Contact chef's hat
131 Cecil St
South Melbourne
Ph: +61 3 9682 1441
Or complete the provided form to contact us via email
Our Trading Hours are:
Monday- Friday: 9am to 5.30pm
Saturday: 9am to 4pm
Sunday: 10am to 4pm
CLOSED Public Holidays
Blog Archives
30 Things You See On Menus But Are Too Embarrassed to Ask About!
30 Things You See On Menus But Are Too Embarrassed to Ask About!
| Antipasto - Italian cold appetiser Aperitif - Small glass of alcohol served before meal to stimulate palate Bérnaise sauce - Sauce made from butter, vinegar & egg yolk Bisque - Creamy soup usually made by straining crustaceans Bouquet Garnis - Bundle of herbs used to flavour Brix Scale - Scale to determine fruit’s ripeness Canape - Appetiser normally served on bread, crackers or pastry Ceviche - Raw fish dish Chapulines - Edible grasshoppers Compote - Chunks of fruit in a sugar syrup Edamame - A type of soybean Empanada - Mexican filled pastry En Cocotte - Cooked & served in individual pots Escabeche - Fried fish in lemon & tomato marinade Fat Back - Flavourful layer of fat along the backside of a pig |
Foam - Very light, flavoured mousse Fumet - Reduced stock to add flavour Gazpacho - Spanish chilled soup Ghee - Clarified butter Iso - Sushi rice outside seaweed roll Kobe - Japanese beef variety Macerate - Soak food in a liquid to infuse with flavour Mezze - Many small dishes Nigiri - Raw fish over pressed vinegared rice Piri Piri - Spicy chili seasoning from Central Africa Pith - Spongy tissue found inside fruit Roe - Eggs extracted from fish Sashimi - Raw meat or fish sliced finely Socarrat - Rice that forms a crust at the bottom of the pan Veloute Sauce - White Stock thickened with flour & butter |