Rosemary is the perfect pairing with beef and lamb.

With a pine like aroma, it makes a great addition to many dishes.


Rosemary is a woody, perennial herb with fragrant, evergreen, needle-like leaves and is native to the Mediterranean region.

It is a member of the mint family Lamiaceae, which also includes many other herbs.

Rosemary has a pine like aroma and is often used with pork, fish and chicken and of course with roast lamb.

Rosemary is a brilliant addition to barbeque parties. The larger woody stems make perfect skewers that will impart some flavour onto the impaled food. Smaller stems can be thrown onto the coals and will give off an aromatic smoke.

Try combining finely chopped rosemary, salt, pepper and flour as a rub for roasting small chickens or game fowls. There’s no end to how you can use rosemary.