Author Archives: Jason Ford
Go Nuts For Peanuts
Did you know that peanuts are not nuts at all? Peanuts are legumes – I know that you knew! Peanuts are also known as earthnuts, goobers, goober peas, pindas, pinders, manila nuts and monkey nuts (referring to the two nuts … Continue reading
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Pointy End Of The Pineapple
Originally named after its resemblance to the ‘Pine Cone’, pineapple is a cylindrical shaped tropical fruit with a thick, prickly, diamond-patterned skin with a crown of green spiky leaves. The pineapple plant can bloom hundreds of spectacular, spiral shaped flowers which … Continue reading
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Mushrooms Go With Everything
Shimeji, Shitake, Oyster, Pink Salmon, Golden Oyster, White Coral, Wood Ear, Swiss Brown, Portobello, Field, Flat, Horn of Plenty, Straw, Cep, Chanterelle, Morel and Enoki. Some of these mushrooms are as hard to pronounce, as they are to spell. How … Continue reading
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Humble Pumpkin
A well-known food identity once told me “Pumpkin doesn’t belong in desserts”. Ironically I had a pumpkin cake as a dessert only two days later in an acclaimed restaurant – and I loved it. Think about pumpkin pie or pumpkin … Continue reading
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It’s Like Apples & Oranges
It’s true that you can’t compare apples and oranges; however you usually have to be in the mood for either. There are times that I’m more in the mood for oranges, particularly juiced at breakfast time. Oranges are a member … Continue reading
Like Them Apples
It’s my observation that there are three kinds of people; those who like green apples, those who like red apples… and those who like oranges. Apples are one of the earliest fruits cultivated by humans. There are now thousands of … Continue reading
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Cooking With Aussie Pork
I live in one of the biggest pork producing regions of Australia, so I’ll admit to being a little bias on the subject. However, as an apprentice chef in the 1980’s, I didn’t have much experience with pork cookery, as it … Continue reading
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The King of Peasants
It’s my humble opinion, turnips are one of those good-old-fashion peasant vegetables, and I love them. They’re hearty, healthy, earthy, rustic, versatile and affordable. Turnips are a root vegetable, and are in fact a relative of cabbage. The root section of … Continue reading
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Which Fork’n Knife?
A lot has changed in the world of food and cooking since I first became a chef. For one thing, dining out has become a lot more casual. In fact, the traditional formal dining experience has become quite a rarity. … Continue reading
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Coffee Kicks
Well it may not be food, but my life is unsustainable without it. Coffee is my greatest vice – and somehow I don’t think I’m alone. These days I drink straight 30ml shots of espresso – no milk or sugar. … Continue reading
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