What Others Say

 “We did a taste test of the butter chicken last week...and was a massive hit”

C & M – Bathurst

“I don’t mind doing a double batch of butter chicken – it freezes great for lunches”

Sarah – Kellyville

"My son is dairy free so I make the butter chicken with coconut milk. It's still delicious!"

A mum in Newcastle NSW

“The pumpkin soup is a winner. Perfect flavour. Yum”

A mum from Kellyville NSW

“there is something so rewarding about cooking a dish that is the real deal!! Sabroso Spices are a sachet of authentic flavour & quality ingredients. Combined with clear instructions, it has never been easier to bring such tasty spiced dishes to your table”

A mum in Sydney

“My kids just love the butter chicken, and its so easy my 10 y/o son can make it”

A mum in the hills shire

“We did a tasting of Butter Chicken, Beef & Black Bean & Lamb Korma.  Delicious. They were a big hit”

P & B – Darling Downs QLD

“Seychelles Fish is delicious.  Can’t wait to make again.  Even the kids loved it”

A home cook from QLD

"I've loved every sachet I've made so far" 


"It simply is the best butter chicken but all the varieties are delicious. Even Weight Watchers friendly. No added sugar or sodium, easy to substitute a good olive oil for butter, no fat greek yoghurt instead of cream or light cream/sour cream"

Amy - Katoomba

"I like to go through the Coles & Woolies Magazines & use the spice mixes as my base for the monthly recipes"

Grace - Maitland

"I have tried Punjabi Prawns, Butter Chicken & Moroccan Meatloaf and all the children love them!"

Beth - Maitland

Good morning team @ Sabroso 😊

So far from my last fabulous order we have tried the following so thought I’d let you know how delicious it all was…….

Persian Style Beef:

Because I love the ease & success of using a slow cooker, I decided to try this in there, which meant I made a few changes to method, but worked well.

I used dried dates which I covered with water for about half an hour until they were ready to be added.

Heated oil & fried casserole steak quickly in frypan, then put in slow cooker.  Then went with method for the next part: sautéed onion, added garlic & spice sachet, followed by tomato, almonds, salt & vinegar, mixed in beef stock

& added dates & poured over steak in slow cooker.  Cooked for 4 hours on high & dropped temp to low until we were ready to eat.  Served it with couscous which I added fried capsicum, carrot & shallot to.  It was absolutely delicious!

It certainly had some punch but we loved the sweet spicy flavor of the Persian curry!

Chilli Con Carne:

Made this with beef mince as a nachos bowl.  I actually only used half the sachet and it was plenty spicy enough for our family!  It was very much enjoyed & the good part is I have another half sachet to use again sometime!  Served with avocado, tomatoes, onion, cucumber, capsicum, corn & corn chips.

Coming up next …… Mango Chicken Curry ….. trying tonight 😊

Many thanks from your excited cooks in the Riverina! Georgina