Juniper and herb rub

From issue #2.
Photography by Photography by Becky Nunes.

Spice rubs are a great alternative to marinades for many cuts of meat and for vegetables too. Rub the Moroccan and Indian flavours onto chicken or lamb before grilling, toss them with sliced eggplant, red capsicum, tomatoes and red onions, and a little oil before roasting in the oven. Or add either one to a fresh tomato sauce. Use the Juniper and Herb rub with any cut of pork or venison, and with game birds, such as quail and duck. Store the rubs in tightly sealed jars or place in a cellophane bag inside a tin or box.


6 tablespoons juniper berries
2 tablespoons dried rosemary
3 teaspoons dried thyme
11⁄2 teaspoons ground allspice
3 teaspoons sea salt
3 teaspoons brown sugar


Grind together the juniper berries, rosemary and thyme. Combine together with the remaining ingredients.
Makes approximately 3⁄4 cup