Food Flashcards
Pickles
turnip, fennel, Italian kimchi, fermented cucumber, pickled green tomatoes
Cime di rapa
Turnip Tops
Turnip Tops
Cime di rapa
XO sauce
Jerusalem artichokes, pine mushrooms, chilli
Jerusalem artichokes are fermented until black and chewy and then they’re roasted to make a split sauce with fermented pine mushroom scrap juices, confit shallots, garlic, grilled chilli, truffle off cuts, onion caramel and burnt scallion oil.
Cavalo Nero
Variety of Kale
Variety of Kale
Cavalo Nero
Humus
Cannellini bean humus, blanched green beans, rocket flowers, crispy chilli oil, pizzaiola (tomato and garlic) sauce
Traditional XO sauce
Spicy seafood sauce with Unami flavour
Casarecce pasta
Shorts twists of pasta which appear rolled up on themselves.
Originated from Sicily
Agnolotti pasta
- type of pasta (ravioli)
- typical of the Piedmont region of Italy
- made with small pieces of flattened pasta dough, folded over a filling
Vialone Nano
- preferred risotto rice of the Veneto region (Verona)
- The flavour is delicately herbaceous and clean.
- Italian semifino (medium-grain) rice variety.
- typical of the flat, rice-growing areas of the southern Provincia di Verona (Bassa Veronese, “Veronese lowlands”)
Pine Mushroom
- cinnamon like, piney, woodsy
- also referred to as saffron milk caps
Carnaroli
- 100m2 rice field, 600m from Paolo’s parents house.
- Gli Aironi calls it premier cru because of the high selection of each grain of rice and the minimal polishing that the rice receives making it highly nutritious and perfect for creamy risotto me that keep a nice moisture and cooking still several minutes after plating.
- every time we import rice from Italy we plant trees to balance out the CO2 emissions created
- Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher amylose content.
- It is the most widely used rice in Italian cuisine, and is highly prized.
- “King of Risotto” creamiest
- cru - not much refining
Tarago Olives
boutique olive grove in West Gippsland, Australia
Tarago Olives has 1200 olive trees, of the Nevadillo, Manzanillo and Frantoio varieties.
Semolina
Hard durum wheat used to make traditional pastas
Focaccia
- is a flat oven-baked Italian bread similar in style and texture to pizza; in some places, it is called “pizza bianca”
- Focaccia can be served as a side dish or as sandwich bread.
- mother sourdough starter is “Vinicia”
What is Choux
- delicate pastry dough
- contains only butter, water, flour, and eggs.
- Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry
- used in many European and European-derived cuisines
Arancini
Cacio (catcho) and black pepper w pecorino
Scamorza
- South Italian cow’s milk cheese. - stretched-curd cheese, in which the fresh curd matures in its own whey for several hours to allow acidity to develop by the process of lactose being converted to lactic acid.
Slice
Morello cherry and macadamia parfait, sherry, black olive
black olive crumb, sweet and sour coconut mousse
Carnaroli Bianco
Carnaroli bianco, butter & parmesan, pine needle stock, pine needle oil & lime - inspired by holiday in Mornington
Straccitella
Stracciatella, tomato, nectarines, crispy chilli
Fennel
Poached fennel, then pan fried, globe artichoke cream, caramelised yeast oil (gives it a croissant note), black garlic bread crumb
Carnaroli cru dish
Carnaroli cru, tomato broth, tomato water, Parmesan, butter split sauce with passion fruit, evoo, mint leaf and black olive crumb
Tortelli
Pesto with sun-dried tomato, almond, mint, grilled chilli butter sauce
Portion of 6
Tortelli pasta
Usually smaller in size than a tortellini and closed differently. Tortellini are usually meat-based filling, tortelli are usually filled with ricotta (veggie)
mezzemaniche pasta
Mezze maniche means half sleeves, is a dried pasta tubular in shape usually grooved, they are smaller than rigatoni. It is a perfect pasta to combine with such a robust moscardini ragu.
Pandan flavour
Pandan leaves are commonly pulverized to produce an emerald-green extract. The more mature the leaf, the darker the hue and deeper the flavor. Furthermore, pandan leaf powder is used to flavor both savory and sweet dishes. Its taste is described as a grassy vanilla with a hint of coconut.
Tiramichoux
Pandan Mascarpone mousse, salted white chocolate coffee cream
Macerating
Macerating: The process of soaking fruit in liquid and sugar to soften it and release its juices is called maceration. Macerating is similar to marinating—the fruits (in this case berries) absorb the flavors of the liquid as they soak and soften.
Linguine
fennel, saffron, sultana, pine nut, vegan fish sauce & Kombu dashi (unami/fishy flavour), lemon bread crumb - based off of traditional Sicilian dish called bucatini con le sarde
What is panna cotta
Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.
Zucchini Flower
Ricotta, licorice, crumbed, deep fried.
Casarecce
salted potato cream, radicchio, Bay of Fire cheddar & burn eggplant powder
Lasagna
Pasta sheets, cooked, dehydrated overnight and deep fried, white asparagus, Buffalo ricotta, béchamel.
Straccitella
Grilled asparagus, straccitella, black barley, crispy fermented black barley, salted peach sauce with apple cider vinegar balsamic and evoo
Summer Broth
Tomato water, kombu, cold pressed plum juice, Japanese vinegar foam
Italian Kimchi
Daikon, carrot, wombok, Korean chilli paste, garlic, ginger, black olive brine, capers, pine nuts & saffron
Panna cotta
Pandan Macadamia, sun & freeze dried apricots, vegan biscuit crumb, black olive powder & geraldton wax
Fried Pasta
Deep fried pasta sheets, grilled asparagus, basil cream & lemon Buffalo ricotta. Very fresh and simple
Asparagus
Pecorino toscano cream, grilled asparagus with onion reduction (onion, leek, scallion, shallot, chives, garlic, black garlic skins)
Pastiera
Ricotta cheesecake mousse, rice pudding, citrus salad, candied orange peel and fig leaf oil
Black Barley
Biodynamic crop from Western Australia
Biodynamic Farming
An enhanced or alternative method of organic farming.
Biodynamic using traditional techniques and a prescribed list of biological or natural “preparations” whilst acknowledging and working with universal or cosmic forces that are at play in the farming environment.
Holistic, ecological and ethical approach to farming, gardening, food and nutrition.
Rooted in the work of philosopher and scientist Dr Rudolf Steiner.
Mushroom cracker
mushroom cracker, vegan mayo, fried cavalo nero, olive herb, fennel flowers & native mint
Ricotta mousse
Ricotta mousse, compressed cucumber, reduced red pepper jus, black olive chutney (agro = sweet & sour in Italian)
Geraldton wax
flowering plant endemic to Western Australia. It is an erect shrub 0.5 to 4m high, bearing white or pink flowers June–November.
Geraldton Wax adds a citrusy flavour to your beverages and meals. Add to stir fries and creamy seafood sauces. Classed as Australia’s version of kaffir lime.
White Chocolate
White chocolate (mousse) cream infused with black barley (gives it a coffee flavour), toasted black barley, with plumb, black barley macerated with sugar & rice vinegar, black berry meringue, puffed black barley (for texture).
