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The Art of Flavour

 

Butter v Olive Oil v Ghee

Arthur Huxley - 03-06-2019

Like all comparisons, Butter, Ghee and Olive Oil have their strengths and weaknesses. Simple enough. But for you the Home Chef, applying those pluses and minuses to your cooking requires a little more planning and understanding of your recipe.

To start with Butter. Butter is essentially made up of three parts: Fat, Water and Milk solids. And this immediately brings us to the first negative.

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Food Ramblings - Wine and Food Compatibility

Arthur Huxley - 02-06-2019

We received a note from one of our Queensland Wine and Food Society subscribers mentioning that while Umami flavour is all good and well, it should be remembered that many dishes are happily accompanied by wine. So compatibility of wine with food is important.

Our subscriber points out that there is little point in creating wonderful textures and flavours with your food only to submerge all the good work under a dominating and sometimes inferior and incompatibile wine.

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Ramblings - Anchovies and your Sicilian Connection

Arthur Huxley - 06-05-2019

You really do have to wonder. There is a large group of otherwise very nice, caring, food wise people who happily look forward to a pizza, layered with over salted anchovies.

Now mention a classic Italian Anchovy recipe and they assume a studied yuk look and a polite, no thank you.   We seem to be getting into a bit of a pattern with all this. Our previous Epicurean Post highlighted the plight of Raisins in your cupboard (important), the quest to save the Side Dish (equally important) and now we are again defending Anchovies.   Scary but someone has to do this so please stay with us

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Wine and Food Societies and their importance

Arthur Huxley - 03-05-2019

Make no mistake, the members of the Wine and Food Societies across Australia are, in culinary terms, very knowledgeable and very good at understanding food and the compatibility of wine with food.

Sure they may take a little longer examining their red wine than the rest of us but behind it all they really do understand and better, they understand that in the end it is all just food and wine. For them it is the simple enjoyment and understanding of these gifts and the people they share it with that is paramount.

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Saving The Side Dish - Part 1. Potato and celeriac Mash

Arthur Huxley - 18-04-2019

Ingredients

4 x Small Celeriac Bulbs

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Saving The Side Dish - Part 2. Blistered Long Beans with Lemon, Shallots, Mustard and Mint

Arthur Huxley - 18-04-2019

Ingredients

1 x Bunch of Long Beans

30g Butter

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Foodie Ramblings - Remembering Raisins

Arthur Huxley - 17-04-2019

It all happened about the same time. First we noticed that our cousins from bon appétit in America mentioned that Raisins were clearly the world's worst possible snack food, then marvelled that the very same, sticky little dried grapes, stuck in the corner of a packet, could rehydrate into a flavour essential !

And at much the same time, the talented Mary G. Frenchs Forest NSW, commented favourably on our Spice Roads Ottoman Spice Blend in her recipe - and then mentioned that she added Sultanas for a touch of sweetness to the Chicken Thighs in the braise.

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Foodie Ramblings - The Power of Sage.

Arthur Huxley - 15-03-2019

Make no mistake, Sage is not one of those team player Spices (or Herb in this case), happy to be part of a harmonious flavour blend.

Sage needs to be the lead but once settled into a recipe it will provide a wonderful sweet and sour Umami with warm notes of eucalyptus and lemon.

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Walnut Oil - Salad Perfection

Arthur Huxley - 05-03-2019

Walnut Oil - Salad perfection. It follows that having reviewed and in fact learnt a good deal about the quality of Australian Walnuts from Otway Walnuts - refer recent BLOG posting - we should follow with a review of another Otway product. Otway Walnut Oil.

And another revelation ! Walnut Oil has long been accepted as an essential part of many salad dressings, especially those based around apples - read Waldorf Salad. And just like our impression of many supermarket Walnuts, we just assumed the sometimes tannic flavour notes were part of the deal.

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How to render perfect Lard

Arthur Huxley - 15-02-2019

Ingredients

500g Free Pasture pure Pork Fat

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