http://www.femail.com.au/competition-masterfoods-spice-racks.htmMasterFoods Spice Rack with Spices Thanks to MasterFoods here is your chance to win one of 4 x filled MasterFoods Spice Racks valued at $59.80 each including:
1. Cinnamon Ground
2. Oregano Leaves
3. Paprika Ground
4. Cumin Ground
5. Garlic Salt
6. Italian Herbs
7. Moroccan Seasoning
8. Lemon Pepper
9. Cajun Seasoning
10. Tuscan Seasoning
11. Steak Seasoning
12. All Purpose Seasoning
Flavour Insights with Fast Ed
Ed Halmagyi ("Fast Ed") is one of Australia's most well-known and acclaimed chefs.
His food philosophy is that it's quick and easy to cook delicious meals. When you do less with your food, the ingredients can do more. Remember to cook with passion and eat with love!
Fast Ed began his culinary career at the age of 15, when his parents forced him into the part-time workforce. After a tenuous stint at university, he joined the pastry team at Bennelong Restaurant, where he remained until 1997. He went on to work for a number of Sydney's leading restaurants including Rockpool, Gotham and Fuel. Following a stint overseas at Vancouver's Wickannish Inn, Ed returned to Australia and moved into head chef roles at Nove Cucina, Cruise and Beach Rd Restaurant. He is now the resident chef on Channel 7's Better Homes and Gardens.
Fast Ed's best advice for cooking with herbs and spices:
1. Cooking is an ongoing adventure, so be experimental and open to new flavour combinations.
2. My favourite flavour combinations are:
Beef - thyme or pepper
Pork - cloves or chives
Chicken - chilli or marjoram
Lamb - paprika or oregano
Fish - dill or allspice
Eggs - dill or cinnamon
Tofu - rosemary or fennel seed
Mushrooms - turmeric or garlic
3. Avoid any combinations where one flavour completely overpowers another. Cooking is about complements, not combatants. Nutmeg will kill chives, chilli (in large amounts) will kill many flavours, and cloves and basil don't work particularly well with each other.
4. Many herbs and spices are misunderstood. Most cooks used turmeric purely for its gorgeous colour but its delicately robust perfume adds strengths to subtle flavour. Chives are used mostly as garnish but they have a unique taste. Learn to use herbs and spices in a variety of ways and you will be rewarded.
5. It's important to remember that both fresh and dried herbs have roles to play in cooking. They both have a distinct flavour - for examples dried oregano can be used in many ways that fresh oregano cannot. You can slow cook dried herbs without souring, something fresh herbs can't manage. Then there is the convenience - most people don't have their own market gardens, so dried herbs make creative cooking possible.
6. While different herbs and spices add taste and texture to different dishes everyone should have cinnamon, nutmeg, chilli, oregano and fennel seed in their spice rack. With these there is a whole world to explore!
7. Always involve the family in cooking. These cooks won't spoil the broth; many hands do make light work. Plus it's a great chance for the family to catch up on what happened during the day.
8. Great cooking is all about developing confidence and experience. Once you know and can remember a flavour it's much easier to match it. You learn to cook by cooking.
To find out more visit:
www.masterfoods.com.au/simpletwistsFast Ed Halmagyi Interview
www.femail.com.au/interview-with-fast-ed-halmagyi.htm Q: Which Recipe has Ed Halmagyi included on the interview page? (www.femail.com.au/interview-with-fast-ed-halmagyi.htm)Answer - Fast Ed's Herb & Pepper Roast With Bean Salad
Australian Competitions Club
