Gewurzhaus Herb & Spice Merchants
Herbs in Melbourne

The Age Epicure sums it up beautiful well: Think of the lolly shop of your childhood dreams, substitute herbs and spices and you’re at Gewrzhaus. We blend and mill over 100 unique trivial batch blends, which are exclusive to Gewrzhaus they are made on a weekly basis, here in Melbourne, from entire ingredients ensuring freshness and the maximum quality. Cooking from the home and the heart has always been an integral segment of preserving traditions for four generations of women in our family, going all the way back to our great Ola Rosa, a baker by trade. Our mission is simple: to yield a wide range of lofty quality ingredients to inspire you to create new recipes and traditions to cherish for generations to come. Our Cooking School, piece of our Hawks burn place in Toorak, hosts a variety of cooking classes almost every week.

We offer more than 350 housemate blends and single origin spices from around the world. To offer the gift of learning, why not purchase a gift voucher for 119 that can be redeemed for one of our Cooking School classes! Online orders We endeavor to have your online gift voucher orders processed and emailed to you within 24hours. This can be made via the online booking system, over the telephone or in one of the Gewrzhaus stores. Behind booking your cooking class and completing the checkout, you will receive a Certificate of enrollment. No need to bring anything along we bear all equipment and ingredients. Cancellations are nonrefundable, however, if more than 14 days notice is given, the reservation can be transferred to another class if there is availability. We don’t expect yours will keep once you get a taste of the Warm Cross Bun Spice with its festive tones of cinnamon, ginger, cloves, plus a hint of citrus embedded in the ground coriander seeds. No matter how many items are in your cart! In a small saucepan, heat the milk over a low flame, add the butter and orange peel. Make a healthy in the dry ingredients and increase the milk mixture. Turn out onto a lightly floured surface and knead until the dough becomes smooth and not sticky anymore. The dough should stretch without tearing and you should be capable to stretch it until it forms a thin, translucent film, without having any dense spots or tears. Place in a lightly buttered bowl and cover with a tea towel. Deposit the mixture for your crosses into a zip lock bag, cut a very little hole out of a corner and pipe onto the buns. While the buns are baking, make the glaze by adding ingredients to a little pot, bring to the boil and simmer until the syrup thickens (110 degrees if you are using a candy thermometer). Lightly brush this over the hot irritable buns while tranquil piping hot, to offer them their sheen. This organic, spiced Ceylon tea has been especially developed to appreciate during the festive season of Easter, and is the flawless accompaniment to freshly baked Warm Cross Buns and other delicious treats. Store a roasting tray on the stove top over medium heat and total a splash of olive oil. Total the onion wedges and brown slightly, then total the halved garlic cloves, lemon peel and thyme sprigs, earlier placing the lamb shoulder on top. Pour in the white wine and bring to the boil, conceal the tray with a lid or foil and transfer to the oven. Deposit in oven and cook for 20 30 minutes, or until cooked through and slightly caramelized. Cook for about 2 minutes until fair starting to turn golden, earlier adding the Sumac Pepper and cooking for another minute or two, until toasted. Sprinkle with the toasted almonds and tear the mint leaves over the top.