Candlenut trees are of the Euphorbia family mostly grown in the South Pacific, Indonesia and Malaysia. The nuts have a very high oil content and when threaded with a wick, will burn like a candle, hence the name. Raw candlenuts are mildly toxic and have a laxative effect, so ensure that they are cooked before consumption.

Flavour is mild, becoming nuttier when roasted. However, their main culinary purpose is as an amalgamator or a thickener. When ground, they help to make a sauce thick and creamy.

Candlenuts should be stored away from light and heat and can be substituted with macadamias.

In the 'Flavours of Bali' classes, we are using star anise to flavour a vanilla and lime syrup. Mmmmm.... beautiful tropical flavours. I have promised to answer some questions about this pungent and decorative star shaped spice:



Star Anise is an essential ingredient of Five Spice. It is also used to produce Pernod, Galliano, Sambucca, cough mixtures and played a huge part in production of Tamiflu. Star anise contains anethol which gives it the anise flavour.

It grows on medium sized evergreen trees in China and Vietnam. Small white, pink and purple flowers turn into the fruit (star shaped seed pods) which are harvested just before ripening and sun dried.

A few weeks ago, we visited Cabramatta for one of my foodie tours. At Bele Fruit and Veg (you must visit! Friendly, fresh and entertaining), we were given samples of juicy sweet pineapples from Queensland. On the platter, was a mound of Chilli Salt to dip the pineapple into. It was salty, spicy, sour and sweet all in one quick dip. I promised to let everyone know how to re-create it at home:

So easy: In a blender, process together one large fresh red chilli (stems, seeds and membranes removed), 4 tablespoons sugar and 2 tablespoons sea salt. This will keep for quite a few months as the salt is the preserving agent.

Oil spray cans contain butane (or other forms of propellant) which helps create the pressure in the can to spray the oil when the nozzle is pressed. Once sprayed, the butane turns into gas and disappears and the oil is released onto your surface. If you are spraying onto a hot pan, tiny amounts of oil are brought to an extreme heat and can cause damage to your pan, especially if it is non-stick. It is best to spray the oil onto a cold pan before heating and better still, spray the food and then add to the heated pan.

Have you ever heard of cooking with them? Being autumn, my class intro included turnips (the classic white and purple variety as in The Three Little Pigs!) which have a short growing season. Another name for these are turnip roots.

So, turnip tops. Turnip tops are the leaves of the turnip root and are quite common in southern US cooking. Closest resemblance to flavour would be mustard greens. Here is a Bill Granger recipe which Elaine kindly sent me:

Spaghetti with Anchovies & Turnip Tops

400g dried spaghetti
125ml extra virgin olive oil
3 garlic cloves, very thinly sliced
half tsp dried chilli flakes
8 good quality anchovy fillets in oil, chopped
300g turnip tops (cime di rape), or other bitter greens, such as mustard greens
freshly ground black pepper
freshly grated parmesan to serve

Cook the spaghetti 'til al dente.

Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic, chilli and anchovies. Cook, stirring for 2 minutes, until just starting to colour. Add the turnip tops and cook, stirring occasionally, for a few minutes, until just wilted.

Drain pasta. Add to the frying pan and toss gently. Season with pepper and serve immediately with the parmesan for sprinkling.

Cook sliced eggplant in a cafe press and cook both sides evenly and quickly.

(Mara's note: When purchasing eggplant, select fruit which is shiny, firm and heavy, and has a green stalk. When eggplant is young and fresh, it will not be bitter and therefore does not require salting and rinsing before cooking. It is important to keep in mind that if the eggplant has not been salted and rinsed, it will absorb more cooking oil).

Potatoes do not contain any cholesterol (lots of carbohydrates, but not cholesterol.) During a recent class, the topic of Nicola potatoes being healthier than most others was raised by Jenny. Nicola potatoes are oval shaped and have yellow skin with yellow creamy waxy flesh (perfect for gnocchi!). They contain higher levels of phenols in their peel which have strong antibacterial and antiseptic properties and have been known to slow down cancer cells. This is why they are know to be healthier.

Nutmeg comes from a large evergreen tree which grows fruit similar to a peach. The nutmeg is the large kernel found in this fruit and mace is the reddish lace covering the nutmeg. Used in small does for culinary use, nutmeg aids digestion and is delicious with vegetables, cheese and eggs.

Onions are the most commonly used vegetable in the world. Where they originally came from is uncertain, however onion remains have been found next to fig and date stones dating back to 5000 BC. Some say they originated in Egypt, other say Central Asia. One thing is for sure, they add excellent depth of flavour to cooking and provide Vitamin B6, Vitamin C and antioxidants to help prevent cancers.

This question came up in class last night and I must say, I had never heard of it. Rice Milk is an alternative to dairy milk and soy milk. Here is a recipe I found on the internet:

A good way to make rice milk is to use fresh rice that is still hot.

* 1 cup rice, brown is okay, short grain is best.
* 4 cups hot water- cold water and cold rice won't work.
* 1 tsp vanilla

Put all in blender, puree for about 5 minutes (until smooth) let sit for 30 minutes or longer, then without shaking pour into container being careful not to let the sediments at the bottom pour into the new container. Alternatively, if you are in a hurry strain through cheesecloth.

To complicate things and get a smoother milk, re-cook the rice with part of the water until it's very soft. Add salt and sweeteners, soaked, blanched almonds or nuts and flavorings. Then run it through a blender, food processor, or juicer.