BFC60

Gift Voucher (Valued at $60)

$60

This coupons are used in conjunction with our 2024 Black Friday campaign.

If you are looking to purchase a gift voucher, please go to https://flavourandspice.com.au/gift-vouchers/

Stock

SKU BFC60 Category
Share the Product
Tweet this Product
Pin this Product
Email This Product

Reviews

There are no reviews yet

Be the first to review “Gift Voucher (Valued at $60)”

Your email address will not be published. Required fields are marked *

Related Products

Brazilian Barbecue Pork Rub

A popular rub that’s ideal for low’n’slow, particularly pork.  Use as a seasoning or rub for chicken, this is a winner too!

Paprika brings a sweet pepper flavour and with the addition of other aromatic herbs and spices including pepper, garlic, and onion, finished with a final layer of ginger and mustard really pulls this flavour combo together for a perfect pork rub.  (try a slow cooked pork shoulder for pulled pork)

Tip: A good rub has sugar and salt to amplify the flavours and allows the rub to penetrate the meat better, the sugar helps with crust formation and browning. It will also balance any bitterness.

Ingredients: Sea salt, paprika, sugar, pepper, garlic, ginger, onion, mustard seed

 

Read More »

Beef Rendang Curry Masala Hot (240g)

Rendang is a dish originated from Minangkabau (a West Sumatra Island in Indonesia) produced from mostly beef, but can also be made with chicken, duck or buffalo. The primary recipe, is milk squeezed from coconut then cooked and stewed with the meat for up to 2 hrs to allow the meat and coconut to reduce and dry up to encrust the tender beef pieces, producing an intensely flavored dry curry which can last up to 4 months, whilst the more wetter one 2 months.

Other than the intense delicious flavours, Rendang itself is also a philosophy.These are derived from the 4 main cooking components of the curry which symbolize the four philosophies contained in the Minang Kabau society.

1. The first philosophy is derived from Dagiang (meat). The meat used in the manufacture of rendang, is traditionally beef. This symbolises the traditional tribal leaders in West Sumatra, the “Ninik Mamak”.

2. The second philosophy is derived from Karambia (coconut). Coconut is a symbol of the intellect, and the intellectuals.

3. The third philosophy is derived from Lado (chili), this symbolises the scholars, and the spicy and assertive way in which the teaching of religion takes place.

4. The last philosophy is cooking (spices) that symbolizes the whole of society Minang.

So, when you’re cooking a rendang variety, it is more the symbolism of an ancient culture and society from which it was born.

At the present time, the Rendang cuisine has been progressively expanding to include variations such as jackfruit (rendang Cubadak), rendang egg, potato rendang and rendang lung! So try adding a bit of this traditional Sumatran flavor into your curry reportoire.

Accompany with any of our sambals.

This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.

Read More »

Italian Herb Mix (Paysano) (40g)

Blended from Australian and imported Ingredients: Marjoram, Basil, Rosemary, Oregano, Garlic Granules, Thyme, Sage, Parsley & Red Bell Pepper

Italian herb mix is used to add flavour to various Italian dishes, such as pasta, pizza, meat, and vegetables.

 

Read More »

Asafoetida (Hing) (100g)

Asafoetida is a gum from a variety of giant fennel, which naturally has a strong and pungent smell, rather like rotting garlic (as in foetid). It’s a very useful spice for those who can’t eat onion or garlic, as it adds a similar depth and savouriness to food.

Read More »

Ras-El Hanout

Ras-El Hanout is a Moroccan spice blend that translates to “top of the shop,” indicating it’s made from the best spices available, ideal for tagines, rice dishes, and marinades.

Read More »

Traditional Queensland Mango & Date Chutney Mild (430g)

A variation of our original traditional mango chutney.

Originating from Buderim, in Queensland, it has been a favourite among our customers since we first started business in 1993.

It features crystallised ginger and raisins and is a favourite for those who just love an ‘Aussie” chutney but now also with Dates.

Care instructions:

Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.

This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.

Never return any unfinished portions to the jar or use a serving utensil used for anything else.

Read More »

You might also like to try…

Berbere Mix (25g)

Origin:  Blended with imported and local ingredients

Ingredients:  chilli, cumin, cardamom, cinnamon, coriander, fenugreek, turmeric, allspice, coves, ginger, pepper, salt

Berbere mix is a popular spice blend used in Ethiopian and Eritrean cuisine. It is a fiery blend that typically includes chilli peppers, garlic, ginger, fenugreek, coriander, and other spices. Berbere is the backbone of many Ethiopian and Eritrean dishes, such as stews and meat dishes. It can be used as a dry rub for meats or added to sauces to add depth and flavour. Berbere has a complex flavuor profile that is both spicy and sweet with hints of earthy and citrusy notes. It is a versatile spice blend that can add a bold and unique flavour to any dish.

Read More »

Kartoffen Potato and Chip Sprinkle (175g)

What is it? Its the BEST chip sprinkle you’ll ever have and its NOT just for hot chips from your local fisho!

Its not chicken salt, its not garlic salt, its not S&P….well, its kinda all of these things but way more with extra herbs and spices. (Contains NO Additives or other nasties)

Sprinkle some in your breadcrumbs for your next chicken schnitty cook-up, season a roast chicken before baking, shake it over your avocado on toast with a squeeze of lemon and you must try it on popcorn!

Cooking Tip: Mix 1 tsp to 1 cup water to make a cooking stock for an alternative flavour boost.

Made with all natural ingredients and None of the Nasties.

 

Read More »

Competition Barbecue Glaze Mild (250ml)

How to use a Glaze:

When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.

For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.

On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome. If making kebabs, thread the meat (and vegetables) through the skewer and brush the glaze over with a pastry brush, then pop them straight on the barbie!

Read More »

Salt Himalayan Pink Rock (100g)

Origin:  Pakistan

Himalayan pink salt is naturally pink in colour and is packed with minerals that provide wonderful health benefits.  Its mined near the Himalayas in Pakistan and exported World Wide.  Great one for salt grinders.

Read More »

Cinnamon Cassia Ground (40g)

Cinnamon Cassia Ground (40g) is a versatile spice that adds a warm, sweet flavour to a variety of dishes, from baked goods to savory stews. Its rich aroma and sweet-spicy taste make it a staple in any spice collection.

Read More »

Subscribe to our newsletter and get an INSTANT

$10 OFF*

Your next order!

*Excludes Bulk Spices