Australian Cooking ‘Dictionary’

Confused by something I’ve said? You’re in the right place!

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[tabs slidertype=”left tabs” auto=”no”] [tabcontainer] [tabtext] A-B-C [/tabtext] [tabtext] D-E-F [/tabtext] [tabtext] G-H-I [/tabtext] [tabtext] J-K-L [/tabtext][tabtext] M-N-O [/tabtext] [tabtext] P-Q-R [/tabtext] [tabtext] S-T-U [/tabtext] [tabtext] V-W-X-Y-Z [/tabtext][/tabcontainer][tabcontent] [tab]

A-B-C

Arugula (from the Italian) = Rocket (from the French roquette)

Aubergine = Eggplant

Bell Peppers = Capsicum

Black Pudding – A blood sausage that’s really popular in Ireland… It sounds disgusting but actually tastes amazing and is super rich in iron!

Broccolini – Is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks.

Brown Onion = Yellow Onion (except for using red onion raw in salads, I use onions interchangeably depending on what’s in my pantry)

Caster Sugar = A finer version of granulated white sugar also called ‘super fine’.

Capsicum = Bell Peppers

Chard – silverbeet

Chilli Powder = finely ground dried chilli peppers (usually quite hot). NOT a spice blend used to make ‘chilli con carne’.

Chilli Flakes = Crushed Dried Hot Chillies (my favourite pantry item for adding some heat! Substitute in fresh chilli or chilli powder)

Courgette = Zucchini

Cilantro = Coriander Leaf = Coriander (if I’m using the spice I’ll call it ground coriander or coriander seed)

Coriander = Coriander Leaf = Cilantro (if I’m using the spice I’ll call it ground coriander or coriander seed)

Cream = Pouring cream = whipping cream = single cream (approx 35% milk fat) Note. we don’t have half-half in Australia and I never use low fat cream.

Cream, Double = super rich cream approx 50% milk fat (I LOVE it!) = Clotted Cream (almost) = no US substitute [/tab] [tab]

D-E-F

Eggplant = Aubergine [/tab][tab]

G-H-I

Halloumi – is a type of cheese which is great pan fried

Green Onion = Spring onion = Scallion = Shallots (not the little brown ones)[/tab][tab]

J-K-L

julienne strips – this is a food term which means the item is cut into long thin strips.

Knob of butter = hunk of butter = a few tablespoons (I like to be generous with my butter!)[/tab][tab]

M-N-O

Mange Tout = Snow Peas

Mince = Minced Meat = Ground Meat

Onion, Brown = Yellow Onion (except for using red onion raw in salads, I use onions interchangeably depending on what’s in my pantry)

Onion, Green = Spring onion = Scallion = Shallots (not the little brown ones)[/tab][tab]

P-Q-R

Prawns – shrimp

Rocket (from the French roquette) = Arugula (from the Italian)[/tab][tab]

S-T-U

Snow Peas = mange tout

Spring Onion = Green onion = Scallion = Shallots (not the little brown ones)[/tab][tab]

V-W-X-Y-Z

Witlof – Belgian endive

Yellow Onion = Brown Onion (except for using red onion raw in salads, I use onions interchangeably depending on what’s in my pantry)

Zucchini = Courgette[/tab][/tabcontent] [/tabs]

NOTE: Although I’ve lived, worked and cooked in different parts of the world, from California to France to Northern Wales, I tend to default to Australian terms. I try and make my recipes as global friendly as possible, so if there’s a term you’re struggling with that I haven’t included here please let me know in the comments below so I can add it in!