1. FOOD TECHNOLOGY
STAGE 5
WHAT’S HOT!

2. PREPARED FRESH FOODS – page 14
Australians appreciate the flavours of fresh ingredients.
This is evident in the popularity of farmer’s or grower’s markets in urban areas and the increase in the variety of fresh foods available in supermarket and other food suppliers.
However, with many Australians leading busy lives many of these fresh foods available are prepared for consumption in some way.

3. PREPARED FRESH FOODS – page 14
For example:
Marinated chicken wings and crumbed meat schnitzels.

4. FRESH HERBS AND SPICES – page 14
Modern Australian cooking uses a variety of herbs and spices with fresh ones preferred because of their flavour.
Many of these herbs and spices stem from Mediterranean and Asian cooking.
An increasing trend is to mix Asian and Mediterranean cuisines, for example:
Using the herb coriander in pasta.

5. COMMON HERBS AND SPICES – page 14
Mediterranean
Asian & Indian
Australian Native
Basil
All spice
Lemon ironbark
Bay leaves
Asian basil
Lemon myrtle
Chilli
Cardomom
Mountain pepper
Chives
Native mint
Cinnamon sticks
Cinnamon
Riberries
Cloves
Wattleseed
Dill
Coriander
Native thyme
Flat leaf parsley
Cumin
Dorrigo pepper
Garlic
Fenugreek
Quandong
Marjoram
Five spice

6. COMMON HERBS AND SPICES – page 14
Mediterranean
Asian & Indian
Australian Native
Mint
Garlic
Oregano
Ginger
Pepper
Lemon grass
Rosemary
Mustards
Sage
Tarragon
Saffron
Thyme
Shallots
Vanilla
turmeric