Originally called “Balmain & Rozelle” Spice, this is a unique blend of spices developed by Herbie for the Feast of Sydney.
Other Common Names
Balmain & Rozelle Spice
Description & Use
Originally developed for a bit of fun to celebrate the ‘Feast of Sydney’ a food experience promotion organised by Tourism New South Wales, Herbie’s Spices Sydney Spice is a testament to the depth of Australia’s broad food heritage. It contains Asian spice flavours along with Indian, European and of course our own Australian native Lemon Myrtle.
This spice blend adds a delicious taste to chicken, fish and lamb when sprinkled on to the meat about 10 minutes before cooking, whether grilling, barbecuing or baking. Sprinkle a little into stir-fried vegetables while cooking and then add a little coconut milk. The flavours in Sydney Spice compliment ‘white’ foods such as chicken, fish, potatoes, white sauces, and cauliflower florets!
Blended and packed in Australia from imported and local ingredients.
Nutrition information only applies to spice blend.
CAULIFLOWER AND BROCCOLI SOUP
- 1 onion, peeled and finely chopped
- 2 cloves garlic, crushed
- 1 Tablespoon oil
- 1 Potato, peeled and cut into 1cm dice
- 2 Tablespoons Sydney Spice
- 5 cups chicken stock
- 600g cauliflower cut into florets, stem discarded
- 350g broccoli, cut into florets, stem discarded
- 1 cup pouring cream
- Heat oil in large saucepan, add onion and garlic, cook slowly for 3 minutes, stirring occasionally.
- Add potato cubes, increase heat, stir 2-3 minutes. Add a little water if it sticks to the bottom.
- Stir in the Sydney Spice and the stock, bring to boil.
- Add the cauliflower and broccoli, return to boil, then reduce heat and cook at a gentle rolling boil about 5-10 minutes, until thickest part of cauliflower is tender.
- Remove the pan from heat, and allow to cool with the lid off until steam stops rising.
- Puree until smooth, then stir through the cream.
- Serves 6-10, depending on the size of the bowl.
Kaffir Lime Leaves, Lemon Myrtle, Turmeric, Salt, Cumin, Ginger, Garlic, Chilli, Coriander Seed, Galangal, Caraway, Cayenne