Basil
Basil originated in India, and while it is now primarily associated with Mediterranean cooking (in a pesto sauce or showcasing its natural affinity with tomatoes in a caprese salad), it still plays an important role in dishes originating from Thailand, Laos and Vietnam. Basil is a warm weather herb. The most common variety is sweet basil, it is best stored with the stems in a glass of water (changed every couple of days) and a plastic bag over the leaves, preferably in the fridge. Do not be tempted to substitute with dried basil – it is vastly inferior.
Produce
Asparagus Asparagus - select and store Autumn - fruit, vegies & seafood Basil Beetroot Beetroot - select and store Buffalo Mozzarella Chilli Coriander Eggs Garlic Mushroom Mushroom - enoki Mushroom - oyster Mushroom - select and store Mushroom - shiitake Mushroom - Swiss brown Parsley Potato Potato - maincrop Potato - select and store Potato – early or new crop Potato – floury varieties and their uses Potato – waxy varieties and their uses Pumpkin Spring - fruit, vegies & seafood Summer - fruit, vegies & seafood Tomato Tomato - heirloom Winter - fruit, vegies & seafood
Methods
Asparagus - cook Beetroot - cook Capsicum - peeling and de-seeding Garlic - cooking with Potato - boil or steam Tomato - peeling and de-seeding
Miscellaneous
Approximate metric cup/tablespoon conversions International cup and spoon conversions Metric/imperial volume conversions Metric/imperial weight conversions Oven temperature conversions
Methods
Miscellaneous
