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 EdEd 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 youdo less with your food, the ingredients can do more. Remember to cook withpassion and eat with love!
Fast Ed began his culinary career at the age of 15, when his parents forced himinto the part-time workforce. After a tenuous stint at university, he joined thepastry team at Bennelong Restaurant, where he remained until 1997. He went onto work for a number of Sydney's leading restaurants including Rockpool, Gothamand Fuel. Following a stint overseas at Vancouver's Wickannish Inn, Ed returned toAustralia and moved into head chef roles at Nove Cucina, Cruise and Beach RdRestaurant. 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 aboutcomplements, 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 butits delicately robust perfume adds strengths to subtle flavour. Chives are used mostly as garnish butthey 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 bothhave a distinct flavour - for examples dried oregano can be used in many ways that fresh oreganocannot. You can slow cook dried herbs without souring, something fresh herbs can't manage. Thenthere is the convenience - most people don't have their own market gardens, so dried herbs makecreative cooking possible.
6. While different herbs and spices add taste and texture to different dishes everyone should havecinnamon, nutmeg, chilli, oregano and fennel seed in their spice rack. With these there is a whole worldto explore!
7. Always involve the family in cooking. These cooks won't spoil the broth; many hands do make lightwork. 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 aflavour it's much easier to match it. You learn to cook by cooking.
To find out more visit: www.masterfoods.com.au/simpletwists
Fast Ed Halmagyi Interview
www.femail.com.au/interview-with-fast-ed-halmagyi.htm
