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  Spring is here! We welcome the warmer days, more hours of daylight and beautiful, vibrant spring produce. As the outdoors beckon, it makes sense to eat lighter meals that don’t require as much time to prepare or cook. Cooking methods like steaming, sauteing, grilling and tossing a salad come in handy this time of year - and really suit spring produce that’s deliciously fresh and crunchy. It’s also the perfect time to dust off the barbeque or put together a picnic spread to enjoy at your local park. We’ve created a guide for what’s in season during spring, including some of our favourite recipes to cook at this time of year. Fruit Bananas, blueberries, cherries, cumquat, grapefruit, honeydew, lemons, limes, loquat, lychees, mandarins (imperial), mangoes, mulberries, oranges (blood, Seville, Valencia), papaya, pawpaw, pineapple, rockmelon, starfruit, strawberries, tangelos, watermelon.Spring fruit is bursting with flavour! Particularly the wide variety of berries, citrus and melons available. Turn this juicy produce into a simple fruit platter or fruit salad dressed with a quick squeeze of lemon and a handful of torn mint leaves. If making a savoury salad that includes one or two different pieces of fruit (i.e. watermelon, strawberries) our Black Lava Sea Salt is a fantastic (and eye-catching) finishing salt to use. Hummingbird Cake A delightful cake, layered with pineapple, banana and pecan nuts. Gently spiced with our popular Apple Cake Spice, it’s a real winner. While we suggest using canned crushed pineapple, why not use fresh while it’s in season? Spiced Sponge Cake with Rhubarb Jam A Gewürzhaus twist on a classic, our delicate sponge is spiced with warming spices like cassia, nutmeg, clove and ginger - and then filled with a homemade rhubarb jam and whipped vanilla bean cream. Topped with a gorgeous pink icing and fresh strawberries, it doesn’t get much better than this! Lemon Cardamom Bundt Cake This elegant Bundt cake takes pride of place at your next afternoon tea gathering. Bright, fresh lemon pairs beautifully with sweet, ground cardamom and crushed pistachio nuts. Simple and perfect for the springtime. Vegetables Artichoke (globe), Asian greens (bok choy, choy sum, gai laan, wombok), asparagus, avocado, beetroot, broad beans, broccoli, capsicum, carrot, cauliflower, chillies, choko, cucumber, garlic, green beans, leek, lettuce, onion, parsley, parsnip, peas, potato, rhubarb, silverbeet, snow peas, spinach, spring onion, squash, sweetcorn, watercress, zucchini.Many spring vegetables are delicious when eaten raw, while others benefit from a quick steam or saute in the pan. Our range of herbs and spices that really complement veggies this time of year include Garlic Lovers’ Spice, Italian Herbs, Venetian Gondola Spice, Herbes De Provence, Salad Herbs, Roast Vegetable Salt and Native Red Gum Smoked Salt. Many of these blends you can just sprinkle on before steaming or sauteing your veg, and others such as salad herbs work beautifully when infused in olive oil or salad dressing. Spring Vegetable Linguine Carbonara Tender asparagus, sweet peas and aromatic herbs… this carbonara really makes the most of seasonal veg! It’s packed with flavour and can be on the table in less than 30 minutes. We suggest using frozen peas, but definitely substitute with fresh ones if you can find them. Salmon with Herb & Parmesan Crust Market fresh salmon is coated in a herby, zesty panko breadcrumb crust and served on a bed of sauteed, garlic-infused greens. An easy and delicious meal that really hits the spot! Leek & Pea Risotto A risotto definitely worth standing at the stove for. This dish really lets the fresh, seasonal produce speak for itself. Finish with fresh lemon and parmesan cheese — a simple, perfect springtime meal.  Garlic Lovers' Greens & Cheese Pie The ultimate greens and feta cheese pie! Well worth the effort, it’s made with filo pastry, silverbeet, fresh dill and our flavour-packed Garlic Lovers’ Spice. Serve warm with a side salad and your favourite relish or pickle. Mini Vegetable Frittatas Great as a snack or part of a picnic basket spread, these mini frittatas can be made with whatever seasonal veggies you have on hand. Our Roast Vegetable Salt adds that something extra, along with a (generous) handful of creamy feta cheese and fresh chives. Yum! Spring Lamb Here in Australia, lamb is at its very best during the spring. You’ll find it available in racks, mid-loin chops and legs. There are also cutlets, sausages, marinated backstraps, boneless shoulders and good old-fashioned mince too. Many of our blends are well-suited to cooking with lamb including our Lamb Spice, Greek Grilling Spice, Souvlaki Spice Rub, Harissa, French Lavender Salt and Ribeye Roast Rub — to name but a few!Roast Lamb with French Lavender Salt A French spin on an Aussie classic, our Roast Lamb with French Lavender Salt is a match made in heaven. Serve with all the trimmings! Harissa Lamb Cutlets with Minted Yoghurt A delicious, fiery meal made with our Harissa spice blend and a refreshing minted yoghurt. Serve on a bed of chargrilled capsicum and a side of our Feta and Oregano Lemon Potatoes.

Winter, the coldest and darkest season of them all! We tend to turn inward during winter, grateful for the extra time spent indoors. It’s a good time of year to take stock and nourish ourselves with warming foods.   While many plants and animals lie dormant during this season, some fruits and vegetables really come into their own. Grab a mug of something hot and make yourself cosy - we’ve created a list of what’s in season this winter, with some accompanying recipes to create your own hearty, comforting meals at home. Fruit Avocado, apples (bonza, braeburn, Jonathon, mutso, pink lady, red delicious), bananas, cumquat, custard apple, feijoa, grapefruit, kiwi fruit, lemons, limes, mandarins (imperial, murcott), oranges (blood, navel, Seville), papaya, pears (beurre bosc, Josephine, nashi, Packham), persimmon, pomelo, quince, tamarillo, tangelo.Similar to autumn fruit, this season’s bounty is particularly well-suited to stewing and baking. Some fruits like feijoa are only in season for a short while, so make the most of them! Others such as citrus fruits are winter mainstays. Apple Pie Who can resist a slice of warm apple pie? We infuse both the pastry and apples with warming spices like cassia, nutmeg and clove, then bake until golden and crisp. The result is flaky pastry bursting at the seams with vanilla-scented apples. Serve with a scoop of ice cream for a lovely treat.  Spiced Banana Bread Do you have brown bananas in your winter fruit bowl? It’s time to bake banana bread! A delicious breakfast or morning tea treat, it’s gently spiced with our celebrated Apple Cake Spice. Serve warm or toasted with ricotta and a drizzle of honey. Spiced Mandarin and Chocolate Cake This delicate bundt cake is your next show-stopping winter dessert. Earthy, bittersweet chocolate complements juicy citrus flavour notes. Spiced with our Gingerbread Spice and topped with poached mandarins, it’s sure to make tea time even cosier. Mini Real Orange Cakes These dainty little cakes are an absolute dream, made with whole orange and our aromatic Raj’s Majestic Chai Masala blend. Perfect for your next afternoon tea or dinner party dessert, they’re sure to impress - with very minimal effort. Chai Spiced Chutney  Try your hand at preserving with this fruit-based chutney. It’s rich, fragrant and lends itself well to biryani, curries, or naan bread. For something a little different, use this chutney to spice up your favourite sandwich or cheese platter (it pairs beautifully with an aged cheddar).  Glühwein (Mulled Wine) The ultimate winter beverage! Glühwein (or mulled wine in English) is pure magic. Red wine is gently simmered in traditional mulling spices like ground cinnamon, star anise and clove, then sweetened with our vanilla bean sugar. Ready in 30 minutes or less, it’s perfect for entertaining during winter. Serve warm with thinly sliced orange.  5 ways to use up surplus lemons Lemons are at their best (and most affordable) during winter. If you find yourself with more than you know what to do with, check out this helpful article that includes how to make a lemon-infused finishing salt and a time-saving hack for washing fruit and vegetables.    Vegetables Artichoke (Jerusalem), asian greens (bok choy, choy sum, gai lam, wombok), beetroot, broccoli, broad beans, brussels sprouts, cabbage, carrots, cauliflower, celeriac, celery, fennel, garlic, ginger, horseradish, kale, kohlrabi, leek, mushrooms, okra, olives, onion, parsnip, potatoes, pumpkin, radish, rhubarb, silverbeet, snow peas, spinach, spring onion, swede, turnip. Winter vegetables are all about the brassica family and hearty greens. Think broccoli, brussels sprouts, cabbage, cauliflower, kale, spinach and silverbeet. These veggies all fare well in soups, stews, bakes and the occasional pie. Foods perfect for the colder months!  Beef Casserole with Red Wine, Mushrooms & Bacon A delicious slow-cooked casserole that requires minimal effort. Infused with our unique Winter Soup Mix and finished with crispy bacon lardons - this indulgent dish is sure to satisfy. Serve with crusty bread or creamy polenta.    Garlic Lovers’ Greens & Cheese Pie Did someone say comfort food? Rustic chunks of garlic-infused silverbeet and feta encased in crispy filo pastry… a pie-lover’s dream! Serve with mashed potato or steamed winter vegetables.   Roasted Cauliflower Soup with Chimichurri This soup is perfect for lunch or a light dinner. Roasting the cauliflower first provides complexity and depth of flavour, while the Chimichurri sauce adds bright notes to an otherwise rich soup. Yum!   Chicken Noodle Soup with Meatballs This delicious chicken soup is hearty, satisfying and has all the makings of a winter classic. Our Mama’s Meatball blend is packed with dried oregano, garlic and onion - helping to elevate the flavour of the homemade chicken meatballs in this recipe.  Moroccan Pumpkin Spiced Soup with Fried Shallots A Moroccan-spiced pumpkin soup topped with fried shallots and finished with chilli salt? Yes please! The perfect meal for a cold night, this warming soup is a real crowd-pleaser. Breakfast Immunity Hash A healthy breakfast or light lunch that makes the most of fresh seasonal produce and spices like ground turmeric, garlic and cayenne pepper. For a real treat serve with our crispy roast potatoes listed below.   Crispy Roast Potatoes Who doesn’t want to perfect roast potatoes? We promise we’ve got you covered with this recipe!  How To Make Sauerkraut  Put winter cabbage to good use by making sauerkraut. This article breaks the process down into 5 easy steps.  

Crunchy, nutritious, and very tasty: cauliflower is an incredibly versatile vegetable that comes into crop during mid-winter. Every bite of cauliflower contains a healthy dose of Vitamin C, making this vegetable a very healthy option when you’re looking for comfort food in the cold of winter. How do you cook cauliflower? You can cook cauliflower in many ways: roast it, steam it, boil it, or, if you’re feeling creative, transform it into couscous. Whether you’re a veggie-friendly fiend or someone looking to dress up their meat dishes with nutritious sides, cauliflower can be used for many dishes (as our recipes below can attest). Which spices make cauliflower taste even better? This delight of a winter vegetable works super well with warming spices such as Chimichurri, Ras El Hanout and Sumac. Should your tastes skew towards sour and citrusy overtones, try roasting your cauliflower with Sumac or Za’atar. If you’re curious about finding more spices perfect for cooking vegetables and plant-based diets, make sure to read our Spices for Plant-Based Diets. See how you can use these spices in the 9 cauliflower recipes featured below. 1. Whole Baked Cauliflower This recipe, Whole Baked Cauliflower, echoes the depth of flavours in Moroccan cuisine, heralding the beautiful warming tones in the spice blend Ras El Hanout. Many recipes may suggest roasting a whole cauliflower before adding more flavour, but we recommend steaming it at a rolling simmer to soften it up before the roast. The spiced sultana and maple syrup sauce – made using Ras El Hanout, sultanas, olive oil, butter, lemon, and maple syrup – coats the entire head with a decadent sauce before entering the oven. Not only does this achieve a caramelised and sweet taste across the cauliflower florets, it also crisps up the leaves making for a satisfying crunch. Make sure to serve hot with our Rose Harissa Yoghurt as a refreshing yet zesty side. 2. Creamy Cauliflower & Garlic Lovers’ Gratin Gratin is a popular French dish, topped with breadcrumbs and melted cheese combined to create a crispy crust. This Creamy Cauliflower Gratin recipe combines Garlic Lovers’ Spice with the traditional white sauce present in gratins (made using butter, flour and milk). And if ever there was a spice blend perfect for a gratin, it would be Garlic Lovers’ Spice. This spice blend melds beautifully with the white sauce, creating a garlicky tang throughout. Gratins are especially comforting, perfect for cold winter nights where the oven warms up the kitchen during the bake. Best of all, you can have this on the table in under an hour. 3. Chicken Thighs with Chimichurri Sauce & Cauliflower Couscous This recipe for Chicken Thighs served with Cauliflower Couscous guarantees a health kick you need in winter. Even though we’ve used it here for the chicken, this spice blend is not just for the carnivores: Chimichurri Spice is delicious used across many vegetarian dishes. We’ve used Chimichurri Spice across most of our cauliflower recipes – that’s how much we love it. 4. Cauliflower Steaks with Chimichurri Sauce For a completely meat-free alternative, you simply must try Cauliflower Steaks. It’s a simple recipe, equal parts marinade and roast. Coat them with a combination of olive oil, red wine vinegar, lime juice and Chimichurri Spice, and then leave them to rest. After that, roast them up and season to taste with Fleur De Sel. 5. Spiced Cauliflower and Quinoa Salad For a step into the lighter side of life, try Spiced Cauliflower and Quinoa Salad. The cauliflower is cooked with oil and onion, both coated with Garam Masala, a traditional Indian spice blend. It’ll bring flavour as well as mild heat to your salad. Thrown together with the quinoa, green chilli and yoghurt dressing, this winter salad is very easy, and despite the list of ingredients, can be put together in merely 30 minutes. 6. Popcorn Cauliflower Bites Popcorn Cauliflower Bites are a snacker’s delight. These cauliflower bites are covered in Louisianan Cajun Spice, mixed with a flour-based batter and then fried until golden. Louisianan Cajun Spice is a blend made with spices common across Cajun cuisine. Cajun cuisine combines the influences of French, Canadian and Creole cooking, and we’ve taken that bold, smoky flavour to these bite-sized snacks. If you’d like to, double the recipe to use for a full head of cauliflower and enjoy (literally) in place of traditional popcorn. Perfect for a night in with a movie, ideally devoured with Creamy Ranch Dip. 7. Roasted Cauliflower Soup with Chimichurri Once again, Chimichurri Spice brings your cauliflower to life in this recipe for Roasted Cauliflower Soup. With this soup, it’s simply a matter of roasting the cauliflower before to putting it together with the rest of the ingredients. When paired with single-origin herbs and spices like Bay Leaves, Cumin and Nutmeg, you simply cannot go wrong with cauliflower. 8. Smoky BBQ Glazed Cauliflower Nuggets Do you want the children to eat something healthy-ish? You can disguise these little cauliflower florets as nuggets! These Smoky BBQ Glazed Cauliflower Nuggets are anything but boring: get your little one involved in the process by teaching them how to dip into the eggs, coating with breadcrumbs and lining a baking tray. Make the delicious sticky glaze with BBQ Glaze Spice and then sprinkle over some Native Red Gum Smoked Salt. You can either then dip the baked florets in the glaze or enjoy them with the sauce drizzled over the entire batch. These homemade nuggets will transform your fussy eaters into guaranteed plate-clearers. 9. Seared Scallops with Black Truffle Salt, Cauliflower Purée & Kale Crisps If it’s time to treat yourself, then this starter dish is a decadent choice. While the cauliflower plays a smaller role in this dish, it’s still part of a magnificent plate. The Seared Scallops are made with Black Truffle Salt, while the kale crisps are seasoned (to a crisp!) with Chilli Salt. Served on a bed of cauliflower purée, seared scallops are enjoyed with crisp kale and a spoonful of lemon butter. Which cauliflower recipe will you try? Whether it’s the star of the show or a companion side, cauliflower is an easy way to bulk up a winter meal. Seasoning cauliflower with spice makes winter cooking taste even better. If you have a cauliflower recipe that you’ve crafted using one of our spices, let us know. Visit our Cooking Community and make sure to share a photo alongside your recipe.

Guest blog by Bec Ponsford, Accredited Practicing Dietitian and Spice Merchant. The interest and popularity in plant-rich diets is certainly growing, and for good reason. Eating a wide variety of plant foods makes for a foundation of a healthy and nourishing diet. From a nutritional perspective, including a wide variety of vegetables, fruit, legumes, whole grains, nuts and seeds in your meals is an excellent way to nourish your body with essential vitamins, minerals, antioxidants, phytochemicals (naturally occurring plant chemicals), plant proteins and fibre to support our gut microbiome. This is why we see these food groups consistently having a foundational role in public health dietary guidelines around the world. Variety is key in a plant-based diet, as eating a diverse range of these foods is associated with benefits to gut health, heart health and almost all bodily systems. So how can you get more nutritious vegetables, legumes and plant foods onto you and your family’s plates? One of the best ways is to pair them with delicious flavours. If you simply steamed a piece of meat with nothing else, it probably wouldn’t be that exciting to eat, would it? This is why we flavour and season our food with herbs, spices, salt and pepper – to bring out and compliment the flavours of the meal. The same concept goes for vegetables. Whether you follow a completely vegan or vegetarian diet, you’re looking to reduce your meat intake or just wanting to get more veggies onto your plate, understanding a few key flavour combinations can make all the difference. Here we’ve broken down categories of vegetables, legumes, whole grains and nuts and highlighted top Gewürzhaus spices that will make them these foods an enjoyable and regular part of your cooking repertoire. While a “plant-based” diet focuses primarily on eating a diet rich in plant-based foods, there is no set definition. So this way of eating may look slightly different for each person. You’ll find a range of recipe ideas below which are completely plant-based (vegan), and where animal products are found, vegan modifications are provided. Using spices for cooking vegetables Starchy and root vegetables Starchy vegetables such as potatoes, sweet potatoes, parsnips, pumpkin, corn and peas are true carriers of flavour. These are some of the most versatile vegetables to cook with as they lend themselves to various cooking methods from boiling, roasting and grilling to mashing and puréeing. These vegetables verge on the side of a sweet flavour, which makes them excellent to pair with strong, earthy and astringent flavours. Potato or pumpkin are particularly great vegetables to cook with herbs and spices, as a way to encourage kids (or sceptical adults) to try new flavours without overwhelming the palate. Which spices are great to pick up for your starchy vegetables? The very popular Roast Vegetable Salt is a staple for all roast vegetables, particularly potato, pumpkin, parsnip and carrot. This blend contains flaked salt, onion, garlic, oregano, lemon myrtle, mustard seed and more. Toss vegetables with olive oil and a generous sprinkle of Roast Vegetable Salt and roast away. Anyone who has tried Bratkartoffel Spice will know what a comfort food this traditional German dish of pan fried potatoes with onions and butter is. Also delicious when used with olive oil to roast potatoes in the oven. Australian Chicken Salt is a hit with homemade potato chips and is in fact a vegan blend made from all-natural ingredients like garlic, roasted sesame and kelp (seaweed). Australian Bush Herbs, made from native ingredients including lemon myrtle, bush tomato and native thyme, is another delicious blend which compliments sweet potato and pumpkin incredibly well. Earthy, fragrant and rich Moroccan and Middle Eastern spices have a wonderful way of elevating the flavours of root vegetables. Moroccan Souk Spice is a stand-out blend for pumpkin dishes. Try it in this wholesome Pumpkin and Chickpea Salad, or for a cold night make this delicious Moroccan Pumpkin Soup with Fried Shallots. For some punchy heat, try harissa in these mouth-watering Harissa Roast Potatoes. Earthy and peppery, Saudi Baharat is great with root vegetables like in this Baharat Carrot Salad which is paired almonds, mint and feta, which can be made vegan using vegan feta cheese. Smoky Almond Dukkah – made with red gum smoked South Australian sea salt and Tasmanian pepperberry – is also fantastic with roast beetroot and pumpkin. In Indian cooking, aloo masala (spiced potatoes) are a standard side dish commonly containing Amchur and Turmeric amongst other spices. Panch Phoron – Bengali Five Spice, lends itself to vegetable dishes such as this Dry Potato Curry. And for a family favourite, try a Vegetarian Butter Chicken. It’s a great way to fill up plates up with both flavour and vegetables! Cooking with cruciferous vegetables Part of the Brassica genus of plants, cruciferous vegetables include broccoli, cauliflower, brussels sprouts, cabbage, bok choy, kale, radishes and turnips. These vegetables pack a nutritional punch as they are rich in antioxidants and sulfur-containing compounds that may protect against cancer. It’s these natural compounds that cruciferous vegetables quite pungent and bitter to taste. There are a few tricks to reduce the intensity of these bitter flavours and make vegetables the real star of your meal. Using particular cooking methods and complimenting flavours can make all the difference. Firstly, use different flavours (sour, sweet, herby, earthy and salty) to dishes with brassica vegetables to move attention away from the bitterness and stimulate multiple taste buds at once. Then add an element of fat or sweetness to further compliment the vegetables. This may involve cooking or drizzling broccoli and kale with extra virgin olive oil and adding to your favourite pasta. Try adding avocado, roasted nuts, cooked onions, soft cheese, fresh orange segments or pomegranate arils to a rocket or watercress salad or using honey or maple syrup in a dressing. In terms of spice blends, Ras El Hanout adds a rich Moroccan flavour to vegetables, like in this Spiced Vegan Chickpea Stew. Egyptian Dukkah gives a delicious nutty flavour when sprinkled generously over roasted broccoli and cauliflower. Chilli and garlic could also be considered staples here too, making Chilli Salt and Garlic Lovers' Spice friends of brassica vegetables. For a sour touch, try Sumac, Za’atar or Barberry with roasted cauliflower, cabbage and red onion. A natural compound called sulforaphane, found in cruciferous vegetables, has been widely researched for anti-inflammatory health benefits. It is found in the highest amounts in raw vegetables like broccoli, however with the help of a little spice, the sulforaphane in cooked vegetables can be increased. When powdered mustard seed is added to cooked broccoli, the formation of sulforaphane is found to be four times greater. You can do this in your own home by pounding brown or yellow mustard seeds and adding to roasted broccoli, cauliflower or brussel sprouts. The yellow mustard seeds have a more mellow, slightly sweet taste, while brown seeds are more hot and pungent. Cooking with nightshade vegetables The family of Solanaceae, or nightshade vegetables like eggplant, capsicum and tomatoes are used around the world to absorb and carry flavour. In summer, nothing beats fresh ripe tomatoes with a good quality salt and cracked pepper. Fleur De Sel De Guerande, Black Lava Sea Salt and Peppermill Trio are all interesting choices in the world of salt and pepper. For a fruity touch, sprinkle Vintage Merlot Salt on tomatoes or your salad. Italian Herbs is incredibly versatile and great with pan-fried or roasted tomato, zucchini and capsicum. Tangy and citrusy sumac compliments tomato and eggplant alike. Eggplant is also a delicious main or starter when roasted on high heat until soft and finished with Smoky Almond Dukkah, as done so in this Whole Grilled Eggplant recipe. (Substitute the cheese for a plant-based feta or labneh to make vegan). Get the barbeque fired up and grill capsicums with Spanish Skewer & BBQ Spice. Using spices for making salads Nigella seeds have wide uses for salads and sweet roasted vegetables as they provide a balance of freshness, astringency and crunchy texture. Black and Golden Sesame seeds have a slightly sweeter and nutty flavour that makes an excellent easy condiment for dips, roast pumpkin, Asian green vegetables and broccolini, especially when toasted. An incredibly simple way to enhance your usual salad dressing is to mix in Salad Herbs 10 minutes before using. The garden herbs and onion in the blend will rehydrate and add a beautiful flavour to an olive oil and vinegar dressing. Cooking with fungi and spices Mushrooms have a wonderful meatiness about them, and take on flavour easily, making them great to include regularly in a plant-based diet. Simply pan-fry mushrooms with Garlic Lovers' Spice or a touch of Black Truffle Salt. For an Asian stir fry, try them with Chinese Five Spice or Asian Wok Spice. If you’re using mushrooms as an alternative to meat, coat portobello mushrooms with Melbourne Coffee Meat Rub and grill on the barbeque or try Oma Rosa’s Gulasch on your mushrooms for a rich Hungarian flavour. Using spices for legumes and lentils Packed with protein, beneficial fibre to support gut health, high in iron and inexpensive, legumes and lentils are nutritious dietary staples. From falafels and veggie burgers to soups, salads and dips, legumes have a wide range of uses in cooking. Chickpeas work well with Moroccan-style spices like cumin, coriander, cinnamon, paprika, ginger and Aleppo Pepper flakes. Moroccan Souk Spice, Berbere and Ras el Hanout are excellent choices. Find meal inspiration with these Berbere Spiced Falafels with a yoghurt and tahini sauce. Try coconut yoghurt for a completely plant-based version. White beans such as cannellini beans and butter beans combine well with soft herbs like tarragon, parsley, thyme, basil as well as garlic and sumac. Garlic Lovers' Spice and Greek Grilling Spice are blends worth pairing with white beans. Red kidney beans and black beans work well with Mexican and South American dishes. Try these with smoked paprika, Chilli Con Carne, Chimichurri and Tex Mex Taco Spice. If you’re cooking Mexican, be sure to get your hands on Guacamole Spice which can simply be mashed into avocado with a squeeze of lime. Cooking with whole grains and spices You don’t have to look far to discover ways to flavour whole grains like rice, cous cous, barley, quinoa and buckwheat. Many traditional Moroccan and Middle Eastern grain dishes often use saffron, cinnamon, dill, turmeric, barberry, tarragon and parsley. For an easy idea, try melting butter with Ras El Hanout or Turmeric Latte Spice, then add rice or quinoa and water and simmer until the liquid is absorbed. Likewise try adding Caribbean Fish and Scampi for a zesty addition to rice or Moroccan Souk Spice in cous cous. Moving over to Italy, try adding Northern Italian Risotto blend to your favourite vegetable risotto and sauté Venetian Gondola Spice with Mediterranean vegetables for a simple vegetable pasta. In the morning, try making a nutritious porridge or overnight oats spiced up with cardamom, cinnamon, roasted wattleseed or Apple Cake Spice. If you prefer your oats crunchy, Granola Spice can be used to create a simple everyday oat granola or gluten free granola clusters like these. Spice Up Your Nuts & Seeds For a tasty and nutritious snack or salad topper, you can lightly roast nuts and seeds with herbs, spices, honey and a dash of oil. A few stand outs include Cinnamon, Cayenne Pepper, Asian Wok Spice and Native Smoked Red Gum Salt. Granola Spice is wonderful in these No-Nasties Nut Bars and for a festive-flavoured treat, try St Nicholas Spekulaas Spice in Spiced Mixed Nuts. In Sri Lankan cuisine, cashes are often used to make a creamy vegan curry. You can make your own vegan curry at home using Suja's Sri Lankan Curry Blend. Eat well with plant-baked cooking When it comes to eating well, there is no denying that a diet rich in plants is something we can all benefit from. Vegetables, legumes, whole grains, nuts and seeds can certainly make for the hero of a meal in their own right. With the help of herbs and spices, plant-based cooking can be easy, exciting and most importantly, delicious for all to enjoy.

Cook up a whole plant-based Christmas feast that has nothing to envy to its meat-focused counterpart! It's healthier, lighter and perfect to be enjoyed on a warm day. Thanks to the abundance of fresh produce coming into season in summer, the help of a few spices and some creativity, you can put together a festive menu that is colourful, exciting and brimming with flavour. To Start: Creamy Avocado DipGarlic Lovers' Cheese SticksSmoky Almond Dukkah Fattoush The main event: Whole Baked Cauliflower in Sultana & Maple Syrup SauceFondant PotatoesMama’s Vegan Meatballs To finish: Chai Burnt Basque Cheesecake with Poached Blackberries Spiced Chocolate FondueSalted Apple Crumble

Autumn marks the transition from summer to winter, bringing with it cooler days and darkening nights. We reach for our warmer socks and start to crave comforting meals like soups, bakes and crumbles. It really is the perfect time of year to have something bubbling away on the stovetop or roasting in the oven. Nature is spectacular during autumn, with foliage turning brilliant shades of red, orange and gold. Certain foods are at their best during this season, such as apples, pears, figs, mushrooms, pumpkin and a wide variety of nuts. We’ve compiled a list of produce widely available this new season, and included some recipes to inspire your own cooking journey at home. Fruit Avocado, apples (Fuji, golden delicious, pink lady, red delicious, sundowner), bananas, feijoa, figs, grapefruit, grapes, honeydew melon, lemons, mandarins (imperial), oranges (Valencia), pears (beurre bosc, Josephine, Packham, Williams), persimmon, pomegranate, quince, rockmelon, strawberries, watermelon. Autumn fruit is particularly suited to stewing and baking. Fruits like apple, pear and quince hold their shape well when cooked and are complemented by warming spices like cinnamon, cassia and vanilla. Other fruits like melon are great eaten on their own, and citrus can be used to transform and elevate almost any dish. Now is also a good time of year to try your hand at making jam, marmalade or apple sauce. Apfelstrudel (Apple Strudel) A traditional European pastry, apple strudel is a delicious dessert or teatime treat. Seasonal apples are sweetened and gently spiced with our popular Apple Cake Spice, then encased in a flaky strudel dough. Serve with a light dusting of icing sugar and a generous scoop of vanilla ice cream. Sticky Chai French Toast with Blistered Figs Looking for a twist on traditional French toast? Transform breakfast or brunch into an indulgent, elegant affair with this recipe. It makes the most of figs while they’re in season, while showcasing our well-loved ground cinnamon and Raj’s Majestic Chai Masala blend. Pear and Almond Tart An autumn favourite, this simple tart looks an absolute treat and tastes even better. We can’t think of a nicer way to use up your pear bounty. Decorate with toasted slivered or flaked almonds and a light dusting of ground cinnamon. It also keeps and travels well, making it a fantastic choice for your next afternoon tea or picnic. Mulled Apple Cider Family-friendly and very easy to prepare, this cider is the perfect thing to drink as the cooler weather creeps in. Our Apple Pie Tea adds a subtle sweetness with cassia and smooth vanilla bean. Pairs well with rum or whisky for the adults. Vegetables Beans, beetroot, brussels sprouts, bullhorn peppers, cabbage, capsicum, carrots, cauliflower, celery, celeriac, chillies, corn, cucumber, eggplant, endive, fennel, horseradish, kale, leeks, lettuce, mushrooms (field, pine, slippery jacks), onion, parsnip, peas, potatoes, pumpkin, radicchio, rhubarb, silverbeet, spinach, spring onion, squash, sweet potato, tomato, zucchini. As the weather cools down, our ovens warm up. Autumn vegetables lend themselves well to roasting or braising. Mushrooms and brussels sprouts stand up to strong flavours, while others like leek and pumpkin are better suited to more delicate flavours. Savoury Crepes with Mushroom and Cheese Savoury crepes are a delicious, versatile meal option. We make the most of seasonal mushrooms, fresh thyme and our herbaceous Everyday Eggs blend in this recipe. These crepes are great served on their own, or as part of a larger spread. Crispy Brussels Sprouts Crispy, caramelised and tender all at once, these brussels sprouts will have you coming back for seconds. Incredibly simple to prepare, this recipe takes only half an hour. A great side dish to a traditional Sunday roast. Easy Roast Pumpkin with Pumpkin Seed Pesto A very luxurious way to roast pumpkin, which makes the most of the pumpkin seeds you might ordinarily discard. Drizzled with a homemade pesto, it makes a fantastic side dish to chicken or a great base for a hearty autumn salad. Creamy Cauliflower and Garlic Lovers’ Gratin The ultimate comfort food, this gratin is made with two different types of cheese and sprinkled generously with garlic-spiked panko breadcrumbs. You can’t get much better than that! Nuts Almonds, chestnuts, macadamias, pistachio, walnuts At this time of year the nut trees that blossomed in spring are dropping ripe nuts during autumn. A fresh, new season nut is something special to behold. We guarantee you’ll be able to taste the difference. Everyday Honey and Almond Granola A delicious alternative to store-bought granola, this recipe blends rolled oats with whole almonds, olive oil and our warming Granola Spice to create crunchy clusters that pair beautifully with stewed fruit, Greek yoghurt or a drizzle of milk. Yum! Bavarian Spiced Nuts A very moreish snack of cashews, almond, pistachios, walnuts and macadamia nuts gently seasoned with French salt and our Bavarian Roast Chicken Spice. Packaged in a nice jar they also make a great gift. Persian Love Cake This stunning cake is both easy to make and a good way to use up new season almonds. With earthy spices like cardamom and nutmeg, and the sweetness of orange - it’s sure to impress.

Advent time is one of our favourite times of the year, even in summery Australia. This special period leading up to Christmas is full of traditions. We’re looking forward to sharing 12 days of Christmas traditions with you and tips on how to bring these into your homes. Day 1: DIY Advent Wreath Like an Advent calendar, a wreath with candles allows us to countdown to Christmas, but it does this only on Sundays. The wreath holds four candles, which are lit, one by one, on the four Sundays leading up to Christmas. Using foraged and backyard branches, learn how to make your own advent wreath at home. Day 2: Christmas Cake We couldn't complete our 12 days of traditions without celebrating Christmas cake. This recipe for German Christmas Gewürzkuchen (Spiced Cake) was passed down from Eva & Maria’s friend’s grandmother, Marie. She would buy the Gingerbread Spice, freshly ground and blended, at her local pharmacy in the south of Germany and bake it every Christmas for her family. Day 3: Adorning Your Home with Ornaments Each year we look forward to receiving Christmas ornaments from Germany’s Ore Mountains. Each piece is unique and beautiful for the attention it has received from an individual human hand. Each piece supports, not just a family, it supports a way of life, it supports a skill that is fast dying in the face of mass-produced, machine-made products. It supports tradition and culture. And it’s something that you will pass down to your children and they to theirs, inspiring awe and a sense of timelessness at every Christmas. Discover Maria's story visiting the Ore Mountains in the far east of Germany up on our blog. Day 4: Baking Gingerbread (Lebkuche) A house filled with the aroma of gingerbread baking brings that festive feeling. Spice Merchant Ina always bakes with her family and enjoys these throughout the festive season. Day 5: The Art of Gifting Finding the right gift shows thoughtfulness and love. Our Christmas Gift Guide has a range of gift ideas for those you need to treat. Day 6: Very Aussie Christmas Spice Merchant Amy from Canberra shares her Christmas cooking tradition: “My family never has the oven on over Christmas. My dad can't resist the BBQ though so BBQ prawns are always on the menu. Either the Garlic Lovers Grilled Prawns or Aussie Spiced Prawns with Avocado. Combine with Kosher Salt or Fleur De Sel De Guerande on fresh oysters and plenty of mixed salads and you have a lovely spread for 35+ weather.” Day 7: Christmas Cocktails Perfect a festive beverage this year! Spice Merchant Amy always shares a Christmas cocktail with her mother and sister on Christmas day. This year, it will be a Moroccan Mint Mojito! Find the recipe and more ideas on our blog. Day 8: Spekulaas Biscuits Traditionally baked in the Netherlands and neighbouring countries for St Nicholas Day on the 6th December, the delicious biscuits made with this spice are traditionally shaped using hand-carved wooden moulds before baking. Use 1 3/4tsp spice to each 250g of flour. Saint Nicholas was known for his secret gift-giving. Coins could be found in the shoes of his faithful and he is remembered to this day when Spekulaas Biscuits are baked. Day 9: Roast Pork with Ultimate Crackling Gather your family for a long lunch around a magnificent piece of pork with crackling like Spice Merchant Grant. Learn to make the perfect crackling here (hint: the spice rub does not go on the skin!) Day 10: Handmade Gifts Spice Merchant Kathy loves to gift her cooking creations around Christmas time. Gifts of food are made with love and are a meaningful way to show you care. Discover the recipe for Fig & Rose Harissa Chutney (perfect for platters). Day 11: Pavlova Summer fruit atop a crunchy shell and gooey inside - the classic pavlova always makes it to the family table of Maria. Try our take on pavlova with this recipe for Cardamom Pistachio Pavlova with Rose Cream, Kiwifruit & Mango. Day 12: Christmas Ham Whether you're basting a ham in the oven inside, or in a custom made BBQ in a 44-gallon drum by the river, glazed Christmas ham is a well-loved centrepiece that feeds the family on Christmas day (and beyond!). Our recipe for Glazed Christmas Ham uses BBQ Glaze Spice - sweet, sticky, spiced and tasty. Discover the recipe.

Summer feels like the perfect season to entertain. Here in Australia, the days are long and often warm - there's a sweetness in the air that lingers long after Christmas has passed. The sun is out, the phone isn't ringing. The day is yours, the kitchen is your happy place and cooking is your love language. In celebration of summer entertaining, we’ve put a spin on the long lunch or evening BBQ and created a series of menus listed below. Whether it’s a tasty snack, a hero dish, side salad or dessert - we have you covered here at Gewürzhaus. Mexican Fiesta Starter Guacamole Infused with fresh lime juice and our well-loved Guacamole spice, this dip is quick to prepare and delicious served with tortilla chips. Mains Prawns Tacos with Creamy Slaw Did someone say afternoon fiesta?! These tacos are bright, flavourful and make the most of fresh prawns. For a vegetarian alternative, substitute prawns with chimichurri beans or roasted sweet potato. Side Corn Ribs with Smoky Chilli Mayo Set to become a firm favourite at your next summer BBQ, these corn ribs are infused with our earthy Smoky Black Lime and Chilli blend - then grilled to perfection. You can’t go wrong served with a squeeze of lime and a smear of mayo. Dessert Chocolate Chilli Tart Our Mayan Chilli Chocolate blend lends itself remarkably well to this no-bake tart, resulting in an earthy, rich dessert. Build your own Burger Station Starter Tzatziki A simple cucumber and yoghurt dip that’s made with lemon, fresh dill and our Garlic Lover’s Spice. Serve with vegetable crudités or as part of a grazing platter Main Melbourne Coffee Meat Rub Beef Burger This could be the perfect summer burger recipe, made with our celebrated Melbourne Coffee Meat Rub. Side Crunchy Ranch Slaw A master coleslaw recipe - creamy, crunchy and a little bit sweet from grated apple. A perfect side dish to burgers. Dessert Strawberry Panna Cotta with Macadamia Crumble A creamy, smooth Italian custard offset by macerated strawberries and a crunchy macadamia nut crumble. Infused with lemon myrtle and vanilla - what’s not to love? Hawker Nights Mains Hawker-Style BBQ Chicken A perfect recipe for the BBQ, these marinated chicken thighs can be left whole or made into skewers. Serve with lemon or lime wedges and steamed rice. Tofu Vermicelli Bowl An easy and delicious crowd-pleaser. Side Charred Pineapple & Mango Salad This salad is a blend of summer fruit, fresh herbs and lime. Finished with a sprinkle of our signature Chilli Salt, it makes a wonderful side to BBQ chicken, fish or tofu. Dessert Sticky Coconut Rice with Mango Ripe, sweet mango pairs beautifully with coconut milk and ground ginger in this easy-to-prepare dish. Feast from the Middle East Starter Hummus with Smoky Almond Dukkah A classic Middle Eastern starter that never fails to be a crowd pleaser. It can be made ahead of time and travels well. Sprinkle with a generous handful of Smoky Almond Dukkah for a special touch and serve with plenty of Lavosh crackers. Main Harissa Lamb Cutlets with Minted Yoghurt Our fiery Harissa blend makes these lamb cutlets sing. Paired with a refreshing mint and yoghurt sauce, this simple dish will be on the table quicker than you can say hot chilli pepper! Sides Whole Grilled Eggplant Paired with feta or labneh and fresh herbs, this grilled eggplant is delicious. Serve with lamb, or  as part of a mezze platter. Smoky Almond Dukkah Fattoush A salad that can hold its own, this Fattoush combines fresh summer produce with toasted pita bread and a zingy citrus dressing. Dessert Saffron and Honey No-Churn Ice Cream with Pistachio Crumb A striking combination of saffron, honey and toasted pistachio - this ice cream will fast become a favourite.

Mother's Day is the perfect occasion to show appreciation for all the love and care our mothers have given us throughout the years. And what better way to do so than setting up a beautiful high tea table with some scrumptious treats made right from the heart and creating a beautiful experience that your mum will cherish. Here are our best tips on how to set up a delightful high tea table for Mother's Day. Choose a Theme Before you start setting up the table, decide on a theme for the high tea. This could be based on your mum’s favourite colour, food or movie scene - think Alice in Wonderland or Marie Antoinette! You could also choose a theme like vintage, boho or sleek and modern. Select the Tableware The tableware is an essential aspect of the high tea table, so choose pieces that fit the theme but that are also functional. For tea making and serving you should prepare: a teapot, a milk jug, a sugar bowl and a tray with lemon slices for green tea. Napkins and water jugs should be also kept on hand. To make the high tea table even more special, you could add some extra touches like personalized name tags, a small gift for your mum, fresh flowers picked from the garden or some decorative elements like candles. Set the Table At its most simple, all you really need is a plate and fork, but if you opt for a more formal approach, why not go all out (especially if the dishwasher can handle the load afterwards!). For a touch of refined charm, you can choose to go with a formal table setting. Start by laying a tablecloth on the table and place a medium sized plate in front of each chair. On the left of the plate, set a folded napkin with a fork on it. This will be used for eating a savoury course or a sticky dessert; if you’re serving both, you should place two forks. On the right side, place a dinner knife with the blade facing toward the plate and a teaspoon for stirring the tea. The teacup and saucer should be set next to it, with the teacup handle always facing away from the guest, directed east. Position a glass of water directly above the knife. A dessert spoon should be arranged directly above the plate. For scones, you should place a small bread plate with a butter knife placed across it, right above your napkin and forks. Follow the below guide for an easy visual set up. Choose the Tea High tea is all about the tea, so give mum a few options to choose from. You could have black tea, green tea, herbal tea, or fruit tea. Different kinds of teas will require different water temperatures and they will have different infusion times. Make sure to read the packaging instructions to brew the perfect cup. Here are our favourite blends for a high tea sitting: Moroccan Mint Tea Raj’s Whole Chai Tea Apple Pie Tea Lemongrass & Ginger Tea Velvety Chai Vanilla Tea   Prepare the Treats The treats are the highlight of the high tea table, and we recommend selecting a few recipes you can prepare in advance. That way you can focus on having a great time with mum on the day of your high tea instead of cooking. Go for a classic mix of sweet and savory treats like scones and macarons but you can always experiment with unique recipes to add your own special touch.  Here are a few of our favourite foolproof recipes that will look great on your high tea display: Strawberry Panna Cotta with Macadamia Crumble Pink Peppercorn Truffles Marmorkuchen (Chocolate Marble Cake) Real Orange Cake Garlic Lovers' Cheese Twists Sausage Rolls   Present the Treats Present the treats on a tiered cake stand or platters. For a traditional presentation of afternoon tea on a tiered stand, it is customary to place the savoury course and tea sandwiches on the bottom tier, followed by the scones accompanied by cream and jam in the middle, and the top tier reserved for the sweet course.

It's time to look forward to lunch with these easy lunch box ideas for both kids and adults. Get back into the swing of things with these 8 simple hacks for lunchtime, whether you're at the office or sending the kids back to the school. Ditch the Pre-made Bars! Ditch the plastic packaging and make your own No-Nasties Nut Bars! Try our grain-free, refined sugar-free, gluten-free recipe, packed full of flavour and crunch. These homemade Nut Bars are refreshingly free from the "nasties" of preservatives, as nut bars tend to be healthier when they're less processed. Cut them up into squares or rectangles for an easy lunchbox fits – these Nut Bars are a delicious and nutritious lunch box addition. Frozen Fruity Treats When it's still summer, freeze fruits like grapes, blueberries, diced mango, nectarine or peach wedges in advance for a refreshing, healthy treat. Pack the frozen fruit into a small container before putting into the lunchbox. Not only does this make for a fresh snack at lunch, it also acts as an icepack to keep the lunch box cold! Make Double Batches and Freeze Next time you’re baking, double the ingredients and bake a double batch — take the second batch and freeze it. You'll thank yourself when lunchtime rolls around. And meal planning doesn't have to be too tricky, either. You just need to remember to take out the treats you baked – whether it be Sour Cherry Jam Drop Biscuits, muffins or Banana Bread – the night before for them to thaw before popping it into your lunchbox. These delicious Chocolate Chip Cookies freeze well and make a tasty treat. Add Pocket-Sized Seasoning for Lunchtime Emergencies No excuses for boring sandwiches or salads! Keep a Gewürzhaus Mini Tin of big flavour in your bag, lunchbox or top drawer for those moments when your meals just need a little bit more zing. Convenient in size and refillable, take this mini tin everywhere and anywhere to enjoy flavour on the go for meals and lunchbox snacks.   Try Reusable Pouches Buy reusable yoghurt pouches and fill them with your own healthy yoghurt mix (try Greek yogurt with a sprinkle of Cardamom Pistachio Sugar). Make this Spiced Mango Lassi and freeze – it’ll be defrosted and deliciously cool at lunchtime. Reusable pouches (or even tubs) are a waste-free and cheaper alternative to single-use items. You'll be making environmentally-friendly choices while eating a delish meal. Dip It Hummus with vegetable sticks (carrot and celery sticks can be prepared at the start of the week and kept in a sealed container in the fridge), cherry tomatoes or crackers is an easy and healthy snack that both kids and adults love. Sprinkle with a little Egyptian Dukkah for a twist or try some of these dip recipes to keep things interesting.   Cook Extra at Dinner If you and your kids will happily tuck into a cold sausage or chicken drumstick, make sure to always prepare more when you have them at dinnertime. You can also throw in a leftover slice of pie or quiche (we love this Garlic Lovers Greens and Cheese Pie) or turn leftover Butter Chicken into these delicious little pies for a change to the usual sandwich. Our Mama's Everyday Meatballs are perfect for lunchboxes, and can be wrapped in lettuce cups for an easy to eat lunch. Read our Meatball Everyday Hacks for more inspiration. Leftover pasta can make a quick pasta salad with canned corn, avocado chunks, tuna, or kidney beans. Put together this delicious Chimichurri Bean Bowl with Corn Salsa ahead of time for something a little bit special.   Say no to Single Use Plastics Get environmentally friendly and say no to single-use plastics with Beeswax Wraps. Beeswax wraps are a sustainable and reusable alternative to cling wrap. They require no extra tools to get to work: the warmth of your hands softens the wrap to form over a bowl or a piece of food. As the wax wrap cools, it creates a seal and locks in to store food naturally. Just clean with mild soapy water, air dry and they're good to go again, and again and again, for up to two years. Plus, beeswax wraps come in fun colours to brighten up the day. Reusable items are perfect for daily use. Insulated lunch bags are also a perfect way to keep food fresh, which are also fun and exciting to open.