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Vasco's Vindaloo CurryThe term 'vindaloo' derives from the Portuguese dish, carne de vinha d'alhos, a dish of pork cooked with wine and garlic. The dish evolved into the vindaloo curry when it received the Goan treatment of adding plentiful amounts of traditional spice, and malt vinegar...
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Salad Servers Smoky Amber
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Saltbush (Rubbed)Also known as 'old man saltbush', Saltbush is native to mainland Australia and is widely used to aid in the reclamation of saline soils. Imagine salt in herb form with a wonderfully subtle and crisp taste and notes of rosemary. The seeds and leaves...
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Pepperberry (Native/Whole)Also known as 'mountain pepper', this fruit is picked from female wild shrubs on the mountain tops of northern Tasmania. Pepperberries are dark-blue to black in colour and succulent with a hot, crunchy seed cluster at their centre. Their floral, fruity bouquet is enlivened...
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Mace Blade (Ground)Mace blade is the lacy dried covering that is derived from the nutmeg seed. The mace is peeled off and dried, revealing a yellowish-reddish colour. Mace features prominently in Asian, Caribbean, Indian and Moroccan cuisines. Like nutmeg, mace blade is often best used with...
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Curry Leaf (Whole)Grown on a tropical tree of the citrus family, the curry leaf, or sweet neem, has a slightly bitter, unique curry-like aroma and nutty, citrus flavour which complement the taste of Indian curries and snacks. Curry leaves match well with seafood and are used...
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Cardamom Brown (Indian/Whole)Not to be confused with green cardamom, brown cardamom pods are dark brown, oval shaped and about 2.5cm long. Also commonly known as black cardamom, they have a distinctly astringent aroma though not bitter, with a coolness similar to mint. They give a delicious...
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Peppercorn (Australian Black/Crushed)The most sought-after and heavily traded spice in history, pepper lives up to its expectations by transforming blandness into bite in almost every imaginable dish. Add peppercorn, whole or ground, to meats, fish and vegetables, as well as salads, rice and sandwiches. Even sweet...
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BBQ Pepper SpiceWhether in your backyard or the great outdoors, savour the fresh and elemental with BBQ Pepper Spice. Deceptively simple, this blend of clean, sharp spices celebrates the natural flavours of meat and fish. In 1952, a fully grown crocodile was cooked on a specially...
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White, Red & Purple Flowers Turkish Trivet (PN 67)Brighten up your kitchen with traditional Turkish trivets. Patterns and design inspired by 16th-century pottery artworks and Ottoman tiles. These Turkish Trivets are great for use as a teapot stand and to protect bench tops against hot pans and pots. Features Quality handmade ceramic...
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Pyramid Flake SaltPyramid Flake Salt is especially valued for its pure qualities and unique, rich flavour. Harvested near Victoria's Pyramid Hill, flake salt's delightful bite adds character to cooking and salads. When used as a finishing salt, flake salt reveals a unique sharper taste to the...
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Fenugreek Seed (Whole)Fenugreek seeds are used widely in Middle Eastern and South Asian cookery. In India and Pakistan, the seeds are added to vegetables and rice; in Turkey, to hot pastes; in Egypt, they are boiled for a sweetened tea. The sweet aroma of fenugreek seeds...
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Dill Seed (Whole)This wild and weedy perennial originated in Eastern Europe, where it still grows rampantly on road sides and in ditches. Similar to caraway, dill seed can be used in breads, biscuits, pickles and stews.
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Cumin (Whole)At medieval weddings in Germany, the bride and groom carried cumin, amongst other spices, in their pockets to secure themselves against infidelity. Generally, though, cumin is added to dishes all over the world for its warm, earthy aroma and flavour: a little bitter, even...
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Cardamom Green (Seed)The signature spice of the famous chai tea, cardamom is sweet yet deeply pungent with camphoric tones. This bright, complex flavour brings sophistication to cakes, biscuits, puddings and scrolls; curries and stews; rice dishes; stewed and preserved fruits; red meats; and drinks.
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Mixed SpiceMixed Spice was first mentioned in cookbooks in 1828 and most likely existed even earlier. This British spice mix is not to be confused with allspice, which is an ingredient in this blend. Use to complement fruits, compotes, sweet pies, muffins or any other...
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Linen Crossback Apron Orange Flow on NaturalLinen Tales' crossback aprons are handmade in Lithuania from 100% European flax linen. The clever crossback design makes them comfortable to wear, with no ties and minimum pressure on your neck during extended use. They are easy to put on and off; wear them...
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Linen Crossback Apron Eucalyptus on NaturalLinen Tales' crossback aprons are handmade in Lithuania from 100% European flax linen. The clever crossback design makes them comfortable to wear, with no ties and minimum pressure on your neck during extended use. They are easy to put on and off; wear them...
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Candle Arch, Small Nativity SceneMarvel at the sight of these beautifully intricate Dregeno arches, crafted by hand by expert woodturners in Seiffen, Germany. Perfect to place on a mantelpiece or window sill, the arch can be lit up to provide soft, moody light and create a real feeling...
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Mustard Seed (Brown/Whole)Brown mustard seeds are commonly used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. This ancient spice is from the same family as horseradish, watercress and wasabi, and shares with them the same hot and pungent...
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