Whole berries of the Pimenton tree native to the West Indies.

This classic stuffing is great with pork.

A well loved condiment to use with pork, turkey, game roasts.

This delicious relish is great with cold meats, cheese or vegetables. I love this with curries of all kinds, it seems to have a great balance with fiery foods.

As the name suggests, this blend originated in Argentina and is used mostly for poultry, but it also works very well on fish and pork. Just mix with a little lemon juice or water and a drop of oil.

This special blend is used in all Moghul indian dishes. Especially those with cream or butter.

Dried resin powder used in Indian cooking. Has an onion and garlic flavour. Also called Devils Dung.

A sauce for Chinese dishes either long slow cook or stir fry.Great for noodles.

Use this fabulous sauce with any chicken or fried asian snacks such as spring rolls.

A marinade that is inspired by the food and memories of great BBQ's enjoyed over the years. It unashamedly leans on much loved tastes and foods of this great country.This great marinade is best used for meat, poultry and fish destined for the grill.

A traditional tomato relish made for many generations of country Australian cooks. This is the relish that my mother made every year as the tomatoes came into season. She always made large batches to last all year. I love it on toast.

This sauce is not strictly a Pasta Sauce, but can be used as the basis for many dishes. Try using it for baking some veal or chicken, use it as the tomato sauce needed for baking eggplant or use it in layered vegetable dishes.

The most popular US BBQ meat sauce that is used also as a marinade during cooking and when the meats are cooked to add a final flavour boost.

A beef rub that can be used dry or wet (mixed with some oil and water) for a delicious BBQ taste.

Use this mixture to sprinkle onto your beef, steaks, in a casserole or curry.