Tell us about your background and what led you to becoming a producer on the Central Coast
I have worked in the herb and spice industry for most of my life. After starting Herbie’s Spices in 1997 in Rozelle in Sydney, we ran out of room and needed a factory. We already had a house on the Central Coast, and factories were much more reasonably priced than Sydney. In 2003, we opened our Spicery at Charmhaven on the Central Coast. It was wonderful to relocate our business to a place we already called home. We were also fortunate to find excellent staff living close to our factory.
What do you enjoy most about connecting with visitors to your business?
People love to hear spice stories, and to have the origins, history and everyday uses demystified. As a producer of high quality products, it is always satisfying to have the direct customer feedback that you can only get in face-to-face encounters.
What makes your products unique?
We only source the highest quality herbs and spices, something we can do based on our industry experience. Our spice blends are all carefully made, and we never use any artificial ingredients.
Our small artisan production runs and high-barrier packaging ensure maximum freshness up to the Best Before dates. Oxygen is the enemy of spice freshness, and the traditional glass jars that you buy in supermarkets allow oxygen to enter each time you open the jar. Once the jar is half full of spice, it is also half full of oxygen! Our high barrier flexible packs with a zip seal allow you to squeeze the air out of the package, keeping it fresher for much longer.
What should people expect when they visit your venue?
Herbie’s Central Coast Spicery has the largest range of culinary spices, herbs and spice blends in the Southern Hemisphere. In addition, we have tester jars of all products, so visitors can see and smell the spices and blends. Our friendly staff are on hand to answer any questions.
Are you able to give us a preview of any innovative projects (e.g., new products, experiences, promotions or collaborations) that you are working on?
We have just launched a Bolognese Seasoning, which is sure to become a family favourite! During 2023, visitors to the Central Coast can indulge in one of our Spice Appreciation classes. Once a year, we lead a specially curated cultural and food tour of India; there are 14 tourists accompanying us on the next adventure. India is the world’s largest producer of spices, and this is a wonderful opportunity to see where spices are grown and enjoy Indian food and hospitality.
What do you think makes the Central Coast such a great place for people to establish a food or beverage business?
It is only one hour from Sydney and Newcastle, easily accessible via the M1. The lifestyle choices are greater than most areas in NSW, from beaches to suburbs to rural properties, making it a great place for business owners to live. Potential employees are close to work, and they also have the option of living in such a pleasant environment. We have found that employees are long term residents, not moving around and changing jobs as frequently as city dwellers.
Who would you recommend as other ‘must try’ food / drink producers on the Central Coast?
While naturally there are all the Makers Trail businesses, I’d also recommend Distillery Botanica in Erina, Spiralz Fermented Foods at Tuggerah, Vegetali Foods at Somersby and Duff’s Ice Cream at Noraville.
What do you think is the best kept secret on the Central Coast?
Wyong. This underappreciated area now has great restaurants, such as Osteria A’Mano, Motel Mezza, Sirone’s Pizza, Royal Hotel and, of course, the Art House theatre. Wyong has a TAFE, high school, racecourse and a railway station for easy commuting.
When you’re not making awesome food / drink, what do you love doing in your spare time?
I love gardening and maintaining our 25-acre property as well as taking drives in my 1959 historic registered Mercedes Benz.