Whenever I read up on my favourite British chefs or try an American recipe, I often come across ingredients that I don’t recognise.

So, here’s a glossary of the more commonly used UK & USA terms and ingredients that I’ve translated to Australian equivalents or substitutes. If I’m missing anything or you know of a better substitute or equivalent, please let me know by leaving a comment.

Hope this helps you continue in your feasting journey!

1 (one) tablespoon 15ml in USA & UK, 20ml in Australia

All-purpose flour USA plain flour (substitute)

Aubergine USA Eggplant (equivalent)

Cake flour USA 3 parts plain flour, 1 part corn flour (substitute) or Lighthouse branded cake/pastry flour (equivalent), available at most supermarkets. Australian flour contains comparably higher levels of gluten than our American counterparts. This is particularly significant when you’re baking because cakes, biscuits and pastry require lower gluten levels to achieve that crumbly texture. In contrast, high gluten is excellent in breads and pasta, where the extra elasticity from the gluten (activated with vigorous kneading) gives that desired bite and chewyness.

Cilantro USA coriander (equivalent)

Confectioner’s sugar USA icing sugar (equivalent)

Creme fraiche UK sour cream (substitute)

Powdered sugar USA icing sugar (equivalent)

Heavy cream USA pouring cream (substitute). Heavy cream contains 36% fat content, Australia’s pouring cream contains 35% fat content (you can double-check this on the cream’s ingredients label). This is not to be confused with Australia’s heavy cream, which has 45% fat content.

Molasses sugar USA brown sugar (substitute)

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