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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. Fifty years of working in the industry, including face-to-face lectures to groups from the general public, industrial brokering, manufacturing and

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Dietary Information

We often receive enquiries from customers with respect to allergens that may be in various herbs and spices. The most common requests are with respect to nuts, gluten, organic and low sodium. A useful feature on our website, is that when searching Herbs & Spices, you can select a box the exclude the ingredients you don't want. For example; when you select the Salt
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Much Ado About Curries

Much Ado About Curries Curries are one of my favourite ways to enjoy spices, and here’s why; Ever since my first visit to India in 1986 I have been addicted to curries. Contrary to popular opinion, my love for curries is based on their wonderful complexity of flavours, and the spicy heat hit takes a backseat on this taste adventure. Besides dining or getting
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Chilli Essentials

Whole books have been written about chillies, however we wanted to share some basic chilli essentials, as these tasty and potentially fiery little critters are becoming more and more popular. So much so that chilli now outsells peppercorns, which 10 years ago were the no 1 spice traded in the world. How Do You Spell Chilli? It depends on where you are. In the
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What is Mastic?

Mastic is the name given to the resinous gum that exudes from the scored bark of the Gum Mastic Tree. There are many varieties of mastic trees (Pistacia lentiscus) in the Mediterranean and Middle East, yet most of the world’s production of gum mastic comes from the “Protected Designation of Origin” trees (P. lentiscus var. Chia) that grow on the Greek island of Chios. The name
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Classes

Frequently we hear people saying they are confused about the use of spices and worried about ruining a meal if they experiment with them. It’s not really all that difficult, so Herbie’s have put together three Spice Sessions to help you to get more out of spices and find some exciting new flavours for your cooking. Classes are all held at Herbie’s premises in Rozelle (See
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NEWSLETTER: June – July 1998

It’s been a season of exposure and more exposure for us here at Herbie’s. Never at a loss for words where spices are concerned, Herbie has been spreading the word … at the National Dietitian’s Conference, where flavour without danger was the theme, and at Food Of Orange District’s food festival, where he brought the spice message to a luncheon at Selkirk’s restaurant. Naturally,
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NEWSLETTER: June – July 1999

Baby Boomers Fight Cholesterol All the baby-boomers are turning fifty and finding themselves in cholesterol territory. Suddenly everyone’s trying to find a way to make fish interesting for at least four meals a week, which is a bit of a shock for the steak and meatloaf brigade! Here are a few suggestions to make fish taste great. Sprinkle both sides of a ling fillet
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NEWSLETTER: Winter 2002

Herbie Visits Central Australia Herbie recently made a trip to Central Australia to research bush tomatoes, also known, in their crushed form, as akudjura. During his couple of days north-west of Alice Springs, he was priveleged to accompany three of the women of the Warlipri tribe as they foraged for the ripe “kudjura” berries and witchetty grubs. (Did you know that witchetty grubs are
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NEWSLETTER: Summer 2004

The latest on Spice Appreciation Classes After more than six years of trading, our Spice Appreciation Classes continue to be in great demand, and we have been sorry to have to turn people away from fully booked classes. As our classes for 2003 have been fully booked for some months, we are pleased to tell you that the timetable for next year has now
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NEWSLETTER: Summer 2005/2006

Our Spice Kits As Christmas approaches for the ninth time since the opening of the doors at Herbie’s, we have been doing some soul-searching. Are our little gift kits becoming old hat? Should we be looking for new and interesting, albeit more expensive, packaging? Apparently we’re alone with these thoughts, as our customers continue to love them and come back for more. Herbie’s gift
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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
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NEWSLETTER: Winter 2007

Tenth Birthday Celebrations This winter sees us celebrating the tenth birthday of Herbie’s Spices. In some ways it seems a lifetime ago that we opened the doors of our tiny Rozelle shopfront with little fanfare, unaware of the huge changes it would make to our lives. Yet in other ways, the decade has sped by, leaving us almost breathless with the excitement of it

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