Spice Road Spices
Artisan Spice Merchants

The Art of Flavour


Exploring flavour in your Home Chef stocks - salt free

Arthur Huxley - 24-03-2021

You may have noticed that in most Epicurean Post recipes we invariably mention that a rich, Home Chef style stock be used in the recipe rather than the supermarket cardboard version with limited flavour, compensated with salt.

So we thought it might be useful to look at how Home Chef stocks can add a wonderful flavour foundation to a recipe and how easily they can be made . No doubt many of our subscribers are creating their own unique stocks or broths and we would love to share your comments and suggestions.

Chicken Stock and Health


Moroccan Chermoula - Classic Spice Flavours

Arthur Huxley - 27-02-2021

When it comes to flavour, being born in Morocco gives you a solid head start.

And to be rated alongside the flavour of Palestinian Za'atar Spice Blend or the Berebere Spice Blend from Ethiopia places the exciting Moroccan Chermoula in very special company .


Grape Seed Oil - a problem !

Arthur Huxley - 18-08-2020

Our wine making friends will not like to read this but frying or grilling with grape seed oil is not a good move.

For home chefs there seems little point in working towards a full health diet to then stuff it all up by frying or grilling with grape seed oil.


A note about butter from Toowoomba Queensland.

Arthur Huxley - 18-06-2020

There are a great many nice things about putting the Epicurean Journal together and one of the nicest is the Texts, Emails and Recipe suggestions from subscribers.

Mostly we show suggestions and comments under Subscribers Comments, however, we occasionally receive a note that warrants special status.


Freshly Crushed Coriander

Arthur Huxley - 30-05-2020

The Art of Flavour

Hi everyone


A little bit more on Salt - or No Salt

Arthur Huxley - 18-05-2020

Not wishing to start on too dramatic a note but Salt can sometimes cause health issues.

Extending this to our campaign for healthy and fresh ingredients, our view at Spice Road Spices and the Epicurean is that it would seem rather pointless to rattle on about the acknowledged health benefits of Farmers Markets and Grass Fed Beef, then stuff it all up with an overload of salt.


Exciting New Salt Free Recipes and News

Arthur Huxley - 30-04-2020

This is a special Blog covering unique Salt Free Recipes and News for an enjoyable Salt Free diet.

Plus a curated selection of premium Salt Free Spices to create your own special flavour in your recipe. Toasted and ground on the day of dispatch for your freshness


Salt Free - This needs to be said !

Arthur Huxley - 18-04-2020

Salt Free -  Spices - Flavour. Simple enough for all those looking for a Salt Free diet. So let's cut to the chase on this.   You need to start with a recipe of course and there are plenty of excellent Salt Free recipes about, each with one common denominator. They rely on Spices to replace the salt flavour and then add their own flavour character to the recipe.

And this brings us to the problem. Many of the spices available in Australia are either diminished by age, well into their 3 month life span by sitting on store shelves or simply produced from inferior growers. 


Why all the fuss about Citrus

Arthur Huxley - 18-04-2020

For Home Chefs there is no escape. Think of the stunning Greek style, lamb shoulder bake and you will find an essential. Citrus.

And Citrus continues. Look to your favourite Risotto or a Salad Dressing. Perhaps a prized sauce that you have developed in the privacy of your home kitchen. Or your favourite (very secret) BBQ marinade. Maybe a vegetable Capanata from Spain or Italy. Even a two hour Bolognaise stew from Italy and there it will be again. Citrus.


Herbs and Spices - reflections from the Epicurean Post

Arthur Huxley - 06-04-2020

Herbs and Spices. I suppose it's fairly predictable that I would start this way. Quite simply, your favourite dish should start with the best Herbs and Spices. Not your artificially flavoured, salt laden and preservative added mixtures on supermarket shelves but plain, pure and natural Herbs and Spices that have been delivering flavour to us for over 3000 years.

All good but before you think I'm getting a bit carried away with this Spice flavour thing, I accept the obvious that the dish must first start with the ingredients.