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Spice & Co

@spiceandcomerchants

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🌿pure herb & spice range
No Nasties! GF, sugar free, vegan. Used on MasterChef since 2012 -Exclusive to Independent stores!
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Exciting news! Spice & Co has changed ownership. After 24 wonderful years of supplying high quality herbs and spices we are proud to watch the business enter its next stage.

We’re currently working alongside the new team to help with the transition and support the next chapter of the business.

A heartfelt thank you to our loyal customers, suppliers and the independent, family-owned stores that have supported us over the years.

Many thanks,
Mike & Stacey X by @spiceandcomerchants

NO nasties….

~ Gluten Free
~ Sugar Free
~ Nothing artificial
~ No additives by @spiceandcomerchants

Beef chow fun.

Tenderized beef slices .. flat rice noodles .. onions .. garlic chives .. bean sprouts.

We are usually not keen on bean sprouts here but I make an exception when it comes to this dish.

I’ve yet to really pen down a reliable recipe for this dish as there’s a lot of freestyling involved whenever I make it. The usual suspects always make an appearance though .. dark soy sauce, soy sauce, oyster sauce and sugar. Sometimes I bring in some kecap manis. Other times, I drizzle in cooking caramel to give the noods their tan.

I also like to whip out the blow torch to throw flames onto my noods; anything to help drive home the wok hei that is normally elusive when it comes to home cooking in a domestic kitchen.

Lunch was good. I need to remember to make this dish more often.

@prydemeats Topside Steak
@happigosupermarket Garlic Chives Bean Sprout Spring Onions Rice Noodles
@leekumkeeaustralia Soy Sauces Oyster Sauce
@spiceandcomerchants White Sesame Seeds
@house.online @alex.liddy Dinner Plate

#beefchowfun #velvetedbeef #tenderisedbeef #ricenoodles #stirfrynoodles by @spiceandcomerchants

Sparkling water is the only fizzy drink I have in the house .. I enjoy it on its own .. use it in batters .. or elevate drinks which are in need of a bit of carbonation.

And now I have discovered this! Homemade cola has just landed here thanks to @creamy_confusion’s recent recipe drop. Incredibly, I already had everything I needed (with a tweak here or there) to make this iconic flavoured syrup.

It all starts with infusing a cup of water in a pot with toasted spices (cinnamon, coriander seeds and grated nutmeg) and the peels of an orange, lemon and lime. Additional ingredients are added in stages to allow for the developing syrup to infuse between intervals. Think bitters, vanilla and brown sugar (I added one cup of brown sugar for the flavour and one cup of dark brown sugar for its deep colouring). A final splash of juice squeezed from the citrus fruit used also goes in the pot at the end of the cook before the syrup is allowed to cool completely.

Strain out all the solids to leave behind a sweet, dark and naturally flavoured cola syrup. Just add ice and mix with carbonated water and enjoy.

The humans here can attest to how ‘legit’ these drinks taste. I’m afraid we’re onto something here.

@spiceandcomerchants Cinnamon Coriander Seeds Nutmeg
@panettamercato Oranges Lemons Lime
@danmurphys Angostura Bitters
@csrsugar Brown Sugars
@queenfinefoods Vanilla Extract
@sodastreamau Glass Bottles Sparkling Water Maker

#homemadecola #colasyrup #cocacola #pepsi #sodastream by @spiceandcomerchants

by @spiceandcomerchants

Home cooking cheats can take on many forms. You can cook from scratch .. outsource it completely .. or do a bit of both.

This is what doing a bit of both looks like .. with the stars of the show outsourced to the local Chinese bbq master.

Siew yuk (Chinese crispy roast pork belly) and char siu (Chinese bbq pork) are not budget friendly options for a quick week day meal .. but when you look into the skill behind the craft, and see the result you at the end of the process, it’s well worth the convenience. As a home cook who does a lot of home cooking, I appreciate the work and effort involved in getting a quality product onto the dinner table and will happily pay for it too. I think it’s about time Asian cuisine gets the recognition other cuisines enjoy, and we can start doing this by paying accordingly. Ok, that’s my #tedtalk for the day.😅

We enjoyed every bit of these tasty morsels of pork with egg noodles dressed in a seasoned soy and oyster sauce, laced with crispy garlic oil. I dare say, my homemade pickled green chillies were the quiet achiever in this classic dish. It’s not the same without the pickled chillies.

@macquariecentre F&L Gourmet Crispy Roast Pork BBQ Pork
@panettamercato Green Chilli Choy Sum
@miracle.supermarkets Egg Noodles
@leekumkeeaustralia Soy Sauce Oyster Sauce
@spiceandcomerchants Garlic Granules
@moroworld Light Taste Olive Oil

#charsiu #siewyuk #porkyyums #drynoodles by @spiceandcomerchants

Life without noodles .. unimaginable.

Korean jap chae is a dish which I serve up when I’m craving the springy chew synonymous with sweet potato noodles.

Interestingly enough, my jap chae usually has a high ratio of other ingredients to noodles, yet it still eats like a noodle-centric dish. I can’t go past beef* as the protein of choice and the usual suspects making the rainbow of vegetables go unchanged every time I make it.

I always cook the ingredients separately so that I can tend to their bespoke cooking times. I also like to give them their best chance at retaining their true colour by removing each ingredient from the pan before introducing the next component to the cook. Brown onions. Spring onions. Carrots. Capsicum. Marinated beef & mushrooms. Once they’re cooked, the prepared components gather in my over-sized mixing bowl like one ginormous serving of bibimbap. I season (adding minced garlic, sugar, soy sauce, sesame oil and black pepper), before finally tossing everything together.

A final garnish of toasted sesame seeds and shredded egg yolk omelette signals to everyone that it’s time to eat.

@prydemeats Topside Steak*
@mckenziesfoods Bicarbonate of Soda*
@chamchamsauce Honey Pepper Ganjang*
@thegrowers_topryde Spinach Red Capsicum Garlic Brown Onions
@spiceandcomerchants White Sesame Seeds Black Pepper
@kmall09 Soy Sauce Sesame Oil Sweet Potato Noodles Spring Onions

#dangmyeon #japchae #Koreanfood #noodles #potatonoodles

*I velveted (tenderised with bicarb of soda) my beef before cooking and seasoning with honey pepper ganjang. by @spiceandcomerchants

Pulled chicken and black bean nachos

Great mid week one pan dinner of easy entertaining ….

Ingredients

2 tbsp olive oil
4 skinless chicken thigh fillets (about 150gm each)
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tsp each ground cumin, ground coriander and smoked paprika
1 tbsp red wine vinegar
400 gm canned chopped tomato
250 ml (1 cup) chicken stock)
1 tsp dried oregano
200 gm (1 cup) canned black beans, drained
250 gm corn chips or tortilla chips
200 gm cheddar, coarsely grated
2 radishes, thinly sliced
¼ cup (loosely packed) coriander, coarsely chopped

Tomato salsa

3 vine-ripened tomatoes, finely chopped
1 small white onion, finely chopped
1 cup (loosely packed) coriander, coarsely chopped
Juice of 1 lime
1½ jalapeño chillies, finely chopped, or to taste
2 tbsp extra-virgin olive oil

Avocado crema
1½ ripe avocados
Juice of ½ lime
2 tsp extra-virgin olive

Method
1. Preheat oven to 160C. Heat oil in a large casserole or saucepan over medium-high heat, add chicken and brown well all over (4-5 minutes), then set aside. Add onion and garlic to casserole, sauté until tender and translucent (4-5 minutes), add spices and season to taste. Deglaze pan with vinegar, add tomato, stock, chipotle, oregano and chicken, bring to a simmer, then cook in oven, turning chicken occasionally, until tender (50 minutes to 1 hour). Set aside to cool slightly, then shred chicken, stir in beans and season to taste.
2. Increase oven to 180C. For tomato salsa, combine ingredients in a bowl, season to taste and set aside for flavours to develop (10-15 minutes).
3. For avocado crema, process ingredients in a small food processor until smooth, season to taste, cover and refrigerate until required.
4. Scatter chips on a large baking tray, top with chicken and bean mixture, scatter with cheddar then bake until golden and bubbling (10-12 minutes). Serve topped with radish, salsa, avocado and coriander. by @spiceandcomerchants

It’s time to level up your snack game, and this Black Sesame Bark is just the recipe to do it. Crunchy, toasty, and layered with complex flavour, this sesame snack will have you addicted at first bite! Made with wholesome ingredients like pistachios, pumpkin seeds, and black sesame, it’s the perfect balance of savoury and sweet. Gluten-free, vegan, and made in one bowl—this healthy sesame snaps recipe is a total win.

Ingredients
1 cup black sesame seeds
½ cup pistachios roughly chopped
½ cup white sesame seeds
⅓ cup pumpkin seeds
⅓ cup sunflower seeds
½ tsp cinnamon
½ tsp salt
1 tsp miso paste
½ cup maple syrup.

Instructions
Preheat oven to 300° convection.
Line a cookie sheet with baking paper.

To a mixing bowl, add all dry ingredients.

To a small pot, add miso and maple syrup. Heat over low heat, either whisking or using a rubber spatula to combine miso into maple syrup.

Pour wet over dry. Mix thoroughly. Spread into an even layer onto the lined baking sheet. Use the rubber spatula to press down the mixture firmly.
Bake for 20 minutes, turn the pan 180b degrees and bake for the final 10.
WAIT FOR THE BARK TO COOL COMPLETELY and then break up into pieces. by @spiceandcomerchants

Let’s make gozleme together.

Thanks to Nagi Maehashi’s recipe, I added homemade gozleme to my repertoire a few years ago .. and I haven’t looked back since. It’s surprisingly easy and budget friendly too.

Shhh. Don’t tell anyone. Tell EVERYONE!

We can’t get enough of that wonderfully thin, crispy dough. Homemade gozleme means you can dictate the filling to your taste. We especially love a spiced beef filling, dotted with feta. I also like to add a mound of spinach leaves before I fold the dough over and sealing.

Here’s the basic dough recipe.

375g plain flour
1/3 cup extra virgin olive oil
3/4 cup water
1/2 tsp salt

Add flour, oil, salt and water to the bowl of a stand mixer fitted with a dough hook. Mix for 3 mins on med-high speed until smooth and the dough is no longer sticky. Form dough into a ball. Place back into the bowl then cover with cling film and allow to rest for 20mins.

Cut dough into 4 portions. Roll each portion into a 35cm x 20cm rectangle (14” x 8”). Add filling onto one half of the dough and spread. Fold dough sheet over and press down the edges with your fingers to seal. Gently press down the centre to remove any trapped air.

Heat 1-2 tbsp oil in a very large skillet over med-high heat. Dust gozleme with flour and transfer onto a paddle/board. Slide gozleme into the skillet and cook, lightly pressing down all over to facilitate maximum dough to pan contact. Cook until crispy and golden (about 3mins). Flip and repeat to cook the other side.

@recipe_tin Recipe
@prydemeats Premium Beef Mince
@toprydecity Onions Garlic Spinach Feta Lemon
@whitewingsbaking Plain Flour
@moroworld Extra Virgin Olive Oil Light Tasting Olive Oil
@spiceandcomerchants Cumin Paprika Cayenne Black Pepper

Check out my comments to see what went into my filling.

#gozleme #spicedbeef #Turkishfood #recipetinfans by @spiceandcomerchants

by @spiceandcomerchants

Our friends recently returned from their trip to the fruit orchards of Bilpin, an area nestled in the Blue Mountains of NSW. It’s peak apple picking season there and we were the lucky beneficiaries of the loot from their personal harvest.

And so, the humans here made it known that they had a deep desire for a bit of apple crumble, should I need some inspo for my newly acquired fruit. I obliged.

Apple crumble is better served fresh, so if we’re not going to polish off a big tray of it, I prefer to make a smaller batch. It’s also best to let it rest for a few minutes after it comes out of the oven, to allow it to set and to let the crumble further develop its crunch. We love ours warm with a scoop of vanilla ice cream.

Here’s how I make my apple crumble for two hungry people, using my 8” cast iron skillet.

Part A. Make the Filling

2 large apples*, peeled, cored and cut into 1cm cubes
2 tsp flour
3 tsp lemon juice
1/2 tsp cinnamon
1/4 cup caster sugar

Mix everything together in a bowl then pour into your skillet. Ensure the filling evenly covers the bottom of the skillet.

Part B. Make the Topping

1/2 cup rolled oats
1/2 cup plain flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp baking powder
65g unsalted butter, melted
Pinch of salt

Add dry ingredients to a bowl and mix. Pour in melted butter and mix until it resembles coarse wet sand. Scatter evenly across your apple filling to cover.

Part C. Bake and Serve.

Bake in a 180C preheated oven for 35 mins. Allow to stand for 15 mins before topping with vanilla ice cream and serving.

*Granny Smith apples are best

@lodgecastiron_australia 8” Cast Iron Skillet
@bullafamilydairy Murray Street Ice Creamery Vanilla Bean
@csrsugar Caster Sugar Brown Sugar
@uncletobys Rolled Oats
@whitewingsbaking Plain Flour
@devondale.au Unsalted Butter
@spiceandcomerchants Ground Cinnamon

#applepicking #applecrumble #dessert #whattodowithoats #applecinnamon by @spiceandcomerchants