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Spice Party, Sydney (2026)

15/05/2022

The humble eggplant is made perfectly delicious with this easy recipe.
Make this bejewelled beauty for guests and wow their eyes and tastebuds or make it for yourself to enjoy something a little special.

Spiced Eggplant with Tahini Dressing

1 large Eggplant
2 teaspoon BAZAAR
1/3 cup olive oil, plus extra for cooking
To garnish
Pomegranate seeds
Parsley, chopped
Almond slivers, browned in butter*

Dressing
2 tablespoon tahini
2 teaspoon honey**
2 teaspoon apple cider vinegar
1/2 teaspoon salt

1. Whisk together dressing ingredients and add water 1 teaspoon at a time until you have the consistency of runny honey. Set aside.
2. Slice eggplant into 1.5cm rounds.
3. Score each eggplant round in a criss-cross pattern on one side without cutting all the way through.
4. Mix BAZAAR and olive oil and brush over both sides of eggplant.
5. Fry eggplant in a preheated fry pan on medium heat until golden on each side and cooked through. Add a small amount oil to the pan as required to prevent burning.
5. Arrange cooked eggplant slices on a serving dish and drizzle generously with dressing.
6. Sprinkle over parsley, pomegranate and almonds and serve.

Serves 4 as a side or 2 as a light main

*I like the extra luxury of toasting nuts in foamy, browned butter but regular toasted nuts in a dry pan work just as well.
** Substitute honey with agave syrup or similar if a vegan option is required.

01/05/2022

A perfectly cooked steak hardly needs any embellishment but a little something extra never hurt.

Grilled Steaks with Chimmichurri

4 steaks, cuts of your preference
1 tablespoon EL GAUCHO
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Salt and pepper

1. Place EL GAUCHO, vinegar and olive oil in a bowl and mix thoroughly. Allow to sit for at least 30 minutes for the flavours to develop.
2. Bring steaks to room temperature and preheat BBQ.
3. Season steaks with salt and pepper on both sides and grill to desired level of doness.
4. Cover and rest steaks for at least half the cooking time.
5. Serve rested steaks with a generous helping of chimmichurri and sides of choice.

Serves 4

15/04/2022

Perfectly cooked salmon to please even the most discerning of diners. This Celebration Baked Salmon presents beautifully to impress guests but is actually a cinch to make. It only takes 5 minutes to prep before it's ready for the oven so it's a very accessible midweek meal if you're wanting to increase your omega 3 intake with minimal fuss!

Celebration Baked Salmon

750g skin on salmon fillet
1 1/2 tablespoons SHINDIG
2 tablespoons Dijon mustard
1/2 cup parsley leaves, chopped
1/2 panko breadcrumbs
2 tablespoons butter, melted
Salt and freshly ground black pepper
Juice and zest of one lemon

1. Mix parsley, panko breadcrumbs, butter, lemon zest with a pinch of salt and some freshly cracked pepper to a bowl and mix thoroughly. Set aside.
2. Place salmon skin side down on a baking tray lined with baking paper.
3. Spread salmon fillet evenly with Dijon mustard and sprinkle over SHINDIG.
4. Gently press breadcrumb mix onto fish fillet.
5. Bake in a 180°C preheated oven for 15 minutes or until cooked to your liking.

Serve with a squeeze of lemon and sides of choice.
Can be served as part of a party spread or portioned into individual serves.

10/04/2022

Delightfully simple grilled prawns to make the most of succulent and sweet prawns. Just in time for Easter seafood lunches. This quick to cook show stopper will ensure the Cook gets plenty of time to socialise with family and friends.
This recipe can be easily increased in quantity but be sensible with the lemons!

Grilled Butterflied Prawns

8 extra large green prawns in shell
50g salted butter
1 teaspoon OPA!
1 1/2 lemons

1. Melt butter and add OPA! whilst still hot and mix. Allow to cool.
2. Split each prawn lengthways through the belly with a sharp knife but do not cut all the way through the back and keep the tail intact. Remove the intestinal tract and flatten butterflied prawn to keep it flat and open. Place prawns shell side down on a flat tray.
3. Generously brush cooled butter mix over prawns.
4. Preheat BBQ to high and place prawns shell side down.
5. Cook for 3-5 minutes until prawns are just cooked through.* Baste prawns with any leftover butter mix and squeeze over juice of half a lemon during cooking time.
6. Serve with grilled bread and additional lemon wedges.

Alternatively you can cook these prawns under the grill.
1. Follow steps 1 to 3.
2. Preheat grill to high (220°C)
3. Place tray under the grill and cook for 3-6 minutes.*
4. Serve with grilled bread and additional lemon wedges.

Serves 4 as a light starter

*Cooking time will depend on the size of your prawns. Flesh should change from translucent to opaque and the shells will change colour to orange/red.

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20/03/2022

Succulent, crispy, golden karaage chicken.
No need for takeaway anymore when you can do it yourself at home.
Also, there will be no judgement if you sneak a few extra pieces before you put it on the table.
The double fry might seem fiddly but you will be rewarded with juicy, golden fried perfection!

Karaage Chicken
500g chicken thigh, cut into 4x4cm pieces
1 tablespoon K-TOWN
1 tablespoon light soy sauce
1 tablespoon cooking sake
2 teaspoons sesame oil
3/4 cup cornflour
Oil for deep frying
Kewpie mayonnaise and lemon wedges for serving.

1. Add chicken, K-TOWN, soy sauce, cooking sake and sesame oil to a large bowl and mix thoroughly to coat the chicken. Allow to marinate for 10 mins or overnight.*
2. Place cornflour in a shallow bowl and dredge chicken pieces until coated with cornflour. Shake off excess cornflour and let sit for 5 minutes.
3. Heat oil in a wok or deep saucepan to 160°C.
4. Gently place 4-5 chicken pieces into the oil and fry for 3-4 minutes. Move chicken around the oil during cooking time to ensure chicken does not stick.
5. Place cooked chicken on a rack and fry remaining chicken in batches.
6. Remove any cornflour coating from the oil and increase oil temperature to 190°C.
7. Add chicken back into the hot oil in batches and fry for 1-2 minutes or until golden brown and cooked through.
8. Serve with Kewpie mayonnaise and lemon wedges.

Serves 6 as a shared entree or 4 if served with rice and sides.

*If marinating overnight the chicken must be brought back to room temperature before cooking.

-town

10/03/2022

Slow cooked, fall apart tender lamb bathed in an earthy spiced sauce. This flavoursome lamb tagine will need plenty of rice or couscous to soak up all the delicious sauce.
Throw it into the slow cooker and end the day on an easy high or pop it in the oven and let the heady fumes waft through the house on a rainy weekend.
Perfect for meal prepping for the week or an easy family meal.

1.5kg lamb shoulder, cut into 4x4cm pieces
2 tablespoon BAZAAR
1 large onion, chopped
1 400g tin chickpeas, rinsed and drained
2 400g tinned diced tomatoes
150g dried apricots, chopped
Juice 1/2 lemon
Fresh coriander to garnish
500ml chicken stock (Dutch Oven method only)
Oil for cooking

Slow Cooker
1. Heat oil and brown lamb in batches. Add additional oil as required.
2. Remove excess oil and return browned lamb to the slow cooker along with BAZAAR, onions, chickpeas, tomatoes and apricots.
3. Add 100ml water and mix to combine.
4. Slow cook on high temp for 6 hours.
5. Finish with lemon juice and chopped coriander. Adjust seasoning to preference if required.
Serve with rice or couscous.

Dutch Oven
1. Preheat oven to 160°C fan forced.
2. Heat oil in a dutch oven and brown lamb in batches. Adding oil as required.
3. In the same pan, saute onions until translucent.
4. Return all the browned lamb, BAZAAR, chickpeas, tinned tomatoes, apricots to the onions.
5. Add the chicken stock and stir to combine.
5. Cover with a lid and place into oven to cook for 1 1/2 - 2 hours or until meat is tender.
6. Finish and serve as above.

Slow cooked, fall apart tender lamb bathed in an earthy spiced sauce. This flavoursome lamb tagine will need plenty of rice or couscous to soak up all the delicious sauce.
Throw it into the slow cooker and end the day on an easy high or pop it in the oven and let the heady fumes waft through the house on a rainy weekend.
Perfect for meal prepping for the week or an easy family meal.

1.5kg lamb shoulder, cut into 4x4cm pieces
2 tablespoon BAZAAR
1 large onion, chopped
1 400g tin chickpeas, rinsed and drained
2 400g tinned diced tomatoes
150g dried apricots, chopped
Juice 1/2 lemon
Fresh coriander to garnish
500ml chicken stock (Dutch Oven method only)
Oil for cooking

Slow Cooker
1. Heat oil and brown lamb in batches. Add additional oil as required.
2. Remove excess oil and return browned lamb to the slow cooker along with BAZAAR, onions, chickpeas, tomatoes and apricots.
3. Add 100ml water and mix to combine.
4. Slow cook on high temp for 6 hours.
5. Finish with lemon juice and chopped coriander. Adjust seasoning to preference if required.
Serve with rice or couscous.

Dutch Oven
1. Preheat oven to 160°C fan forced.
2. Heat oil in a dutch oven and brown lamb in batches. Adding oil as required.
3. In the same pan, saute onions until translucent.
4. Return all the browned lamb, BAZAAR, chickpeas, tinned tomatoes, apricots to the onions.
5. Add the chicken stock and stir to combine.
5. Cover with a lid and place into oven to cook for 1 1/2 - 2 hours or until meat is tender.
6. Finish and serve as above.

03/03/2022

All it takes is a little Spice Party to make every meal a celebration!

Follow and share for easy recipe ideas for large groups or meals for one.
There's something for everyone at Spice Party!

23/02/2022

This creamy and spicy soup is the perfect thing to whip up on a cold rainy night. The trip home from work might’ve taken longer and your socks may be damp but you can be smug in the knowledge that this can be on the table in less than 20 minutes.

This delightfully warming soup can be enjoyed as is or with the addition of noodles to make it a more satisfying meal.*

Spicy Coconut Soup🌶🥥🦐

200g peeled raw prawns
1 tablespoon SIAM PAR-THAI
1 medium onion, finely sliced
1 L chicken stock
1 400g tin baby corn spears, drained and cut into thirds**
1 400g tin coconut milk
1 tablespoon fish sauce
Juice of one lime
Oil for cooking
Optional garnishes; fresh coriander, fresh chilli, fresh kaffir lime leaf

1.Heat 1 tablespoon of oil in a hot saucepan. Add onions and cook until you get some colour on the edges.
2. Add SIAM PAR-THAI, chicken stock, corn spears, coconut milk and fish sauce. Reduce to a medium and heat and bring soup to a medium simmer. Do not bring to a rapid boil.
3. Add prawns and cook until the prawns change colour and are cooked through. Taste soup and adjust seasoning with additional fish sauce if required. ( This will depend on the stock used)
4. Ladle into serving bowls and top with preferred garnishes.

*If adding noodles simply cook preferred noodles according to packet instructions and add to the bottom of the bowl before ladling over hot soup.
**Baby corn spears can be replaced with whatever vegetables lingering in the fridge. Mushrooms, capsicum or beans work as good alternatives. Just slice into bite sized pieces before adding at Step 2.

20/02/2022

Make the most of your Slow Roasted Tomatoes and whip up this Classic Tomato soup for a quick and easy lunch or dinner.
Best served with golden and oozing cheese toasties.

Classic Tomato Soup

1 portion Slow Roasted Tomatoes (Recipe in Opa! story highlights)
1L chicken stock*

Cheese toasties to serve

1. Add chicken stock to a pot along with tomatoes, garlic cloves (squeezed out of skins) and any cooking juices.
2. Blitz mix with a stick mixer or place into a blender and blend until smooth.
3. Return tomato mix to saucepan and bring to a simmer on medium heat.
4. Check for seasoning** and serve with toasted cheese sandwiches for dunking.
Serves 4 as a light meal

*Use vegetable stock to keep it vegan.
** Seasoning will depend on the type of stock used so adjust to personal taste.
This recipe freezes and reheats very well so it's great to make a large batch for emergency meals.

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Spice Party

15/05/2022

01/05/2022

15/04/2022

10/04/2022

20/03/2022

10/03/2022

03/03/2022

23/02/2022

20/02/2022

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