Golden Ras el Hanout gets its gorgeous colour from the addition of turmeric. It also contains chilli powder, cumin seeds, coriander seeds and ground ginger. It has a slightly sweeter flavour than the more familiar Ras el Hanout and it’s ideal with seafood and crustaceans.
For a simple marinade crush a small clove of garlic with a teaspoon of sea salt and add 1-2 teaspoons of Golden Ras el Hanout and half a cup of olive oil. Rub gently onto fish. It can also be mixed with flour and used as a dusting for fish or meats before grilling, baking or frying.
About the producer
Greg Malouf’s eponymous Melbourne Middle Eastern restaurant, MoMo, was one of our favourite haunts when he was in Melbourne. Malouf then went on to have a very successful International career in London and Dubai. Malouf’s Spice Mezza range of authentic Middle-Eastern foods prepared according to his own recipes is a fine legacy to leave to his legion of Australian fans!