The Hidden Souk in Reservoir, Victoria, Australia | Food and drinks company

The Hidden Souk

Locality: Reservoir, Victoria, Australia

Phone: +61 419 143 901

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23.01.2022 Hump Day Hungry? Try some Herbed Asparagus with Feta and Almonds. Plant based, organic and ethical. Recipe below: Herbed Asparagus with Feta and Almonds 1 bunch Asparagus, cut and blanched.... 1 Tbs Extra virgin olive oil 1 Tbs Loosely packed crushed almonds 50g Homemade nut or tofu feta/shop bought vegan feta 1 Sprig of za'atar herb 1 Sprig of mint, finely chopped. Cut asparagus in half, discarding ends and blanch. Lay out evenly on a plate and drizzle with olive oil. Crumble feta over asparagus. Sprinkle with crushed almonds, za'atar and mint. Note: In place of za’atar, use oregano. #herbs #spice #thatspicer #humpday #organic #plantbased #vegan #recipe

21.01.2022 Some spicy facts to down with your hot sauce. Happy Hump Day! #chili #chilli #chile #hot #spicy

20.01.2022 A reflection for the weekend. #organic #sustainable

19.01.2022 No humans or crabs were hurt in the making of these Crabless Cakes! Recipe below: 200g lion's mane mushroom, finally chopped 2 red shallots, finely chopped... 1 tsp dulse flakes 1/4-1/2 tsp vegan belacan (optional) 1/2 tsp mild paprika (Hungarian if you cansource it) 1 tsp ground white pepper (we love Muntok pepper or Kampot pepper) 15ml vegan fish sauce 10 ml light soy sauce/vegan Worcestershire sauce/Henderson's Relish 25ml vegan mayonnaise (we love eggless Kewpie) 10 mint leaves, finely chopped 15g chia gel 20g lupin flakes Olive oil or rice bran oil for frying Mix all ingredients together and combine well, form patties to preferred size. Add oil to frypan and heat. Fry patties over medium heat untilbgolden brown on both sides. Serve with lemon or vegan aioli. Enjoy! #vegan #spices #herbs #mushrooms #vegansofig #tasty #snack #nomnom #thatspicer #foodie #melbourne

18.01.2022 Our take on King Oyster "scallops" aka little morsels of yum! #thatspicer #spices #herbs #spice #herb #vegetarian #vegan #recipe #veganrecipes #vegetarianrecipes #plantbased #vegansofig #noms #yum #plantbasedeating #cleaneats Recipe as follows:... 4 King Oyster mushrooms, cut into 2cm sections 1-2 tsp Vegetarian mushroom stirfry sauce 3 Tbs hot water 1 tsp dulse flakes (optional) 1 clove smoked roasted garlic, mashed (optional) 1 pinch ground white pepper 1 pinch salt 1 pinch lemon zest 1/2 tsp fresh herb of choice. Oil for frying In a small bowl combine stirfry sauce, hot water, dulse and garlic. Add sliced king oysters to the sauce mixed and coat lightly. Heat about a tablespoon of oil in a large fry pan over medium heat. Add mushroom slices and cook until golden on both sides. Sprinkle mushroom slices with white pepper, salt, lemon zest and herb of choice. Serve as an appetiser. Enjoy!

16.01.2022 Vegan Chilli "Crab". This savoury and sweet dish recalls the flavour and texture of crab with its briny umami notes. A hit with the kids too! Tip: if you have access to Lion’s Mane or Lobster mushrooms, we reckon adding a few of these to the dish will elevate it! Recipe below X #thatspicer #vegan #plantbased #spices #herbs #vegetarian #crueltyfree #vegansofig #umami #noodles #eat #food Singapore Chilli Crab 1 onion... 2 garlic cloves 330 ml passata 3 tsp vegetarian fish sauce 4 Tbs aquafaba 2 Tbs ketchup 1 Tbs soy sauce 2 Tbs chilli paste 1 Tbs dulse flake 3 tsp savoury yeast flakes/torula yeast 200g tube of soft silken tofu, mashed 20g vegan butter 1 can green jackfruit, drained and flaked. 3 tsp coconut sugar Sherry vinegar or juice of 1/2 lime Coriander leaves to garnish Finely onion and garlic Fry onion and garlic until soft and golden. Add passata, vegetarian fish sauce, aquafaba, ketchup, soy sauce, chilli paste, dulse, yeast flakes and mashed tofu, vegan butter and whisk together. Add flaked green jackfruit, coconut sugar and sherry vinegar or lime juice and simmer for 15-20 minutes until jackfruit is tender. Serve with noodles and garnish with coriander leaves.

14.01.2022 We love fun with fungi so came up with delicious recipe for Portobello Mushroom wedges. The crumb includes lupin flakes so is fantastic for anyone following a low GI diet. Recipe below... Enjoy! X The Spicer #recipe #organic #sugarfree #vegan #lowcarb #spices #herbs. INGREDIENTS 4 portobello mushrooms, sliced 2cm thick... Crumb 120g organic lupin flakes 60g grated vegan cheese 10g fresh mint leaves, finely chopped 10g garlic powder 5g pimentón 2 generous pinches sea salt Chia gel 60g chia seeds 100ml plant based milk of choice DIRECTIONS Mix the crumb ingredients together and set aside. Grind chia finely and pour into a bowl, add plant milk whisking until it's the consistency of beaten eggs. If the gel is too thick, thin it with a little extra milk. Dip mushroom slices in the chia gel and coat evenly in crumb mixture. Lay out on baking paper and lightly baste slices with oil. Bake in 200C oven for 15 minutes, turn over slices and bake for a further 15 minutes or until golden. Serve hot with vegan aioli.

11.01.2022 Who said vegan keto had to be boring? We are massive fans of falafel so set about developing a recipe that didn't rely on cauliflower rice- not that we don’t love cauliflower but it doesn’t really work in falafel! Low carb tempeh is your friend here if you choose to make this recipe- it is so close to the real thing that you won't miss the chickpeas or fava beans! #thatspicer #spices #herbs #spice #herb #keto #pcos #ketorecipes #recipe #plantbased #vegan #veganrecipes #veg...ansofig #lowcarb #melbourneeats #melbourne #yum #organic Recipe below: 600g low carb organic tempeh, processed into small crumbs 1/2 cup parsley, finely chopped 1/2 cup mint, finely chopped 1/2 cup coriander leaves, finely chopped 2 heaped tsp freshly ground coriander seed 2 heaped tsp freshly ground cumin seed 1 tsp turmeric powder 1 tsp ground ginger 1 pinch chili powder (optional) 1 small purple onion, finely grated 4 garlic cloves, finely grated 2 tsp baking powder 1 generous pinch salt Combine all ingredients together and mix well. Form golf ball sized balls and fry in oil at 180C for four minutes or until deep golden and crisp. Alternatively, these falafel can be baked at 200C for 25 minutes, turning half way through. We find it more effective to flatten the falafel when baking them. Makes approximately 20. Enjoy!

10.01.2022 As the days become hotter, there is nothing nicer than chowing down on fresh, light snacks while knocking back an ice cold beverage. Enter Banh Khot- delightfully crisp savoury miniature pancakes that are served with an assortment of fresh tropical herbs and lettuce. Recipe as follows: Mini Vietnamese rice pancakes (Banh Khot)... Pancake batter 125g Rice flour 60g Glutinous rice flour 40g Cornflour 165ml Beer 210ml Soda water 75g Cooked jasmine rice 1 tsp Fresh turmeric 1/2 tsp Vegan chicken flavoured stock powder 120ml Light coconut cream 50g Cooked mung beans Topping Vegetarian floss Mint, finely chopped Dipping Sauce 2 Tbs Vegan fish sauce Juice of 1 lime 1 garlic clove, finely diced 1/2 carrot, grated 1/2 small daikon, grated 1 Thai chilli, finely chopped 2 tsp sugar Lettuce Perilla leaves Thai Basil In a blender, blitz cooked rice and coconut cream until smooth. Combine the flours then add beer, soda water, turmeric, stock powder and rice mix stirring until smooth and lump free. Heat a banh khot mould on a gas or induction cook top, add a generous amount of vegetable oil. Fill each indentation to 2/3 full with batter and sprinkle with mung beans. Cover and cook for about 3-5 minutes until the centre is fully set and the edges become golden and crisp. Remove from mould and sprinkle with vegetarian floss and chopped mint. Combine dipping sauce ingredients and stir until sugar is dissolved. Serve with lettuce, perilla leaves, Thai basil and dipping sauce.

10.01.2022 Several years ago, a close friend introduced us to the wonders of Pão de queijo AKA Brazilian cheese bread. We thought it time to veganise these addictive snacks and developed the following recipe. This version has a delightfully gooey interior but if you prefer them a little more bready, check in next week when we will publish another version! #recipe #vegan #plantbased #herbs #snack #food #crueltyfree #baking #brasil 110g potato starch 220g tapioca starch 200g vegan chedd...ar 8g nutritional yeast flakes 2g vegan stock powder 2g baking powder 70g plant based milk 70g water 70g neutral oil 56g chia gel/flax gel 8g basil, finely chopped (optional) 40g semi dried tomatoes or roasted capsicum, finely chopped (optional) Preheat oven to 180C, fan forced. In a large bowl, mix all dry ingredients together including the cheese. In a small saucepan, add milk, water and oil and boil over medium heat until bubbling. Add the hot liquid to the dry mix then add chia gel and stir until a wet dough forms. At this stage, you can add basil, capsicum or tomato if desired. Using a tablespoon, scoop dough to help form walnut size balls and put them on a prepared baking tray. Bake for 20 min at 180C Serve warm, not hot!

10.01.2022 This month 22 years ago, one of our all time favourite bands The Stone Roses, recorded Sally Cinnamon. Food related? No! But we’re suckers for anything spice related! #cinnamon #music #madchester #dope #spice

08.01.2022 Specksalz AKA Plant based bac’n salt! While we are taking a break from commercial operation at present, that hasn’t stopped us experimenting in our home kitchen. We hope to be back in production in the near future launching some more magical vegan friendly seasonings. We promise our omnivore friends will love it too!Proudly ethically sourcing and making plant based blends since 2012. X The Spicer #snack #eatclean #plantbased #vegan #vegansofig #crueltyfree #australia #ethical #noms #bacon #spice #herbs #cooking

07.01.2022 Over the past year, mental health issues have impacted our business. The Black Dog has relentlessly and viciously pulled on the leash that was meant to control it. We apologise for all lack of communication. Please bear with us as we take baby steps towards reestablishing connections and reigniting our passion!... X The Spicer and Co. #depression #anxiety #mentalhealthawareness #mentalhealth #spices #herbs #blackdog #food #drink #theotherside #hope

06.01.2022 Throwback Thursday: Vegan Nut Feta now with added recipe! Delicious with crackers or on grilled vegetables. Recipe as follows: Nut feta 125g raw cashews, soaked with an added pinch of pink salt for 4-6 hours max. Any longer, will result in cashews that are slimy with an undesirable taste.... 125g raw macadamias/ almonds, soaked with an added pinch of pink salt for up to 24 hours. If using almonds, skin after soaking. 400ml filtered water 1 tsp lemon juice 2 tsp water kefir grains/2Tbs sauerkraut brine/powder from 1 probiotic capsule 2 tsp pink salt 2 Tbs Virgin coconut oil or cocoa butter (use more for a firmer cheese) Herbs and/or spices to flavour Extra Virgin olive oil Add drained nuts and 400ml filtered water, kefir grains, brine or probiotic to a blender and blend until creamy. Pour mixture into a porcelain bowl and add lemon juice, leave for 1/2 hour to curdle. Transfer mixture to cheesecloth or a nut milk bag and squeeze out most but not all of the excess liquid, you want to be able to form a cohesive mass. Stir in salt and incorporate coconut oil or cocoa butter into cheese Transfer to a tray, spread into a 1.5-2cm layer and cut into small squares or rectangles as desired. Put into a sterilised jar, add herbs and/or spices and pour over just enough of a layer of olive oil to create a seal and prevent oxygen getting in. Do not overfill! Put the jar lid on loosely and leave in a dark place for up to 48 hours to ferment. Check regularly to prevent the cheese and oil overflowing. When the cheese is tangy enough, tighten lid and transfer to the fridge. Enjoy! #veganfood#vegan#veganlife#vegansofig#organic#paleo#keto#vegetarian#throwbackthursday#recipe#snack#lunch#thatspicer#spices#herbs#eatclean#cleaneating

06.01.2022 The ultimate in plant-based deliciousness- cherry wood smoked confit tomatoes... #plantbased #vegan #vegansofig #vegetarian #tomatoes #summer

06.01.2022 Happy New Year to our lovely friends. The last couple of years we’ve faced a few health issues of which we are finally getting on top. To bring in the new year, we want to share a flavour packed dolmades recipe that is plant-based and low carb/keto friendly. Enjoy! Recipe as follows: 2 Tbs olive oil 1 small purple onion, finely chopped 250g konjac rice, drained and rinsed... 300g tempeh, minced finely 1 small tomato grated 3 tablespoon mint, finely chopped 2 tsp lemon zest 1-2 tsp freshly ground cinnamon 30g currants 50g blanched almonds, finely chopped and toasted/whole pine nuts, toasted Salt and freshly cracked pepper to taste Vegan feta, to taste (optional) 35-40 silverbeet leaves/cabbage leaves/vine leaves Add to cooking water 2 Tbs olive oil 1-2 Tbs lemon juice Method: Sauté onion in 2 Tbs olive oil. Mix remaining ingredients except silverbeet/cabbage leaves/vine leaves/lemon juice/olive oil, stirring to combine thoroughly. Heat leaves gently in water or microwave for a few seconds to make pliable. To assemble, flatten a leaf inner side up and place 2- 3 teaspoons of mixture just below the middle of the leaf. Take the bottom part of the leaf and wrap over the rice mixture. Tucking in the sides, roll firmly while pressing down gently until you form a securely wrapped parcel. Continue with the remaining leaves. Line a medium sized saucepan with any small silverbeet/cabbage/vine leaves. Arrange dolmades snugly in lined saucepan and continue stacking. Pour boiling water, remaining olive oil and lemon juice over the dolmades until just submerged. Put a smaller plate in saucepan to keep the dolmades submerged. Place a lid on saucepan and bring to boil. Gently simmer for 10-15 mins. Take off stove and cool down. Remove from water and serve either warm/cold. Leftover mix can be eaten as a side dish or stuffed in tomatoes or eggplants and cooked. #newyear #recipe #plantbased #keto #spice #herbs #summer #ketorecipes #vegan #veganfood #cleaneating #vegansofig #lowcarb #pcos #delicious

05.01.2022 Monday Munchies? Try this gluten free vegan zucchini slice. We used banana flour in this recipe for something a little different and delicious. Australian banana flour is grown and uniquely processed by @naturalevolution . We are seriously crushing on this banana flour! Dry ingredients... 100g banana flour 100g buckwheat flour 1.5 tsp baking powder 1 tsp salt 1 tsp freshly ground black pepper 2 tsp nutritional yeast flakes Wet ingredients 400g grated zucchini 100g chopped seasonal vegetables of choice 1 large red onion, finely chopped 1 garlic clove, finely chopped 1 Tbs chopped mint 150g cultured nut cheese (paleo)/ a vegan cheese of choice 60ml olive oil Preheat oven to 180C Oil a square cake tin or rectangular casserole dish and line with baking paper. 48g ground chia seeds soaked in 180ml water for 15 min (add 2/3 of this mixture initially and adjust by adding the remainder if more binding is required) In a large bowl mix the dry ingredients. Add the wet ingredients and combine. Pour into cake tin or casserole dish. Bake for 40 minutes or until firm. Cool before cutting and serving. Enjoy! #vegan#organic#paleo#vegansofig#veganeats#veganfood#glutenfree#cleaneating#spices#herbs #cooking#eatclean#local

04.01.2022 The Cow ran away with the Spoon! Try these delicious veggie bites inspired by Japanese karaage and Korean fried chicken. Recipe below. #thatspicer #eat #drink #spice #herbs #vegan 500g firm tofu/eggplant/mushroom, sliced to desire length and width 2 tablespoons shio koji 2 tsp grated ginger 2 tsp grated garlic ... 1/2-1tsp smoked soy sauce (optional) 1/2 tsp curry powder 2/3 cup potato starch 1 tsp baking powder 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp white pepper Garlic soy glaze 1 Tbs rice syrup 2 tsp grated garlic 2 tsp soy sauce Marinate chosen protein, vegetable or fungi in shio koji, soy sauce, ginger, garlic and curry powder for 1/2 hour minimum and up to four hours. Season starch with paprika, garlic powder, onion powder and white pepper then add baking powder. Dredge slices in seasoned starch Fry at 170C for until golden and crisp then drain on a wire rack Fry again at 180C until extra crunchy then put back on a wire rack. Mop up excess oil that maybe coating the slices. Prepare glaze over low heat until bubbling. Brush hot glaze over slices. Sprinkle with sesame seeds and slice spring onions. Enjoy!

03.01.2022 Always up for cooking adventures and playing around with ingredients, we developed these low carb tortillas using coconut flour. Perfect for women with PCOS and paleo + keto friendly, these tortillas are incredibly versatile and delicious. #thatspicer #organic #plantbased #vegan #vegansofig #pcos #lowcarb #ketorecipes #paleo #keto #glutenfree #recipe Recipe as follows: Coconut Flour Tortillas18g organic psyllium husk 70g organic coconut flour 220ml room temperature wate...r 60ml mct oil 1/2 tsp baking soda 1/2 tsp salt Mix all ingredients together to form a dough. Knead for 2 minutes Rest in fridge overnight. Divide into 12 balls Place dough between two pieces of parchment paper and roll out to desired size or use a tortilla press. Place a few drops of oil onto a pan and cook until golden on each side. Enjoy!

03.01.2022 As the days get colder, we find there is nothing nicer than sitting down with a cup of hot tea and a piece of melty chocolate fudge. Enjoy! X Recipe as follows: 25g cocoa butter... 30g coconut oil 25g raw cacao paste 30g sweetener of choice, if using sugar grind finely 1/4 vanilla bean, ground. ground spices or oil based flavouring (optional) Method: Melt cocoa butter, cacao paste and coconut oil until smooth and lump free. Stir in sweetener and ground vanilla, ground spices and/or flavouring Pour into a 15 hole silicone hemisphere mould and refrigerate until set. #organic #raw #ethical #spices #herbs #vegan #ethical #crueltyfree #chocolate #dessert #Winter #plantbased #vegansofig #recipe

01.01.2022 With overfishing of our oceans a huge cause for concern, we’ve decided to create a few fish/seafood like recipes. We decided to start with a take on the classic fish pie using puff pastry in lieu of mashed potato. Recipe as follows: Fishless pies 50g vegan butter... 50g gluten free flour 300ml dairy-free milk 2 tsp dulse/wakame/nori/kelp flakes 20ml vegan fish sauce/vehan Worcestershire sauce 30ml concentrated vegetable stock 30g fermented white tofu, mashed 10g nutritional yeast flakes. 15ml lemon juice 1 tsp lemon zest 5 drops liquid smoke 2 cloves smoked roasted garlic, mashed 2 tsp dijon mustard 2 Tbs dill 120g finely chopped leek Vegan puff pastry (gluten free) Method: * Preheat oven to 200C. * Melt vegan butter over medium heat in a medium sized saucepan * Add gluten-free flour and combine with butter to form a roux. * Add milk and stir over medium heat to thicken. * Add fermented white tofu, vegetable stock, garlic, nutritional yeast, seaweed flakes of choice, vegan fish sauce, mustard, liquid smoke, lemon juice and zest and stir to combine until smooth. * Add the flaked banana blossom and dill and cook for 5 minutes. * Add finely chopped leek to an oiled frypan and cover with lid, sweat for 5-8 minutes. * Add leek to mix and combine well. * Grease a small tart tin and line holes with puff pastry. * Add a spoonful of filling into each hole then cover with top crust. Seal well. * Brush the top of each pie with plant-based milk of choice. * Place tin in the centre of the oven and cook for 20 minutes or until pastry is golden. * Remove pies from oven and allow them to cool for 15 minutes before serving. #thatspicer #spices #herbs #plantbased #vegan #veganrecipes #glutenfree #glutenfreevegan #vegansofig #vegetarian #recipe #melbourne #comfortfood #kids #backtoschool #lunch #partyfood