Brunoise cut. Usually referring to vegetables, this is a diced equivalent of julienne. Ingredients are cut in 2mm dice and are then used as stuffings, garnishes or to flavour broth. Dishes à la brunoise have been prepared using some ingredients prepared employing this method.
Taro. Colocasia. A plant grown both for its leaves and tuberous, potato-like roots, or corms. The roots, the flesh of which may vary from white to pink, have a delicate flavour and can be peeled and boiled, roasted, mashed, fried or included in a stew.
A fancy sponge layer cake with a rich filling of whipped cream, sometimes nuts or berries, sometimes with marzipan. These cakes are often made for feasts and special occasions. They may have a variety of fillings, but the cakes are always moistened with some form of liquid, often a liqueur, and may be decorated with berries or cream.
Butterfish or gunnel. It has a long, slender, eel-like body which is flattened from side to side. The skin is very slippery, making it difficult to pick up, hence its common name. It is usually yellowish-brown with darker brown mottling. The most characteristic feature of the butterfish is a row of 9-15 black spots, each surrounded by a white ring, along the base of the dorsal fin. Adult fish are between 17-25cm in length (7-10”). Eels, some blennies and rocklings are a similar shape, however only the butterfish has a row of black spots surrounded by white circles at the base of the dorsal fin.
