Tag Archives: Jason Ford

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

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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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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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Recipe for Success

One of the most important aspects of cooking is the recipe. Following a recipe is critical to culinary success. Contrary to popular belief, qualified Chef’s always follow recipes regardless of their experience. It’s a chef’s responsibility to provide a consistent … Continue reading

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Eat Your Greens

Mark Twain, the Author of ‘Tom Sawyer’ is quoted as saying, “Cauliflower is nothing, but cabbage with a college education.” Maybe he meant that cauliflower was cabbage disguised as something of beauty and refinement – or he was calling cabbage … Continue reading

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