Epicurean Guide PDF

Epicurean Guide Oct 2018 SIA Epicurean Guide © Singapore Airlines, The SIA School for Cabin Crew First edition © 1999 Second edition © 2004 Third edition © 2011 Fourth edition © 2013 Fifth edition © 2015 Sixth edition © 2016 Seventh edition © 2017 Eighth edition © 2018 All rights reserved. No p...

Epicurean Guide Oct 2018 SIA Epicurean Guide © Singapore Airlines, The SIA School for Cabin Crew First edition © 1999 Second edition © 2004 Third edition © 2011 Fourth edition © 2013 Fifth edition © 2015 Sixth edition © 2016 Seventh edition © 2017 Eighth edition © 2018 All rights reserved. No part of this book may be reproduced in any form, by photostat, microfilm, xerography, or any other means, or incorporated into any information retrieval system, electronic or mechanical, without the written permission of the copyright owner.  Pronunciation Guide The less common terms featured in this Epicurean Guide are accompanied by pronunciations, which are enclosed in [-]. Basic sounds used for this glossary are: a as in can or add j as in gin or juicy ah as in father or balm k as in cool or crisp air as in rare or fair o as in odd or bottle ay as in date or face oh as in open or boat ee as in steam or bean oo as in food or boo eh as in set or check ow as in cow or flour g as in game or green uh as in up or cup i as in ice or pie ur as in upper or America ih as in if or strip zh as in beige or vision Accented syllables in the pronunciations are indicated by capital letters. A Affogato [affo-GATOH] Italian for ‘drowned’. An Italian dessert made with ice cream and coffee. Hot coffee is poured into a bowl/cup of ice cream. Agave Syrup [ah-GAH-vay] sweetener made from several species of agave, a succulent plant with large rosette of thick fleshy leaves found in hot and dry regions of Mexico and Southwestern United States. Air Dried a preserving method usually for beef or ham. Alaskan King Crab / Alaska Crabmeat the meat of the giant crab from the cold waters of the North Pacific. Albacore / Longfin Tuna a species of tuna found in temperate and tropical waters across the globe Amandine [AH-mahn-deen] dishes garnished with toasted almonds (e.g. broccoli amandine). SIA Epicurean Guide 4 A Américaine Sauce a tomato cream sauce consisting of chopped onions, white wine, brandy, salt, cayenne pepper and butter. Anchovy [AN-choh-vee] salted fillets of tiny fishes, used for garnishes and flavouring of sauces and dressings e.g. Caesar dressing. Antipasto meaning ‘before the meal’. An appetizer consisting of an assortment of foods like olives, anchovies, sliced sausages, peppers and artichoke hearts. Armagnac [ar-mahn-YAK] a fine brandy from France. Arrowroot a form of starch derived from the root of a plant that grows in tropical regions. Useful as a thickening agent for soups and sauces. Artichoke (Globe Artichoke) a vegetable belonging to the thistle family. Usually the lower bottom part of the petal-shaped leaves is eaten. SIA Epicurean Guide 5 A Arugula [ah-ROOguh-lah] a green salad type known also as Roghetta, Roquette, Rugula and Rocket. It has ragged-edged leaves with a peppery, mustard flavour. Aspic coating on cold meat made from clarified stock and gelatin. Assam Malay word for tamarind. Aubergine [oh-behr-ZHEEN] French for ‘eggplant’. A purple, oblong vegetable used in stir-frys and stews. SIA Epicurean Guide 6 B Bagel [BAY-guhl] a doughnut-shaped yeast roll of Polish origins Baharat Spices ‘Baharat’ is the Arabic word for spice, derived from ‘bahar’ meaning pepper. Variations include dried rose petals and/or dried mint but all should include freshly ground pepper. Balik Salmon salmon prepared using the traditional smoking style used previously by the Russian Tsars. ‘Balik’ refers to the back fillet of the salmon. Ballotine [bal-loh-TEEN] ‘Ballot’ (French for bundle).Traditionally, a deboned poultry thigh stuffed with forcemeat and tied in a bundle. Balsamic [bal-SAH-mihk] a dark, pungent, sweet Italian vinegar used in food and dressings such as Balsamico Dressing. Good balsamic vinegar is often aged. SIA Epicurean Guide 7 B Bamboo Pith a fungus that is characterised by a bell-shaped cap on a stalk and a delicate lacy ‘skirt’. Banyuls [bah-NYUHLS] a fortified apéritif or dessert wine produced in Southern France. A classic companion to semi- sweet or dark chocolate. Barramundi a seawater fish widely consumed in Australia. Basil [BAY-zihl] a herb often used in Mediterranean cooking and as garnish. Goes well with tomato dishes (see “Sweet Basil”). Basquaise Sauce [bas-kehz] originated from Basque, Spain. Rich sauce made from tomatoes, capsicums and onions. Batonnets [ba-tawn-NAY] food cut into small sticks or batons. Bavarois [bah-vah-RWAH] a French name for Bavarian cream. A custard mixed with whipped cream, flavourings and gelatine. SIA Epicurean Guide 8 B Béarnaise Sauce [behr-NAYZ] a tarragon-flavoured Hollandaise sauce (see “Hollandaise”). Bechamel Sauce [BEH-shah-mehl] a basic white sauce made from flour, milk and butter. Made into Mornay (see “Mornay”). Bell Helene Pear chilled poached pear with vanilla ice cream and chocolate sauce. Bell Pepper another name for capsicum or pimento. Bercy Sauce [behr-see] Veloute-based sauce with white wine and shallots. Bibimbab Korean rice dish with bean sprouts, radish, spinach, minced beef, chilli paste and an egg. Biscotti [bis-cotte] Italian for a crisp cookie served with espresso or cappuccino. SIA Epicurean Guide 9 B Bisque [bihsk] a thickened soup usually cooked with seafood and vegetables. Biwa Japanese word for “loquat” (a fruit) found during spring. Blanquette [blahn-KEHT] a creamy white stew of chicken, veal, mushrooms and small white onions. Blinis [BLEE-nee] Russian for buckwheat pancake made with yeast. Traditionally eaten with caviar. Boletus [boh-LEE-tuhs] a noble wild mushroom. Also called Cep or Porcini. Bonito finely-shaven dried tuna used to season soups in Japanese cuisine. Also used as garnish in hors d’oeuvres. Bordeaux (Sauce) [bohr-DOH] a sauce made with red wine from Bordeaux, South- Western France. SIA Epicurean Guide 10 B Bordelaise Sauce [bohr-de-LHAYZ] a French sauce typically made with red or white sauce, brown stock, shallots, parsley and herbs. Borlotti Beans off-white beans with red markings that are nutty in flavor with a creamy texture. Popular in Italian and Portuguese cuisine. Bouchée [boo-SHAY] French for a ‘mouthful’. Small puff pastry shells filled with creamed vegetable, meats, fish, etc. Bouillabaisse [BOOL-yuh-BAYZ] a French national dish made with fish, shellfish, vegetables, saffron and herbs, ladled over French bread. Bourgouignonne [boor-gee-NYON] a French term for ‘as prepared in Burgundy’. Meat (usually beef) is braised in red wine and garnished with small mushrooms and white onions. Brandade [brahn-DAHD] a dish utilizing salted cod. SIA Epicurean Guide 11 B Branzino silver-skinned fish found largely in European saltwater lakes and seas. Also known as European sea bass. Brillat-Savarin [bree-ya-sa-va-RAN] a garnish of gooseliver and truffles. Name of a 18th century French magistrate and gastronome. Brioche [BREE-ohsh] a bread made from fine yeast dough rich in butter and eggs. Broccolini also known as baby broccoli. A cross between broccoli and Chinese kale. Brochette [broh-SHEHT] French for skewer. Brunoise [broo-NWAHZ] small diced vegetables used as a garnish. Bruschetta [broos-KETTA] Italian for ‘bruscare’ (roast over coals). Grilled bread slices rubbed with garlic, drizzled with olive oil, and topped with tomatoes and herbs. SIA Epicurean Guide 12 B Bubble and Squeak a traditional English dish made with shallow-fried mashed potatoes and vegetables, usually from a roast dinner. Buckwheat triangular seeds (grain) milled into flour. Used for blinis (see “Blinis”) and soba. Bulghur [BUHL-guhr] a Middle East starch accompaniment made of wheat, which is soaked and dried. Also known as Burghul, Bulgar or Bourghul. Bulgogi Korean-style sliced beef marinated with sugar, soy sauce, garlic, onions and sesame oil. Burdock a root vegetable found commonly in Japan. Known as ‘gobo’ in Japanese. Burgundy (Sauce) [BER-gun-dee] a sauce made with red wine from Burgundy, Eastern France. SIA Epicurean Guide 13 B Butterbur a plant of the daisy family with fragrant whitish or purple flowers, woolly stems, and leaves formerly used to wrap butter. Butterscotch a thick caramel-like sauce made from butter and brown sugar, used for desserts. SIA Epicurean Guide 14 C Cabernet Dressing a salad dressing that is added and flavoured with red wine or red wine vinegar. Cacciatore [kah-chuh-TAWR-ee] ‘hunter’ in Italian. A meal prepared ‘hunter-style’ with tomatoes, onions, herbs, bell peppers, and sometimes wine. Café de Paris Butter a whipped butter containing a mixture of mustard, marjoram, dill, rosemary, paprika, capers, chives, curry powder, parsley, garlic, Worcestershire sauce and anchovies. Cajun cuisine originating from South Eastern USA. Cajun spices are a spice mixture including garlic, chilli and onions. Calvados [KAL-vah-dohs] an apple brandy from France. Cavalo Nero a dark-leaved variety of kale used in Tuscan cooking. SIA Epicurean Guide 15 C Cantaloupe Melon [KAN-teh-lohp] a fragrant sweet melon with orange-coloured flesh. Cape Gooseberry a small round fruit, wrapped with its own papery case. Also known as physalis or Chinese lantern berry. Normally served in breakfast appetizers or desserts. Caper buds from the caper shrub in brine. Caper berry comes with a stalk, and is normally served as an accompaniment with sandwiches. Caponata a dish consisting of eggplants, onions, tomatoes, pine nuts and olives cooked in olive oil. Capsicum another name for bell pepper, paprika or pimento. Capun a Swiss dumpling dish wrapped with green leafy vegetables such as spinach or Swiss chard. Carambola commonly known as starfruit. SIA Epicurean Guide 16 C Caraway Seed aromatic seeds used in European and Indian cooking. Cassoulet (ka-soo-LAY) a Languedoc (Southern France) dish of white beans and meats such as sausages, pork, preserved duck or goose. Caul [kawl] stomach lining of pig used to encase meat stuffings. Caviar salted or pickled roe from the sevruga, beluga or ossetra sturgeon. Usually eaten as a delicacy or a relish. Celeriac a big round root from the celery family. Used as a vegetable or in salads. Celtuce also known as asparagus lettuce or Chinese lettuce. The leaves and stem can be eaten raw or cooked (grilled, pickled, roasted, or stir-fried). Cep / Cèpe [SEHP] see “Boletus”. SIA Epicurean Guide 17 C Chablis (Sauce) [sha-BLEE] a white wine sauce made with French Chablis wine (produced from Chardonnay grapes). Chanterelle [shan-tuh-REHL] a noble yellow wild mushroom. Also known as yellow mushroom. Charcuterie [shar-KOO-tuh-ree] the art of making sausages and cured, smoked and preserved meats. Charcutière (Sauce) a tangy sauce of onions, mustard, white wine and chopped cornichons. An ideal accompaniment for grilled pork and other meat dishes. Charlotte [SHAR-luht] a classical dessert made from mousse with whipped cream with external layers of sponge cake. Chartreuse [shar-TROOZ] a famous French liqueur, produced in either green (mint) or yellow (saffron) variety. Chasseur [shah-SUR] denotes garnish i.e. mushrooms used for meat and game prepared with brown sauce. SIA Epicurean Guide 18 C Chervil a delicate herb related to parsley. Commonly used to season mild-flavored dishes. Chicken Kiev a boneless chicken cutlet rolled in herbed garlic butter, breaded and either fried or baked. Chilean Bass a deep seawater fish. Also known as Pantagonian Toothfish. The flesh is similar to cod or seabass. Chimichurri a Latin-inspired sauce of finely chopped parsley, minced garlic, olive oil, white or red vinegar and red pepper flakes. Used as a salsa or marinade. Chipolata [chee-poh-LAH-tah] A type of small sausage, derived from the Italian word 'cipollata' which means made with onions. Chipolata is French. Chipotle a smoked hot chilli pepper used in Mexican cooking. Chive a herb belonging to the onion leek family. Usually smaller and finer than spring onion. SIA Epicurean Guide 19 C Chorizo [chor-EE-zoh] a spicy pork sausage of Mexican-Spanish origin. Choron Sauce [show-RAWHN] a Hollandaise sauce made pink with tomato puree. (see “Hollandaise”). Choux Pastry [shoo] a pastry dough made from water or milk cooked together with butter, flour and eggs. This is made into cream puffs and éclairs. Chowder usually a thick and rich seafood or vegetable soup. Chu Hou Sauce a type of Chinese braising sauce of soybeans, garlic and ginger. Chutney [CHUHT-nee] a sweet-sour Indian condiment usually made from fruits. Ciabatta [chyah-BAH-tah] Italian for “slipper”. A long, wide bread with a thin crust. SIA Epicurean Guide 20 C Cider a product (alcoholic drink or vinegar) made from apples. Cilantro [sih-LAHN-troh] a herb. Other names include Chinese parsley and coriander. Clafoutis [kla-FOO-tee] a warm dessert from Limousin region (famous for its oak barrels). Black cherries are arranged in a buttered dish, covered with a fairly thick pancake batter and baked. Cloud Ear a Chinese mushroom that is slightly crunchy. Also known as Wood Fungus or Wood Ear. Cocktail cold seafood appetizers served in cocktail glasses with cocktail dressing (mayonnaise with chilli sauce, ketchup and tabasco). Colcannon chopped cooked cabbage, onions and mashed potatoes mixed with butter and cream or milk. SIA Epicurean Guide 21 C Coleslaw shredded cabbage and carrots seasoned with mayonnaise or yoghurt. Compote [KAHM-poht] stewed fruits in sugar syrup. In SIA’s context, diced fruits in syrup served during breakfast or in desserts. Concasse raw or cooked food prepared by peeling, seeding and coarsely chopping, dicing or grinding so that it can be ready to be served or combined with other ingredients. Conch a common name used for medium to large mollusks. In Chinese cuisine, it is often cut into thin slices and then steamed or stir-fried. Confit [kohn-FEE] a traditional method of long slow cooking, for preserving poultry, pork, liver, etc. Today, the term is also used for fruits and vegetables. Conpoy dried scallops used in Chinese cooking. SIA Epicurean Guide 22 C Consommé [Kon-suh-MAY] a strong, rich, flavorful soup made by concentrating and clarifying stock. Coppa [coo-pah] air-dried pork neck from Italy. Cordyceps a type of fungus with medicinal benefits. Usually used in Chinese herbal soups. Cordon Bleu [kor-dohn-BLUH] French for ‘Blue Ribbon’, an award given to outstanding chefs. It is a slice of veal stuffed with ham and cheese, breaded and fried in butter. Coriander see “Cilantro”. Corn Salad a green salad also called Mache or Lamb’s lettuce. Cornichon [Kor-nih-shohn] French word for gherkin, a small cucumber specially grown for pickling. Used as garnish and accompaniment for cold cuts or starters. SIA Epicurean Guide 23 C Cornish Game Hen a small North American crossbred chicken approximately four to six weeks old. Coulis [koo-LEE] a sauce made from finely blended vegetables or fruits. Used for main courses and desserts. Coupe Jubilee [KOOP] Kirsch-flavoured dark cherries (see “Kirsch”). Courgette [coor-ZHET] a vegetable belonging to the squash family that resembles a cucumber, but with a darker skin colour. Also known as zucchini. See “Zucchini”. Cous cous [KOOS-koos] cracked wheat. The wheat is not fine-milled like the flour used in baking. Usually steamed. A staple in Northern Africa and Middle East cuisine. Crabapple a small tart red apple, pickled with spices. Cranberries small red berries from Northern America or Europe. Often eaten with game or poultry dishes. SIA Epicurean Guide 24 C Crayfish crustaceans that look like small lobsters. Crème Anglaise a light pouring custard of sugar, egg yolks and hot milk, often flavoured with vanilla. Used as a dessert cream or sauce. Crème Brûlée [krehm broo-LAY] custard browned on top by sprinkling sugar and heated to form a caramelized crust. Crème Fraîche [krehm freh-SH] a heavy cream soured with bacterial culture. Cremeux meaning ‘creamy’. Containing cream, or having the taste or texture of cream. Creole [kr-EE-oh] a cooking style from Louisiana, USA. Characterized by dominant use of tomatoes and peppers. Crepe [KRAYP] thin pancakes. SIA Epicurean Guide 25 C Crépinette [kray-pih-NEHT] minced meat wrapped in the fatty lining of a pig’s stomach (see “Caul”), breaded and fried. Croque Monsieur [KROHK muhs-YOOR] a grilled ham and cheese sandwich whose name is derived from ‘croquer’ (to bite) and ‘monsieur’ (mister). Croquette [kroh-KEHT] small cylinders, ovals or rounds of minced meat or vegetables with starch bindings that are breadcrumbed and deep-fried. Crostini toasted bread flavoured with olive oil. Crueller a fried sweet pastry made from twisted dough. Cumberland (Sauce) a traditional English cold sauce of redcurrants, port, orange juice and mustard. Often served with game terrines, pâtés or poultry galantines. Cure the salting of food before smoking, air or sun- drying. SIA Epicurean Guide 26 D Dacquoise [DA-kwaz] a cake comprising nut meringue layers and whipped or butter cream. Dakjjim Korean braised chicken with vegetables, mushrooms and chestnuts. Daube classic Provençal stew made with secondary beef cuts braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a braising pan. Deviled hotly spiced, usually with black pepper or chilli. Dijon Mustard a mustard from Dijon, France. Dill a herb used for fish, meats, salads and garnishes. Donburi [dohn-boo-REE] a Japanese rice dish topped with seafood, fish, meat, eggs and/or vegetables. SIA Epicurean Guide 27 D Dory see “John Dory”. Dushi button “flower” a tiny green flowerhead with flowery and rose-like aroma, used as a garnish. Duxelles [dook-SEHL] a mixture of finely chopped mushrooms, shallots and herbs. SIA Epicurean Guide 28 E Edamame a green soybean commonly found in the cuisines of Japan and China. Eggplant Caviar a puree of eggplant, served in hors d’oeuvres. Emince [AY-man-say] small slices of food e.g. meat or mushrooms. Emperor Green green leafy vegetable with a thick stem. Locally known as Ti Wang Chai (hanyu pinyin). Endive a yellowish-white vegetable shaped like a cone. It is used in salads or braising. Another name for it is Belgian endive, witloof or chicory. Enoki an edible Japanese mushroom that grows in clusters, with slender stems and small caps. Eringi also known as king oyster mushroom or king brown mushroom. SIA Epicurean Guide 29 E Escalope [eh-SKAL-ohp] a flattened piece or slice of fish, poultry or meat, usually pan-fried. SIA Epicurean Guide 30 F Fajita a dish of Tex-Mex cuisine. Usually refers to grilled meat served as a taco on a flour/corn tortilla. Farce [FAHRS] finely or coarsely seasoned minced meat used for sausages, terrines and pâtés. Also known as forcemeat. Farro an ancient grain with a hearty, chewy texture and nutty flavour that is high in fibre, iron and protein. Fava Beans flat beans similar to Lima beans (broad beans). Fennel [FEHN-uhl] a vegetable. Its seeds are also used as a spice. Feuilleté [fuh-yuy-TAY] French for ‘small or thin leaf’, referring to the layer of special dough e.g. pastry feuilletee. Fig a delicious, oval-shaped fruit that has dark purple skin and maroon flesh. SIA Epicurean Guide 31 F Fillet [fih-LAY] another word for the tenderloin of animals, the deboned side of a fish, or citrus fruits segments. Fillet Mignon [fih-LAY-meen-yaw] a slice from the smaller end of the beef tenderloin (fillet). Filo Pastry Greek for ‘leaf’. Tissue-thin layers of pastry, also known as phyllo pastry. Fingerling a type of yellow flesh potato shaped like fingers. Kipfler is known as German fingerling potato. Five-spice a blend of finely grounded Szechuan peppercorns, star anise, cinnamon, cloves and fennel seeds. Flageolet Beans [fla-zhoh-LAY] kidney-shaped green beans with a firm and creamy texture. Flan a baked dish consisting of an open-topped pastry case with a savoury or sweet filling. SIA Epicurean Guide 32 F Florentine [FLOHR-uhn-teen] in the style of Florence, Italy. Indicative of the use of spinach in the dish. Flounder a flat seawater fish. Focaccia [foh-KAH-chyah] a flat oven-baked Italian bread that may be topped with herbs or other ingredients. Fondue [fahn-DOO] a dish where small pieces of food are dipped into a hot sauce or a hot cooking medium such as oil or broth. Frangipane [FRAN-juh-payn] a pastry or cake prepared with marzipan (almond paste). Fricassée [FRIHK-uh-see] a stew of white meat (e.g chicken or seafood) in a white wine sauce. Frisée [free-ZHA] a green, yellow salad vegetable with curly leaves. SIA Epicurean Guide 33 F Frittata [frih-TAH-tuh] an Italian egg dish where the garnish is mixed with beaten eggs and cooked over slow heat. (vs an omelette which is first cooked over moderate heat, before the garnish is poured in before folding) Fromage French word for cheese. SIA Epicurean Guide 34 G Galantine [Gal-ahn-TEEN] a type of pâté or terrine made from de-boned poultry (mainly chicken or duck) and stuffed with minced meat. Game Hen originally a wild chicken, but now domesticated. Gammon Ham the hindquarter of a side of bacon, cooked either whole or cut into large slices of bacon. Gateau [ga-TOH] French word for ‘cake’. Gazpacho [gahz-PAH-choh] a cold soup from Andalusia, Southern Spain, with minced tomatoes, bell peppers, onions, celery, cucumbers, breadcrumbs, garlic and olive oil. Gelatine colourless, odourless extract from animal or fish bones. Used for making jellies, desserts and aspic. Gherkin [GUR-kin] a term generally used to refer to a savoury pickled cucumber. See “Cornichon”. SIA Epicurean Guide 35 G Girolle See “Chanterelle” Gizzard muscular pouch found in the lower stomach of the fowl. Gobi Kempu Bezule crisp, fried cauliflower tossed with yogurt, green chilli and curry leaves. This is a type of South Indian cuisine. Goujons [gouy-shoh] fish cut into small fingers, usually breaded and deep-fried. Goulash [GOO-lahsh] a Hungarian dish of diced meat, onions, spices and paprika. Grand Marnier [GRAH-mahr-NYAY] orange-flavoured liqueur used in sauces and desserts. Granola a baked breakfast or snack food of rolled oats, nuts, honey and sometimes raisins. SIA Epicurean Guide 36 G Gravlax a Scandinavian speciality of salmon marinated with salt, sugar, herbs and spices. Also known as Gravad lax, Graved lax or Marinated Salmon. Green Goddess Dressing a mayonnaise-based dressing with herbs added. Gremolata a sauce made from parsley, garlic, lemon and olive oil. Grouse a wild bird (game). Guacamole [gwah-kah-MOH-leh] mashed avocado with lemon/lime juice, chopped tomatoes, onions and cilantro. Guinea Fowl [GIHN-ee] a small bird from Guinea, West Africa. Although domesticated, it has a gamey flavour. Guajillo Chile a type of tropical pepper (capsicum) that is a deep reddish-orange fruit. Mild to moderately hot. SIA Epicurean Guide 37 G Gumbo [GUHM-boh] a Creole soup originating from Louisiana, USA. Usually contains seafood or poultry and ladies’ fingers (see “Okra”) which thickens the soup. SIA Epicurean Guide 38 H Haddock a silvery-grey bottom-dwelling fish of North Atlantic coastal waters, related to the cod. Halibut [HAL-uh-buht] a northern marine fish which is the largest of the flatfishes. Hapuka an ocean fish that is part of the Grouper family. Found in waters off Australia and New Zealand. Haricot Vert [ah-ree-koh VEHR] A French term for green beans. ‘Haricot’ refers to beans and ‘Vert’ means green. Harissa a North African condiment made of chillies and spices e.g. caraway seeds. Mild to fiery hot. Hickory Sauce a zesty/tangy dark brown sauce that imparts a smoky barbeque flavour to the food it is paired with. Hijiki [hee-JEE-kee] narrow black seaweed ribbons found in Japan. SIA Epicurean Guide 39 H Hoisin Chinese sauce consisting of soybeans, garlic, chili peppers and spices. Used for meat, poultry and shellfish. Hoki Caprice a white firm flesh fish found around Southern Australia and New Zealand. Its fillet is dipped in beaten eggs, coated in breadcrumbs and other ingredients before pan-fried until golden brown. Hollandaise Sauce [HOL-uhn-dayz] a creamy sauce of egg yolks and clarified butter. Horseradish a root vegetable with a pungent flavour. Hummus [HUH-muhs] a Middle Eastern and Arabic dip or spread of cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. SIA Epicurean Guide 40 IJ Iberico Ham King of Spanish ham. Cured from pigs native to the Iberian peninsular which feed on acorns, giving it a distinctive flavor. Ikura Japanese term for roe of salmon. Jalapeño Peppers [hah-lah-PHE-nyoh] a South American chilli with a fiery sensation. Jalfrezi / Jalferazi “jhal” means hot. One of the spicier Indian dishes e.g. vegetable jalfrezi. Jambalaya [jam-buh-LI-yah] a Creole or Cajun dish of rice, bell peppers, meat or seafood and tomatoes. Common in South Eastern USA. Jap Chae a Korean dish of sweet potato noodles stir fried in sesame oil with various vegetables. Jardinière [jahr-duh-NIHR] French for vegetables of the garden. SIA Epicurean Guide 41 IJ Jerra Pilaw [JERRA pih-LOW] Indian-style cumin-flavoured rice (see “Pilaff”). Jewfish a fish belonging to the family of garoupa. John Dory a flat dory fish of the eastern Atlantic and Mediterranean, with a black oval mark on each side. Julienne [joo-lee-EHN] to cut into long, thin strips like matchsticks. Juniper Berries blue-black berries used in sauces, game dishes and gin production. Junsai a wild aquatic plant with delicious and naturally gelatinous leaves used as a garnish for dashi stock, Sunomono (vinegary salads) and some desserts in traditional Japanese cuisine. Jus [ZHOO] French for ‘juice’. Refers to natural meat juices. SIA Epicurean Guide 42 K Kachumber Salad a salad of chopped onion, tomato and cucumber, seasoned with chilli and coriander. It is served as an accompaniment to a main meal in Indian cuisine. Kaiware Sprouts [ki-WAHR-ay] sprouted mustard seeds, used as salad or hors d’oeuvre garnish. Also known as mustard sprouts. Kalamata Olive a purple-black olive from Greece. Kalbi grilled ribs marinated with sweet soy sauce, Korean style. Kale a member of the cabbage family. It is a vegetable with green or purple leaves, in which the central leaves do not form a head. Karasumi roe of mullet. SIA Epicurean Guide 43 K Kassler [KESS-lur] or kasseler. Originated from a German butcher, Cassel, who first prepared this style of smoked pork. Kassler is a name originally used for lightly salted and smoked boneless pork neck or loin. Sliced or cubed, it can be grilled or braised in stews and casseroles, or used in salads. Kataifi very fine vermicelli-like pastry used to make desserts in various Mediterranean and Middle Eastern cuisines, particularly Palestinian. Kazunoko roe of herring. Kebabs a Middle Eastern/Indian term for skewered food. Keta Caviar salted salmon roe. Known to the Japanese as Ikura. See “Caviar”. Kimchee cabbage preserved with chilli powder. A key side dish in Korean cuisine. Also known as kimchi. SIA Epicurean Guide 44 K Kinome Leaf young leaves of the Sancho tree with a fresh, subtle mint flavor. A garnish in Japanese dishes. Kippers a salted and smoked fish, eaten for breakfast in England. Kirsch [KEERSH] cherry brandy. Kochoojang Korean chilli paste. Konbu an edible kelp often found in Japanese cuisine. Also referred to as kombu, dashima or haidai. Korma a dish of South or Central Asia origin. Made with yogurt, cream, nut and seed pastes or coconut milk. Usually considered a type of curry. Kouing Aman [kween a-mon] a round crusty cake that is a specialty of Brittany, France. Made with bread dough containing layers of butter and sugar folded in. Similar to puff pastry but with fewer layers. SIA Epicurean Guide 45 K Kulfi Indian-style ice cream made from cream, milk and sugar. May be flavoured with mango, pistachios, saffron, etc. Kumquat [KUHM-kwaht] a small oval orange citrus fruit used for flavouring or as a garnish. Kurobuta Pork the most highly prized pork in Japan, from the ancient breed of pig known as Black Berkshire. SIA Epicurean Guide 46 L Lardon K a small strip or cube of pork fat used in a wide variety of cuisines to flavor savory foods and salads. Lavosh a round thin Middle Eastern bread that is soft like a tortilla or hard like a cracker. Also called lahvosh or lavash. Ling Fish a firm fleshed white fish, member of the same family as Atlantic cod Loganberries small sweet, tart red berries from the Northern hemisphere. Loin usually the meat along the backbone between the shoulders and legs. Lollo Rosso a green salad with fringed and red-tipped crinkled leaves, with a tender and crisp texture. Lotte [LOT] a mild and sweet seawater fish. Also called anglerfish, monkfish and sea devil. SIA Epicurean Guide 47 M Macédoine [mas-eh-DWAHN] a French term for a mixture of vegetables and/or fruits that are diced and served raw or cooked. Machboos traditional Bahrain food of seafood or meat seasoned with spices, onions, tomatoes and dried lemon. Mache [mash] a herb also called ‘Lamb’s lettuce’. Sweet and tender with a mild nutty flavour. Madeira [muh-DEER-uh] fortified wine from the Island of Madeira, Portugal. Magret [mah-GREY] a term used for duck or goose breast. Mahi Mahi a seawater fish, also called dolphin-fish or dorado. Malva Nut known in Chinese cuisine as “Pang Da Hai” or “Fat Ocean”, native to mainland Southeast Asia. Usually used in soups and desserts. The “nut” is soaked and seed removed before the flesh is used. The flesh is reddish in color and has a gelatinous texture. SIA Epicurean Guide 48 M Marengo [muh-RENG-goh] chicken or veal sautéed in oil and served with a tomato sauce. Traditionally garnished with eggs and crayfish. Marinated Salmon see “Gravlax”. Marquise a chilled dessert similar to a chocolate mousse. Marsala [marh-SAH-lah] a fortified dessert wine from Sicily. Often confused with Masala. Masala [mah-SAH-lah] an Indian spice blend or Indian gravy. Masaman thick, creamy Thai-style curry. Maw the mouth, throat or gullet of an animal. Meat Glaze a shiny meat extract used as sauce. SIA Epicurean Guide 49 M Meaux Mustard Sauce [mooh] a sauce made with mustard from Meaux, France. Mesclun [MEHS-kluhn] a mixture of salad greens comprising of mizuma, oak leaf, sorrel, raddichio, frisée, etc. Meurette specialty dishes of Burgundy and Bresse cooked in a red wine sauce. Also contains bacon, baby onions and mushrooms. Millefeuille [meel-FWEE] French for ‘a thousand leaves’. A dessert made from puff pastry. Minestrone [mih-NAYS-truh-nee] a traditional Italian vegetable soup with herbs and sometimes pasta. Minute Steak a generic phrase for a thin slice of beef, usually cut from the sirloin or round steak and pounded. Mirabelle [me-RAH-bell] a type of prune or plum that is dark yellow. The flesh has a smooth texture. Used in jams, pies and liqueurs. SIA Epicurean Guide 50 M Mirin a Japanese rice wine similar to sake but with a lower alcohol content. Miso a fermented soya bean paste from Japan used for soups and flavouring. Mizuna delicate salad green that is usually found in mesclun. Resembles rocket. Mochi a sweet, short-grained Japanese glutinous rice formed into balls. Monkfish see “Lotte”. Morel a flavourful noble mushroom with the upper portion comprising of a network of ridges with pits between them, reminding you of honeycombs. Morello Cherry [muh-REHL-oh] a dark sour cherry used for garnishes of main courses and desserts. SIA Epicurean Guide 51 M Mornay Sauce [mohr-NAY] a white sauce (see “Bechamel”) with grated or shredded cheese added. Mortadella Italian heat-cured sausage studded with pieces of fat or meat. Moussaka [moo-sah-KAH] an eggplant or potato-based dish of the Balkans, Eastern Mediterranean and the Middle East. Mousse [MOOS] French for froth or foam. The term often refers to sweet or savoury items with a fluffy texture. E.g chocolate or salmon mousse. Mugwort an aromatic plant sometimes used as a herb to flavour food. Mulligatawny [muhl-ih-guh-TAW-nee] a curry-flavoured soup of East Indian origin. Mung Bean a small, round bean often used to grow bean sprouts. SIA Epicurean Guide 52 M Mu Saeng Chae a fresh Korean radish salad Muscat [MUHS-kat] a sweet fragrant, musky wine made from the Muscat grape. Muscovy one of two species of duck (the other is mallard). Mustard Pickles sweet-sour pickled vegetables with mustard. Mustard Sprout see “Kaiware Sprout”. SIA Epicurean Guide 53 N Nage [näZH] aromatic broth of crustaceans and fish or meats with vegetables and herbs. Served normally in a bowl. Nam Yu fermented red bean curd. Pungent and salty. Nantua Sauce [nan-TOO-uh] a crayfish sauce (lobster sauce). Navarin [na-va-ruh] lamb cubes stewed in red wine sauce or a lobster stew of white wine sauce, with root vegetables. Niçoise Salad (Ni-Swaz Salad) a traditional salad from Nice, France. Common ingredients include green beans, hard-boiled eggs, black olives, tomatoes, anchovies and tuna. Nimono ‘ni’ means to simmer. A stewed Japanese dish seasoned with salt, soy sauce, sake, mirin, sugar, vinegar. Noilly Prat [noy-lee-PRAT] a white dry Vermouth used for sauces. SIA Epicurean Guide 54 NO Noisette [nwah-ZEHT] French word for ‘hazelnut’. A small round piece of meat. Also describes round shaped potatoes. Okra a type of vegetable also known as ladies’ fingers. Osso Buco or Osso Bucco. A classical Italian stew of veal shank. SIA Epicurean Guide 55 P Paella [pi-AYL-yuh] a saffron-flavoured Spanish rice dish cooked with shrimps, lobster, chicken, ham, chorizo, artichoke and tomatoes. Palm Heart the tender shoots of the cabbage palm tree. A tropical delicacy. Pancetta [pan-CHEH-tuh] Italian cured bacon with salt and spices, not smoked. Panna Cotta [PAHN-nah KOH-tah] Italian word for ‘cooked cream’, a light eggless custard served as dessert. Paprika [pa-PREE-kuh] a red spice powder made from a type of red pepper. See “Bell Pepper”. Parfait [pahr-FAY] French word for ‘perfect’ - a term used for an ice- cream dessert. Also used as a type of pâté served as a starter. SIA Epicurean Guide 56 P Parma Ham salt-cured, air dried ham from the Parma region of Italy. Generically known as Prosciutto. Parsnip a sweet root belonging to the carrot family. Pastrami highly seasoned, dry-cured smoked beef or turkey. Pâté [pa-TAY] classically, pâté is minced meat baked in pastry. Today it is also cooked without the pastry, which was traditionally called a terrine. Both names are now used interchangeably. Paupiette [poh-PYEHT] a thin slice of meat, poultry or fish, spread with savoury stuffing and rolled up. Pave a French term used in reference to a square or rectangular-shaped serving of food. E.g pave of salmon. Pavlova a dessert consisting of a meringue base or shell filled with whipped cream and fruit. SIA Epicurean Guide 57 P Paysanne [pay-ZAN] a thin, square cut of food. Peach Gum solids of the sap secreted from the bark of peach trees. Generally tasteless with a bouncy texture. Peperonata [pehp-uh-roh-NAH-tah] Italian vegetable dish of sweet peppers, tomatoes, onion and garlic cooked in olive oil. Served as an accompaniment in main courses. Perigourdine (Sauce) [pay-ree-goor-DEEN] a French region famous for good food and black truffles. Perigourdine sauce refers to a red wine sauce with black truffles (see “Truffle”). Perilla A plant consumed mainly in Japan, Korea, Thailand and Vietnam. Also known as “Shiso” in Japan and “Deulkkae” in Korea. Pernod [pehr-NOH] a yellowish, licorice-flavoured liquor. Pesto [PEH-stoh] a sauce or dressing usually made from basil, garlic, parmesan cheese, olive oil and pine nuts. SIA Epicurean Guide 58 P Pheasant [FEH-suhnt] a game bird. Phyllo Pastry see “Filo”. Piccata [pih-KAH-tuh] Italian for thin slices of meat, poultry, fish, etc, coated with grated cheese and egg mixture, then pan-fried. Pico de Gallo also called salsa fresca or salsa mexicana in Mexico. It is a fresh, uncooked condiment made from chopped tomato, white onion, and chilies. Piedmontaise [pee-mond-AYZ] in the style of Piedmont, Italy. For example, Gnocchi Piedmontaise is a dish of small potato dumplings in tomato sauce with Parmesan cheese. Pike [p-AY-k] a freshwater fish. Pilaff/Pilaf/ Pilau/Pilaw [PIH-lahf / pih-LOW] a rice dish where the rice is first sauteed with onions and spices, then cooked in stock. SIA Epicurean Guide 59 P Pimento [pih-MEN-toh] see “Bell Pepper”. Pipérade [peeh-PAY-rahd] a dish from Basque or Southern France prepared with onions, peppers and tomatoes. Additions of egg, garlic or meat such as ham is common. Piquant Sauce [pee-KAHNT] a brown sauce for Western dishes made from chopped gherkins and sometimes with herbs. Pistachio [pih-STASH-ee-oh] a pale green nut with an excellent taste, often used for garnishing pâtés, desserts, etc. Pistou [pees-TOO] Similar to “Pesto”, without the pine nuts. Pithiviers [pee-tee-VYAY] a round, enclosed pie usually made by baking two disks of puff pastry, with filling stuffed in between. Pizzaiola Sauce a tomato-based sauce often flavored with oregano, other herbs and spices. SIA Epicurean Guide 60 P Plaice [pleys] a flat seawater fish. Poblanos Pepper a mild chili pepper originating from Puebla, Mexico. Polenta [poh-LEHN-tah] made from maize or cornmeal, which can be cooked in milk or water. Pomfret a seawater fish. Ponzu Dressing a citrus-based sauce commonly used in Japanese cuisine as a dressing for lightly grilled meat or fish, or as a dip for pot dishes. Porcini [pohr-CHEE-nee] see “Boletus”. Pork Hocks cut from the picnic shoulder and similar to pork shank cross cuts. They contain two round shank bones exposed at both ends and are usually prepared by SIA Epicurean Guide 61 P Pork Knuckle found at the shank. Though flavorful, it requires long, slow cooking methods such as braising as it is one of the toughest parts of the pig. Port fortified sweet wine made originally in Portugal. Potimarron (poe-tee-mare-on) a thick-skinned orange winter squash that has the appearance of a small pumpkin without the ridges. Potage [po-TAZH] French for soup. Pot-au-Feu [poh-tho-FEUH] French for “pot on fire”. A stew of beef, vegetables and sometimes cartilage like marrowbone. Potted a traditional preservation method that describes small cups, filled with lobster, shrimps etc. and aspic. Profiterole [pruh-FIHT-uh-rohl] a small puff stuffed with sweet or savoury fillings. See “Choux Pastry”. SIA Epicurean Guide 62 P Prosciutto [pro-SHOO-toh] see “Parma Ham”. Provençale [proh-vahn-SAHL] in the style of Provence, South Eastern France. Dominant use of herbs such as sage and oregano. Puy Lentil a small slate-green lentil with delicate blue marbling. Pricier than most pulses and famed for its rich and peppery flavour. SIA Epicurean Guide 63 Q Quail a small game bird. Quenelle [kuh-NEHL] oval-shaped dumplings of food containing minced meats, desserts or creamed cheese. Quiche [KEESH] a pastry shell with savoury egg custard filling containing onions, ham, cheese, mushrooms, etc. Quinoa [KEEN-wah] a relative of Swiss chard, spinach and beets. Crunchy and grain-like with a mild flavor. Also a gluten-free substitute for pasta, rice or cous cous. SIA Epicurean Guide 64 R Radicchio [rad-DEE-kee-oh] also called Red Chicory. It has burgundy red leaves with white ribs. Often mistaken for red cabbage. Ragoût [ra-GOO] traditionally a stew of meats, fish or seafood, with vegetables and wine. Today, this term applies to any stew or sauce-bound mixture. Raita [rāytā] an Indian yogurt sauce or dip seasoned with coriander, cumin, mint, cayenne pepper, and other herbs and spices. Ranch Dressing a dressing or dipping sauce made primarily with mayonnaise, buttermilk and the addition of various herbs, seasoning and ingredients. One of the most popular salad dressings in the United States. Raspberry the most flavourful species of the berry family. Used for desserts, coulis and jam. Ratatouille [ra-tuh-TOO-ee] a vegetable stew from Southern France made from tomatoes, zucchini, eggplants, bell peppers, garlic and onions. SIA Epicurean Guide 65 R Red Currants small red berries used for flavouring sauces, garnishes or desserts. Red Mullet a seawater fish with an elongated and stout body. Relish a piquant sauce or pickle eaten with plain food to add flavour. Usually made from chopped fruit or vegetables. Remoulade [ray-muh-LAHD] a mayonnaise-based sauce made from finely chopped capers, gherkins, anchovies and herbs. Rhubarb [ROO-bahrb] a type of herbaceous perennial plant with large triangular leaves. The stalks are cooked with sugar and used in pies and other desserts. Rib Eye a tender cut from the rib section of the beef towards the neck. SIA Epicurean Guide 66 R Rillet [ree-YEHT] prepared similarly as pâté. The cubed or chopped meat is heavily salted and cooked in fat. It is then shredded and cooled with the fat to form a paste. Risotto [rih-SAW-toh] an Italian rice dish cooked with cheese and butter. The butter is whipped at the last stage with parmesan cheese to form a creamy texture. Rocket see “Arugula”. Roe-Buck / Roe-Deer a small species of deer whose meat (venison) is used for main courses, pâté and terrine. Roghetta see “Arugula”. Roma Tomato a variety of plum tomato that has an oblong or pear-like shape. SIA Epicurean Guide 67 R Romanesco native to Italy, this relative of the broccoli and cauliflower family grows as a lime green colored head, with cone-shaped florets that swirl upward forming peaks. Rosemary a herb often used in Mediterranean cooking for lamb, beef and chicken dishes. Rösti a Swiss dish of grated potatoes formed into a small flat cake and fried. Also called Roesti. Rouen Duckling [roo-AHN] a superior species of duck from Rouen, France. Roulade [roo-LAHD] a rolled up slice of meat, fillet or fish. Royal a coagulated egg/milk mixture cooked over low heat, often used as a clear soup garnish e.g. Consommé Royal. Rucola see “Arugula” SIA Epicurean Guide 68 R Rum Baba a small, rich sponge cake, typically soaked in rum- flavoured syrup. The name means ‘old woman’ or ‘grandmother’ in Slavic languages. Rump of Beef a lean round-shaped cut from the top of the haunch. Russian Dressing a mayonnaise-based sauce flavoured with tomato ketchup. SIA Epicurean Guide 69 S Sabayon [sah-bah-YAWN] a fluffy sauce made from egg yolks, sugar (for desserts only) and Marsala (see “Marsala”). Saffron the most expensive spice, from the stigmas of the crocus plant. It imparts a bright orange colour and spicy flavour to dishes. Sage [SAYJ] a rather pungent herb often used in Mediterranean cooking. Sake commonly known as rice wine (although it is actually brewed). Sake also refers to salmon in Japanese. Salami a cured sausage, which is not cooked. Usually made from beef and pork. Salmis [SAL-mee] a well-seasoned wine-based dish, usually made from duck or game. SIA Epicurean Guide 70 S Salsa Mexican and Spanish word for ‘sauce’, which can signify cooked or fresh mixtures. Typically consists of coriander, tomatoes, chillies, onions and lemon juice. Salsify [SAL-sih-fee] a root vegetable that is sometimes mistaken for white asparagus. Salsiz [sal-SIS] an air dried sausage from Switzerland, made from beef, pork and spices. Saltimbocca [sahl-tihm-BOH-kuh] Italian word for ‘jump mouth’. Refers to meat sprinkled with sage and topped with a thin slice of prosciutto (see “Prosciutto”). “Sang Yu”/Snakehead freshwater fish that can be found locally. Known for its medicinal properties. Sansho Pepper [SAHN-show] a Japanese seasoning made from the dried berries of the ash tree. Known as Szechuan Pepper in Chinese cooking. Served with unagi (eel) kabayaki. SIA Epicurean Guide 71 S Sauerkraut [SOW-uhr-krowt] German word for ‘sour cabbage’. Made from pickling shredded cabbage with salt and spices. A traditional accompaniment for sausages. Sauternes [soh-TEHRN] a sweet white wine made in Bordeaux, France. Savarin [SAV-uh-rinn] see “Rum Baba”. Savoy Cabbage cabbage with green, crinkled leaves. Scampi a prawn-like crustacean with pincers. Also known as langoustine. Scone [skohn] a small unsweetened or lightly sweetened cake that sometimes contains fruit. Originated from Scotland and eaten as a tea accompaniment. Seer Fish a seawater fish native to the Indian Ocean, often used in the Middle East. SIA Epicurean Guide 72 S Serrano Ham a cured, air-dried Spanish ham. Also known as Pata Negra, it comes from the native Spanish Iberian pigs and is only produced in South and South-Western Spain. Shank taken from the leg of the animal - usually lamb or veal. Shashlik a Middle Eastern term for skewered meats. Sherbet [SHER-biht] an icy fruit or wine purée, with sugar and egg white. Served between courses to clean the palate or as a dessert. Sherry Trifle sponge cake soaked in layers of sherry (a type of fortified wine), fruit, custard and whipped cream. Shimeji [shee-MEH-jee] small cultured mushrooms that grow in clusters. Shish Kebab [SHIHSH ker-barb] a Middle Eastern/Indian term meaning skewered meats. SIA Epicurean Guide 73 S Shiso also known as perilla or beefsteak plant. The leaves are used for garnishing dishes, especially in Japanese cuisine. Siam Perch a freshwater fish from Thailand. Silverside of Beef a lean, oblong-shaped cut from the haunch (buttock and thigh area). Singapore Dressing dressing of shallot oil, egg yolks, sambal, lime, honey and coriander. Sirloin of Beef a cut from the rib section (saddle). Smoking a process that preserves and gives flavour to salted (cured) food by exposing them to smoke. Snake Gourd produces long and curved fruits resembling snakes. Its soft flesh is similar to that of the luffa. It is popular in the cuisine of South Asia and Southeast Asia. SIA Epicurean Guide 74 S Sole [sol] a marine flatfish. Somen fine Japanese noodles, normally served during summer. Not to be confused with soba. Sorbet [sor-BAY] French word for “sherbet” (see “Sherbet”). Sorrel [SOR-uhl] a leafy herb with a slightly sour taste used in soups, sauces, purées and garnishes. Soubise [soo-BEEZ] a mousse or purée made from onions and rice, or onions and white sauce. Soufflé [soo-FLAY] an airy baked mixture of eggs and seafood, meats, fruits, etc, which rises above the rim of the baking dish. The term is also used for ice cream dessert, which is not baked but the ice cream rises above the rim of the dish. SIA Epicurean Guide 75 S Sous-vide [soo-VEED] a method of cooking where food is sealed in airtight plastic bags which are then immersed in a water bath for long hours. Spaetzle / Spätzle [SHPEHT-slee] a German term of endearment meaning ‘little sparrow’. A form of noodle or dumpling made from flour, water, eggs and sometimes milk. Squab a young pigeon. Streusel a crumb topping of butter, flour, and sugar that is baked on top of muffins, breads, pies, and cakes. Strudel [SHTROO-duhl] pastry layers filled with fruits or savoury items like meat, seafood, potatoes or mushrooms. Often seen as dessert e.g. Apple Strudel (Austrian/German origin). Sultanas raisins or dried grapes that are golden in colour. SIA Epicurean Guide 76 S Sun-dried Tomatoes concentrated, sweet-tasting tomatoes that have been sun-dried. Sunchokes also called Jerusalem Artichokes or sun root. A species of sunflower native to eastern North America. Despite its name, it does not come from Jerusalem nor is it a type of artichoke. However, it is similar in taste to artichokes. Supreme [SOO-prem] a term used for the breast of chicken, turkey or game birds. May refer to a thick cut from a fish fillet. Sweet Basil often used in Mediterranean and Thai cooking, or as a garnish. Sweetbreads the thymus gland of a calf or lamb. Sweetfish a fish of East Asian origin, named and prized for its sweet-tasting flesh, especially in Japan. SIA Epicurean Guide 77 S Swiss Chard belongs to the beet family. Only the stalks and leaves are used. Syrniki [seer-nik-ee] fried cottage cheese pancakes, garnished with sour cream, jam, honey, or apple sauce. SIA Epicurean Guide 78 T Tabbouleh [tuh-BOO-luh] an Arab salad traditionally made of bulghur, tomato, finely chopped parsley, mint, onion and garlic. Seasoned with olive oil, lemon juice and salt. Tagine a Moroccan stew of meat gently simmered with vegetables, olives, preserved lemons, garlic and spices. Traditionally prepared in earthenware casserole with a distinctive pointed cover. Tamago Japanese term for ‘egg’. Tamarillo [tam-uh-RIHL-oh] an egg-shaped fruit with a tart taste. The colour can be red, purple, amber or yellow. Tamarind the fruit of a tree native to Asia and northern Africa. Imparts a sour flavour to dishes. Known as assam locally. Tangerine Peel the peel of an orange fruit often used in Chinese cooking for flavouring. SIA Epicurean Guide 79 T Tapenade olive paste made from olives, capers, anchovies, olive oil and lemon juice. Taro a light purple root vegetable that has a sweet nutty flavor. Tarragon [TEHR-uh-gon] a herb with a mild pleasant flavour. Tartare [tar-TAR] minced or small pieces of meat or fish mixed with seasonings, eaten as a starter or on cold canapés. Tartare sauce refers to a mayonnaise sauce mixed with onions, capers and gherkins. Tarte Tatin [tart tah-TAN] a famous French upside-down tart. Usually made with apples or mangoes. Tempeh a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. SIA Epicurean Guide 80 T Tequilla [tuh-KEE-luh] a distilled Mexican spirit made from the blue agave plant. Terrine [teh-REEN] see “Pâté”. Tex-Mex (combination of Texan and Mexican) a regional American cuisine that blends food products available in the United States and the cuisine of Mexican Americans. Thousand Island Dressing a mayonnaise derivation with olives, bell peppers, onions, chilli sauce and ketchup. Threadfin a seawater fish locally known as ‘Ikan Kurau’. Thyme [TIME] a sweet-smelling herb of the mint family. Tian [TYAHN] describes shallow, earthenware casserole. May refer to circular food arrangements e.g. lobsters, vegetables, etc. served in hors d’oeuvres. SIA Epicurean Guide 81 T Tiger Lily Buds dried golden buds of the tiger lily. Also known as golden needles. Timbale [TIHM-buhl] usually a small cup-shaped mould (goblet). Food is minced, cooked in a timbale mould and turned upside down e.g. spinach timbale. Tiramisu [tih-ruh-mee-SOO] an Italian dessert consisting of layers of sponge cake soaked in coffee and brandy or liqueur, with mascarpone cheese and powdered cocoa on top. Tong Sam a mild herb resembling a dry, gnarled twig the size of a finger. Sometimes called the poor man's ginseng as it shares similar properties with the more expensive (authentic) ginseng. Tournedos of Beef [TOOR-nih-doh] a cut from the middle of the beef tenderloin. Tournedos Rossini a tournedos served with a crouton, pâté and a Madeira sauce. See “Tournedos of Beef”. SIA Epicurean Guide 82 T Tranche [TRANHSH] French for ‘slice’. Refers to a slice of meat or fish. Truffle an expensive, earthy, white or black fungi. Also used to describe desserts that resemble the black truffle e.g dark chocolate truffles, or Truffle Gâteau which is a chocolate cake with a dark chocolate cream. Tuile [TWEEL] French word for ‘tile’. A thin, crisp, sweet or savoury wafer made of dough or cheese. Commonly used as dessert garnishes or as edible cups for ice cream. Turbot [TER-boh] a European flatfish of inshore waters. SIA Epicurean Guide 83 UV Unagi Japanese word for freshwater eels. Velouté [veh-loo-TAY] a basic white sauce of butter, flour, stock and cream. Widely used for soups and hot sauces. Veracruz Sauce a spicy and tangy sauce that melds the flavors of old Mexico with the flavors of olive oil, capers, and olives. Served over fish or chicken. Verjus [VEHR-zhews] unfermented grape juice with notable acidity content, popular in Australia. Used to flavour sauces and dressings. Veronique [vay-roh-NEEK] a term used to describe dishes garnished with seedless white grapes. Viennese [vee-uh-NEEZ] a term used usually for meat (veal) which is breaded and pan-fried e.g. Veal Viennese Style. SIA Epicurean Guide 84 V Vierge a sauce made with butter, lemon juice, salt and pepper. Served with asparagus, leeks and other boiled vegetables. Vinaigrette [vihn-uh-GREHT] a basic oil and vinegar dressing seasoned with salt and pepper. Chopped herbs, onions and shallots are sometimes added. Vol-au-vent [vawl-oh-VAHN] cup-shaped puff pastry. SIA Epicurean Guide 85 W Wakame [wah-KAH-meh] a Japanese green seaweed used in appetizers, main courses and soups. Waldorf a salad of diced celery, apples and mayonnaise, garnished with walnuts. Named after the Waldorf Astoria Hotel in New York City where it was created. Wasabi / Wasabe [WAH-sah-bee] Japanese horseradish, a green root vegetable with a pungent flavour. Also called Japanese mustard. Waterzooi [VAH-tuhr-zoh-ee] a creamy Belgian stew of seafood, fish or chicken with vegetables and herbs. Derived from the Dutch word ‘zooien’, meaning ‘to boil’. Wellington beef tenderloin coated with finely chopped mushrooms, shallots and herbs (see “Duxelles”), and wrapped in puff pastry. Whelk [welk] a common name for sea snail varieties. SIA Epicurean Guide 86 W White Cassata an Italian round sponge cake moistened with fruit juices and layered with ricotta cheese and candied peel. Wild Rice not actually a rice but the grain of a grass native to Northern America. Resembles brown or black rice. Witloof see “Endive”. Wolfberries oval-shaped red berries used in Chinese dishes. SIA Epicurean Guide 87 XYZ Xeres [he-REZ] also known as sherry or Jerez vinegar. Jerez is the hometown for sherry. Great for deglazing and perking up sauces. Yabby [ya-BEE] an Australian freshwater crayfish. Yellow Croaker fish found in Western Pacific, generally in temperate waters such as East China Sea and the Yellow Sea. Best known for its tender and boneless texture. Yuzu Japanese citron used as a garnish or in dressings. Zest small grated strips of the skin of citrus fruits. Zucchini [zoo-KEE-nee] see “Courgette”. Zucchini Flower subtly flavoured and can be eaten raw. Usually stuffed with cream cheese and deep-fried. SIA Epicurean Guide 88 XYZ Zuppa Inglese an Italian dessert with tiered layers of sponge cake sprinkled with rum or liqueur, then spread with custard or other cream filling. SIA Epicurean Guide 89 Cheese Appenzeller [A-pent-seller] a superb Swiss cow’s milk cheese with a delicate, somewhat fruity flavour and small holes. Baby Bel a semi-soft, creamy cow’s milk cheese from France. Bel Paese [BELL-pah-AY-zay] Italian for ‘beautiful country’. A soft cheese with a mild taste. Belle Cream [BEHL-cream] a young soft cow’s milk cheese made in Canada. Blue Cheese Bavarian blue a mild and creamy German blue cheese. Good for crumbling on salads and snacking. Blue Simonsberg a South African blue cheese. Blue Vein a general term for blue cheese. SIA Epicurean Guide 90 Cheese Bresse Bleu creamy textured, rich tasting cow’s milk cheese. The original French name is “Bleu de Bresse”. Cambonzola a German triple cream cow’s milk cheese of soft texture that has a white pale colour. It is made like Camembert and Roquefort. Camenzola a German triple cream cow’s milk cheese of soft texture and white pale colour. It is made like Camembert. Danish Blue soft-textured, fairly strong taste. Made from cow’s milk. Also known as Danablu. German (Bavarian) Blue soft-textured with a mild sour flavor. Made from cow’s milk. Gorgonzola [gohr-guhn-ZOH-lah] a premium Italian blue cheese. Pleasantly sharp in flavour, soft textured. Made from cow’s milk. Hermitage Blue Hermitage - an Australian dairy brand. SIA Epicurean Guide 91 Cheese Jersey Blue a blue cow’s milk cheese with a semi-soft texture. Maytag Blue Cheese Maytag is a dairy brand name. Made in America. Rahm Blue Cheese an Austrian cheese made from cow’s milk that is matured for about 3 months, with blue veins and a white mould coating. Roquefort [ROHK-fuhrt] one of the premium French blue cheeses. A fine blue cheese with a strong flavor. Made from sheep’s milk. Stilton [STIHL-tn] one of the premium blue cheeses from UK. This famous blue cheese is made from cow’s milk, has a crumbly texture and is rich in flavour. Tasman True Blue a creamy cow’s milk cheese, with a rich taste and a creamy colour with blue markings. White Stilton a young Stilton withdrawn from the ripening process, before blueing. SIA Epicurean Guide 92 Cheese Bonne Mere with Pepper [bohn-MAR] a soft cow’s milk cheese produced in Denmark. Boursin [boor-SAHN] a soft French triple cream cheese that is made from cow’s milk. It can be low-fat or flavoured with ingredients such as fine herbs or crushed black peppercorns. Brie [BREE] a soft cheese made from cow’s milk with an edible, white furry skin (like Camembert). Herb Brie a Brie made from cow’s milk with mixed herbs. King Island Double Brie an Australian product from King Island Dairies Pty. King Island is located on the Northern coast of Tasmania. Mini Caprice [CA-prees] Brie produced in France. Pepper Brie (Pere Brie) a Brie made from cow’s milk with pepper. SIA Epicurean Guide 93 Cheese Saga Brie with Pepper Danish Brie, a brand name. Somerset Brie Brie made in England. Also known as English Brie. Swiss Brie Brie made in Switzerland. Cabrales Spanish cheese which is made from pure, unpasteurised cow’s milk or blended with goat and/or sheep milk. This gives it a stronger, spicier flavor. Caciotta [kah-cho-TA] a ripened yellow-coloured cow’s milk cheese from Italy. Moderate intensity in flavour. California Sonoma Jack a Californian cheddar type cheese made from cow’s milk. Has a mild flavour. Caprice des Dieux [cah-PREES-day-DYOO] a soft-ripened cheese. The first oval French cheese. It has a pure flavour with a clean taste of cream, a meltingly soft centre and a flowery rind. SIA Epicurean Guide 94 Cheese Camembert [KAM-uhm-behr] a traditional French cheese with an edible white downy rind like Brie. Today Camembert is produced in many countries, eg Australia (King Island Camembert), Germany (Champignon Camembert), Danish Camembert and France (Coeur de Lion). Cheddar England’s most famous cheese made from cow’s milk, semi-hard in consistency. Today cheddar is produced all over the world. Aged Cheddar aged cheddar has a sharp flavour. Apple Smoked Cheddar old British Cheddar flavoured with an apple scent. Curworthy Cheddar a cheddar speciality from the Devon countryside. Diamond Black Cheddar an American product. King Island Cheddar an Australian product. SIA Epicurean Guide 95 Cheese Chevin [SHE-van] a soft South African goat’s milk cheese. Strong aroma. Chèvre [SHEH-ruh] French name for soft goat’s milk cheese. Sharp, sourish taste. Christian (IX) [kristiAAN] Danish cow’s milk cheese with caraway seeds. Semi-soft texture. Coeur de Dame [KWER-de-duhm] a semi-soft cheese from France. Double Gloucester [GLOSS-tuhr] a fine, full-flavoured English cow’s milk cheese with a semi-hard texture and orange colour. Edam [EE-duhm] a mild, buttery Dutch cheese made from cow’s milk. Emmental [EM-en-thal] a premium Swiss cow’s milk cheese with a distinctive nutty, sweet mellow flavour and big holes. SIA Epicurean Guide 96 Cheese Feta [FEHT-uh] a classic Greek cheese made from sheep’s or goat’s milk. Some American versions are made from cow’s milk. Used for sauces, soups and salads. Fromage Frais [froh-MAHZH] fresh cheese which is essentially the curdled substance of milk with the water drained off. Gouda [GOO-dah] an excellent mild Dutch cow’s milk cheese with a soft texture. Can be flavoured with pepper or other ingredients. Graviera [ghrahv-YAIR-ah] a semi-hard, sheep’s milk cheese from the island of Crete (Greece) with a light yellow colour. Gruyere [groo-YEHR] a superior Swiss cow’s milk cheese with a rich, sweet, nutty flavour. Harvati [hah-VAHR-tee] a Danish cheese with a slightly sour taste. Kasar a traditional ripe Turkish cheese made from cow’s milk. SIA Epicurean Guide 97 Cheese Kernheim an excellent French cow’s milk cheese with a semi- soft texture, creamy white colour and a strong flavour. Kras a traditional young Turkish cheese made from cow’s milk. Leicester Cheese [LESS-ter] a matured cow’s milk cheese, semi-hard in texture and orange-red in colour. Has a creamy flavour with a nutty undertone. Manchego [mahn-CHAY-goh] a Spanish sheep’s milk cheese, also known as Queso Manchego. A fatty cheese that ranges from white to ivory-yellow on the inside. Mascarpone [mas-kar-POHN] a fresh Italian double cream cheese made from cow’s milk. Often used in desserts like Tiramisu. Monterey Jack a Californian cheddar with a mild flavour, made from cow’s milk. Also known as Jack cheese. SIA Epicurean Guide 98 Cheese Oka a young smooth cow’s milk cheese made in Canada. Paneer [pah-NEER] a basic curd cheese used in Indian cooking. Passendale a young (ripened for 6 weeks), mild, creamy cow’s milk cheese with a light colour, semi-soft texture and holes. Pecorino [peh-kuh-REE-noh] an Italian hard cheese made from sheep’s milk. Pont l’Evêque [pon lay-VEHK] a classical French soft cheese with a fairly strong taste and aroma. Quark [qwark] the curdled substance of milk with the water drained off i.e fresh cheese. SIA Epicurean Guide 99 Cheese Queso de Cabrales an artisan cheese made by rural dairy farmers in northern Spain. This cheese can be made from pure, unpasteurised cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger and spicier flavor. Reblochon a semi-soft, washed-rind and smear-ripened mountain cheese that originated from the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. Ricotta [rih-KAHT-tuh] a grainy, fresh cheese, originating from Italy. Used in stuffings and desserts. Rubens a young (ripened for 6 weeks), mild, creamy cow’s milk cheese with a light colour and semi-soft texture but no holes. Sage Derby a firm cheese made with an infusion of sage which flavours it and gives it a mottled green colour. SIA Epicurean Guide 100 Cheese Scamorza [ska-MOHRT-zoh] a hard Italian cheese with a rather sharp taste. Smoked Cheese various types of cheeses can be found with the term ‘smoked’. Carbon-flavoured liquid is used to give it the “smoke” taste. It does not undergo a smoking process like fish or meat. Taleggio [tahl-EH-zhee-o] A washed rind and smear-ripened Italian cheese. The cheese has a strong aroma but its flavour is comparatively mild with an unusual fruity tang. Its crust is thin. Tilsit [TILL-sit] a medium firm textured cow’s milk cheese with a mild taste. Tomato & Basil Cheese a smooth, very creamy cow’s milk cheese with tomato and basil bits (Camembert style). Tomme [TOM] a classical French cheese with a semi-soft texture. SIA Epicurean Guide 101 Cheese Ubriaco Prosecco Cheese a raw cow's milk cheese from the Veneto region in Northeast Italy. During the maturing process the cheese is covered by Prosecco grape, thus giving the cheese a sweet, delicate aroma of the wine. Vacherin Fribourgeois Cheese [vash-er-in] a hearty Swiss cow's milk cheese with a semi-soft to firm texture, depending on age. Its flavour is grassy and nutty. Walnut Cheese a processed cheese with walnut halves as garnish or chopped walnuts inside. (Processed cheese is made from different types of cheese that are melted and blended.) SIA Epicurean Guide 102 Pasta Cannelloni [kan-eh-LOH-nee] meaning ‘big tube’. Stuffed with assorted fillings. Capellini [kah-pehl-LEE-nee] meaning ‘little hairs’. Thin strands slightly thicker than capelli d’angelo (angel hair). Conchiglie [kohn-CHEE-lyuh] meaning ‘seashell’. Small oblong shells with a “scoop” to hold sauce. Farfalle [fahr-FAH-lay] meaning ‘butterflies’. Also called ‘bow-tie pasta’. Fettuccine / Fettuccini [feht-tuh-CHEE-neh] meaning ‘little ribbons’. Thin flat egg noodles. Fusilli [fyoo-SEE-lee] meaning ‘twists’. Long, thin, corkscrew-shaped. Gigli [JEE-glee] meaning ‘twins’. Ruffled-edged, shaped like a lily. Lasagne [luh-ZAHN-yuh] derived from the Greek word for ‘’chamber pot’. Wide sheets layered with various fillings in between, usually a type of meat and cheese. SIA Epicurean Guide 103 Pasta Linguine [lihn-GWEE-nee] meaning ‘little tongues’. Thin flat strands. Macaroni [mak-uh-ROH-nee] shaped liked narrow tubes. Orzo [OHR-zoh] meaning ‘barley’. Tiny rice-shaped pasta used in salads and main courses. Pappardelle [pah-pahr-DEHL-leh] meaning ‘gulp down’. Flat, long, wide noodles with rippled edges. Penne [PEN-neh] meaning ‘pens’ or ‘quills’. Diagonally cut tubes. Ravioli [ra-VYOH-lee] small pockets of square-shape dough stuffed with various fillings like meat, cheese, mushrooms etc. Spaghetti [spah-GEH-tee] meaning ‘little strings’. Long, thin, round strands. Spaghettini [spah-GEH-tee-nee] meaning ‘very little strings”. SIA Epicurean Guide 104 Pasta Tagliatelle [tah-lyuh-TEHL-ee] derived from ‘tagliare’, which means ‘to cut’. Thin, flat strips of noodle / pasta. Taglolini [tah-luh-lin-ee] also derived from ‘tagliare’. Long, paper-thin ribbon noodles. Tortellini [tohr-tl-EE-nee] ring-shaped pasta stuffed with meat, vegetable or cheese fillings. Also described as navel-shaped, hence its alternate name ‘ombelico’. SIA Epicurean Guide 105 Potatoes Anna sliced baked potatoes. Berny made from mashed potatoes, crumbed with almond and deep-fried. Boulangère [boo-lon-zher] sliced potatoes with sliced onions baked in stock. Bretonne cut in cubes, cooked or fried with diced vegetables. Byron small potato cakes made from cooked mashed potatoes, gratinated with cream and cheese. Chamonix [SHA-monee] deep-fried mashed potatoes mixed with choux pastry and cheese. Château [sha-TOH] Oval-shaped (turned), roasted or fried. Columbine sliced potatoes with red and green peppers. SIA Epicurean Guide 106 Potatoes Dauphinoise [doh-FEEN-NWAHZ] sliced potatoes cooked in milk or cream with cheese on top. Delmonico [dehl-MAHN-ih-koh] diced potatoes with cream sauce, sometimes garnished with red peppers and parmesan cheese. Named after a New York restaurant famous in the 19th century. Duchess [DUCH-ihs] made from mashed potatoes, piped into small heaps (rosettes) and gratinated. Florentine [FLOHR-uhn-teen] sliced or mashed potatoes mixed with spinach. Fondant [FAHN-duhnt] French for ‘melted’. Oval-shaped potatoes are cooked in the oven with stock. Forestiere a French term meaning “of the forest,” referring to dishes (usually poultry, meat or game fowl) garnished with potatoes, bacon and wild mushrooms. SIA Epicurean Guide 107 Potatoes Galette [gah-LEHT] small potato cakes made from cooked mashed potatoes. Gnocchi [NYOH-kee] small Italian dumplings made of flour, semolina or potato, usually served with a sauce. Gourmet a generic term used on SIA menus. Normally, fingerling potatoes (a variety) are widely used. Hash Brown grated potatoes that are deep-fried. Jackson hollowed baked potatoes refilled with the mashed potato pulp. Lyonnaise [li-uh-NAYZ] sliced potatoes sautéed with onions (named after Lyon, France). Macaire [ma-CARE] small potato cakes made from cooked mashed potatoes. SIA Epicurean Guide 108 Potatoes Marquise [MAR-keez] rosettes of mashed potatoes with tomato toppings. Mousseline [moos-LEEN] mashed potatoes cooked with cream. New Indicating ‘freshly harvested potatoes’. Normally cooked with their skins on. Noisette [nwah-ZEHT] French for ‘hazelnut’. The potatoes resemble hazelnuts in size and shape. Normande [nohr-MAHND] sliced potatoes with leek julienne and cheese. Olivette the potatoes resemble olives in size and shape. Parisienne [puh-ree-zee-EHN] small potato balls sautéed in oil and butter. Refers to the round scoop used to shape them. Parmentier [par-mawn-TYAY] cut in cubes and sprinkled with chopped chives or spring onions. SIA Epicurean Guide 109 Potatoes Provencale [proh-vahn-SAHL] sautéed with garlic and herbs. Rosti / Roesti [ROOSH-tee] pan-fried grated potatoes. Sablee / Sablé [SAH-blay] French word for ‘sand’. Diced potatoes with paprika powder and bread crumbs. Savoyard [sa-voy-yar] sliced potatoes with cheese on top. Strudel [STROOD-l] thin dough surrounding sliced potatoes that are flavoured with bacon, and baked in the oven. Voisin [vwa-ZAN] sliced baked potatoes with cheese. William made from mashed potatoes, moulded into pear shape, bread-crumbed and deep-fried. SIA Epicurean Guide 110 Tea White Tea leaves are wilted and unoxidized, flavor is lighter than green tea. Yellow Tea leaves are unwilted and unoxidized but allowed to yellow. Green Tea leaves are unwilted and unoxidized. Oolong Tea leaves are wilted, bruised and partially oxidized. Black Tea leaves are wilted, sometimes crushed, and fully oxidized. Also known as “Hong Cha” which translates to “red tea” in Chinese tea culture. Post-fermented Tea green tea that has been allowed to ferment/compost. Also known as “Hei Cha” which translates to “black tea” in Chinese tea culture. SIA Epicurean Guide 111 Red Wines Barbera [bar-beh-rah] black grape variety commonly grown in Asti, Piedmonte. Notes of strawberry and sour cherry. Pairs well with rich dark meats, mushrooms, herbs, herbaceous cheeses like blue cheese and higher tannin foods like root vegetables and braised greens. Cabernet Sauvignon [Ka-behr-NAY sohvihn- Yohn] classic Bordeaux black grape variety commonly blended with Merlot. Dark, fruit flavours with savoury tastes from black pepper to bell pepper. Foods high in fat and umami flavours such as braised short ribs and mushroom stroganoff pair well with it. Carménère [car-men-naire] a medium-bodied red wine originated in Bordeaux, France. Less expensive Carménère possess aromas of raspberry sauce, sour cherry, green peppercorn with tart raspberry flavours. Pricier Carménère has sweet berries flavor with a bittersweet note, like cocoa powder. Goes well with smoked, grilled or roasted meats, some spicy dishes and strong, hard cheeses. SIA Epicurean Guide 112 Red Wines Chianti [kee-AHN-tee] a red wine from the central Italian region of Tuscany made mainly from the Sangiovese grape. Flavours of red fruits, bitter herbs, balsamic vinegar, smoke and game with notes of preserved sour cherries, dried oregano, aged sweet Balsimic, dry salami, espresso and sweet tobacco. Great with tomato-based sauces like marinara sauce and lighter meats like chicken, fish or pork. Gamay [gam-MAY] originally from Beaujolais and the Loire Valley of France. Possesses light earthy notes and has a delicate flora aroma. Ideal with fish such as grilled salmon and a wide variety of other foods as it has a natural high acidity and low tannins. Garnacha [gar-nah-char] also known as Grenache. Candied fruit roll-ups and cinnamon flavours. Good with braises and stews. Grenache [gruh-nahsh] red grape variety found in Southern France, usually used in a blend. Often paired with leaner meat cuts and dishes with strong flavours such as Mexican food, Cajun-spiced heavy bodied dishes and spicy Indian dishes. SIA Epicurean Guide 113 Red Wines Malbec [mal-bek] has origins in the French Bordeaux region and is widely grown in Argentina. Malbec from Argentina has blackberry, black cherry and plum flavours. Malbec from France has flavours ranging from tart currant, black plum to black pepper and spice. Pairs well with lean beef or lamb, roasted pork and pasta with pesto or light cream sauces. Merlot [Mehr-Loh] One of the two primary black grapes of Bordeaux usually blended with Cabernet Sauvignon. Flavour reminiscent of black cherry, raspberry and plum with hints of tobacco, vanilla, clove and mocha (depending on the climate). Chicken, other light meats and lightly-spiced dark meats go well with it. Mouvedre [Moor-veh-druh] black grape variety found in Southern France, usually used in a blend. Notes of wild game with soft red fruit flavours. Goes well with dishes that have a lot of umami like beef short ribs, pork shoulder, barbeque, lamb, rabbit, pork sausage and veal. SIA Epicurean Guide 114 Red Wines Nebbiolo [nay-bee-OH-lo] grapes grow in the Piedmont region of Northen Italy. Fruity flavors of cherry and raspberries. Wonderful with beef braised in red wine, game birds and pasta with shaved white truffles. Pinot Noir [pee-noh Nwahr] classic black grape variety of Burgundy/Bourgogne. Cranberry, cherry and raspberry flavours. Fruitier versions are ideal with salmon or other fatty fish, roasted chicken or pasta dishes. More tannic Pinots are ideal with duck, other game birds, casseroles or stews like beef bourguignon. Sangiovese [san-joh-Vay-Zeh] dominant black grape variety for Chianti wines. Cherry flavours with subtle notes of tomato. Pairs well with rich roasted meat, cured sausages and hard cheeses. Shiraz [shee-RAZ] same grape variety as Syrah. Has red berry and black currant, chocolate and meaty flavours. Leaner red meat, stew, and mildly spicy ethnic foods are the best foods to pair with Shiraz. SIA Epicurean Guide 115 Red Wines Syrah [see-RAH] black grape variety of South of France (Syrah) and Australia (Shiraz). Dark fruit flavours from sweet blackberry to savoury black olive. Barbecued foods with a smoky char, lamb, venison and game birds pair nicely with Syrah. Zinfandel [zin-fan-del] made from the Zinfandel grapes in California. It originated from Italy, where it is known as primivito. Jam, blueberry, black pepper, cherry, plum, boysenberry, cranberry and licorice flavours. Good with meats such as barbeque pork ribs and leg of lamb. SIA Epicurean Guide 116 White Wines Chablis [sha-blee] From the northern white wine district of Burgundy. Made from the Chardonnay grape. Pairs well with shellfish such as oysters, lobster and crabs. Sushi, sashimi, veal and foie gras also go well with it. Chardonnay [shar-doh-nay] Classic white grape variety of Burgundy/Bourgogne. A very ripe Chardonnay has flavours of tropical fruits like pineapple, guava and mango. A barely ripe Chardonnay has green apple and lemon flavours. Goes well with almost any seafood and creamy vegetable soups. Chenin Blanc [SHAY-non blon] originates in the Loire Valley of France. Flavours and aromas of Chenin Blanc wines include fruit, honey, quince, and grasses. Suitable with Mediterranean food, sushi and hearty meats like veal. Chenin Blanc wines from the Loire Valley can be dry, sweet or sparkling. Examples are Vouvray, sparkling Saumur, and Coteaux du Layon as well as Quarts de Chaume which are sweet. SIA Epicurean Guide 117 White Wines Gewürztraminer [geh-VERTZ-truh-meen-er] Lychee aromas with grapefruit, pineapple, peach, apricot, orange and cantaloupe flavours. Pairs well with duck, chicken, pork, bacon, shrimp, crab and highly-spiced dishes like cayenne pepper, ginger, Clove, Cinnamon, sichuan pepper and cumin. Moscato [moh-SKAH-toh] from the Muscat Blanc grape (Moscato D’Asti). 3 types of Moscato- still, dessert or sparkling. Sweet with peach, orange blossom and nectarine flavours. Ideal with shellfish, spicy foods, certain hard and soft cheeses. Also known as Muscat. Pinot Grigio [pee-no-gri-zo] the variety is planted extensively in the Venezia and Alto Adige regions of Italy. Fruit flavors of lime, lemon, pear, white nectarine and apple. Also called Pinot Gris. Great with grilled chicken or vegetables. Riesling [rees-ling] the classic German grape of the Rhine and Mosel. Possesses apple, peach and pear with floral aromas. Lighter, crisper Rieslings are good with delicate or raw fish. More substantial Rieslings are good with Asian food, salmon, tuna and chicken. SIA Epicurean Guide 118 White Wines Rosé [roh-say] made from black grapes but does not fully turn red because the grape skins are removed from the juice hours after contact. Primary flavors of red fruit, flowers, citrus and melon. Light salads and grilled seafood goes well with it. Sauvignon Blanc [so-veen-yawn-blah] grown in the Bordeaux region where it is blended with Semillon. New Zealand’s most famous dry white wine. Dominating flavours of sour green fruits like apples, pears and gooseberries through to tropical fruits such as melon, mango and blackcurrant. Great with seafood, poultry and salads. Semillon [say-mee-yaw] the major white grape in the Bordeaux region of France. Waxy characteristics with notes of lemon, apple, pear and green papaya. Clams, mussels and pasta salads generally go well with Semillon. Viognier [vee-own-yay] Originated from Southern France. Has perfumed aromas of peach, tangerine and honeysuckle with hints of vanilla. Grilled seafood goes well with this wine. SIA Epicurean Guide 119 Sparkling Wines Brut "dry, raw, unrefined" in French. Dry on the palate with aromas and flavors of apple, pear, and citrus, with profiles of peach and apricot in warmer vintages. Versatile and suitable with almost everything from caviar to butter-drenched seafood delights and salty-flavored fare. Cava [KAH-vah] a sparkling wine of Denominación de Origen (DO) status from Spain. Made from macabeo, parellada and xarel-lo grapes. Balanced, fruity and not as sweet as Prosecco. Goes well with spicier foods, pasta, shellfish and poultry. Champagne [sham-pain] a sparkling wine made in the Champagne region of France around the city of Reims. Made with three main grapes- Chardonnay, Pinot Noir and Pinot Meunier grapes. Vintage champagne is made from the grapes of only one year’s harvest. Non-vintage champagne is a blend of different years’ harvest. Often has a cheese rind-like flavor that could come across as “toasty” or “biscuity”. Pairs well with shellfish, raw bar, pickled vegetables and crispy fried appetizers. SIA Epicurean Guide 120 Sparkling Wines Dom Perignon [dom pair-eeng-yon] sometimes hailed as the Father of champagne. Has an intense aroma with notes from the sea, roasted nuts, coffee, brioche, tropical green fruits, stone fruit, green apples, sweet orange citrus, gunpowder, nougat, mushroom cream and black truffle. Classic pairings are strawberries, lobster, crab, caviar and foie gras. Krug Grande Cuvee has fine, vivacious bubbles that hint of fullness and elegance. Flavors of hazelnut, nougat, barley sugar, jellied and citrus fruits, almonds, brioche and honey. Suitable with shellfish, fennel, black truffle and toasted chestnuts. Prosecco [pro-SEHK-koh] aged in large tanks with less pressure. Prosecco bubbles are lighter, frothy and spritzy with less persistence. Finer Prosecco wines often exhibit notes of tropical fruits, banana cream, hazelnut, vanilla and honeycomb. Ideal with cured meats and fruit-driven appetizers like prosciutto-wrapped melon and middle-weight Asian dishes such as Thai noodles and sushi. SIA Epicurean Guide 121