cook's glossary

native to Australia, rich and buttery nut; store in refrigerator because of high oil content

Fortified wine heated during aging, ranging in flavour from sweet to very dry, which can be used in both sweet and savoury recipes, while the lighter versions make an excellent aperitif.

Erroneously thought by some to be related to dolphin. This very large game fish has firm-textured flesh with a distinct central red muscle running the length of the fillet. Well suited to barbecuing, char-grilling, pan-frying and baking.

Generally consisting of dried spices including cumin, coriander and fennel seeds, turmeric, black peppercorns and dried red chillies, ground in varying proportions. In Malaysia, different combinations of these are specifically labelled for meat, fish or vegetable curries. Available from Asian food stores.

coconut-flavoured white rum

A sweet powdered extract derived from malted barley.

A type of orange with an easily removable skin and ranging in size from the golf-ball-sized clementine to the tennis-ball-sized tangerine.

a hand-operated implement with adjustable blades for thick to very thin slicing, shredding and cutting into straw-sized sticks. Ideal for shredding carrot and daikon (japanese white radish), similar results will be achieved with the shredding mechanism of the food processor or a plastic V-slicer. As a last resort, use the coarse side of a grater.

Tropical fruit originally from india or South-Esat Asia, with skin colour ranging from green trhough yellow to deep red. Fragrant deep yellow flesh surrounds a large flat seed. Mango cheeks in a light syrup are available canned.

Two halves of mango flesh surrounding the seed.