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All Purpose
  • Sprinkle over grilled or fresh tomatoes, cottage cheese, fried potatoes, corn on the cob, dips, spreads or raw vegetables.
  • Mix with an equal quantity of flour to make a coating for chicken, lamb cutlets or fish before pan frying.
  • Sprinkle over soups or stocks.

Barbecue Smokey
  • Ideal for ribs, make a mix with honey, tomato sauce and bourbon whiskey, then drizzle.
  • Stir into a gravy sauce to enrich.
  • Sprinkle over nuts and roast in the oven.
  • Add to mustard hollandaise, serve with rare roast beef.
Allspice
  • Allspice can be made into a paste with water and rubbed onto chicken, meat or fish for barbecuing.
  • Sprinkle over lamb chops with cranberry sauce and orange juice.
  • Use in sweet recipes for cakes or biscuits.
Basil
  • Natural companion of tomato, in salad, sauces or soup.
  • Great flavouring for poultry stuffings, fish, and all seafood, especially lobster and scallops.
  • Blends well with Garlic, Thyme and Oregano.
Barbecue Bush blend
  • Add to sour cream and fresh basil to make a dip.
  • Stir thru olive oil, spread onto bread, bake until crisp.
  • Add to butter, serve with chargrilled chicken breasts.
  • Dry rub over pork, lamb or salmon fillet.
Bay Leaves
  • Add to tomato sauce for extra flavour.
  • Bay leaves are lovely grilled with fish, lemon juice, butter and black pepper.
  • Inffuse dried leaves in soups, stock, bolognese sauce, lentil dishes or casseroles.
Barbecue
  • A good coating for rotisserie take-away chicken.
  • Delicious sprinkled on french fries immediately after cooking.
  • Add to dressings, dips, vegetables, baked beans, potatoes or marinades.
  • Sprinkle on all barbecued or grilled meats 15 minutes before cooking.
Black Peppercorns
  • Use with beef, pork, lamb, poultry, game fish or vegetables.
  • Griind over smoked salmon, oysters, barbecues or grills.
  • Commpliment sauteed potatoes and tomatoes, grilled capsicum or zucchini.
  • Use to make pepper steak.


Bouquet Garni
  • Use with beef, pork, lamb, poultry, game fish or vegetables.
  • Infuse in soups, stews and casseroles.


1/3 cupextra virgin olive oil
500gkumera, peeled and diced 2.5cm
500gbutternut pumpkin, peeled and diced 2.5cm pine nuts
1/3 cuppacket medium leaves English spinach
150gtuna steaks
500gMASTERFOODS Cajun Seasoning
2 tbspsprepared Italian Vinaigrette
1/3 cupMASTERFOODS Salt & Pepper to taste
  1. Heat half the oil in a large non-stick frying pan. Add kumera and cook, stirring for 8 minutes or until tender; remove.
  2. Repeat the process with pumpkin.
  3. Remove and place on paper towel, season with salt and pepper to taste.
  4. Using the heat from the pan, brown pinenuts until golden.
  5. Season tuna steaks with Cajun Seasoning.
  6. Heat pan over a high heat, sear tuna on both sides for 1-2 minutes; remove and allow to stand.
  7. Toss prepared kumera and pumpkin with green leaves, and then with pinenuts.
  8. Flake prepared tuna or slice.
  9. Dress salad with Italian Vinaigrette and season with salt and pepper to taste.

Cajun
  • Ideal when added to dipping sauces.
  • Sprinkle over meat, poultry, fish, seafood or vegetables.
  • Add to orange juice and use as a marinade.

Caraway Seeds
  • Sprinkle over pork before roasting.
  • Toasted Caraway seeds are great in cheese dishes or potato salad.
  • Sprinkle over spice cakes before baking.
  • Spread over French bread and green beans.

Cardamom
  • Crush pod lightly, use to flavour rice, poached and braised meat dishes eg. Kormas.
  • Cardamom is good in baked apples, poached pears or fruit salads.
  • Marinade with yogurt or as a dry rub.
  • If using whole pods, remove before serving.
  • Popular infused in chai tea.

Cayenne Pepper
  • Add to salsa, avocado dip, tacos or enchilada sauces for extra zesty flavour.
  • Spice up a barbecue sauce or meat marinade.
  • Add to tartare sauce, vegetable dips or dressings.
  • Sprinkle lightly in chicken casseroles or stews.

Chilli
  • Chilli can liven up stir-frys, slow cooked dishes, dips or condiments.
  • Adds intense flavour to stir-fried prawns or barbecued seafood.
Celery Salt
  • Add to potato or creamy soups.
  • Sprinkle over ripe tomatoes.
  • Use to season seafood or vegetable juices.
  • Sprinkle lightly on grilled, roasted or barbecued chicken.
  • Great for seasoning all vegetables, especially onions and cabbage.
Chinese Five Spice
  • Chinese Five Spice is in many asian recipes, sweet tangy profile goes well with pork and duck.
  • Add to vegetable stir-frys.
  • Ideal as a dry marinade for chicken, duck, pork or seafood.
Chicken Salt
  • Add to worcestershire sauce and butter and coat chicken, dipped firmly into bread crumbs and bake or pan fry.
  • Blend into stuffing mixture.
  • Add to risottos or frittata, great in a savoury butter.
  • Sprinkle over baked vegetables.
Chives Chopped
  • Use in cold soups, stir-frys, cheese and cream sauces, dips, potatoes or stocks.
  • Serve chives with butter or sour cream as a dreessing for baked potatoes.
  • Mix into savoury white sauces, mayonnaise, souur cream or savoury butters.
Chicken
  • Add to a zesty marinade.
  • Mix with lemon juice and pour over fish fillets.
  • Rub into chicken skin before baking.
  • Add to stuffing or seasoned flour for coating chicken before deep frying.
Cinnamon
  • Commbine with chocolate and apples, bananas or pears.
  • Use it in an apple pie or with baked apples, with bananas fried in butter and flavoured with rum, or in red wine used for poaching pears.
  • Add to meatballs, kebabs, curries, pork spare ribs maarinades or glazed ham.



Cloves
  • Add to baked goods, desserts, syrups or preserves.
  • Use as a secret ingredient in BBQ sauce and cocktail sauces or to flavour tomato sauce or worcestershire sauce.
  • Blend with maple syrup and drizzle over sweet potatoes or squash.


500gsirloin steak
2 tbspsMASTERFOODS Barbecue Smokey Seasoning
1red onion cut into wedges
1red capsicum, de-seeded and sliced
1yellow capsicum, de-seeded and sliced
2zucchini, sliced
1 tbspsolive oil
MASTERFOODS Sea Salt, freshly ground to taste
MASTERFOODS Black Pepper, freshly ground to taste
THE DRESSING
2 tbspssour cream
2 tbspsmayonnaise
1 tbspsMASTERFOODS Wholegrain Mustarde
1 tbspsred wine vinegar
1 tbspsfreshly squeezed lemon juice
  1. Coat the steak in the MASTERFOODS Barbecue Smokey Seasoning.
  2. Place the vegetables in a bowl and toss in oil and MASTERFOODS Sea Salt and Pepper.
  3. Place the steak on a preheated barbecue grill for 4 minutes on all sides or until cooked to your desired tenderness. Allow to stand. Cook the vegetables on the barbecue plate for 4 minutes, turning frequently, until golden and soft.
  4. Cut the steak into thick slices. Place on a serving bowl with vegetables and lettuce leaves. Drizzle over the dressing.

    THE DRESSING
  5. Combine the ingredients for the dressing in a bowl and whisk together, until well combines.

Coriander leaf
  • Add to warm chicken salads.
  • Great with avocados, coconut milk, cucumber, fish and seafood, lemons and limes pulses, sweet corn or rice.
  • Use in marinade rubs – wet or dry.
  • Add to curries at end of cooking (or it will go bitter).

Cumin Seeds
  • Add to breads, chutneys, relishes and savoury spice mixes, meat or vegetable stews.
  • Add to tangy lime or lemon based marinades, and add to chicken, turkey, lamb or pork.
  • Essential flavour for curries, kebabs, or tandoori chicken.

Curry Powder
  • Blend it into a tasty salad dressing.
  • Add to lift the profile of vegetable soup.
  • Drizzle onto meat after being seasoned with a little lemon juice before grilling, baking or barbecuing.

Dill Leaf Tips
  • Dill is an excellent partner for fish and seafood.
  • Use Dill in salad dressings or potato salad.
  • Add to mayonnaise for coleslaw, potato or rice salads.
  • Sprinkle on scrambled eggs.

Garlic & Herb Salt
  • Add to stuffing for chicken.
  • Exccellent in herb butter, all bread mixes or savoury muffins.
  • Sprinkle onto grilled fish, lentils, bean soups or salads.
  • Sprinkle over tomatoes, mashed potato or moost vegetables.
Fennel Seeds
  • Add to sliced peppers, onion and sausage for a quick pasta sauce.
  • Great when baked with bream, as it imparts a delicate flavour.
  • Fennel is wonderful added to fêta cheese and olives.
Garlic Pepper
  • Fabulous on hot oven fried potatoes.
  • Sprinkle liberally on pizza, soups, salads or potatoes.
  • Brush over sirloin steaks, grill and thinly slice.
  • Season beef mince to make hamburgers.
  • Great on steak served with balsamic caramelised onions.
Garam Masala
  • Great with seafood.
  • Excellent in butter chicken.
  • Sprinkle over a simmering curry, for a rich flavour.
  • Mix with a small amount of chilli powder and salt then sprinkle over fish whilst barbecuing, frying or grilling.
Garlic Salt
  • Sprinkle over tomatoes before baking.
  • Fabulous sprinkled over zucchini.
  • Add to mashed potatoes, casseroles or stews.
  • Sprinkle Garlic Salt onto cooked beans with
    • a drizzle of olive oil.
  • Sprinkle over hot popcorn.
Garlic
  • Rub over tomato with oil.
  • Combine with egg yolks and oil to make aioli, or with nuts and basil for pesto.
  • Garlic is great to use in stir-fry dishes or curry pastes.
Garlic Steak
  • Add to butter and spread onto hot bread.
  • Serve sprinkled over hot chips.
  • Use as a dry rub or blend with olive oil, soy sauce or use as a wet marinade.
  • Add to vinaigrettes or mayonnaise for added flavour.
  • Sprinkle on roast vegetables.


Ginger
  • Add Ginger into tempura dipping sauces for fried food.
  • Use Ginger and lime juice in salad dressings.
  • Add to tagines, cous cous or slow cooked dishes.
  • Sprinkle into stews, casseroles and
  • barbecue marinades or teriyaki sauce.


2 x 125gsalmon fillet, skin removed
1 tbspvegetable oil
2 tbspsMASTERFOODS Seafood Lemon Myrtle Seasoning
1lime, halved
150gmixed greens, such as beans, asparagus, snow peas
MASTERFOODS Black Pepper, freshly ground to taste
  1. Lightly brush the salmon with a little oil.
  2. Combine Seafood Lemon Myrtle Seasoning, Black Pepper and press one side of the salmon firmly into the mixture.
  3. Place salmon and limes onto hot grill and cook salmon for 2-3 minutes on each side or until cooked to your liking. While salmon is cooking, chargrill vegetables for 2-3 minutes, turning occasionally, until tender.
  4. Serve salmon with a squeeze of the grilled limes and the mixed greens.

Greek
  • Sprinkle onto steaks, roasts, meat loaf, chicken, fish, turkey, hamburgers, seafood or wild game.
  • Sprinkled over Haloumi cheese grilled or pan fried, drizzled with lime and lemon juice.

Herbs de Provence
  • Use for braised meat or game dishes, especially those cooked in red wine sauce or tomato bases.
  • Add to cream fêta cheese and olive oil, mix until well combined and spread on crusty bread.

Italian Herbs
  • Adds extra flavour when sprinkled on poultry, seafood, meat, vegetables or fish – grill, roast, sauté.
  • Add to classic Italian dishes like lasagne, vegetarian parmesan and alfredo sauce, tomato salad or tomato relish.
  • Combine with balsamic olive oil to make marinades or dressings.

Lamb Herbs
  • Good with roast or grilled beef, cabbage, strong cheeses, chicken curries, seafood, sausages or cold meats.
  • Garnish omelettes or frittatas.
  • Add to gravies and sauces to accompany lamb dishes.

Mint
  • Add dried mint to meatballs.
  • Great in Turkish cucumber and yogurt salad.
  • Add to potato salad, bean salad or mint sauce for roast lamb.
  • Add to yoghurt for a dipping sauce.
Lemon Pepper
  • Season sauce for creamed vegetables.
  • Add to dressings for chicken salad or to chicken soup.
  • Stir thru softened butter and serve over grilled meats.
  • Add to apricots and puree for a sauce over chicken.
  • Add to parmesan and crumb chicken, bake and serve over Caesar salad.
Mixed Herbs
  • Add to pasta sauces or mince sauce.
  • Sprinkle in bolognese dishes.
  • Use for flavouring meatloaf, casseroles or stuffings.
  • Use to garnish mushrooms or vegetable casseroles.
Marjoram
  • Great in salads, egg dishes, mushroom sauces, fish or poultry.
  • Add to sorbet.
  • Compliments lamb dishes, as well as beef or veal.
  • Use in hollandaise or cheese sauces.
Moroccan
  • Moroccan seasoning is great for lamb, cous cous or chicken dishes.
  • Great sprinkled over lamb and baked slowly.
  • Sprinkle over potato wedges.
  • Use it to re-create the exotic taste of Morocco in lamb, chicken tagines and casseroles.
    • Add to pumpkin or sweet potato soup.
Mexican Chilli Powder
  • Use to season mince for tacos and flavour Mexican food.
  • Give barbecued meat a lift by rubbing
  • Mexican Chilli Powder and a little salt onto the surface before cooking.
  • Sprinkle over barbecued prawns and fish kebabs.
Mustard Seed
  • Add to potatoes, tomatoes and shredded leaves.
  • Toss into potato salads or add to salad dressings.
  • Blend with oil and herbs to make mustard.


Nutmeg
  • Nutmeg can be used in honey cakes, rich fruit cakes, fruit desserts or fruit punch.
  • Add Nutmeg to mixed vegetable dishes, spinach, veal or sauces for pasta.
  • Ground spice into stewed apples or in milk drinks.
  • Sprinkle over tuna mornay.


2 tbspsTandoori Seasoning
1 tbspvegetable oil
1/2 cupGreek style yoghurt
3large chicken breast fillets,
sliced into strips or cubed
Lime juice, freshly squeezed
500glemon grass stalks or Wooden Skewers

TOMATO SALSA
1tomato, diced
1small cucumber, seeded and diced
1small red onion, diced
2 tbsplime juice
2 tbspcoriander leaves, chopped
2 tbspolive oil
  1. Combine Tandoori Seasoning, oil and yoghurt in a large bowl.
  2. Add the chicken and mix until the pieces are coated in the marinade.
  3. Cover and refrigerate for at least 30 minutes.
  4. To make the tomato salsa, combine all ingredients in a bowl.
    5. Season with Salt and Pepper to taste.
  5. Thread the chicken onto lemon grass stalks or skewers. Baste with remaining marinade, whilst cooking on a hot grill or barbecue, until tender.
  6. Serve on steamed rice with tomato salsa and drizzle with fresh lime juice.

Onion
  • Essential in oriental cooking, often with Garlic and Ginger.
  • Use with meats, fish, seafood or poultry.
  • Add to soups, stews or braises.
  • Mix into chicken marinades or rissoles.
  • Mix into mayonnaise, flavoured oils and vinegars for dressings.

Oregano
  • Works well with grills and in stuffings, hearty soups, marinades, vegetable stews or hamburger patties.
  • Great sautéed with vegetables in olive oil or garlic.
  • Make a savoury sauce with melted butter, lemon juice and Oregano, drizzle over fish or poultry.

Paprika
  • Add Paprika to onions, fry slowly in olive oil, then add to rice and potato dishes, fish or omelettes.
  • Great to add to sausages and meatloaf for flavour and colour.
  • Sprinkle over casseroles or vegetables.

Parsley Flakes
  • Great in herb butter to accompany warm bread.
  • Add parsley to pesto.
  • Toss into omelettes, scrambled eggs, quiches or sandwiches.
  • Garnish chicken casseroles or grills.

Pizza Topper
  • Add to oil, use as a bread dipper, or brush over pizza base, before topping with sauce and fresh toppings.
  • Blend with oil and vinegar as a marinade or dressing.
  • Add extra flavour to meatballs to make
  • Italian meatballs or hamburgers.
  • Tasty topping for omelettes, frittata and quiches.
Pepper Steak
  • Sprinkle onto meat before cooking; pan fry, grill or barbecue.
  • Also excellent on roasts, including roast chicken.
  • A small quantity sprinkled over seafood gives a peppery bite.
Poppy Seeds
  • Poppy seeds can be sprinkled over and added into breads, bagels, pretzels or cakes.
  • Ground to a paste with honey or sugar, use to fill strudels or other pastries.
  • Seeds can be roasted and combined with spices to flavour and thicken kormas, curries or gravies.
  • Poppy seeds can be used to coat crusty dry textured vegetables.
Peppercorn Medley
  • Grind Pepper and rub onto fish or meat, to be grilled or baked.
  • Use to season buttered vegetables or smoked fish.
  • Add spark to barbecue sauces meat marinades or vegetable stir-frys.
  • Combine with sour cream or yoghurt, add to potato or vegetables.
Portuguese
  • Add to sausage mince, shape into patties or sausages.
  • Stir into soups.
  • Mix with flour and season chicken, salmon or tuna.
  • Add to chicken soup, season with lemon juice.
Piri Piri
  • Great blend of chilli, lemon and garlic.
  • Brush onto skinless chicken breasts with oil and grill or barbecue, turning occasionally until cooked, toss through rocket, sliced oranges, red onions, sliced red capsicum and coriander.
  • Use with fresh Thai herbs in a butter and white wine sauce.
Roast Lamb
  • Ideal for stuffings, gravies or meat casseroles.
  • Stir into gravy.
  • Add to mashed potatoes with sour cream, serve with lamb cutlets.
  • Mix with lamb and canned tomatoes for shepherds pie.
  • Add to bearnaise or mayonnaise for added flavour.


Roast Vegetable
  • Mix with grated vegetables for vegetable fritters.
  • Add to quiche, frittatas or omelettes.
  • Add to roast vegetables, make into wraps.
  • Sprinkle over eggplant, zucchini, roasted capsicum and bake. Drizzle with balsamic, olive oil and pepper.
  • Rub onto rib-eye roast, before baking.
  • Sprinkle over chicken, bake with olives and white wine.


2 tbspsbutter
1leek, trimmed, washed and sliced
1 largebunch spinach washed
150gfeta cheese, crumbled
250glow-fat cottage cheese
4eggs, lightly beaten
1 tbspMASTERFOODS Italian Herbs
1/4 tspMASTERFOODS Nutmeg, Ground
freshly ground pepper
6 sheetsfilo pastry
1 tbspmelted butter
MASTERFOODS Sesame Seeds
  1. Preheat the oven to 180°c. Lightly grease a 20cm square ovenproof pie dish.
  2. Heat the butter in a small saucepan. Add the leeks and cook until soft.
  3. Remove the hard white stem from the spinach and shred the leaves.
    4. Cook the leaves in a large saucepan of boiling water for 2 minutes or until bright green and wilted. Drain and rinse under cold water. Squeeze out excess water from the spinach.
  4. Mix together the leeks, spinach, fêta cheese, cottage cheese, parmesan cheese, eggs, Italian herbs, Nutmeg and Pepper in a large bowl.
  5. Spoon the mixture into the prepared pie dish.
  6. Place 2 sheets of filo pastry on a clean surface. Brush with the melted butter and repeat with the remaining pastry. Place the pastry on top of the pie. Trim the pastry to the edge of the dish and tuck in the overhanging pastry. Brush with the remaining butter, sprinkle with Sesame Seeds and bake for 45 minutes or until golden and cooked.

Rosemary Leaves
  • Whole sprigs are good in marinades, especially for lamb.
  • Adopts a smokey flavour when barbecued or roasted.
  • Add butter with rosemary, dress steamed red potatoes, peas, zucchini or summer squash.
  • Sprinkle over vegetable frittatas.

Saffron
  • Add to Mediterranean fish soups or stews, provencal or bouillabaisse.
  • Adds class to a simple stew of mussels and potatoes or a fish baked in white wine.
  • Enhances paella or risotto.
  • Perfect for golden potatoes or pumpkin soup.

Sage Leaves
  • Use in stuffing for pork, goose or duck.
  • Great to flavour focaccia, polenta or semolina gnocchi.
  • Rub Sage, Pepper and Garlic into tenderloin chops.
  • Add to flavour soft cheese dips.

Salad Herbs
  • Add to butter for cooked vegetables or stuffings for pork or chicken.
  • Add to oil or vinegar dressing for tossed salads.
  • Spread French bread with butter, sprinkle with salad herbs.
  • Combine with mayonnaise and yoghurt, toss over potatoes or pasta.

Sea Salt
  • Use in gravalax and other curing of seafood.
  • Decorative base for serving fresh shellfish oysters.
  • Make a nest around potatoes or under small pumpkins and bake until tender.
Salt & Pepper Squid
  • Coat calamari, serve with sweet and sour sauce.
  • Coat seafood - dry pan cook, roast or stir-fry.
  • Coat and bake vegetables such as pumpkin, kumera, with a splash of olive oil.
Sesame Seeds
  • Sprinkle over apples or bananas and deep fry.
  • Blend with coarse Sea Salt, sprinkle over vegetables, salads or rice.
  • Serve over creamed spinach, buttered noodles, eggplant dishes, mixed vegetable stir-frys, cookie doughs, pie pastry or yeast breads.
  • A tasty coating for honey chicken or stir-frys.
Seafood Lemon & Dill
  • Dust over prawns and chargrill.
  • Add to lime juice, rice wine vinegar and orange juice drizzle over fresh oysters.
  • Mix with butter, serve with chargrilled snapper, tuna, salmon or beans.
  • Add to whole egg mayonnaise and serve with a seafood burger.
Smoked Paprika
  • Ideal for seasoning chicken.
  • Great on whole pieces of meat or added to dry rubs or seasonings.
  • Added to soups, sauces, stocks, curries or casseroles.
    • Also fabulous added to paella or risotto.
Seafood Lemon Myrtle
  • Add to shortbread, biscuits and batters to add flavour to pancakes.
  • Great added to mayonnaise, sauces or marinades for chicken or seafood.
  • Makes a great rub for chicken or fish on the barbecue or grilled chicken, lamb cutlets or fish before pan frying.
Spaghetti Bolognese
  • Add to meat sauce and use for pasta bake, tuna neapolitan, mousala or lasagna.
  • Great added into savoury mince.
  • Blend with sour cream, and serve with roasted potatoes.
  • Use in minestrone soup.



Star Anise
  • Use in simmered dishes, stocks, beef or chicken soup.
  • Flavours fish and seafood and some fruit dishes.
  • Use in Chinese and Vietnamese cooking.


1/4 cup(60ml) olive oil
1onion, cut into 8 wedges
2medium carrots, peeled and cut into quarters
2medium parsnips, peeled and cut into quarters
4lamb shanks
1 tbspMASTERFOODS Tuscan Seasoning
2 cups(500mL) beef stock
1/2 cup(125mL) red wine
4MASTERFOODS Bay Leaves
  1. Preheat the oven to 170°c.
  2. Heat half the oil in a large frying pan to medium-high. Add onions, carrots and parsnips and brown quickly. Remove the vegetables and set aside.
  3. Coat the lamb shanks in Tuscan Seasoning. Heat the remaining oil and brown the lamb shanks.
  4. Transfer the lamb shanks to a large heavy-based baking dish. Pour in the beef stock, wine and bay leaves. Cover with foil and bake in the oven for 2 hours, adding more stock or water as needed. Add the vegetables in the last 25-30 minutes. Bake until the lamb and vegetables are tender.
  5. Serve the shanks with pan juices, vegetables and potato mash.

Steak
  • Shake on or rub into steaks, pork chops, hamburgers or vegetables before grilling or searing.
  • Sprinkled on vegetables or use to enhance marinades, soups, sauces, dressings, croutons, mashed, baked or fried potatoes.
  • Crumb over pork chops and grill.
  • Add to pan juices for sauce or gravy.

Sumac
  • Sumac is rubbed onto food before cooking.
  • Fabulous on fish, vegetables or kebabs.
  • Mix with yoghurt and fresh herbs and serve as a dipping sauce or side dish.
  • Also lovely dusted over fêta cheese or added to a salad.
  • Stir through olive oil and use as a dip with crusty bread.

Szechuan
  • Mix with salt and rub on quail or game prior to roasting.
  • Place on table as a condiment.
  • Blend with Star Anise, Ginger, white and green Peppercorns and rub into meats.
  • Sprinkle over chicken or prawns while stir-frying, add a little dry sherry for moisture.

Tandoori
  • Mix with yoghurt for a wet marinade or rub directly onto meat, fish or chicken before barbecuing, grilling or pan frying.
  • Excellent dry marinade for meats, pan-fried, grilled, roasted or barbecued.
  • Great added to butter chicken.

Turmeric
  • Add Turmeric to tagines, stews or soups.
  • Sprinkle or cook with eggplant, beans, eggs, fish lentils, meat, poultry, fish, vegetables or spinach.
  • Add to melted butter, drizzle over cooked veggetables, pasta or potatoes.
  • Mix through cream and sour cream dressings for pasta salad.
Tarragon
  • Add to marinades for meat or game.
  • Use to flavour fêta cheese or goats cheese.
  • Add to cream sauces or poaching liquid for chicken salad.
  • Mix through tartare sauce or marinades.
Tuscan
  • Sprinkle over lamb cutlets or chicken and grill.
  • Mix with orange juice and marinade chicken breasts.
  • Sprinkle over baked tomatoes, crispy bread or bocccocini cheese, drizzle with balsamic and olive oil.
  • Commbine with onions, lemon , chopped capsicum, chopped tomatoes and pour over pork and bake.
  • Sprinkle over lamb salad.
Thai
  • Sprinkle over stir-frys.
  • Add to minced seafood when making fish cakes.
  • Make a Thai Green Curry with chicken and vegetables and coconut milk, serve with steamed rice.
Vanilla Beans
  • Use whole or split pods to flavour creams, custards or ice cream.
  • Cut pods can be laid over fruit and baked in the oven.
  • Add to a mug of hot chocolate.
Thyme
  • Used to flavour patés and terrines, thick vegetable soups, tomato and wine based sauces and in marinades for pork or game.
  • Thyme compliments poultry in stuffings.
  • Combine Garlic and Thyme, spread over lamb before cooking.
  • Sprinkle over chicken before grilling or pan frying.
Vanillin Sugar
  • Use to sweeten coffee or tea.
  • Use to flavour custard or fruit tarts.
  • Add to sauce, fruit or berry puree.
  • Sprinkle over nuts, bake until caramelised, decorate cakes.
  • Add to milkshakes, sorbets or ice creams.


1 kggreen king prawns peeled and de-veined, tail intact
2-3 tbspsMASTERFOODS Piri Piri Seasoning
3 tbspsextra virgin olive oil
1/3 cupfreshly squeezed lime juice
1/4 cupwhite wine
2 tbspsbrown sugar
1shallot, finely sliced
3cloves garlic, finely chopped
1stalk lemongrass, halved
1kaffir lime leaf
125gunsalted butter, diced, room temperature
1/2 tspchilli sauce or
1finely minced chilli
1 tbspbasil leaves, freshly chopped
1 tbspThai mint leaves, chopped
  1. Combine prawns and piri piri seasoning, toss until well combined, and well coated.
  2. Heat a large pan over a high heat, sauté prawns and oil, until golden, tender and pink.
  3. Remove prawns from pan and allow to stand.
  4. In a medium saucepan, combine lime juice, wine, sugar, shallots, garlic, lemongrass and kaffir leaves.
  5. Bring to a rapid boil and reduce to 1/4 of liquid.
  6. Remove from heat and slowly incorporate the butter, strain and add remaining ingredients.
  7. Season with salt and pepper to taste.
White Peppercorns
  • Add to creamy Thyme potato gratin, or creamy mashed vegetables as it adds great background notes and flavour.
  • Add to seafood or prawn salad.
  • Add to hamburgers or seasonings.
  • Fabulous with fresh greens and onions added to dill butter.