Author Archives: Jason Ford
Sushi For Beginners
My love affair with Sushi began in the mid 90s when I worked as a Pastry Chef in a large hotel. One of the hotels restaurants was a Japanese Teppanyaki style dining room. I would smuggle the Japanese Sushi Chef’s desserts as a … Continue reading
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Tagged chef, cooking, food, Ford On Food, japanese, Jason Ford, sushi
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Little Red Beauties
Although strawberries appear to be at their best and cheapest in summer, they are available all year round. The colour, size and flavour can vary dramatically according to the variety. Some of the varieties readily available in Australia include Redlands … Continue reading
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Tagged berries, berry, cheesecake, chef, cooking, food, Ford On Food, Jason Ford, quark, strawberries, strawberry
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The Culinary Quiet Acheiver
It’s one of the most humble and least glamorous vegetables on Earth; however most cuisines would be unrecognisable without them. Onions have a long and colourful past, and are probably one of oldest culinary ingredients in human history. Egyptian hieroglyphics … Continue reading
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Tagged brown onions, chef, cooking, food, Ford On Food, Jason Ford, leeks, onion, onions, red onions, shallots, spring onions
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Artichokes 101
There are three varieties of artichoke – the Globe, the Jerusalem and the Chinese artichoke. The most common of which is the ‘Globe’. The globe artichoke is in fact, an unopened flower bud of a perennial of the thistle group … Continue reading
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Tagged artichoke, chef, cooking, food, Ford On Food, Jason Ford
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Stalking Season
Asparagus stalks are the young spear-shaped shoots obtained from a perennial plant native to both Europe and Western Asia. It is a member of the lily family and thousands of years has been eaten as a vegetable. The most common … Continue reading
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Tagged asparagus, chef, cooking, food, Ford On Food, Jason Ford
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Things I’ve Burnt
Cooking is a process of applying heat to a food item to increase palatability, to enhance flavour, tenderise, caramalise and even kill off bacteria. Unfortunately this simple process can rapidly and dramatically turn into a disaster of Titanic proportions. As … Continue reading
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Tagged burnt, cooking, food, Ford On Food, Jason Ford, toast
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Yeast At Least
As I write this article, I’ve got a batch of fresh bread dough on-the-prove. Which means the yeast in the dough is having a great time eating up sugars and starch and converting them into alcohol and bubbles of carbon … Continue reading
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Why Peel A Tomato?
Now you may ask, “Why would you want to peel a tomato”? The short answer is that tomato skin is often leathery. And, it’s my job as a chef to make the customers dining experience a pleasurable one. So, for … Continue reading
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Tagged cooking, food presentation, Ford On Food, Jason Ford, peel tomato, tomato
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Perilous Prawns
I’ve discovered over the years there are just as many people claiming to be allergic to prawns, as those who can’t eat enough of them. The allergic effect ranges from mild skin irritation, to claims of instant death at the mere … Continue reading
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Tagged cooking, food, Ford On Food, Jason Ford, prawns, seafood
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English Style Pickled Onions
As promised in my last blog, here is a basic pickled onion recipe. 1kg small pickling onions, peeled 50g salt 1Lt white vinegar 10 black peppercorns 10 small red chillies 5 bay leaves 200g white sugar Place the onions and … Continue reading
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