The Smuggler's Journal

A true Southern classic that's still criminally underrated on Aussie BBQ tables. Sharp cheddar, mayo, roasted red pepper, and a bit of smuggled heat.

What you need

Sharp cheddar, cream cheese, mayo, roasted red peppers (or jarred pimentos) and a chipotle kick.

Smuggler's Pick (and two ways to run it)

Every good smuggler runs a few routes. Pick the one that suits your crew:

• The Classic Run — Smokes Seasoning Chipotle Salt: stirred through for smoky heat without extra liquid.
• The Sauce Route — Uncle Mungos Chipotle Espresso: a small spoon through the mix for depth and colour.
• The Mild Run — Misty Gully Cheese Salt: if you want the cheese flavour boosted without any heat.

Method

1. Grate sharp cheddar (don't use pre-shredded - it won't bind properly).
2. Mix cheddar, softened cream cheese, mayo, diced roasted red pepper and seasoning until just combined - keep some texture.
3. Chill at least 1 hour before serving to let the flavours settle.
4. Serve at room temperature with crackers, corn chips or grilled bread.

Serve it with

As a grazing starter alongside corn ribs, or spooned onto a burger patty.

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