Summer Cooking

This fresh blend of garden herbs adds vibrancy and colour to every salad and dressing. With Salad Herbs, you'll be enjoying the flavours of summer all year round.

Flavour Notes: Herbaceous, balanced savoury and sweet

Cuisine: German

Heat Level: 0/5

Chermoula has been an integral part of the Moroccan kitchen since it was discovered in Northern Africa in the 7th century. This blend gives a spicy, true North African flavour. Traditionally used to flavour fish, it is particularly suited to tuna, swordfish, salmon or monkfish, served with crushed black pepper, salt and fresh lemon. It is also delicious as a flavouring for lamb or poultry, especially when grilled, barbecued or roasted.

Flavour Notes: Herbaceous, mild heat, savoury, zingy

Cuisine: African

Heat Level: 2/5

Complex and bold, Native Red Gum Smoked Salt comes from the Eyre Peninsula in South Australia. These sea salt flakes have been smoked over Australian native red gum for 72 hours. The smoking results in a unique and aromatic finishing salt which adds natural depth to both savoury and sweet dishes. To be used as a finishing salt on meats, seafood, salads, soups, vegetables and even desserts to add a rich, smoky flavour.

Only in the last decade have Australian bush herbs been recognised for their intense and unique flavours in national and international kitchens. Many bush herbs are painstakingly hand harvested by Indigenous communities under harsh conditions. Add to breads, dampers, scones and casseroles, or try in pumpkin or sweet potato dishes. Fragrant and hearty, these precious herbs sing with the spirit and flavour of the Australian bush.

Flavour Notes: Herbaceous, savoury, slight citrus

Cuisine: Australian

Heat Level: 0/5

This Southern-style meat rub will change the way you barbecue forever. We rescue imperfect coffee beans from Melbourne's best roasters and combine them with activated charcoal, smoky chipotle chilli and earthy cocoa to make a blend that packs a rich, deep and satisfying punch.

Flavour Notes: Smoky, earthy, complex, mildly herbaceous, mild heat

Cuisine: Australian

Heat Level: 1/5

Add a unique smoky flavour and crunch to your favourite dish. Inspired by traditional Middle Eastern dukkah, this Smoky Almond Dukkah features South Australian-grown almonds, red gum-smoked South Australian sea salt and Tasmanian pepperberry. Use as a crust for fish, chicken or lamb, or to add another dimension to everyday dips and salads.

Flavour Notes: Smoky, nutty, savoury

Cuisine: Australian

Heat Level: 0/5

Originating in Punjab, Tandoori chicken is a world-beloved dish of succulent chicken pieces tenderised in yoghurt and spices and baked in a clay oven.

Our Tandoori Masala balances sharp savouriness with warm, earthy, fruity, sweet and bitter tones to create a full-bodied blend perfect for roasting chicken. Try this on hot buttered popcorn for something different!

Flavour Notes: Warming, mild heat, earthy

Cuisine: Indian

Heat Level: 2/5

All ingredients in our Egyptian Dukkah are individually roasted and ground to optimise the blend's flavours. Versatile, crunchy and fragrant, it is delicious used as a dip with crusty bread and oil; to coat chicken, veal or fish before frying or baking; and to scatter over salads, noodles and vegetables. The Arabic word ‘dukkah’ or ‘duqqa’, means ‘to pound’, reflecting the process of making this universally loved blend.

Flavour Notes: Nutty, warmly spiced, crunchy

Cuisine: Egyptian

Heat Level: 0/5

Hot, hot, hot! But oh, so delicious. Harissa is consumed in its native Tunisia as an accompaniment to couscous, grilled meats and slow-cooked stews. It is a versatile chilli blend that can be used in many ways. This spicy seasoning can be stirred into soups and stews, used as a dry rub, mixed with plain yoghurt to marinate chicken or as a dip, or combined with diced tomatoes to spoon onto kebabs and wraps.

Flavour Notes: Punchy, fiery, smoky, fragrant

Cuisine: Tunisian

Heat Level: 4/5

In this blend, we have tried to capture the uniqueness and diversity of the Australian bush. From the explosive Tasmanian native pepperberry to the astringent desert bush tomato, your palate will be taken on a journey throughout Australia. Used sparingly, it can be added to an array of dishes as a delicious substitute for regular pepper.

Flavour Notes: Peppery, fragrant, earthy, bright

Cuisine: Australian

Heat Level: 0/5

This versatile all-Australian blend has a robust lemon flavour which complements the deep pungency of Queensland-grown black pepper. The salty flavour comes from a herb called saltbush, used here in place of salt. A subtle sweet note of aniseed and thyme complete this fragrant blend.

Big in flavour and easy to use, BBQ Bloke's Spice is just the thing for every barbecue lover. Dry-marinate meat in spice mix, heat oil on BBQ and cook to your liking. With a hint of chilli and a kick of pepper, this blend goes well with beef, lamb, chicken and pork. When mixed into a wet marinade with oil, it is great on roast potatoes.

Flavour Notes: Smoky, savoury, gently spiced, zingy

Cuisine: Australian

Heat Level: 2/5

Inspired by the classic flavours of American barbecue, BBQ Glaze Spice helps create a family feast to be eaten with sauce-stained fingers. Also delicious added to burger patties, onion wedges, sticky wings or glazed ribs - the possibilities are endless! Use as a marinade or a dry meat rub for beef, lamb, pork or chicken. And of course, it can be reduced to a magnificent sweet, sticky glaze that is the work of mere moments.

Flavour Notes: Sweet, smoky, savoury

Cuisine: American

Heat Level: 0/5

Flavoursome and easy to use, Caribbean Fish and Scampi Spice complements all seafood, and can be adjusted for a delicate flavour or deep char. It is magic when paired with scampi and grilled, and matches well with prawns, lobster, fish and even poultry. Add it to seafood soups and chowder for a rich flavour, or season seafood and pan fry in butter.

Viva Tex Mex! The official dish of the US state of Texas, chilli con carne literally means 'chilli with meat' and is often referred to as just 'chilli'. Ours is a delicious and fiery blend that's hard to beat. Packed full of Mexican chillies and cumin, this blend is perfect in tacos, spicy casseroles and bean soup.

Flavour Notes: Fiery, savoury, earthy, complex

Cuisine: American

Heat Level: 3/5

Be whisked away to the wide open spaces of Argentina's Pampas region with Chimichurri spice. Its original Basque name tximitxurri (translating to 'a mixture of everything'), refers not only to the array of ingredients, but to the versatility of its use which is influenced by geography, family traditions and the individual cook. This blend of herbs and spices makes the ultimate accompaniment to grilled or roasted meats, whether used as a zingy marinade before cooking or poured over meat or vegetables after grilling.

Flavour Notes: Herbaceous, savoury, slightly smokey

Cuisine: Argentinian

Heat Level: 0/5