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Aussie Bush Curry
The traditional flavours of curry are enhanced by our native lemon myrtle and the ground leaves of the Tasmanian pepper berry bush. A very aromatic hot curry suitable for all your curry dishes.
Comprising: coriander, cumin, turmeric, Tasmanian pepperleaf, lemon myrtle, fennel, ginger, chilli, mustard, cinnamon, fenugreek, allspice, cloves and cardamom.
Bush Lemon
The beauty and smell of the Australian bush is captured in this simple blend. A must for all your seafood dishes: fish, prawns, crayfish, calamari and scallops.
Comprising: Lemon myrtle, Tasmanian pepperberries, Australian sea salt flakes and coriander.
Red Dirt
Named after the red dirt of the goldfields. Tasmania pepperberries and native bush tomatoes are the foundation for this robust rub. You only need a small sprinkle to enhance the flavour of your steak, spareribs, goat, venison and duck.
Comprising: Tasmanian pepperberries, bush tomatoes, smoked paprika, cumin, sea salt flakes, wattleseed, thyme, cinnamon, chilli and garlic.
Desert Lime Dust
Named after the desert lime tree that occurs naturally across the harsh Australian outback. The small desert lime fruit has exceptional flavour even when dried and ground. Use wherever a sweet spice is required: cakes, muffins, pancakes, fruit dishes, deserts and smoothies
Comprising: a wide range of spices including cinnamon, cassia, ginger, wattleseed, desert limes, cloves, nutmeg, cardamon and Tasmanian pepper leaf.
Tassie Chilli Salt
Named after the apple isle, home of the Tasmanian pepper berry. Lightly pounded pepperberries are gently folded through Australian sea salt flakes resulting in the salt taking on a lovely purple colour. Season steaks, grills, pasta, stir-fry’s, vegetables or anything requiring a bit of a kick.
Comprising: Australian sea salt flakes, chilli flakes and Tasmanian pepperberries.
Saltbush Crust
Named after the native grey ‘old man saltbush’ bush that grows profusely in the arid regions of outback Australia. A great blend for all your lamb racks, lamb cutlets, chicken, pork and vegetables.
Comprising: saltbush, lemon myrtle, Tasmanian pepperberries, coriander and mustard.
Baharat
A middle eastern spice blend that is warm, aromatic and pungent. Compliments mushroom dishes when sprinkled over during cooking and marries well with slow cooked lamb shoulder and lamb shanks.
Comprising: paprika, black peppercorns, cumin, coriander, cassia, cloves, ginger, allspice, nutmeg and cardamon.
Bursting Seeds
Australian macadamia nuts and lemon myrtle combine with a selection of of seeds bursting with flavour to add a bit of crunch to your coleslaws, salads and vegetables. Baked carrots, butternut pumpkin and asparagus all stand out when sprinkled with bursting seeds.
Comprising: macadamia nuts, sesame seeds, lemon myrtle, hemp seeds, pepita seeds and sesame seeds.
Cumin Salt
A rich, warm, pungent blend that is a Mediterranean favourite. Often served on the table as an alternative to pepper and salt. Rub a little olive oil and cumin salt onto a butterflied leg of lamb or lamb cutlets before cooking. Sprinkle over cooked buttered corn and root vegetables.
Comprising: Australian sea salt flakes and cumin seeds.
Comprising: Australian sea salt flakes and cumin seeds.
Fennel Salt
Australian sea salt flakes, fennel seeds and Tasmanian pepperberries all blend together to create a beautiful flavoursome salt. Rub onto the scoured skin of pork and pork belly before cooking. Season fish and vegetable dishes.
Comprising: Australian sea salt flakes, fennel seeds and Tasmanian pepperberries.
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Kashmiri
Capturing the essence of India this aromatic light curry flavoured blend will transform your vegetarian dishes. Wonderful with potatoes, sweet potatoes, pumpkin and whole baked cauliflower. Makes a great medium heat vegetable curry and is an ideal addition to chickpea, lentil, and rice dishes. Use to lightly coat chicken and firm fish and to season your soups.
Comprising: coriander, turmeric, cumin, fennel, ginger, garlic flakes, chilli flakes, cassia, cloves,
nigella seeds, mustard seeds, cardamon and salt.
Harissa
A fiery Tunisian blend of dried chillies, paprika and spices. If you love spicy food harissa packs quite a punch. Mix with olive oil then use as required. For a burst of flavour spread onto butterflied chicken and lamb as well as spareribs. Add to soups, baked beans and garlic prawns.
Comprising: chilli, paprika, garlic, coriander, caraway, cumin and salt.
Memphis Rub
An American style rub that will lift your food to new heights. Tasmanian pepperberries and dried porcini mushrooms give it depth of flavour and the addition of warm spices such as ginger and cinnamon take it to a whole new level. Fabulous on steaks but also good with goat, pork and duck.
Comprising: Tasmanian pepperberries, smoked paprika, Australian sea salt flakes, dried porcini mushrooms, cumin, chilli, ginger, thyme, garlic and cassia.
Ras el hanout
This traditional exotic Moroccan spice blend has a reputation for being the pinnacle of all spice blends. Enjoy this harmonious blend with tagines, chicken, couscous, lamb and soups.
Comprising: cumin, coriander, turmeric, paprika, fennel, cinnamon, ginger, allspice, caraway, nutmeg and cardamon.
Shichimi-togarashi
Based on a traditional Japanese blend that is served as a condiment at the table for soups, udon noodle dishes, yakitori and grills. Add a pinch to your tempura batter.
Comprising: Sichuan pepper, chilli, sesame seeds, dried tangerine peel and roasted seaweed.
Comprising: Sichuan pepper, chilli, sesame seeds, dried tangerine peel and roasted seaweed.