers and herbs.
Molasses
A dark concentrated sweet syrup which is a byproduct of the extraction of sugarcane and sugar beets.
Mortadella
An Italian charcuterie staple consisting of ground cured pork with a minimum of 15% cubed pork fat and olives through the sausage.
Mousse
A soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury.
Muntries
Native to Australia, muntries resemble apples in texture and flavour, however they are a almost pea-sized in comparison.
Naan
An oven baked flatbread originating from India
Nasi Goreng
A Southeast Asian staple, this dish is widely popular in Indonesia, it is usually fried rice with a type of protein and vegetables.
Nigiri
A style of sushi that consists of a small ball of rice, topped with raw fish or seafood.
Nori
A dried sheet of edible seaweed.
Nước chấm
Nước chấm is a Vietnamese dipping sauce that is made from a blend of fish sauce, water, sugar, and citrus
Orecchiette
Translating to “Little Ears” this is a pasta native to the southern regions of Italy.
Pave
A rectangular shaved serving of food.
Pandan
Pandan is an aromatic herb that is precious for its sweet and versatile floral fragrance. Its spicy leaves grow in bunches in a fan shape and flourish in tropical climates.
Pasty
Pasties consists of a filling, typically meat and vegetables, baked in a folded and crimped shortcrust pastry circle.
Pepperonata
An Italian originated stew made from the base ingredients of pepper, garlic and tomaotes.
Parfait
A rich pâté with a smooth consistency.
Pepperberry
Native to the Australian south coast, this shrub can be found in the woodlands in cool temperatures.
Pesto
A herb and nut-based emulsion.
Piquillo Pepper
A variety of peppers native to Spain.
Poached
A method of cooking where a product is cooked by being submerged in gently simmering water.
Polenta
Known also as maize or cornmeal, polenta is cooked out with a form of dairy, usually milk to a paste consistency, set and then fried or baked.
Ponzu
A condiment made from soy sauce and citrus juice.
Porchetta
Porchetta is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on.
Porcini
A type of fungi.
Potato Tikki
Potato Tikki translates to Potato Croquette.
Poutine
A dish from Canada that is French Fries with cheese curds and gravy.
Prosciutto
An Italian uncooked, unsmoked, and dry-cured ham. Prosciutto crudo is usually served thinly sliced
Pulao
A rice dish made with Basmati rice and vegetables, usually cooked with a stock. Native to India.
Quandong
Quandongs are native Australian bush fruits that have a sweet flavour profile.
Quesadilla
A folded tortilla dish that is filled with a protein and cheese among spices and vegetables.
Ragout
A slow cooked stew made up of cubed meat and vegetables with a tomato base.
Riberry
Deriving from the clove family, riberries are used in chutneys and jams.
Riverine
A region in NSW known for its quality of dairy milk and beef.
Rouille
A French sauce that consists of egg yolks, olive oil, breadcrumbs, garlic, saffron and cayenne pepper.
Roulade
A dish cooked or served in the form of a roll, typically made from a flat piece of meat, fish, or sponge, spread with a soft filling and rolled up into a spiral. It can be either sweet or savoury.
Sacher Torte
A chocolate cake that originates to Austria.
Saltbush
A native Australian bush scrub that is also known as “Orache”, just like its name it has a salty taste, it can often be substituted for salt.
Salca
A fermented pepper paste.
Sarma
Traditionally vine leaves that are filled with a stuffing and rolled in in cylindrical shape.
Sambal
A chilli paste native to Indonesia, it is made using peppers and a secondary ingredient such as shrimp paste, garlic, ginger, palm sugar, lime juice and spring onions.
Sashimi
A Japanese delicacy of thinly sliced seafoods.
Sea Urchin
A seafood delicacy that has a spiked outer shell with its roe known as “Uni” sought after.
Sebago
A type of potato.
Sumac
A shrub that is dried and used a spice in Middle Eastern cuisine.
Szechuan
A style of Chinese cuisine that originates to the Sichuan province in China.
Tahini
Traditionally used in Middle Eastern cuisine, tahini is the puree of the white sesame seed.
Terrine
A terrine, in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mould in a bain-marie.
Vermicelli
A thin strand of pasta.
Wakame
A sea vegetable (seaweed) that is edible with sweet notes.
Wallis Lake
An estuary located in the Mid-North Coast region of New South Wales, known for its farming of Sydney Rock Oysters.
Warrigal Greens
Native to the coasts of Australia, it is similar in taste and texture to that of baby spinach.
Wasabi
The Japanese equivalent to horseradish.
Wattleseed
The edible seeds from any of 120 species of Australian Acacia that were traditionally used as food by Aboriginal Australians and eaten either green or dried to make a type of bush bread.
Yuzu
A citrus fruit native to Southeast Asia.