gado-gado - (Indonesian) Cooked vegetable salad with a peanut sauce. The vegetables which might include cabbage, potatoes, carrots, green beans, and bean sprouts are quickly blanched and arranged on a plate, with slices of cucumber and wedges of hard-boiled egg. The peanut sauce is poured over the vegetables.

gai choy - (Brassica juncea var. integrifolia) Also called Chinese mustard greens. Leafy green vegetable with a small heart and firm broad leaves which overlap towards the base. Raw leaves have a strong mustard, almost wasabi-like taste. Wash thoroughly before use. When young the whole of the plant can be steamed or blanched. Also stir-fried and used in soups and some stews. There are a number of varieties of gai choy available and some are sold preserved in salt in cans or plastic packs. See also pickled mustard greens.

gai larn - (Brassica oleracea var. alboglabra) Also called Chinese broccoli or Chinese kale. Leafy green vegetable with white flowers and dark green, rather coarse leaves with a bluish-green sheen, which become tender when steamed or blanched in salted water. Traditionally served with oyster sauce. Rich in vitamins A and C, calcium and iron. Also stir-fried or used in soups or noodle dishes.

Gala apple - A good keeping New Zealand variety of apple with golden skin streaked with red and a firm juicy flesh and sweet flavour; used mainly as an eating apple; keeps well.

galangal, greater - (Alpinia galanga) Pale yellow rhizome with pink skin and knobs, related to ginger but with a milder flavour. Commonly used fresh in Thai and Malaysian cookery, especially in soups and pastes. Fresh galangal is becoming more widely available. In dried and powdered form, it is often sold as laos powder. Another form is lesser galangal which has an orange coloured flesh.

galantine - (French) Boned meat or poultry that is stuffed, rolled and pressed into shape. It is cooked in a gelatinous stock, then glazed with aspic and served cold cut in slices

galette - (French) Flat round pastry, cake, biscuit or tart with various fillings and toppings. The traditional puff-pastry galette des rois, sometimes filled with almond custard cream is a Twelfth Night celebration cake.

Galliano - (Italian) Golden yellow liqueur flavoured with herbs and spices and packaged in a tall fluted bottle.

game - In gastronomy, wild animals or birds killed for food.

Gammelost - (Norwegian) Semi-soft, cow's milk cheese with ivory-coloured interior with irregular blue veins and brownish rind. Colour of cheese darkens with age. Very strong pronounced flavour; used as a table cheese. Not widely available outside Norway

gammon - Hind leg of a side of bacon that is cut from the carcass after curing. See also bacon.

ganache - (French) Rich mixture of chocolate, butter and double cream used as a filling for cakes or confectionery and to decorate desserts.

Gaperon - (French) Pressed, uncooked cheese made from skimmed cow's milk or buttermilk, flavoured with garlic and cracked peppercorns and shaped like a ball with a flattened bottom; used as a table cheese.

garam masala - (Indian) Blend of dried spices used in Indian cooking. Different mixtures are used for different purposes and might include coriander seeds, cumin seeds, black peppercorns, cardamom seeds, cinnamon sticks, whole cloves and grated nutmeg. For extra fragrance the seeds are left whole, roasted slightly and then ground. The mixture is usually added toward the end of cooking.

garbanzo - See chickpeas.

garbure - (French) Rich stew or very thick soup that includes cabbage, dried beans, potatoes and other vegetables and preserved goose, flavoured with garlic, herbs and seasoning.

garde-manger - (French) Cold larder. The department set aside for preparation and storage of perishable foods both raw and cooked. Also in large kitchens where all cold items found on the menu are prepared and decorated, for example hors d'oeuvres, cold sauces, salads and some desserts.

garfish - (Hyporhamphus spp.) There are a number of different species of garfish found in Australian waters. They are generally small with slender silvery bodies and a characteristic protruding lower jaw that varies in length according to species. They have a fine white flesh with a delicate flavour and are usually grilled, pan-fried or deep-fried whole. Butterfly fillets are sometimes available.

gargouillau - (French) Dessert made with sliced pears set in a thick pancake mixture and baked in a shallow dish.

garlic - (Allium sativum) Ancient and highly esteemed bulb belonging to the onion family. Each bulb consists of separate sections called cloves. Garlic has been used as a food and medicine for 5000 years and is a classic ingredient in many cuisines. By stimulating the gastric juices, it acts both as an appetiser and a digestive. There are several varieties differing in size of bulb, pungency and skin colour. Garlic is always used fresh and the cloves broken off when needed. Once detached the cloves dry out. Store in a cool, dry place, but not in the refrigerator. Garlic compliments nearly all savoury dishes, especially those of the cuisines of Asia and the Mediterranean regions. It is essential to aïoli, the garlic rich mayonnaise of Provence and bagna cauda, the northern Italian hot dip for raw vegetables.

garnish - In classic cooking a garnish refers to one or more food items served with the main ingredient of a dish to give it a particular character and often providing the decoration. A garnish may also be a small edible trimming such a herb sprig, caviar or sliced truffles added to a dish to enhance its appearance or taste.

gastronome - Person who appreciates and is an expert on good eating and drinking.

gastronomy - The science or art of good food and drinks.

gâteau - (French) Word widely used for various kinds of decorated cakes.

gaudes - (French) Thick cornmeal porridge served hot with milk or cream, and sometimes with bacon added. Also served cold and sliced as a dessert, sweetened with sugar or honey.

gayette - (French) Small flat sausage made with pork liver and fat and flavoured with herbs and garlic; served hot or cold as a hors d'oeuvre.

gazpacho - (Spanish) Chilled uncooked soup of cucumber, tomato, onions, red capsicums, bread, olive oil and garlic; sometimes served with croutons.

gefilte fish - (Jewish) Translates to stuffed fish. Traditionally a mixture of ground fish, celery, onions, eggs and other ingredients stuffed back into the fish skin for cooking. Nowadays the mixture is formed into balls and simmered in a fish stock. It is usually served cold in its own jellied stock, accompanied with pickles or horseradish.

gelatine - Colourless setting agent derived from the bones and skin of animals and fish, or from red seaweeds (agar-agar). Available ground as a powder or in sheets and soaked in cold water before using. Used for glazing or decorating cold savoury dishes and for making jellies and desserts.

gelato - (Italian) Smooth, soft icecream made with egg yolks, cream and sugar and many flavourings such as coffee, chocolate, pistachio nuts, hazelnuts and candied fruit.

gemelli - (Italian) From the word 'gemello' which translates to double or twin. Two short strands of pasta twisted together.

gemfish - (Rexea solandri) Also known as hake. Long narrow fish with firm, pale pink flesh, sold mostly in thick fillets. They can be grilled, poached, braised or pan-fried.

Genoa cake - Almond-flavoured sponge cake.

Genoa salami - (Italian) Salame genovese. Moderately spicy salami made with pork and beef, large fat pieces and whole peppercorns.

Genoese sponge - Moist and light sponge cake in which the eggs are whisked together with the sugar over a gentle heat until thickened.

génoise - (French) See Genoese sponge.

geranium leaves - (Pelargonium spp) Fresh leaves of certain scented geraniums (rose, lemon, nutmeg, apple, peppermint and coconut) are used to impart fragrance to jellies, jams, ice cream, pickles or fruit cups. Well-defined leaves are sometimes used as a template for sprinkling icing sugar over cakes.

ghee - (Indian) Clarified butter made from cow's milk, popular in North Indian cooking. Ghee can be heated to a much higher temperature than butter without burning. It is sold in cans.

gherkin - Small cucumber with slightly prickly skin; mainly pickled unripe in vinegar and used as a condiment.

giant crab - (Pseudocarcinus gigas) Very large red crab with cream markings and huge powerful claws, found in deep water off the coast of southern Australia. The giant crab is often seen live in tanks in Chinese restaurants and is particularly suited to Asian-style cooking. See also crabs.

giant garlic - See rocambole.

giant perch - See barramundi.

gibassier - (French) Round yeast cake in the shape of a crown, flavoured with lemon or orange zest, aniseed or orange-flower water. Speciality of Provence.

giblets - The offal parts of poultry, including heart, kidneys and liver, also small external parts such as feet, wing tips, neck and head. Used mainly in soup, stock, sauces, stuffings and terrines. Chicken feet are a popular yum cha dish.

gimblette - (French) Ring-shaped biscuit made of flour, eggs, almonds and citrus zest. They are immersed in boiling water, dried and baked.

gin - Spirit distilled from grain, usually malted barley, rye or corn; flavoured with various aromatics, particularly juniper berries and coriander seeds.

ginger - (Zingiber officinale) Perennial herb native to southern Asia, but now cultivated throughout the tropics. The fresh, gnarled, pale beige root has a pungent, spicy taste and is an essential ingredient in many Asian dishes. Dried ginger root in powdered form is used in English-speaking countries for flavouring bakery goods, particularly gingerbread and ginger snaps, preserves, sweets and drinks; also used in some curry powders. See also shoga.

ginger juice - Sometimes used to lightly flavour Chinese dishes. To extract place peeled ginger in garlic press and squeeze liquid into small bowl.

ginger, candied - Ginger simmered in sugar syrup and preserved in syrup coated in sugar. It is eaten as a sweet or cut into small pieces and used in rich spice cakes.

gingerbread - Tea-time cake flavoured with ginger and treacle. Sometimes baked in the shape of a man with currants for eyes and other features such as buttons. In England and Scotland the cakes are called gingerbread men or husbands and were common in medieval times. Today they come in both sexes are often called gingerbread people (to be more politically correct). French gingerbread (pain d'epice) is made with flour, strong-flavoured honey and spices and made into loaves or cut into hearts and various other shapes; speciality of Dijon.

gingersnap - Thin crunchy biscuit made with molasses, powdered ginger, flour and butter.

ginkgo nut - (Ginkgo biloba) Small, pale creamy coloured nuts obtained from the ancient maidenhair tree, native to China. The nuts are edible and have long been used in Chinese medicine. The hard shell and skin must be removed before use and they are usually sold pre-shelled in Asian grocers. When cooked they turn an attractive green and are included in many Japanese and Chinese dishes. Used in soups, vegetarian dishes and stuffing for poultry; may be steamed, grilled or stir-fried.

ginseng - (Panax schinseng) (Also known as Chinese or Korean ginseng). Distinctive man-shaped root, especially valued in Chinese medicine as a universal panacea and aphrodisiac. American ginseng (Panax quinquefolium) was used by the American Indians and today is cultivated mainly in temperate regions of the United States and Canada where it is dried and exported to Hong Kong.

Gippsland Blue - (Australian) The first farmhouse blue cheese made in Australia in 1982 and still one of the finest. Produced by Tarago River Cheese Company, Victoria. It is a blue-veined cow's milk cheese with a natural grey crusty rind and creamy white interior streaked with greyish-blue veins. The flavour is strong, tangy and rich. See also Tarago River Cheese Company.

Gippsland Brie - See Tarago River Cheese Company.

gizzard - Digestive pouch in birds.

glacé - (French) Iced, crystallised or glazed.

glacé fruit - See candied fruit.

glass noodles - See bean thread noodles.

glaze - 1. To brush a reduced meat sauce over meat and poultry during cooking to give a shiny appearance. 2. To place custard or buttered sauces under the grill to produce a golden surface. 3. To brush pastry products with beaten egg, milk or sugar to make them glossy during baking. 4. To coat fruit tarts and desserts with jelly or jam to prevent drying out and create a decorative glossy coating.

globe artichoke - See artichoke, globe.

Gloucester - (English) Hard pressed cow's milk cheese. Single Gloucester is made with skimmed milk and aged for up to 9 months. Double Gloucester is made from whole milk and aged for 6-9 months. It has a firm, pale orange interior and the best varieties are cloth-wrapped. Served as a snack or sandwich cheese; also good for melting.

glucose - Also called grape sugar. A natural form of sugar found in grape juice, honey, corn and certain other vegetables.

gluten - A protein in wheat and some other grains, which when moistened, gives elasticity to a dough.

glutinous rice - See rice and rice flour.

gnocchi - (Italian) Small dumplings made of choux pastry, semolina flour or potato. They are made into different shapes such as elongated shells, little clouds, ovals, cylinders or flat discs and are usually poached in simmering water. The best known gnocchi are those from northern Italy made with potatoes and a little flour. Served as a first course, in soup or as an accompaniment to a main meal.

gnocchi pasta - (Italian) Short, cloud-shaped pasta shells.

goat's milk cheese - See chevre (fromage de).

gobo - See burdock.

godiveau - (French) Very fine forcemeat made of lean veal and fat pounded to a paste with egg whites and finely chopped shallots and passed through a fine sieve. Used to make quenelles, a hot mousse or to fill small pastry cases served as a hot hors d'oeuvre.

Golden Delicious apple - Medium yellow apple with a soft juicy flesh and a mild sweet flavour. One of the major varieties of eating apples; also used for pies and tarts.

golden perch - (Macquaria ambigua) Also called callop Murray perch or yellowbelly. Native freshwater fish found throughout the Murray-Darling river system. Available whole or in fillets. The white flesh has a mild, distinct flavour. If baked whole, slash fish in the thickest part of each side to ensure even cooking. Also suitable for poaching, grilling or barbecuing.

golden syrup - Also known as light treacle. Highly refined clear golden coloured syrup with a thick honey-like consistency. Used as a table syrup as an ice cream and pancake topping; also popular in cooking and baked goods because it does not crystallise.

golden tomato - See tomato.

golden trout - See trout.

goma - (Japanese) Sesame seeds. Goma-abura is sesame-seed oil.

gomo shio - (Japanese) Roasted sesame seed salt used as a table condiment in Japan and popular in macrobiotics. Sea salt and black sesame seeds are roasted separately, slightly ground and combined. The proportion is usually 1 part salt to 4 parts sesame seeds.

gooksu - (Korean) Translates to noodle and usually refers to white noodles made of wheat flour, water and egg. They are sold dried and are either flat or round.

goose - In northern Europe this large migratory bird is traditionally served for Christmas dinner. It is much larger than a duck and has a similar gamey flavour. Geese are bred in Australia and need to be ordered in advance. They are usually sold between three and five months old when they are between 3-5k. Older birds have a darker meat with a stronger flavour. In England it is stuffed with sage, onions and breadcrumbs, slowly roasted and served with apple sauce. Although geese have a high proportion of fat to flesh, the fat can be rendered and used as an excellent cooking medium, especially for frying potatoes. In France geese are mainly reared for fois gras and making confit, goose cooked and preserved in its own fat. Goose fat is available in some speciality and butcher shops. See also magret and Cape Barren Goose.

goose barnacles - See percebes.

gooseberry - (Ribes grossularia) Largish, round berry which varies in colour when ripe from yellow, green, amber and red. Usually available during summer. The smooth-skinned varieties can be eaten raw or made into preserves or many desserts, including the old-fashioned gooseberry fool. Also used in a sauce traditionally served with fish in France.

Gorgonzola - (Italian) Blue-veined cow's milk cheese with soft, creamy-white interior streaked generously with greenish-blue veins. The thin natural reddish-grey rind is scraped and washed. Flavour is strong, tangy and rich. Served at the end of richly flavoured meal; also used as a snack, in salads or with aperitifs.

Gouda - (Dutch) Firm, cow's milk cheese with pale-yellow creamy-smooth interior with small holes scattered evenly throughout. The rind is coated in red or yellow wax or left natural and buff-coloured for local consumption. Flavour mildly nutty, strong and sharp when aged. Used as a snack or sandwich cheese; also good for grating.

gougère - (French) Cheese-flavoured choux pastry; usually with Gruyère, Comté or Emmental. Served warm.

goulash - (Hungarian) Beef stew flavoured with paprika, onions and tomatoes to which cubed potatoes are added in final stages.

gourd, dried - Creamy coloured ribbon-like strips made from the dried skin of a Japanese gourd (kanpyo), sold in cellophane packs in speciality shops. They are washed and soaked in cold water until soft and boiled for about 10 minutes until translucent. Used as a sushi filling or as a sushi tie; also used in soups and vegetarian dishes.

grains of paradise - (Amomum melegueta) Also known as melegueta pepper. Aromatic beige berries obtained from an African perennial plant and once used as an adulterant to black pepper, but now used to flavour beer, vinegar, cordials and an aromatic wine called 'hippocras'.

gramolata - Granular water ice made from sweetened fruit syrup.

Grana Padano - (Italian) Very hard, cow's milk cheese with a golden-coloured rough grainy texture. Very similar to Parmesan, but may be aged for less time and the milk used is from a less tightly defined area than that of Parmesan. Flavour often milder than Parmesan, but this cheese is considerably less costly. Best used as a grating cheese.

Grand Marnier - (French) Orange-flavoured liqueur with a cognac spirit base.

grand veneur sauce - (French) Rich brown sauce made with game stock, red currant jelly and cream; served with game, especially venison.

granita - (Italian) Crushed ice drink made from lightly sweetened fruit syrup or coffee.

Granny Smith apple - Known universally as an excellent cooking and eating apple, the famous bright green Granny Smith originated as a chance seedling thrown by Mrs. Thomas Smith at Ryde, NSW in the 1860's. It is one of the best for apple sauce and its keeping quality is exceptionally good.

grape - (Vitus vinifera) Among the oldest cultivated plants on record. Highly valued for its fresh fruit, for wine making and for drying into raisins, currants and sultanas. Table grapes are sold in bunches and colours may vary from pale green, mauve, dark red, purple and black depending on variety. Grapes do not ripen any further once they are cut from the vine. They should be plump and firm, fully coloured and in neat, tight bunches. Apart from eating as a fresh fruit, grapes are also used in aspic, jams, pies, sauces, juices and many desserts.

grape leaves - (Vitis vinifera) Also known as vine leaves. The leaves from the grape vine are used throughout the Middle East and Greece as an edible wrapping for food such as dolmas/dolmades. They are usually sold preserved in brine and these should be rinsed before using. If using freshly picked grape leaves, blanch first in boiling water to soften them enough for wrapping.

Grape Vine Ash Brie - See Hunter Valley Cheese Company.

grapefruit - (Citrus paradisi) Large round citrus fruit usually with pale yellow thin skin and very juicy flesh which may be pale yellow or pinkish red. Those with pink tinted flesh are generally sweeter and can be eaten without the addition of sugar. Grapefruit is a good source of vitamin C and low in kilojoules and is popular served in halves for breakfast, as an appetiser or sprinkled with brown sugar and grilled for dessert. Also used for fruit salads, marmalade, juices and ices.

grapeseed oil - Nutty, mild-tasting oil extracted from grape seeds. Used for sautéing and in vinaigrettes.

grappa - (Italian) Harsh tasting spirit made from the remains of grapes after pressing.

grass jelly - (South-east Asia) Dark brown jelly-like product sold in cans in Asian grocers. Used in drinks and desserts.

grasshopper - After-dinner cocktail made with equal parts of white crème de cacao, green crème de menthe and cream.

gratin - (French) Dish browned quickly under the grill or in the oven; often sprinkled with breadcrumbs and grated cheese.

gratinée - (French) Traditional onion soup topped with crusty bread and cheese and browned under a grill or very hot oven.

gravlax - (Swedish) Traditional method of curing raw salmon in a mixture of salt, sugar and dill. The salmon is sliced paper thin and eaten with bread as part of a smorgasbord, often with a mustard sauce.

gravy - Sauce that has been thickened with flour which is brown in the meat juices after roasting and diluted by adding stock, wine or water.

grecque (a la) - (French) Mediterranean-style dish cooked in a seasoned mixture of oil, lemon juice and water; often refers to cold vegetables, particularly mushrooms.

green bean vermicelli - See bean thread noodles.

green curry paste - (Thai) Fresh paste used in Thai green curry chicken; also used with duck and fish. It is made from shallots, garlic, fresh coriander root stem and leaves, lemon grass, fresh galangal, black peppers, coriander seeds, cumin seeds, nutmeg, fresh green chillies, shrimp paste, grated zest of lime, pounded together to form a smooth paste. Pre-made green curry paste is available in tubs.

green horseradish - See wasabi.

green onions - (Allium fistulosum) Called scallions in USA and often referred to as shallots in Australia. Slender white bulbs with straight sides and bright green hollow tube-like leaves. Sold in bunches. They have a mild onion flavour and are widely used in Asian dishes as a flavouring. Both the white bottoms and green tops are used. Sometimes called spring onions, but these are small versions of the common onion with a small white bulb and long green tops. See also spring onions and shallots.

green perilla - See shiso.

green prawns - Raw prawns still in their shells. See prawns.

green tea - (Camellia sinensis) The unfermented leaves of the tea plant that are steamed immediately after harvesting, rolled and then dried, retaining much of their green colour and providing a pale green brew. It has a high caffeine content. Milk and sugar are not added. About 20 percent of all tea produced is green. It is drunk throughout most of Asia, particularly in Japan. The special powdered green tea made from the young tips and buds, called matcha, is central to the traditional tea ceremony. Sencha is a middle-range quality tea, made from young tender leaves and is usually served at tea time and to guests. Bancha, made from the stems and twigs of the tea bush is the most commonly drunk green tea in Japan. It has a milder caffeine content and is drunk throughout the day.

greenlip abalone - See abalone.

greenlip mussels - See mussels.

gremolata - (Italian) Blend of finely chopped parsley, finely chopped garlic and grated lemon zest; traditional topping for osso buco.

Grenache - Red wine producing grape used for making rosé in southern France and Spain. It has a soft fruity flavour and in Australia is often blended with shiraz.

grenadin - (French) Small slice of veal wrapped in bacon and grilled, slowly shallow fried or braised.

grenadine - Red pomegranate-flavoured cordial used as a long refreshing drink with ice water or to sweeten and colour certain food and drinks.

grey sea salt - See Celtic sea salt.

gribiche sauce - (French) Cold mayonnaise made from pounded hard-boiled egg yolks, oil and vinegar, capers, herbs and chopped egg white; served with cold fish.

griddle Flat, - heavy metal plate with a long handle used to cook food over direct heat such as pancakes, griddle cakes and flat, unleavened breads.

grill - To cook meat, fish, poultry or vegetables by placing it under a high heat, normally produced by a grill or salamander, and searing the outside.

grissini - (Italian) Crisp, thin breadsticks served with antipasto.

grog - (Australian) Slang word for any alcoholic drink. Also refers to a hot, spiced and sweetened rum drink.

gros sel - (French) Coarse rock salt.

ground rice - See rice flour.

groundnut - See peanut.

Gruyère - (Swiss) Name-controlled, firm, cow's milk cheese with smooth ivory-yellow interior with small holes and natural brushed rind. Used as a table cheese as a snack, in sandwiches and at the end of meal; also melts well in fondues, gratins and quiches. A type of Gruyère is made in France, see Comté.

guacamole - (Mexican) Dip or filling made from mashed ripe avocado, finely chopped chillies, minced onions and lime or lemon juice; sometimes chopped tomato is added.

guajillo chilli - (Mexican) Long smooth light red chilli, usually sold dried and then it is a deep red colour. It is fairly mild and used to flavour and colour salsas, soups and stews.

guava - (Psidium guajava) Small round tropical fruit with thin waxy green skin that turns yellow when ripe. It has a creamy-yellow to pink coloured flesh, is highly aromatic and tastes like a mixture of pineapple and strawberries. It is an excellent source of vitamin C. Although it can be peeled and eaten raw, the guava is mostly used to make drinks, jellies, preserves, sauces and a fruit paste.

guinea fowl - Small domestic bird originally from Africa. It has a lean, dry dark flesh with a slight gamey flavour. To keep the flesh moist and tender, guinea fowl is usually barded with fat and well basted if roasted. It is also casseroled or braised.

gumbo - (American Cajun/Creole) Thick spicy soup or stew made of fish, chicken, seafood and vegetables of various combinations to which okra and/or filé powder is added as a thickening agent. Also another name for okra.

gumkan-maki - See sushi.

gundabluey - (Australian) (Acacia victoriae) Wattle seed obtained from an inland prickly shrub. It is one of the main species used in wattle seed flour production. The seeds are also roasted and ground as a coffee substitute, or made into a paste as a flavouring for desserts such as ice cream and custard.

gunpowder tea - (Chinese) Tiny rolled balls of high grade green tea. The brew is a light, yellow-green colour with a refreshing sharp taste.

gyoza - (Japanese) Steamed or deep-fried dumpling made with won ton wrappers folded over a minced savoury filling.

gyulai - (Hungarian) Smoked, slender salami made from pork, or a mixture of meats, seasoned with red capsicum.