Onglet steak
What? Sometimes called butcher’s steak or hanger steak as it ‘hangs’ between the tenderloin and the rib. Though little known in Australia, it has long been a prized cut in French bistros for its rich flavour.
Where? Selected butchers.
How? Onglet steak is surrounded by fibrous, fatty tissue, so ask your butcher to trim it for you. Due to its leanness, it’s best when marinated and served rare.

Onion marmalade
What? A slow-cooked, sticky caramelised onion condiment.
Where? Delis and gourmet food shops.
How? Onion marmalade is wonderful with rare roast beef, grilled meats or spread on sandwiches.

Orange blossom water
What? Water that contains the essential oil of orange blossom, traditionally used in Middle Eastern cooking to add a light citrus scent to dishes.
Where? Gourmet food shops and selected supermarkets.
How? Orange blossom water can be used in both sweet and savoury dishes, such as tagines, b’stilla and Middle Eastern desserts. It has a concentrated flavour, so use sparingly.