Peoplefood

Getting Spicey

Peoplefood’s Eliza speaks with Ian “Herbie” Hemphill from Herbies Spices Rozelle.

In Rozelle, Sydney, sits a terrace house. A red wheelbarrow sits on the porch – yielding from its depths the leafy roughage of a young tree, whose deep vermilion leaves burst against the rich red-painted brick behind. Stepping into the building reveals a heavy wooden counter, upon which sits a hefty granite mortar, cradling the pestle, waiting for the next aromatic gift.

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Lychees

Lychees were first introduced into Australia by Asian immigrants during the late 1800s and they have been a joyful addition to our summer palate ever since. Lychees are available from the middle of Spring through to Autumn.

Lychees can be grown in your own garden straight from the seed and even though they can grow up to 6 feet in one year, they won't start producing fruit until they are fully mature (2+ years old). Lychees are a tropical fruit, so they love warm and moist environments. Keep your tree out of direct sunlight and make sure it has plenty of water.

Plums

Plums are at their best during late Winter and into Spring. There are many varieties of plums from the deep purple and red “blood plum” to the “yellow plum” which is – believe it or not – yellow. When buying plums of any variety it is best to choose fruit that is firm, full and heavy. Colouring should be rich and consistent. Avoid plums that have bruises or split skins. Plums develop a natural waxy “bloom” on their skin while ripening. This fine covering helps to keep the skin and flesh of the plum moist and juicy - so refrain from rinsing it off until you are ready to sink your teeth in.
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