May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
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January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

Cracking the code on cheffy terms

By
Sarah Cuthbert
Added
21 September, 2016

Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.

You’ve gotten home from work, reheated Tuesday’s leftovers of spaghetti bolognese, twice, doused it in bubbling hot cheese and served it with frozen peas. Shall we call that Thrice-cooked locally sourced beef ragu with cheese foam and seasonal greens?

The language of food has a way of drawing us in and whetting our appetites, but sometimes deciphering the menu can feel like more of a maze than a relaxing pre-dining experience. We’ve cracked the code on some of the cheffy terms you’re likely to come across and included recipes so you can test out these new terms at home.

Jus – A jus is simply a thin gravy or sauce made from the juice of meat. Make like Mark Best and master the jus at home by using cornflour and water to thicken pan juices after making a roast or steak. Why not try a roast chicken from his book Marque, served with roast potatoes to soak up your handiwork!

Foams – These feather-light sauces have increased in popularity as a way of lightening creamy elements of a dish. With its fluffy, frothy texture, an aerated foam lends itself to seafood and desserts. To do this at home, you’ll need to invest in an espuma cream gun and some gas canisters from a specialty kitchen shop. Once you’ve got the tools, you’re set to go. Experiment with Justin North’s Becasse to serve a herb foam with seafood.

Smoking – No longer reserved for salmon, chefs and home cooks now utilise this ancient method to create dishes with complex flavours. To achieve these results at home you need some apple or hickory smoking chips from your local hardware or barbecue store. We think Huxaburger’s pulled-pork burger would be a good way to test out this technique, or if you’re feeling a little more refined, Skye Gyngell’s tea-smoked quail.

Sous vide – This method of cookery involves sealing food in vacuum bags and cooking them in a water bath at a set temperature for a period of time. A great way to lock in moisture and flavour – plus it gives you plenty of control over the final texture of your dish. You’re likely to find plenty of recipes using this method from top restaurant chefs – try it with chicken, fish or go for perfectly cooked wagyu beef from Mark Best.

En papillote – A fancy way of saying "cooked in paper". The French make things sound so much more romantic, don’t they? Pop some cod in a baking paper parcel for a Nordic adventure or venture into Middle Eastern territory with A la Greque’s chicken breast en papillote.

Confit – Another French term to add to the list, to confit a food is to cook it in grease, oil or sugar water. This classic method cooks and preserves ingredients – perfect for garlic or duck or even sweets, such as Greg and Lucy Malouf's confit date ice cream!

Spheres – Seems like everything is coming up dome moulds for dessert, with spheres now making regular appearances on restaurant menus. Fruit juices are being set as gels to pop in your mouth and ice cream served in chocolate shells covered in dry ice... try an ice-cream ball from Ruby Violet’s Ice Cream Dream or Daniel Wilson's dark chocolate delice.

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