Know Your Cardamoms

November 18, 2015 posted in Behind the Scenes

Cardamom is featured in many recipes, however are you using the right one? Cardamom Green Cardamom (Elettaria cardamomum) is the most common and we refer to it as your ‘default’ cardamom when a recipe simply calls for ‘cardamom’. Green cardamom is native to the mountain ranges of the south western Indian state of Kerala, known as the western ghats, (ghat being the name given to steep

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Australian Grown Herbs

November 06, 2015 posted in Behind the Scenes

These Australian grown dried herbs have to be experienced to be believed. There is a common misconception that dried herbs are inferior to fresh. The reality is that dried herbs are different to fresh. When a herb is dried correctly, the moisture content is greatly reduced, and the volatile oils that give these herbs their flavours are concentrated, and remain stable when exposed to

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Curry Leaves Explained

September 30, 2015 posted in Cooking

In this video Herbie gets up close and personal to the Curry Leaf Tree, and shares his love of this wonderful plant that contributes its unique taste to South Indian Cooking: Curry Leaves South Indian Seafood Masala Flavours of India Spice Kit

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Herbie Makes His Saturday Curry

September 30, 2015 posted in Behind the Scenes

Herbie’s Saturday Curry is an easy way to get into the joys of curry making. In this video, Herbie shows the basic steps that can be used for a wide range of beef and lamb curries. Curry Powder Medium Madras Curry Mix with Whole Seeds & Spices Sri Lankan Curry

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Spring Salad Ideas

September 22, 2015 posted in Food

Spring Salad Ideas Spring is in the air, and what a great time of year it is to enjoy these great salad ideas. Greek Salad This classic Greek salad is a staple in every household and restaurant in Greece. When fasting, a salad heavy on low calorie lettuce is very satisfying. 100g cos lettuce, sliced into 2cm ribbons 1/2 (50g) Lebanese cucumber, quartered lengthways

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Allspice is NOT Mixed Spice

September 17, 2015 posted in Behind the Scenes

Confused already? You are not alone, as this particular spice (Pimenta dioica) has been causing confusion since the Spanish discovered it in the Americas around 500 years ago. Back in the 15th Century, pepper was a highly regarded and relatively valuable spice. When the Spanish bumped into the Americas, they were so desperate to find rare, sought-after spices, and the poor dears had been at sea

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Newsletter Spring 2015

September 03, 2015 posted in Newsletters

In our last newsletter, we mentioned the phenomenon of pulled meat, and the usual association with sliders. We have a new favourite that we’d love to share with you, using a tortilla instead of a little bun, and we know you’re going to love it. It’s great for a crowd, and ever-so-easy, as each diner assembles his or her own meal. Slow Cooked Mexican

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Juniper is For More Than Gin!

August 26, 2015 posted in Behind the Scenes

Juniper Berries are famous as the primary flavour contributor to gin, however they have many culinary uses that are becoming more appreciated as cooks become aware of their special attributes. Gin, the alcoholic drink that derives its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, jenever. Juniper berries take 2 to 3 years to mature. Initially they are

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Middle Eastern Spice Flavours

August 19, 2015 posted in General

Spices are important ingredients in making the diverse tastes of Middle Eastern cuisine available to us all. Over the past few years there has been a resurgence in our love for Middle Eastern food. More than ever before, Turkish food is booming in Australia. The fresh and lively flavours delight our taste buds, and nourish without being heavy. Authors such as Yotam Ottolenghi with

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Simply Sumac

August 04, 2015 posted in Behind the Scenes

Sumac is one of the easiest to use and most agreeable of spices. Sumac trees (Rhus coriaria) grow wild in the Mediterranean region and are found in southern Italy and much of the Middle East, especially south-eastern Turkey and Iran. Sumac berries were used by the Romans, who referred to them as Syrian sumac. Lemons being unknown in Europe at that time, sumac was a

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