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Dressings

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A dressing is a simple sauce that is used to “dress” a salad or raw vegetables. There are a lot of recipes for salads, main...

Marinade

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Marinades are used in the process of soaking foods in a seasoned, often acidic, liquid prior to cooking.  We have chicken marinades, beef marinades, fish...

Tarragon

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Tarragon, known botanically as Artemisia dracunculus, is a leafy green herb that boasts a subtle, bittersweet flavour with hints of anise and vanilla. Native to...

Sage

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Sage (Salvia officinalis) is a hardy, evergreen herb from the mint family, native to the Mediterranean region. Its velvety, grey-green leaves and earthy, slightly peppery...

Pomegranate

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When most people think of pomegranate, they picture ruby-red seeds bursting with sweet-tart juice, often sprinkled on salads or blended into drinks. However, pomegranate isn’t...

Pepper

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Pepper owes its bite to an alkaloid called piperine, and its warm, woody, sometimes citrus like flavour. This from several essential oils. The balance of...

Mustard Seeds

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Mustard seeds may be small in size, but they pack a punch when it comes to flavour. This humble spice is found in kitchens around...

Mountain Pepper

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Mountain pepper is a spice that brings the flavours of the Australian wilderness into the kitchen. Known for its distinctive, peppery heat and complex, aromatic...

Horseradish

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Horseradish, with its sharp, nose-tingling heat, is the spice that brings a lively kick to many dishes. This hardy root has been a culinary and...

Chillies

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Chiles/Chillies – must be the most valuable contribution by the New World to world cuisine. Chiles get their “heat” from a compound called capsaicin which...
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