Tag Archive: Ian Hemphill

  1. Herbie’s Spice Appreciation at Essential Ingredient, Surry Hills

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    Herbie’s Spice Appreciation – with bonus Gin making kit

    PRESENTED BY THE COOKING SCHOOL AT THE ESSENTIAL INGREDIENT SURRY HILLS
    About the class

    This is the comprehensive introduction to spices that almost needs no introduction!

    In this two-hour session, Ian Hemphill, otherwise known as ‘Herbie’ will navigate through the exotic waters of the history of the spice trade. You will learn about many different spices, their origins, and how they are processed and traded. Most importantly, Herbie will de-mystify their flavours and explain the principles behind spice blending, so you will feel comfortable using them in everyday cooking.

    In addition to this Herbie will show you how to use his beautiful quality botanicals to create your own Gin at home.

    Included in this class:
    – Herbies ‘Ginspiration Kit’ so you can go home and brew up a batch (RRP $69.95)
    – A glass of Herbies own gin and tonic on ice
    – An array of delicious spicy nibbles!

  2. SPICE TRAIL WITH IAN “Herbie” HEMPHILL: MARVELLOUS MIDDLE EAST

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    Julie’s Place is very excited to announce a wonderful long lunch with herb and spice guru, Ian “Herbie” Hemphill.

    Ian, author of “Spice & Herb Bible 3rd Edition”, among other respected books, will take you on a journey through the Middle East to learn about and experience their use of spices. And while he does, Julie Goodwin will cook for you the dishes that bring the stories to life. The lunch will consist of multiple delectable courses with wines.
    Don’t miss out on this incredible opportunity to experience a journey through the world of spice with a peerless expert. And a beautiful lunch as well!

     

  3. Spice Appreciation, Hill St Grocer, Devonport, TAS

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    Spice Appreciation Class

    Introducing an informative spice appreciation class with Ian “Herbie” & Liz Hemphill of Herbie’s Spices.
    Spices are quite literally on trend as never before. We see spices in the majority of restaurant and café menus, the amazing colours and textures of spices feature in food magazines, and even restaurants and boutique food outlets call themselves by spice names to reinforce their foodie credentials.Nonetheless, mystery has surrounded spices, their origins and uses for thousands of years. However, how much do you really know about these wonders of nature, and the best ways to buy, store and use them in everyday meals?In this Spice Appreciation class, Ian “Herbie” Hemphill, author of the award winning Spice & Herb Bible, will take you on a magical mystery tour of the world of spices, while Liz prepares delectable tastings. Herbie will navigate through the exotic waters of the history of the spice trade. You will learn about many different spices, their origins, and how they are processed and traded. Most importantly, Herbie will de-mystify their flavours so you will feel comfortable using them in everyday cooking.Your ticket includes entry into our lucky door prizes giveaways at the event.Date: Friday 2 August 2019

    Time: 5.30m to 7.30pm

    Cost: $35 per person

  4. Spices at The Cook’s Workshop, Dural

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    Spices at The Cook’s Workshop, Dural

    Introducing a unique spice appreciation and spice blending workshop with Ian Hemphill of Herbie’s Spices.
    Spices are quite literally On Trend as never before. We see spices in the majority of restaurant and café menus, the amazing colours and textures of spices feature in food magazines, and even restaurants and boutique food outlets call themselves by spice names to reinforce their foodie credentials.
    Nonetheless, mystery has surrounded spices, their origins and uses for thousands of years. However, how much do you really know about these wonders of nature, and the best ways to buy, store and use them in everyday meals?In this workshop, Ian “Herbie” Hemphill, author of the award winning Spice & Herb Bible, will take you on a magical mystery tour of the world of spices. Workshop participants will learn just what spices and herbs really are, the different roles for using fresh or dried, and why most spices are dried to get their flavours.
    Importantly, spice blending will be explained, showing how 9 identical spices can be used to make four completely different spice blends. These blends will then be used hands-on when you collaborate to make four different recipes, featuring the flavours of Morocco, China, India and the Middle East. 
     
    Herbie has long been the nickname of Ian Hemphill, one of Australia’s foremost culinary herb and spice experts.

    Herbie spent his childhood surrounded by herbs and spices, when his parents, John and Rosemary Hemphill, were pioneering the herb and spice scene in the 1950s.
    Forty Five years of working in the industry, including face-to-face lectures to groups from the general public, industrial brokering, manufacturing and marketing, has made Herbie a well-respected and popular figure amongst his peers, in Australia and overseas. He now enjoys sharing his extensive experience and knowledge with his customers at Herbie’s Spices.

  5. Spice Appreciation Class in Canberra With Herbie & Liz

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    Introducing an informative spice appreciation class with Ian Herbie & Liz Hemphill of Herbie’s Spices.

    Spices are quite literally On Trend as never before. We see spices in the majority of restaurant and café menus, the amazing colours and textures of spices feature in food magazines, and even restaurants and boutique food outlets call themselves by spice names to reinforce their foodie credentials.

    Nonetheless, mystery has surrounded spices, their origins and uses for thousands of years. However, how much do you really know about these wonders of nature, and the best ways to buy, store and use them in everyday meals?

    In this Spice Appreciation class, Ian “Herbie” Hemphill, author of the award winning Spice & Herb Bible, will take you on a magical mystery tour of the world of spices, while Liz prepares delectable tastings. Herbie will navigate through the exotic waters of the history of the spice trade. You will learn about many different spices, their origins, and how they are processed and traded. Most importantly, Herbie will de-mystify their flavours so you will feel comfortable using them in everyday cooking.

  6. SPICE TRAIL WITH IAN HEMPHILL @ JULIE’S PLACE, GOSFORD

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    Julie’s Place is very excited to announce a wonderful long lunch with herb and spice guru, Ian “Herbie” Hemphill.
    Ian, author of “Spice & Herb Bible 3rd Edition”, among other respected books, will take you on a journey through the Indian sub-continent to learn about and experience their use of spices. And while he does, Julie Goodwin will cook for you the dishes that bring the stories to life. The lunch will consist of multiple delectable courses with wines.
    Don’t miss out on this incredible opportunity to experience a journey through the world of spice with a peerless expert. And a beautiful lunch as well!

  7. Juniper, Gin and Ginspiration!

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    Making your own bespoke gin can be fun and satisfying if you have the right botanicals. Herbie’s Spices Ginspiration Spice Kit, combined with a vodka of your choosing, is a great way to commence your gin journey.

    Juniper Berries are the main ingredient that must be used to call a product Gin. However there are a number of other botanicals, which when used in the correct proportions, open an Aladdin’s cave of exotic bespoke tastes for the adventurous gin drinker.

     

    Botanicals included in the Herbie’s Spices Ginspiration Spice Kit are: Juniper Berries, Coriander Seeds, Rose Petals, Orange Peel Pieces, Orris Root GranulesGrains of ParadiseCubeb Peppercorns, Lavender Flowers, Schinus Pink Peppercorns and Sri Lankan Cinnamon.

     

     

     

    These spices are infused in vodka for just 3 days, you then strain the liquid off and bottle for your enjoyment, over ice or with your favourite tonic water.

     

     

     

     

    JUNIPER BERRIES (Juniperus communis)

    There are many different species of juniper, ranging from small shrubs 1.5 to 2 m high that provide us with the juniper berry of culinary use, to 12 m tall trees. Juniper bushes are compact with grey–green, ridged, sharp needle-like leaves that protrude at right angles, making the berries painful to harvest unless one is wearing strong gloves. The greenish-yellow flowers are indistinct and are followed by small, 7–10 mm diameter berries that take three years to mature. Initially hard and pale green, juniper berries ripen to blue–black, become fleshy and contain three sticky, hard brown seeds. When dried, the berries remain soft but if broken open, one will find the pith surrounding the seeds is quite friable. The aroma of juniper is immediately reminiscent of gin, with a woody, piney, resinous smell that is somewhat flowery and contains notes of turpentine. The flavour is equally pine-like, spicy, refreshing and savory, making it an excellent foil for rich, gamey or fatty foods. Although considered harmless to most, pregnant women and people with kidney problems are advised to avoid too much juniper.

    Origin and History

    Juniper trees are native to the Mediterranean, Arctic Norway, Russia, the north-west Himalayas and North America. Juniper has been regarded as a valuable item for medicinal purposes since the birth of Christ and has been considered throughout the ages as a magical plant. The Greek physicians Galen and Dioscorides wrote of juniper’s virtues around 100 AD and it is also mentioned in the Bible. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air, and the Swiss burnt the berries with heating fuel in winter to sanitise stale classrooms. Juniper berries were sometimes utilised as a substitute for pepper, and they have been roasted and used as a coffee substitute. Gin, the alcoholic drink that derives its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, jenever.

    Processing

    Because juniper berries take three years to mature, a tree will bear both immature fruits and ready-to-be-harvested blue–black berries at the same time. The best-quality berries are picked by hand when ripe (usually in autumn) as any form of mechanical harvesting will crush these small pulpy spheres, allowing them to dry out and lose much of their flavour. We found picking juniper berries – nestled among their treacherous, needley foliage – so painful that we resorted to removing them with chopsticks. This was an inordinately slow task, which at least had the side-benefit of greatly improving our chopstick-handling skills.

    Buying and Storage

    Juniper berries are at their best when they are still moist and soft to the touch, squashing relatively easily between one’s fingers without crumbling from excessive dryness. It is not unusual for some berries to have a cloudy bloom on their indented, smooth blue–black skins, and although this is a harmless mould, berries that have not been properly dried may be excessively cloudy in appearance. Always wait to crush or grind juniper berries just before you use them, as the volatile component evaporates rapidly once exposed to the air. Store in a cool place in airtight packaging.

    Use

    Juniper berries perform a unique role by contributing as much to the character of food through their ‘freshening’ ability as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and removes a perception of stodginess from bread stuffing. For this reason juniper berries are included in recipes for all sorts of game, such as venison, including reindeer in Scandinavia and wild duck in Ireland. They are added to fish and lamb and blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, moistened with plenty of rough red wine and spiced with all the above plus a few juniper berries.

     

    For information on hundreds of herbs, spices and spice blends, see The Spice & Herb Bible 3rd Edition by Ian Hemphill with recipes by Kate Hemphill and published by Robert Rose Inc. Toronto, Ontario, Canada.

     

  8. Christmas Caper at The Essential Ingredient Rozelle

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    This is The Essential Ingredient’s last Christmas Caper at their Rozelle store, which stocks the largest range of Herbie’s Spices in Australia. Essential Rozelle has invited the people behind some of their most loved brands, including Herbie’s Spices, so that you can experience first hand how better quality ingredients and kitchen tools can bring your festive season to life. This is a shopping event like no other with oodles of product tastings, cooking demonstrations throughout the night and their biggest ever door prize giveaways.

    Herbie’s Simply Delicious Dips
    Wondering what to do with your ever growing selection of Herbie’s Spice packs? Ian ‘Herbie’ Hemphill and Liz Hemphill will show you how with just a few ingredients and some Herbie’s spices and spice blends, you can create simple delicious dips and spreads that will take pride of place on those lazy summer day grazing platters.

     

     

    An Essential Dips Spice Kit will be on sale for $28 which includes 6 spices and blends and 5 delicious dip recipes that you’ll taste at the event.

     

    You’ll also have the opportunity to taste home made gin using Herbie’s Ginspiration Kit.

     

    Door Prize: A complete Herbie’s Pantry spice kit will go to one lucky winner as part of our door prize draw.

  9. Herbie is Guest Speaker at Tramsheds on 18th November

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    Herbie is Guest Speaker at Tramsheds on 18th November at 11:00am

    Join us inside Tramsheds every Sunday for our Growers Markets from 8am-2pm!

    In collaboration with Bodega 1904, our weekly Growers Markets feature a selection of seasonal fruit and veg from a selection of our favourite growers, sustainable products from community providores and a changing schedule of workshops and masterclasses featuring winemakers, cheesemakers, chefs, authors and artists.
    This Sunday 11 November our line-up includes a selection of local favourites.

    DATE AND TIME
    SUN, 28 OCTOBER 2018, 8:00 AM –MON, 1 JANUARY 0001, 12:00 AM

    EVERY SUNDAY BETWEEN 8AM – 2PM

    GUEST SPEAKER FROM 11AM – Ian ‘Herbie” Hemphill from Herbie’s Spices

    LOCATION
    TRAMSHEDS, 1 DALGAL WAY
    FOREST LODGE, 2037
    PRICE
    FREE

    Guest speaker – 18th of November
    From 11:00am

    Meet our guest speaker, Ian (Herbie) Hemphill of Herbie’s Spices, for an entertaining and informative spice conversation.
    In this talk Herbie will navigate through the exotic waters of the history of the spice trade. You will learn about many different spices, their origins, and how they are processed and traded. Most importantly, Herbie will answer your questions, de-mystify their flavours and explain the principles behind spice blending, so you will feel comfortable using them in everyday cooking.


    Tramsheds is an all-weather undercover precinct with free parking available for the first 2 hours, and free parking after 6pm.

  10. Spice Essentials with Herbie & Kate in Rozelle

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    Herbie’s Spice Essentials

    DATE AND TIME:
    Sun. 28 October 2018
    10:30 am – 1:30 pm AEDT
    LOCATION:
    Cooking School at The Essential Ingredient
    731-735 Darling St
    Rozelle, NSW 2039

    Join Australia’s spice guru Ian ‘Herbie’ Hemphill and daughter Kate (authors of The Spice & Herb Bible 3rd Edition) in this hands-on class to explore the colourful and vibrant world of spices. Learn how spices bring readily available ingredients to life, including the art of making your own spice blends.

    This will be the only hands-on Herbie’s course we will be running this year due to Kate’s schedule in the U.K so book early to avoid disappointment!

    The Menu

    • Muhamurra dip with za’atar flatbread (includes making flatbread)
    • Schichimi seared tuna with ponzu dressing
    • Chicken Bastilla
    • Lavender and Lemon Olive Oil Cakes

    Plus making your own spice blend to take home using Herbie’s original Spice Pyramid ©

    Herbie has long been the nickname of Ian Hemphill, one of Australia’s foremost culinary herb and spice experts. Herbie and wife Liz started Herbie’s Spices in 1997, and after Forty-Five years of working in the herb and spice industry, Herbie is a well-respected and popular figure amongst his peers, in Australia and overseas.

    Kate Hemphill, Ian & Liz’s eldest daughter, is an accomplished cook, a graduate of Leith’s School of Food and Wine in London, recipe contributor to The Spice & Herb Bible, and developer of most of the inspirational recipes you will find on www.herbies.com.au website.

    Booking Conditions:
    1. Cancellations are not refundable.
    2. The Essential Ingredient reserves the right to alter or cancel a class without notice. In the event of a change, you will be contacted on the daytime phone number provided to us at time of booking.
    3. Registration is from 30 minutes prior to the class start time.
    4. All classes and events require closed-in shoes.
    5. We cannot accommodate dietary requirements in all cases. Please contact us prior to booking on 02 9555 8300.

    Click here to view our full terms and conditions.

  11. Spice Appreciation in Conversation at Bondi Junction

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    SPICE APPRECIATION IN CONVERSATION
    AN INTRODUCTION TO THE WORLD OF SPICES
    AT HEALTHY LIFE BONDI JUNCTION
    12th August from 12:00 noon to 2:00pm
    (With Ian “Herbie” Hemphill)

    This is your chance to talk about spices with Australian spice guru, Ian Hemphill of Herbie’s Spices.

    Herbie is the author of the award winning Spice & Herb Bible, an authoritative herb and spice treatise sold in Canada, the USA, the UK and Australia. Copies will be available for sale and signing by Ian on the day.

    Some of the subjects you can discus with Ian are:

    • The history of the spice trade and the Hemphill family’s obsession with herbs and spices for over 50 years.
    • The difference between a herb and a spice.
    • Vanilla, how it is grown and processed.
    • Storage, how to store and what does shelf life actually mean?
    • Quality and Adulteration, what is quality, how to identify and why it is important?
    • Herbs and spices are key to healthy, sustainable diets.
    • Cinnamon and cassia, what’s the difference and why you need to know.
    • Pepper, once the world’s most traded spices.
    • Chilli and all its derivatives, unknown to India, China and Europe only 500 years ago.
    • Ras el Hanout the most exotic Moroccan inspired spice blend on Earth.
    • Fragrant Sweet Spice, is another exotic blend for everyday use.

    For more information and recipes refer to;

    The Spice & Herb Bible 3rd Edition by Ian Hemphill with recipes by Kate Hemphill

    HEALTHY LIFE BONDI JUNCTION

    Shop 1025, Level 1 (In front of Coles)

    Westfield Shopping Centre

    Bondi Junction, NSW, 2022

    Tel: 02 9389 3266

  12. Spice Appreciation with Ian (Herbie) & Liz Hemphill in WA

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    Spice Appreciation with Ian (Herbie) & Liz Hemphill in WA

    Ian & Liz Hemphill will be visiting Matters of Taste Cooking School in Western Australia on 2nd June 2018 to entertain and inform about the world of spices.

    Come to our Guest Presenter EVENT on Saturday 2nd June 2018

    Ian (Herbie) and Liz Hemphill are the gracious owners of the iconic Herbies Spices based in Sydney. If you want to know anything about spices, they are the perfect people to answer your questions. With seemingly infinite knowledge, they join us for Spice Mastery.

    Over forty five years of working in the industry, including face-to-face lectures to groups from the general public, industrial brokering, manufacturing and marketing, has made Herbie a well-respected and popular figure among his peers, in Australia and overseas. We use Herbies Spices in class to make our food taste exceptional.

    Ian and Liz will take you on a fascinating and mind-boggling journey into the mystical world of spice. From Ian’s childhood growing up with his spice pioneering parents in the 50’s, to travels around the globe in search of stunning produce, Ian and Liz have many stories to tell.

    Delight in this fabulous 3 hour class and leave with a greater knowledge of how to exquisitely spice up your cooking!

    Class: Spice Appreciation Saturday Afternoon EVENT June 2nd 2.30pm to 5.00pm – 40 participants, row seating, Demonstration Style, Tastings included $89.00.

    Book on this page.

    Included in this class….

    • Slow Roasted Sumac Tomatoes, Avocado, Leaves, Crostini
    • Ras el Hanout Chicken, Roasted Vegetables, Couscous
    • Chicken Chettinad, Steamed Rice
    • Fragrant Berries with Matters of Taste’s Housemade Yoghurt

    Dietary Information

    Whilst we endeavour to accommodate food preferences and allergen avoidance, some classes are not suitable for participants with life threatening reactions.

    You are welcome to contact us for any further clarification and to ask further questions regarding the suitability of this one-off class content.