Fast Ed's Weekly Food Column :: from Do Something's FoodWise web site

"Fast Ed" Halmagyi is one of Australia's best-loved TV chefs and food authors. For the last seven years he has shared his unique take on achievable, time-conscious cookery with millions of Australians on Better Homes and Gardens. Ed's motto is simple, "when you do less, the ingredients can do more!". His new book Dinner in 10 is in bookshops now. Here he shares with us his thoughts on great food and recipes:

Baby Corn

It had never occurred to me that there are different types of corn.

Leeks

With a little too much time on my hands one evening, and the second glass of red slipping down easily, I sat at my desk pondering the imponderable.

Bistro

Half of all the meals eaten in Australia are consumed outside the diner’s home. At school, at work, in a park, in cafes and restaurants, on a train…the list goes on.

Pavlova

There’s not many things on which Australians and New Zealanders disagree. Even less on which we might come to blows.

Portuguese Custard Tarts

There are some things in life that, even with the greatest will in the world, are simply not possible.

Crème Brulee

There are a lot of rules about food, even if most of them end up getting broken.

Old-season Apples

It's pretty galling, this getting-old thing, and I'm not happy about it.

Pissaladiere

To suggest that any country truly possesses its own cuisine is to miss the whole point of our human experience.

Curry

I’m not one who usually professes ignorance, however in one specific area I not only acknowledge my lack of guile, but rather I actively celebrate it. I am a curry novice.

Throw another Kingfish on the barbie

Is there an iconic Australian seafood?

Poppy seeds

The recent parliamentary debate about the role played by our troops in Afghanistan was surprising. For everything that was said on all sides, one key issue was overlooked.

Sustainable seafood

The single largest dilemma for endangered animal species is our human lack of faith. We lack faith in the certainty of extinction facing many creatures. We lack faith in the science that shows us the

Villars chocolate torte

Every mother should learn a simple rule: teach your sons to bake a chocolate cake and they will never be lonely on a Saturday night!

Salt-Curing

In the history of food, one ingredient stands above all others in terms of its importance to the development of civilisation.

Queensland scallops

When a man is more than six and a half feet tall, it’s a little bit galling to finally realise that big is not always better.

It's all about about the pastry

I spent a large portion of my career as a baker and patissier, hence I am able to make the following observation with conviction: Australian pastry chefs need to toughen up a bit.

What a cheek!

Our sensitivities about food are, in modern Australia, a little inconsistent. Our shopping habits indicate that we find great joy and fascination in the most bizarrely processed foods.

Humble French Onion Soup

For all their elegance and style, at heart the French are still peasants.

Affordable Luxury - Blue Swimmer Crab

The concept of 'luxury' is such a particular thing, built on a complex matrix of our experiences, preconceptions and values. For some everyday luxury I can't go past an iconic Australian seafood...

The Real Essence of Malay Food

With the benefit of hindsight I can't explain why I had never visited Malaysia before, it just never made the list. Yet my recent trip was a real eye-opener.

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