oil.
Anglaise - French for vanilla sauce, made with egg yolk, cream and sugar.
Arancini - An Italian rice ball crumbed and fried, made with white wine risotto
and filled with cheese.
Arborio rice - Short grain rice from northern Italy, used for making risotto.
Aspen lime- An Australian indigenous fruit.
Assiette or assiette
Surprise-
A French style dessert plate with small portions of several desserts,
such as lemon curd tartlet, chocolate mousse, almond tuile and mini
friand.

Baklava-
Popular in Greece and Turkey, this sweet dessert consists of many
layers of butter drenched filo pastry, spices and chopped nuts. A
spiced honey – lemon syrup is poured over the pastry.
Banyul berries-
Berries flavoured in Banyul wine. Banyul wines are made from
grenache grapes and have a tawny colour and a rich but unique
flavour.
Beef tataki- A Japanese style dish where the beef is hot seared and served rare.
Beurre noisette -Butter cooked toward browning point until it develops a nutty flavour.
Biryani- A dish made from saffron rice, with pieces of lamb, chicken or
vegetables.
Black olive oil
dressing -Made from extra virgin olive oil and black kalamata olives.
Blini -Originally from Russia, these small, singular pancakes are made
from buckwheat flour and white flour.
Blood orange- Type of orange with red coloured flesh.
Bonito flakes- Bonito is a large fish from the same family as tuna and mackerel.
Boudin -A delicate sausage.
Brandade- A puree of salt cod, olive oil, garlic, milk and cream.
Bresaola -Thinly sliced cured beef.

Brioche- A light yeast bread made from butter, egg yolk, milk and flour.
Buffalo mozzarella- Stretched curd cheese made from buffalo milk. It has a smooth, soft
texture and is often used in pizzas, melts and Italian dishes.

region of Northern France.
Caponata
Vegetables-
A mixture of vegetables such as onion, zucchini, eggplant and
peppers, garlic, pine nuts, anchovies, olive oil and tomatoes.

Cavalo nero -Thin cabbage stems with dark leaves, similar to silver beet, spinach
or ruby beet.
Celeriac- The white fleshed root of a variety of celery.
Centre preserves
Preserves made in the Centre’s kitchen from seasonal fresh produce
such as oranges, raspberry, strawberry, finger bananas or stone
fruits.
Chicken tikka- Indian style chicken dish, marinated in yoghurt and spices and baked
in the oven.
Chiffon -An airy, fluffy meringue mixture.
Chipolata sausage- A small, thin sausage.
Chocolate nosh- Items such as Mars Bars, Snickers, Cherry Ripe, and Bounty.
Chowder -Creamy soup originating from the west coast of the USA, usually
made with corn, potato and shell fish.
Ciabatta- An Italian style crispy, flat bread, usually baked on rocks in a bakery
oven.
Cider beurre blanc-
Meaning “white butter,” beurre blanc is a classic French sauce
composed of a wine, vinegar and shallot reduction, into which
chunks of cold butter are whisked until the sauce is thick and
smooth.
Confit -Slow braised product, marinated and cooked in olive oil and spices.
Coppa Salt-cured, sweet and fragrant pork from Northern Italy.
Cornichon French for ‘gherkin’, cornichon are crisp tart pickles made from tiny
gherkin cucumbers.
Crème fraiche- A mixture of sour cream and fresh cream. This is very rich and lightly
sour or tangy in flavour.
Crostini- Crostini are small, thin slices of toasted bread, which are usually
brushed with olive oil.
Crystal bay prawns Farmed prawns from Crystal Bay in Queensland.

Dukkha spice- An Egyptian spice blend made of toasted nuts, seeds and spices.
Evoo- An acronym for Extra Virgin Olive Oil.
Foie gras -Fattened goose liver. The flavour is extraordinarily rich and the
texture smooth.
Fontina cheese-
Semi-firm yet creamy, fontina is an Italian cow’s-milk cheese with
about 45 percent milk fat. It has a dark golden brown rind with a pale
yellow interior dotted with tiny holes. It has a mild, nutty flavour.
Frenched lamb
cutlets Lamb cutlets trimmed of fat.
Friand Small dessert made from almond meal, sugar, eggs and flavouring.
Fumet A concentrated liquid that gives flavour to stocks and sauces.
Fusilli pasta A spiralled spaghetti.

Heidi gruyere A cow’s milk cheese with a rich, sweet, nutty flavour.
Hoi sin
This thick, reddish-brown sauce is sweet and spicy, and widely used
in Chinese cooking. It’s a mixture of soybeans, garlic, chilli peppers
and various spices.
Hot smoked salmon Salmon which is marinated and smoked in a hot kiln, as opposed to
cured and dry smoked.
Inari sushi A Japanese dish made from tofu skin, filled with sushi rice, sesame
seeds and shiitake mushrooms.
Irish whisky anglaise Vanilla sauce based cream, infused with original Irish Whisky

Japanoise sponge A sponge made from egg white only, containing almond, nuts, sugar
and spices.
Kofta
An Arabic dish,

Kohlrabi This vegetable is a member of the turnip family and tastes like a
mild, sweet turnip.
Kuzukiri noodles Japanese style glass noddles made from rice flour.
Lemon delicious Thin shortbread tart with lemon curd filling.

Mesclun leaves Simply a potpourri of young, small salad greens.
Mirin Sweetened Japanese sake used for cooking.
Mojito A mint cocktail.
Moroccan spices Mixture of sweet paprika, cumin, black pepper, cinnamon, cayenne
pepper, turmeric and ground ginger.
Nam jim dip A spicy Thai dipping sauce.
Niçoise olives Tiny, brine-cured olives, usually in salads.
Niçoise vinaigrette A cold vinaigrette made from black olives, anchovies, olive oil,
capers, herbs and spices.
Orange blossom
water
Originally from Lebanon, it is used for making baklava desserts.

Panettone A sweet yeast bread made with raisins, citron, pine nuts and anise,
which is baked in a cylindrical tube.
Panforte
A speciality of Siena, Italy, it is also called Siena Cake. Panforte is a
flat, rich cake made from honey, nuts, candied fruits, cocoa and
spices.
Papillote A French term for baking food in a sealed bag or parcel.
Pecorino cheese
An Italian cheese made from sheep's milk. Most of these cheeses
are aged and classified as Grana (hard, granular and sharply
flavoured).
Petit fours French style sweets, bite sized and elaborately decorated.
Pimento A large, red, heart-shaped capsicum that measures 3 to 4 inches
long and 2 to 3 inches wide.