HARISSA WITH A SOFTER TOUCH

ADDING ROSE PETALS WILL BRING A SWEET­NESS TO A FIERY CONDI­MENT

Life & Style Weekend - - MAGAZINE | FOOD & WINE -

I have al­ways used spices in my cook­ing but I never had any for­mal train­ing or knew much about them re­ally, ex­cept that they tasted good.

So when we moved to Aus­tralia from the UK in 2010 I was very ex­cited when I dis­cov­ered Her­bies Spices. Ian Hem­phill is a leg­end in his own right and as far as I am con­cerned, the spice king of Aus­tralia. He knows his stuff and taught me about the art and the science of spice blend­ing. His prod­ucts are all about qual­ity and that’s why I stock his range in the shop.

Any­way, it al­ways amazes me just how much in­flu­ence cook­ing shows and cook­ing com­pe­ti­tions have had on us food­ies, es­pe­cially in re­cent years. Take Nigella seeds for ex­am­ple. I’ve al­ways stocked them and I prob­a­bly take ad­van­tage of them as I’ve been us­ing them for years.

Thanks to Jamie Oliver this is now the next best thing since sliced bread. I tasted it on my trav­els in Morocco and re­mem­ber it be­ing a fairly fiery condi­ment but from mem­ory I re­call it also hav­ing a lovely soft rose aroma and the heat from the chilli be­ing slightly soft­ened by the sweet­ness of the rose petals.

WORDS: VICKI TAY­LOR

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