New Spice Blends
The change of season has brought on a rush of creativity, and a new Lamb Roast and Barbecue Crust Mix has just seen the light of day. This is something that our customers have asked about for some time, and we’ve obliged with a tasty mix for everything from meatballs to chops to roasts. To the amalgamating ingredients of coriander seed and sweet paprika, we’ve added sumac, salt, rosemary, ginger, sugar, pepper, garlic, mint and allspice. Are you breathless with excitement? You should be!
A couple of months ago we were approached by Plated, the Sydney events catering company, who asked us to create a special and unique sweet blend for their signature orange-almond ambrosia cake. We came up with a blend of Fragrant Sweet Spices that combines the usual sweet spices of coriander seed, cassia, cinnamon, nutmeg and allspice with surprising ingredients such as poppy seeds, ginger, cardamom and rose petals. While you will still need traditional Mixed Spice for your rich fruit cakes, puddings and shortbreads, you will find the new Fragrant Sweet Spices ideal for macaroons, orange cakes and puddings, pancakes and meringues. We love Plated’s orange cake so much we have put it on the back of the pack for you to try. It freezes very well, which is a plus if you’re a plan-ahead person.