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NEWSLETTER: Autumn 2006
Products There are always little buzz-words and catch-phrases that can tell you, in retrospect, just which time-zone they were in. Remember fibre? These days it’s low GI. Remember low-fat? Now it’s 97% fat-free. (Thanks, Catherine Saxelby, for those updates.) There is a new word in the food business now; the word is provenance. With the advent of mad cow disease and foot and mouth
recipes
Sydney Spice Salmon with Cauliflower Rice
recipes
Quinoa Kedgeree
Print @herbiesspices Making this at home? Don’t forget to tag us! @herbiesspices, use the hashtag #herbiesspices Share Print Pin Quinoa Kedgeree Kedgeree is a recipe that evolved from an Indian lentil dish called Khichri, to an English breakfast favourite. Brits in India in the seventeenth century started making various changes, and back in the UK the addition of hard boiled eggs and smoked haddock
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32 Degrees Spice Mix
The Hunter Valley and Central Coast lie at 32 degrees South, and this spice blend, tangy and tasty, acknowledges the vibrant attitude of the region. Rub onto fish, chicken, pork and red meats. (SML PKT)
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Amok Spice Mix
Makes delicious Cambodian curries and is excellent traditional Amok Fish Curry.
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Bushman’s Pepper Pot
A unique blend of Australian grown spices to sprinkle over food.
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Fish Cake Spice Mix
This tasty blend will enhance the flavour of fish.
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Laksa Mix
Now you can make Laksa easily at home. This blend is suitable for vegetarians.
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Native BBQ Spice Mix
A unique, all-Australian spice blend to sprinkle onto foods before cooking.
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Pepperberry Native Whole
Much hotter than conventional pepper! Use with care in slow-cooking.
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Pepperleaf Mountain Ground
Warm peppery notes combined with delicate, eucalypt-like flavour.
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Red Curry Mix
Make a delicious red curry at home in less than 20 minutes.