CHRISTMAS FOOD GIFTS
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We distribute the Henry Langdon Range in Victoria Tasmania and South Australia
Click on the image for more information.
115 gramsAt the culinary crossroads of Moorish, Berber and Arabian cuisines, this complex spice blend brings mild heat and fullness of flavour to tanginess, grilled meats, legumes, couscous and vegetable dishes. Rub into lamp chops and BBQ for a quick and easy taste sensation.
110 gramsHerbs, toasted spices and citrus are the hero ingredients of this versatile spice blend which is more about vibrant flavours than it is about the heat. The perfect partner for chicken, pork, steak, prawns, mince, corn and even refried beans, this will add an authentic kick to healthy burrito bowls, fresh tacos and cheesy enchiladas.
100 gramsA beloved Anglo-Indian curry blend made from the subcontinent's finest spices, the generous addition of red chilies puts this blend at the hotter end of the curry spectrum. Dry roast until fragrant, add chicken and chopped tomatoes for classic Madras curry. Serve with rice, naan and a dollop of mango chutney.
120 gramsEnhance just about any dish with sprinkle of Egyptian Dukkah. Serve with olive oil and crusty French bread as part of a classic mezze platter, or sprinkle over eggs, smashed avocado, salads, soups, dips and roast vegetables for an earthy, crunchy and utterly moreish addition.
100 gramsTransport your taste buds to Mykonos with this authentic, Greek family favourite. For classic souvlaki, combine with oil and marinate lamb or chicken and BBQ over charcoal. An all-purpose seasoning, combine with lemon juice and baste grilled vegetables, sprinkle over Sunday roast, or enhance tomato-based sauces.
140 gramsFor the Pitmaster in your family, this smokey, sweet BBQ blend packs just the right amount of heat. Dry-rub onto steaks, brisket, chicken, lamb or pork ribs and leave overnight for the flavour to infuse. Smoke or grill on an oiled BBQ and serve with a side of coleslaw. Mix with olive oil for a marinade to brush on seafood and vegetables.
Page Updated -
Monday, October 18, 2021
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