Have you been to Gewurzhaus herb & spice merchants in Hawksburn Village yet? OMG it’s UH-MAZING! I went there last week to get a birthday present for my friend Marinka. She absolutely loves cooking and thought I’d find her the perfect gift there. Boy did I have fun!
The shop is packed full of kitchen goodies! There are hundreds of varieties of spices, herbs and blends, not to mention the quirky cooking utencils and one off vintage tchotchke.
Prawn & crab spice, Aussie meat pie spice and Egyptian Dukkah are just a few of the scoop-your-own blends on display.
Absolutely beautiful packaging and branding designed by the owners.
“When you open a jar of Vintage Merlot Salt, you are hit with the aromas of a vineyard: fresh, fruity and delicious. Use it with white fish, salmon, chicken, red meat, pasta or to finish off a fresh salad. Also try it with desserts and chocolate.” -Â Â Gewurzhaus
Jars of salts (top left), boxes of saffron stamens (top right),
almond and orange biscotti (bottom left), looseleaf relaxation tea (bottom right)
Vintage flirty aprons and tea towles by Jessie Steele . Cherries and polka-dots! Delicious!
The staff were very helpful and knowledgeable about the products.
Visiting the shop reminded me of the time Marinka and I made preserved lemons. My mum brought over 2 heavy boxes of lemons from my aunt’s garden. This is how we made them:
Step 1 – Cut into the lemons as if you were quartering them, but not all the way through.
Step 2 -Â Rub the lemons with loads of salt.
Step 3 -Â Place them in a sterilized jar.
Step 4 – Pop your favourite spices in. We used Szechwan peppercorns, cinnamon sticks, bay leaves, star-anise, whole red chillies and a few cloves of garlic.
Step 5 – Fill the jar with freshly squeezed lemon juice all the way to the brim.
Step 6Â -Â Â Seal the jar with an airtight lid and store in a cool dark place for at least 3 months.
Hay-presto! Use preserved lemons sparingly in roasted chicken, fresh salads and seafood dishes. Yum!
