A blend used for chicken dishes.

With the influences of Spain and the Mediterranean, this blend should be rubbed into the flesh and skin of chicken before roasting grilling or frying.

A delicious condiment to use with curry, fish, meats and vegetables. Made from chillies that are sweetened with apple and cooked long and slow. It is great with fish.

Use to drizzle over finished meals such as asian dishes, pasta or pizza. Or use as an ingredient to add a lick of heat.

From Argentina this is used to marinade chicken before it is cooked or a open flame grill. Chimichurri is also great when the meat is cooked, to brush on another final lick of flavour.

Used in stir frys, as a marindae and to flavour sauces.

Heat Gently in a saucepan or microwave. Top icecream, cakes or puddings with this great chocolate sauce.

The powder from the ground bark of the cinnamon tree.

The flower bud of the clove tree. Has a aromatic flavour.

The seeds of the corriander plant. Have a spicy nutty flavour.

A traditional accompaniment to rich meats. Try with strong flavoured cheese. Ours is made from frozen Cranberries that are grown in Canada.

This great stuffing is great in turkey.

Dried leaves of the Curry tree. Used widely in Indian cooking.

A traditional french mustard from the Dijon area of France. This mustard has been made in France for a very long time and now we make it in Australia with our amazing clean green products.

A spice and nut mix that has been long enjoyed in Egypt and neighbouring areas. It does contain hazelnut. I love it just dipped with crusty bread in olive oil. A traditional dipping and topping mixture used with breads, chicken and fish.