Tag Archives: Jason Ford

Whip It Good

Pavlova wouldn’t be half the experience without lashings of whipped cream. And, in the absence of whipped cream an ice-cream sundae would be just… a bowl of ice-cream. People have been whipping cream in Europe for centuries, and now-days it … Continue reading

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Rise Of The Vego

Throughout my career as a chef, I’ve noticed an increase in the amount and types of customer dietary requirements. Once the bane of a chef’s existence, customers with special dining needs have developed into quite a lucrative niche market for … Continue reading

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Which Pumpkin?

The Goomeri Pumpkin Festival will again entertain thousands of festival-goers this coming weekend, and I’ll be there performing cooking demonstrations. It’s critical that I select the right pumpkin for each recipe, because each species has its own unique qualities. Texture, flavour, … Continue reading

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Sweet Succulent Sea Scallops

Scallops are named after the fanned, fluted appearance of their shell. They are categorised as a bivalve mollusc. There is hundreds of species found throughout the waters of the Atlantic, Mediterranean and Pacific Oceans. The closer you live to the … Continue reading

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The Sweet and the Sour

Balsamic vinegar is very popular, due to it’s rich, sweet characteristics. It features prominently in many Italian recipes. It is so sweet in fact that it can also be used in desserts. Unlike most vinegar, Balsamic vinegar is not derived … Continue reading

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The Nutty Oil

For centuries, peanuts have played an important role in the cuisines of many cultures. The humble legume sometimes referred to as ‘goober pea’ or ‘groundnut’, can be used in many forms. One of the most important culinary commodities produced from … Continue reading

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A Taste For Olives

My first taste of olives was on vacation, as a young teenager. Shortly after taking off from Bahrain Airport, I was served lunch of assorted cheese, Middle Eastern style meats and (in my youthful ignorance) what I thought was a … Continue reading

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Dreaming of a Balmy Christmas

For many years, the traditional Christmas luncheon has been dominated by European cuisine and a dash of American Hollywood. Images of a glowing fireplace, the family dressed in their Christmas winter woollies while the snow gently falls outside the windows … Continue reading

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Christmas Rules

The festive decorations adorning our retail stores are a stark reminder that Christmas day is just around the corner. For many it’s a time to gather with family and friends. My family has rotating roster that dictates who will be … Continue reading

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The Hip Fruit

Limes must be one of the world’s most hip citrus fruits. Demand for varieties like Tahitian and Kaffir has built up enormously over the last decade or so, probably because Asian cooking is so popular. There are several common varieties grown: … Continue reading

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