Originally called “Balmain & Rozelle” Spice, this is a unique blend of spices developed by Herbie for the Feast of Sydney.

This spice blend adds a delicious taste to chicken, fish and lamb when sprinkled on to the meat about 10 minutes before cooking, whether grilling, barbecuing or baking. Sprinkle a little into stir-fried vegetables while cooking and then add a little coconut milk. The flavours in Sydney Spice compliment ‘white’ foods such as chicken, fish, potatoes, white sauces, and cauliflower florets!

Ingredients: kaffir (makrut) lime leaves, lemon myrtle, turmeric, salt, cumin, ginger, garlic, chilli, coriander seed, galangal, caraway, cayenne