A to Z of gourmet food

With so many different cuisines to try it can be overwhelming. But don't panic, because here is the ultimate A to Z of gourmet food. From French terms to unusual ingredients, it's all right here.

A Aoli: Garlic mayonnaise from the Provence region of France. Accompaniment for fish, meats and vegetables.

B Blinis: Small, thick pancakes made with eggs, milk and yeast.

C Coulis: Thick sauce or pure, often made out of vegetables or fruit.

D Diable sauce: Basic brown sauce made with wine, vinegar, shallots and red or black pepper.

E Entrecte: French term for steak cut from between the ribs'.

F Filet Mignon: Expensive, boneless cut of meat (usually beef or pork) that comes from the small end of the tenderloin.

G Garni: French term for garnish; Steak Garni means steak with vegetables and potatoes.

H Haute cuisine: French for elaborately prepared food. Haute means high or superior.

I Insalata: Italian for salad, normally served just before dessert course.

J Jus: Simply means juice. A reduction or essence used as a sauce.

K Kobe beef: Cattle raised on a diet of beer and regular massages. Very tender, expensive beef.

L la lyonnaise: Food served with onions. Originates from Lyon area of France.

M Mdaillon: Meat or fish cut into small, round pieces.

N Nasi Goreng: Indonesian term for fried rice. Served with meat, vegetables and shellfish.

O Osso Buco: Italian dish of veal shanks braised in olive oil, white wine, onions, tomatoes, garlic, anchovies, capers and lemon.

P Parfait: A sweet or savoury mousse; also an ice cream dessert.

Q Quinoa: High-protein grain (pronounced keen-wah) with a light flavour, used instead of rice.

R Rmoulade: Tangy cold sauce flavoured with capers, onions, parsley, gherkins or herbs.

S Salsify: Root vegetable called an oyster plant because of its flavour.

T Tapenade: Paste made of black olives, capers and anchovies, crushed in a mortar with lemon juice and pepper.

U Udon: Thick Japanese wheat noodle. Used in vegetable stir-fries.

V Veal Oscar: Named after Sweden's King Oscar III, this dish consists of sauted veal cutlets topped with crayfish and barnaise sauce (reduction of vinegar, wine, tarragon, shallots. Finished with egg yolk and butter).

W Wonton: Dumpling stuffed with meat, fish or vegetables.

X Xavier: Cream soup or consomm thickened with arrowroot or rice flour and garnished with diced chicken.

Y Yakitori: Japanese dish of chicken and vegetable pieces, marinated in a spicy sauce, then skewered and grilled.

Z Zabaglione: Italian dessert made by whisking together egg yolks, Marsala wine and sugar into a light custard.