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Gerry & The Pacemakers – I Like It

Coriander. I love it, and so does Megan. Bet you didn’t expect that.

Well, I didn’t use to like it much, and neither did a lot of people I knew. When I found out that there is most likely a genetic pre-disposition to not liking this green, leafy herb, I wanted to know more.

You see, Charles J. Wysocki of the Monell Chemical Senses Center in Philadelphia is known for his studies into why coriander polarises those who taste it. There are two common perceptions of the taste of coriander. Some taste it as vile and soapy, even with a decaying character. Others say it’s fresh and citrussy.

When I first tasted the herb, I predominantly tasted the soapy character, and found it an unnecessary addition to my Thai curry or Mexican salsa. But I continued to eat it when I encountered it, and gradually realised that some dishes just aren’t complete without it. Now, I use it as regularly as parsley. Why has my perception of it changed so much, even though I probably pre-disposed to not like it?

Think about broccoli or brussels sprouts. As a kid, most of us disliked those vegetables because we are genetically programmed to reject foods which have a bitter character to avoid poisons. I remember watching Robert Winston’s amazing documentary The Human Instinct and seeing an experiment where he feeds puréed radicchio to an infant. Let’s just say the results were amusing.

But our tastebuds change as we age, particularly as a child, and many of us now enjoy foods like broccoli. Coriander can have a similar reversal. It’s the prolonged exposure to those foods in dishes that teaches our brain to realise that they are not a threat. Regarding his change in opinion of coriander, or cilantro, as it’s know in the USA, Dr Jay Gottfried of Northwestern University said:

“I didn’t like cilantro to begin with,” he said. “But I love food, and I ate all kinds of things, and I kept encountering it. My brain must have developed new patterns for cilantro flavour from those experiences, which included pleasure from the other flavours and the sharing with friends and family. That’s how people in cilantro-eating countries experience it every day.”

Whilst I’m on the topic of cilantro, I’d like to share a story. My friend from California once said to me , “I just wish I could find my favourite ‘erb here. I’ve looked everywhere.” I asked what it was, and she replied “cilantro”. I told her it’s called coriander in Australia, and she told me, “Oh, I have that in my garden”.

There are other foods I also find taste soapy. Lychee immediately springs to mind. Perhaps, in time, I’ll get over that too. But my point is, sometimes there are physical reasons why people don’t like certain food.

On a final note, if you don’t like coriander leaf, try dry-roasting some coriander seeds, then grinding them in a mortar & pestle. The resulting powder has all the citrus character of the leaves, but also a deep, nutty fragrance which is divine. It might just help you begin to enjoy the herb.

So there we are. The Fussy Foodies are trying to convince you to try something you may not like and we do. I’ll leave you with Gerry & The Pacemakers.

Gerry & The Pacemakers – I Like It



First of all, welcome to our food blog. I’ve already typed up a bio in About Us, so I’m not going to repeat myself.

Salads have always been an issue for me. Not liking egg or tomato instantly puts the brakes on for your typical European salad. The good old Australian barbeque where someone brings a potato salad, a coleslaw and a garden salad has meant that I mostly eat meat at such an event. Of course, I could pick out the tomatoes, but why bother when there’s a giant plate of sausages as an alternative?

I’ve only recently gotten to the stage where I can eat mayonnaise, but only in small doses. Kewpie, preferably. At my sister’s wedding, the Caesar Salad was exceptional, and the first I’ve actually enjoyed.

But when you approach salads from a different angle, there are plenty of options. Remember, salads don’t have to use too many ingredients. They just need a vegetable or two and something to bring the ingredients together. Here are some simple recipes of salads that I often make when my body is craving green matter. Note: unless specific amounts are needed, my recipes are usually pretty slapdash. Use your head.

Haloumi and Lentil Salad

Wedges of Haloumi, grilled
Can of brown lentils or soaked green lentils
Spring onions
Baby spinach
Continental parsley

Cumin powder – 2 parts
Coriander powder – 2 parts
Harissa paste / chilli powder – 1 part
Lemon juice – 4 parts
Extra Virgin Olive Oil – 3 parts

-mix dressing separately, then add to bowl of all vegetables, toss

-top with haloumi

Green Salsa

Coriander leaves
Green chilli, diced
Lime juice

-Dead simple. Serve with chicken tacos!

Rad Radish

Daikon radish, peeled into long, thin strips
Lemon juice
Black pepper

-Great with Indian tandoori meats

Indian Carrot Salad

Vegetable oil
1/4 tsp black mustard seeds
1/4 teaspoon cumin seeds
pinch of ground turmeric
1/4 tsp salt
1/4 tsp caster sugar
2 tbsp lemon juice
500g carrots, grated
coriander leaves

-Fry mustard and cumin in oil until crackle and pop.

– Remove. Add turmeric, salt, sugar. Cool.

-Add lemon then carrots. Best prepared in advance

-Garnish with coriander

Fenugreek Potatoes

Handful of fenugreek leaves or spinach
(available frozen at Indian supermarkets)

Royal Blue potatoes, cubed and parboiled
3 tbsp vegetable oil
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp cumin seeds

– Parboil potatoes, thaw fenugreek

-Fry spices in oil for 30 seconds, add potatoes. Sauté until potatoes fully cooked.

-Toss through fenugreek. Serve warm or cold.

TWITTER: @thefussyfoodies

Jesse won’t eat:

Raw tomatoes
Blue cheese

Megan won’t eat:

Raw fish
anything with a head/tailbones/skin i cant eat
fancy lettuce
fancy mushrooms
Beans Baked, white, kidney