Passionfruit is an elongated oval or round fruit which originates from Central America. The two most common varieties are the yellow or purple kind, but the ‘Passion’ in the name is not referring to love.
Shimeji, Shitake, Oyster, Pink Salmon, Golden Oyster, White Coral, Wood Ear, Swiss Brown, Portobello, Field, Flat, Horn of Plenty, Straw, Cep, Chanterelle, Morel and Enoki. Some of these mushrooms are as hard to pronounce as they are to spell.
It is often said that the three secrets of French cuisine are: butter, butter and butter.
Chocolate is produced from the cacao bean, a large pod found on the cacao tree.
Mussels are one of my favourite shellfish.
I once heard a comedian joke that grapes always give you a second chance. If you bite into a bad apple, you are stuck with a bad apple. However, if you come across a bad grape, no problem, just move on to the next.
id you know that peanuts are not nuts at all? Peanuts are legumes – I know that you knew!
As much as I’d like to think of myself as a green-thumb, the truth is I’m not. My latest tomato vine grew randomly out of some chicken manure I used as fertilizer.
As an Australian, I personally don’t feel comfortable with “Capsicums” being referred to as “Peppers” – it’s un-Australian, by crikey!
Corn has been eaten by humans for thousands of years. It was cultivated by the Incas, Mayans and Aztecs, and it’s still a very prominent staple in South and Central America.
Cucumber is not only the most refreshing of all vegetables, it’s is also one of the first vegetables to be cultivated – in fact, it’s believed humans have grown them for several thousand years.
The avocado is listed by ‘Guinness Book of Records’ as the most nutritious fruit on earth.
Maybe you like chilli peppers or maybe you don’t?
An Italian chef once told me that if you eat lots of garlic, you will be more passionate about life.
As a kid, I hated green peas. Firstly because they where green and secondly because they where a vegetable (although they’re botanically a fruit).
Kiwifruit may be commonplace nowadays; however when I first started cooking in the mid 1980s, it was still considered by many people as an exotic fruit.