Good food relies on great ingredients and the more we know about our ingredients the better equipped we are as cooks. I’m passionate about learning more and sharing what I learn. Dive in here to understand more about ingredients: where they come from, what their special qualities are and, crucially, how to use them. I find that the more I know about an ingredient, the better equipped I am to get the most from them. It allows me to be nimble, to improvise and to cook more delicious food.
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Check out my ever growing library of delicious ingredients here.
HERBS & AROMATICS
VEGETABLES & PLANT PRODUCTS
If you think about it at all, it’s easy to dismiss flour as white stuff that comes in bags, nothing more than the powder that gives body to our bread and cakes. But it’s so much more than that – or it can be, if you farm and mill wheat like Jason Cotter and Emma Hicks at Tuerong Farm on the Mornington Peninsula. I’ve got the full story over here.
I have a massive crush on tomatoes. I love them fresh, warm from the vine, when picking them means brushing against their fragrant, furry leaves. I love them in crates from the market: plump and juicy and full of promise. I love them racked up at my local grocer, different varieties in colourful piles.
The cacao tree – source of the beans which give us chocolate – is from the genus ‘Theobroma’, or ‘food of the gods’. So there’s a signal to the marvellous and mystical properties of chocolate in its very name. Chocolate is a treat, a food of ceremony, celebration and special occasions. And there’s even more to learn about chocolate over here.
I am all about the cheese! I love eating it by itself or as part of a cheese platter, I love cooking with it and adding it to salads or sandwiches, and I love the way it intersects with culture all around the world. Cheese actually helped me fall in love with the very idea of food writing… read more