VideoNEW
Podcasts
Blogs
Watch VideoGlossary
Kosher
“Kosher” or “kashrut” means “pure” which is the principle dominating the dietary rules of religious Jews or those who “keep kosher”. The rules of kashrut are strict but relatively simple. Dairy and meat cannot be eaten together, but "pareve" foods such as vegetables, fruit and soy products can be eaten with either milk or meat products. Kosher animals include certain ones with cloven hooves, such as cattle, sheep and goats. Pork and rabbit are not kosher and may not be eaten by observant Jews. Poultry is kosher. Fish must have scales and fins to be kosher; shellfish is not kosher. But all animals must be slaughtered by a certified kosher butcher, salted or "koshered" to remove as much blood as possible; kosher salt is usually used for this process. When it comes to cheese, the use of natural rennet to form the cheese curd is forbidden as rennet is an animal product. Likewise, dairy products that contain gelatin, made from animal bones, including most yogurt and ice cream, are not kosher. So substitutes have been created to make kosher cheese, icecream and other dairy products. The utensils and pots used for preparing kosher food must also be pure and should not ever be used for both meat and dairy. Each State in Australia has a Kashrut Authority in charge of certifying food businesses and answering any questions Jewish families might have.
Featured Food & Recipes
Hot Tips
Peeling and de-seeding tomatoes
To peel and de-seed a tomato, score a small cross in the base of the tomato with your knife; plunge in boiling water for 1 minute, refresh under cold water (running water seems to make peeling easier too); cut in half and scoop out seeds with a dessert spoon.
Glossary
Fondant
A creamy white substance created by kneading cooked sugar syrup. Used as a filling for chocolates, or a frosting for cakes, petit fours, or pastries. Also flavoured and made into individual sweets.
