When we visited Morocco, our Moroccan contact smelled our Berbere spice mix and said, "Ahhh, it takes me back to my grandmother's kitchen!" This recipe is for him, and for his grandmother, although they would use smen, or aged butter, instead of the butter we use.
A really good steak doesn't need much imbellishment. The Bushman's Pepper Pot Mix is just a step further than salt and pepper, and makes use of some of Australia's own locally-grown herbs, spices and salt.
This is one of our favourite curries. Everyone loves the little extra crunch and texture that comes from the whole mustard and cumin seeds and chilli flakes in the Curry Mix. As it contains no fenugreek seed (common to many curry powders), the aroma and flavour is full and generous, with no bitterness.
Herbiemakes this tasty curry on Saturday to enjoy on Sunday. During Thursday-night spice classes, he would make a sweet spice, then add other spices to show how a traditional Madras-style curry powder comes into being. The resulting curry mix caused a curry to be cooked on the Saturday after the class.
Everyone loves food on a stick, so these kebabs are pre-destined to go down well. If the skewer suggests success, the spices guarantee it. These simple kebabs can be prepared in advance, and you can even freeze them once they are assembled if you wish.
This delicious beef rendang is surprisingly simple to make. The addition of ground long pepper gives it an authentic flavour. It's a great way to take yourself to Indonesia without using your passport!
This is a fairly mild curry from the northern part of India. Persian influences such as ground almonds and saffron show that it was originally a rich man's speciality, now a popular item on Indian take-away menus around the world.
Serve these succulent morsels straight from the barbecue as finger-food, or as a meal with couscous and eggplant salad.Alternatively, use boneless lamb cubes and thread on to metal skewers for an authentic Moroccan look.