NEWSLETTER Winter 2015
Certifiably safe! If we chose to, we could carry enough certification to cover the front label of your Herbie’s Spices product in special-interest logos. There are organic, rain forest alliance, Halal, Kosher, gluten-free, heart tick, and so very many more certifications available. On top of that, there are more bodies offering their chosen certification than there are categories of certification. Here at Herbie’s, there are two conditions that matter to us more than any other, and they are quality and safety.
The only certification you will find here is HACCP, the well-respected food safety program which is applied to everything we pack, from harvest onwards, and to all our practices as we prepare and pack the spices that you take home to your kitchen. As for quality, it has always been our policy to seek out the best available, and there is no certification to cover the discerning eyes and nose of our very own Herbie.
Herbie’s Spices turns 18
Hooray! Herbie’s Spices turns 18 on 7th July! How these years have flown, and what fun it has been! Now that we’re the legal drinking age, we’ll be using the Mulling Spices in our red wine, adding star anise to the vodka, popping a stick of cinnamon into the Havana rum, and a vanilla bean in the Scotch malt whiskey. All to be enjoyed in moderation, of course. In the words of our foodie radio friend, Barbara Lowery: This 18 year old is incredibly knowledgeable, so wise for his years, powerful in kitchens in many countries, popular and in such demand by many foodie admirers. Thanks, Barb, for the kind words.
Herbie’s Packed his Bags
Herbie’s packed his bags and will be in Victoria in June to do some classes at Darriwill Farm stores. Contact the stores for more information. The dates are:
Tuesday 9th June – Highton
Wednesday 10th June – Port Fairy
Thursday 11th June – Warrnambool
Friday 12th and Saturday 13th June – Hamilton
In mid-August it’s Adelaide’s turn, so contact Bottega Rotolo on (08) 8362 0455 for class information (13th August), or find him at the Art Gallery on 15th August.
James Beard Foundation Nomination
Congratulations to Herbie and his daughter Kate Hemphill, as their book The Spice and Herb Bible – 3rd Edition was nominated for the James Beard Foundation’s 2015 Book, Broadcast & Journalism Awards.
If you’re not familiar with this foundation, just think of these awards as the Oscars of the food world. As one in a field of just 3 nominated reference books, you will agree that just being nominated is worthy of celebration.
Turkish Spice Kit
As promised, the Turkish Spice Kit is back, revamped and roaring to go. Now with eight packs of delicious spices and blends, it’s still just $35.00, offering fabulous tasty recipes with those oh-so-desirable flavours of Turkey.
Low Calorie Kit
It seems that many of you are exploring the 5/2 Diet. This involves two fasting days per week (maximum 500 calories or 2000 Kj) and five days of eating your usual fare. To help you make your low-cal days enjoyable, we’ve put some fantastic ideas for meals into a Low Calorie Kit which will help you with fabulous healthy meal ideas whether you’re on any kind of diet or not.
Here’s a low-cal meal … we calculate it to be about 150 calories each. (Please don’t take us to task if our reference book differs to yours and your sums come out differently. We are not nutritionists, nor is this a scientific treatise, and anything we say here is subject to your own scrutiny and verification.) We first tasted catfish soup when we went to the Paprika Festival in Hungary some years ago, and we were blown away by the transforming power of the paprika. If you’re not counting calories, add cooked pasta to this clear soup.
Clear Hungarian-style Fish Soup
- 1 litre fish stock
- 200g snapper or ling fillets
- 1 onion, chopped finely
- 1 tomato, peeled & chopped
- 1 Tbs sweet Hungarian paprika
- ¼ sweet red capsicum, sliced
- Salt and pepper to taste
Bring the stock to a boil in a large saucepan. Add onion, tomato, capsicum and paprika and simmer slowly for about 40 minutes until the onion is tender and the flavours have infused into the stock. Slice the fish into 1cm thick slices. Add fish to stock, taste broth and add salt and pepper if necessary, simmer just long enough to cook the fish. Serves 2.
The Latest Trend – Pulled Pork
The Latest Trend: Remember when our grandmothers cooked the joint slowly, and it was so tender it just fell apart? Back then we called it Granny’s braised lamb, these days we call it pulled lamb. Slow, slow, cooking of lamb, beef or pork results in tender meat that can be pulled apart using two forks, no knife-and-fork cutting required. It’s the big new deal, and pulled pork (or lamb or beef) sliders are the pub food du jour. What’s a slider? Once upon a time, it would have been just a little burger. You can use either a small, soft bun, or a little brioche if you want that extra sweetness. It’s all about the flavour of the meat, and this is just where we can help out.
Try these blends when you’re cooking pulled meat for your sliders:
Of course there are lots more options, but a choice of three is a good starting point.
Moveable Feast on DVD
Movable Feast is the TV series that Herbie made with Lyndey Milan, recently shown on Seven2. The DVD is now available from selected outlets, including our store and website.
Happy winter spicing!
Herbie and Liz