Fast Ed's News

ARTICHOKES

Who’d have thought I’d be so vogue?

ASPARAGUS

Asparagus is the undeveloped shoot of a fern-like plant that, once mature, produces a fine frond and red berries.

AVOCADO

The world is bigger, simpler, and quieter, and I’m watching the lizards in the dirt under the shade of Mum’s avocado tree.

Baby corn

Sweet corn is always picked at an immature stage, while the sap is still present, but sometimes the corn is picked even earlier, at a truly immature stage we know as baby corn.

BANANAS

Ask any self-respecting chimp and they tell you that a banana should be peeled from the bottom, not the top.

Barbecue

There’s a beautiful synergy there between the sacred message of the season and these eager cooks being born into Christmas. Hopefully it goes a bit better for them at Easter.

BARRAMUNDI

Female barramundi lay billions of eggs that cling to the reeds and weeds. Along come the males and they, um, take care of things.

BASIL

Hearty, earthy flavours are needed to ground and contextualise food, much as a frame gives proportion to a picture.

BAY LEAF

For the cook, there is a world of difference between fresh and dried leaves – the wondrous aroma of fresh leaves is unmistakeable, whilst dried leaves are politely musky.

BEEF SHIN

No cut of meat is better suited to slow cooking than beef shin. Served as shanks in France and osso bucco in Italy, shin is one of the most flavoursome treats your butcher can offer.

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The best ingredients for cooking in may