Author Archives: Jason Ford
A Little Fishy
It’s one of those things – either you love or loathe anchovies. Many a disagreement has erupted over the inclusion (or exclusion) of anchovies on a pizza. I love anchovies, and I can’t put it any more bluntly – I … Continue reading
Posted in Food and Cooking
Tagged anchovies, anchovy fillets, cooking, food, Ford On Food, Jason Ford
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Red as a Beetroot
The beetroot is a root vegetable, which originated in Germany. It made its way to the Mediterranean in the fifteenth century and is now cultivated all over the world. It was originally grown for its leaves that can be cooked like spinach or … Continue reading
The Raw and the Cooked
It seems to me that most people are repulsed by the thought of eating fresh raw oysters. A taste for oysters ‘a la natural’ is an acquired taste, best developed at a young age but certainly obtainable later in life. … Continue reading
Posted in Food and Cooking
Tagged cooking, food, Ford On Food, Jason Ford, oysters, pacific oysters, sydney rock oysters
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What Came First… The Egg Or The Plant?
Often referred to as ‘eggplant’, Aubergine is commonly used as a vegetable, but it’s actually as a fruit, related to tomatoes and potatoes. In fact, the fruit itself is botanically classified as a berry. And, believe it or not, the … Continue reading
Posted in Food and Cooking
Tagged Aubergine, chef, cooking, eggplant, food, Ford On Food, Jason Ford
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