There are lots of cooking conversion tables on the web, heck you probably have a few in your cookbooks as well, but as there are so many recipes on E2 and they come from noders all over this funny little planet, I thought a quick reference guide would be in order. The temperature, volume and weight conversions are pretty static, but the ingredient names are another matter. As much as I would like this to be an exhaustive list, it is just not possible to get all regional names. So consider this list to be a starter that I will add to from time to time, but please, /msg me with any local ingredient names that you have and I will include them here. Happy cooking!
Metric Imperial
15 gm = 1/2 oz
30 gm = 1 oz
60 gm = 2 oz
115 gm = 1/4 lb
140 gm = 5 oz
170 gm = 6 oz
200 gm = 7 oz
225 gm = 1/2 lb
250 gm = 9 oz
280 gm = 10 oz
310 gm = 11 oz
340 gm = 3/4 lb
365 gm = 13 oz
390 gm = 14 oz
420 gm = 15 oz
450 gm = 1 lb
Metric Imperial Cups
15 ml = 1/2 fl oz = 1 Tbs
30 ml = 1 fl oz = 2 Tbs
60 ml = 2 fl oz = 1/4 cup
125 ml = 4 fl oz = 1/2 cup
150 ml = 1/4 pint = 2/3 cup
175 ml = 6 fl oz = 3/4 cup
250 ml = 8 fl oz = 1 cup (1/2 US pint)
300 ml = 1/2 pint = 1 1/4 cup
375 ml = 12 fl oz = 1 1/2 cup
500 ml = 16 fl oz = 2 cups (1 US pint)
600 ml = 1 pint = 2 1/2 cup
1.25 litres = 2 pints = 1 quart
1 tsp = 5 ml
1 Tbs = 15 ml (Aus. 20ml)
1 fl oz = 30 ml
Centigrade Farenheit Gas Oven
125° = 250° = very slow = Gas mark 1/2
150° = 300° = slow = Gas mark 2
160° = 325° = moderate = Gas mark 3
180° = 360° = moderate = Gas mark 4
200° = 390° = moderately hot = Gas mark 6
225° = 440° = hot = Gas mark 7
250° = 500° = very hot = Gas mark 9
If you need to be very precise, °C = (°F - 32) X 0.56
I won't add countries of origin for the ingredients, just the name that I normally use first, then any other applicable names, so apologies now if it seems Australian biased, that's just the way it is.
Coriander - Cilantro
Eggplant - Aubergine
Zucchini - Courgette
Capsicum - Bell pepper
Shallot - Green onion - Scallion - Spring onion*
Eschallot - Shallots - French shallot
Silverbeet - Swiss chard
Plain flour - All purpose flour
Caster Sugar - Superfine sugar
Snow pea - Mangetout
Hazelnut - Filbert
Rockmelon - Cantaloupe
Polenta - Cornmeal
Paw Paw - Papaya
Cornflour - Cornstarch
Prawn - Shrimp
King Prawn - Jumbo Shrimp
Peanut - Groundnut
Icing sugar - Confectioner's sugar - powdered sugar
Icing mixture - Icing sugar, with cornflour
*OK, this one is one of the most confusingly named vegetables around, what I am referring to here is the slender, underdeveloped onion, like a skinny leek, not the more developed bulbous onion shoot, what I would call a spring onion, but for some reason here in Australia, many call them shallots. | 
