Confused about a culinary term?
Whether you want clarity on a cooking technique, recipe term or specific ingredient,
you'll find it here in our A to Z guide to epicurean wisdom. Use the keyword search
or the alphabetical index above to get to grips with culinary lingo.
Coffee with a conscience
The next time you're ordering your favourite morning cappuccino, spare a thought for the planet. Here's why.
Glossary
GorgonzolaGorgonzola is Italy and the world's answer to blue cheese. Extensively used in Italian cooking, when it's eaten on its own it reveals its creamy texture and exceptional flavour.
There are two types of Gorgonzola: the more popular dolce (sweet) and the more traditional naturale (natural).
For the record, Italians are disdainful of those who confuse Dolcelatte with Gorgonzola - the former is an industrial cheese and the latter is still considered a handcrafted cheese.
The Gorgonzola available at Woolworths is produced exclusively for them; it's a soft green-blue veined cheese that is aged for 60 days to give a slightly salty sharp but unmistakable flavour.
Love your Gorgonzola? Get it online at Woolworths.
conversion table
½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml
Fahrenheit - Celsius
Subtract 32, then multiply by 0.56
Celsius - Fahrenheit
Multiply by 1.8, then add 32
