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NEWSLETTER: Spring 2004
Where did Spring go! It would seem that our Spring newsletter never made it out due to a technical hitch, sorry! We thought as spring is still not quite over you may still enjoy this update. All the best, Herbie. Spice Grinding Mills During a stay in India not long before we opened Herbie’s, we found a marvellous spice grinding mill. It is the
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NEWSLETTER: Autumn 2009
Spice Discovery Tour We trust that everyone enjoyed the annual Christmas eating extravaganza – we certainly did, with beautifully seasoned vegetables and a galantine of turkey rubbed well with Crusting Mix before it was roasted in our brick oven. It was followed, naturally, by a traditional pudding enhanced with Mixed Spice and Quatre Epices (sweet). Now the diet begins but it’s hard to diet
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NEWSLETTER: Summer 2007/2008
Spice Kits Great Value Here we go again – summer holidays, outdoor living, Christmas entertaining, the whole delightful summer experience. For your own use, as well as for giving, there are lots of our gift kits that are full of wonderful outdoor and barbecue ideas – Barbecue, Al Fresco, Quick and Tasty and Entertainer come immediately to mind. The kits are still great value at just $30.00 each
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BBQ Spice Kit
BBQ Spice Kit Six premium grade spices and unique spice blends (Balmain & Rozelle Spice, Chermoula Spice Mix, Smokey BBQ Spice, Ras el Hanout Super, Guacamole Mix and Greek Seasoning) are in this kit specially designed for barbecues. Nothing is more quintessentially Australian as the backyard Barbie. Enjoying the company of friends while lunch or dinner sizzles on the hotplate or griddle is what the weekend
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NEWSLETTER: Winter 2012
Winter Foods What a pleasure to have the prospect of winter, and relief from the sticky humidity that so many of us have experienced during summer. At last we can indulge in comfort foods, slow-cooked treats, and hearty soups. Taking a slightly sub-continental slant, the Delhi Dhal recipe on the back of our new and very popular Lentil and Dhal Spice certainly rates as a comfort food, and
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NEWSLETTER: Autumn 2014
As the summer season draws to a close, we find ourselves contemplating seasonal menus. Naturally, seasons dictate the fruits and vegetables that appear on our tables, although worldwide trade of fresh produce ensures that we no longer have to wait for spring to find asparagus, or for summer to get our stone fruits. Looking beyond seasonal produce, we are in the habit of eating
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NEWSLETTER: Spring 2013
Vanilla Products As winter fades into memory, we are reminded that life is sweet. Now sweet things, like salty things, are both good guys and bad guys in the dietary world, so the line we’re walking on this is moderation. As our grandparents would have said, a bit of what you fancy does you good. We have three new products for when you are
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Juniper is For More Than Gin!
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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Australian Grown Herbs
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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Know Your Cardamoms
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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Grains of Paradise
Although exotically named, this wild harvested member of the cardamom family has enjoyed renewed awareness as followers of West African cuisine, and boutique gin producers, discover its true potential. The economy of Sierra Leone, a major exporter of Grains of Paradise, was devastated during the last ebola epidemic. Therefore we were pleased to hear from our supplier who advised us: "We also out here are
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