Spice

“Okkah” Crusted Butterflied Lamb

  • Prep Time: 20 minutes
  • Cooking Time: 20 minutes plus resting time
  • Servings: 4 as a main or 8 as part of a menu

Ras el hanout Chicken

  • Prep Time: 15 Minutes
  • Cooking Time: 45 Minutes
  • Servings: 4

Barramundi ‘Larb’ with Native Australian Flavours

  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Servings: 4 as an appetiser

Khmer Chicken Curry with Pumpkin & Snake Beans

  • Prep Time: 20 minutes
  • Cooking Time: 35 minutes
  • Servings: 4-6 as a main course

Pork Chops With Celery Seed and Parsnip Puree

  • Prep Time: 5 minutes
  • Cooking Time: 8 minutes
  • Servings: 4

Quick Fish Curry

  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Servings: 4

Chicken In a Pot with Preserved Lemon

  • Prep Time: 10 minutes
  • Cooking Time: 60 minutes + 5 minutes standing
  • Servings: 4

Gnocchi with Pumpkin, Horseradish and Spinach

  • Prep Time: 10 minutes
  • Cooking Time: 65 minutes
  • Servings: Approximately 8, depending on the size of the pumpkin

Spiced Cherries

  • Prep Time: 5 minutes, plus resting and preserving time
  • Cooking Time: 10 minutes
  • Servings: Makes 1 kg

Spiced Apple & Raspberry Slice

  • Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Servings: Makes 18 pieces

Okkah-crusted Barramundi with Coleslaw

  • Prep Time: 20 minutes
  • Cooking Time: 40 minutes
  • Servings: 4

Grilled Chilli and Parmesan Corn

  • Prep Time: 5 minutes
  • Cooking Time: 15 minutes
  • Servings: 4
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