White Lightning, turned up rich

Big roasted garlic and buttery richness with zero heat — rub it into steak before the sear, toss through roast chook, or shake over hot chips for indulgent, dangerously moreish flavour.

Big roasted garlic, buttery richness, zero heat — brilliant on steak, chook and hot chips.

Charcoal, Not Charred

Brisket rubbed in activated charcoal and cracked pepper, smoked low and slow into a bark so dark it looks burnt – and tastes like competition gold.

Brisket rubbed in activated charcoal and pepper for a bark so dark it looks burnt.

DEEP, SAVOURY, BUILT FOR BEEF

A rich port reduction laced with black garlic and umami depth — finishes low and slow smoked beef, steak, or a burger with real complexity. Drizzle it on hot off the grill or stir through pan juices for an instant restaurant-grade glaze.

Deep port and black garlic umami — finishes beef and steak with real depth.

The Range's Best Seller

No heat, all flavour — nails chicken, pork and roast veg every time.

No heat, all flavour — nails chicken, pork and roast veg every time.

All-Purpose, All the Time

Pork chops, chicken thighs and burgers seasoned in a mild, savoury all-rounder built to lift the flavour on anything off the grill.

A mild, savoury all-rounder for pork chops, chicken thighs and burgers off the grill.

The good stuff, in a jar big enough

Salty, savoury and faintly sweet with that classic takeaway-shop flavour — shower it over hot chips the second they leave the oil and you'll never go back to servo salt again.

Salty, savoury takeaway-shop flavour — shower it over hot chips the second they leave the oil.

Mop It Late, Mop It Often

Sweet molasses BBQ sauce brushed onto ribs and brisket burnt ends in the last few minutes, for a glossy, sticky lacquer.

Sweet molasses BBQ sauce brushed on ribs and burnt ends for a glossy, sticky lacquer.

Competition-black bark, zero heat

Built for the judges' table, Big Bark gets its jet-black colour from activated charcoal and lays down a savoury, umami crust on brisket, beef ribs and steak.

Competition-black bark rub for brisket, beef ribs & steak.

Brown Sugar, Proper Crust

Pork ribs rubbed in brown sugar and paprika, smoked into a glossy, caramelised bark with no chilli heat to fight the sweetness.

Pork ribs rubbed in brown sugar and paprika for a glossy, caramelised bark.

Sweet, crunchy, umami — mild heat

Bling is the super-premium chilli oil crunch that starts on your noodles and somehow ends up on your eggs, pizza and leftovers — sweet, crunchy and deeply umami, never too spicy.

Sweet, crunchy umami chilli oil for eggs, ramen & dumplings.

The cool half of wing night

Rich, tangy blue-cheese funk in a smooth, spoonable dip — the classic cooling companion to hot buffalo wings, and just as good spooned over a wedge salad or loaded fries.

Rich, tangy blue-cheese dip — the classic cooling companion to hot buffalo wings and loaded fries.

Sticky Honey, Jalapeno Bite

Sticky honey sweetness meets a genuine jalapeno edge in this medium-heat Oklahoma sauce, built for glazing chicken, pork and ribs.

Honey sweetness with a jalapeno bite — perfect on chicken, pork and ribs.

MAKE YOUR TASTEBUDS DANCE, SPRINKLE A LITTLE MAGIC

A gentle sweetness from brown and raw sugar meets smoky ancho and chipotle, with thyme and oregano lifting it herby and bright. Cumin and paprika round it out — spice you notice but never heat that shouts. Chicken wings elevated Winki-Pop style!

Brown sugar, smoky ancho and chipotle with thyme and oregano — wings, Winki-Pop style.

Sweet and spicy, Tex-Mex ready

The perfect mix of sweet and spicy, this jalapeño relish is built for burgers, hot dogs, nachos and tacos — or stirred through mayo for the ultimate sandwich spread.

Sweet-spicy jalapeño relish for burgers, hot dogs & tacos.

Wing night's dunk-and-toss classic

Sweet tomato and tangy vinegar meet a gentle, friendly chilli warmth — toss hot crispy wings straight through it, or drizzle over burgers and loaded fries for instant wing-night flavour.

Sweet, tangy and gently fiery — toss hot wings straight through it or drizzle over loaded fries.

NASHVILLE HOT, PROPERLY CRUNCHY

A Nashville-style seasoning and coating built for genuinely crunchy, properly spiced fried chicken. Dredge tenders or thighs, fry hot, and get that dark, craggy, chilli-kissed crust every time.

Nashville-style seasoning and coating for proper crunchy fried chicken.

GLAZE IT, GLOSS IT, GLAZE AGAIN

A sticky, glossy glaze-meets-BBQ-sauce built for basting ribs, pulled pork, and chicken on the last turn of the grill. Thick enough to cling, sweet enough to caramelise, punchy enough to cut through rich meat.

Sticky glaze-and-BBQ sauce for basting ribs, pulled pork and chicken.

Sweet-smoky BBQ with a built-in kick

Sweet, tangy and smoky like a proper BBQ sauce up front, then a gentle chilli warmth builds on the finish — squeeze it over snags, wings and hot chips for instant sweet-heat.

Sweet, smoky BBQ sauce with a gentle chilli build — great on snags and wings.

Sweet Apple Meets Smoky Chipotle

A mild, Oklahoma-made BBQ sauce that pairs sweet apple with a gentle chipotle warmth — perfect for glazing pulled pork, ribs and chicken.

Sweet apple, gentle chipotle heat — great on pulled pork, ribs and chicken.

Sweet Peach, Real Habanero Kick

Sweet peach up front with a real habanero kick behind it — this medium-heat sauce is built for pork, wings and ribs.

Sweet peach with a real habanero kick — great on pork, wings and ribs.

Aaron Palmer's Beef-First Blend

A salt-forward, savoury South Australian rub built for deep colour on beef — no chilli heat, just steaks, brisket, burgers and beef ribs done right.

Savoury, salt-forward and beef-first — no heat, built for steaks, brisket and ribs.

Kingston street grill, in your backyard

Warm, aromatic jerk spice layered with fragrant thyme, garlic and onion, finishing with a gentle warming heat — rub it thick on chicken thighs or pork and fire up the barbecue.

Warm jerk spice, fragrant thyme and gentle heat — rub it thick and fire up the grill.

The Meatchelada Rub

Grilled wings and street tacos dusted in bright lime and building chilli heat, a citrus-forward rub built for fajita night.

Grilled wings and tacos dusted in bright lime and building chilli heat.

Herby, built for meats that fight back

Hunter is the herby, coffee-edged rub built for meats that fight back — lamb shoulder, venison and wild game that need a rub with backbone.

Herby, coffee-edged rub for lamb, venison & wild game.

Kansas City style, bourbon twist

A rich, deep Kansas City-style barbecue sauce with a hint of bourbon, crafted by BBQ master Andy Groneman — delicious out of the bottle and even better slathered on meat.

Rich Kansas City BBQ sauce with a bourbon twist.

THE EVERYDAY ALL-ROUNDER

Rum and Que's flagship all-purpose rub — balanced, savoury, and built to work on beef, pork, chicken or veg without ever fighting the flavour. The one jar that lives on the bench, not the shelf.

The flagship all-purpose rub — balanced and built for beef, pork or chicken.

Jet-Black Bark, Peppery Punch

Charcoal powder turns beef midnight-dark under a bold black pepper and garlic punch — no chilli, just pure theatre on brisket, steaks and beef ribs.

Charcoal-black bark with a bold pepper punch — no heat, built for brisket and steak.

The All-Purpose Everyday Sauce

A mild, sweet and tangy all-purpose sauce from Oklahoma that works just as hard on brisket and burgers as it does on pork.

Sweet, tangy and all-purpose — works on brisket, pork and burgers alike.

Coffee-Dark Bark for Beef

Salt, pepper and garlic do the heavy lifting while coffee builds a dark, almost chocolatey depth — made for brisket, short ribs and steaks.

Coffee-kissed and savoury — builds a dark bark on brisket, short ribs and steaks.

Hot honey, hand-smoked heat

Raw Aussie honey cold-smoked and loaded with hand-smoked Super Hot chillies — sweet up front with a slow-building smoky heat that's brilliant on fried chicken and pizza.

Hot smoked honey for fried chicken, pizza & pork crackling.

One shaker, every protein

Basecamp is the everyday, no-chilli seasoning the crew reach for on beef, chicken, pork, sausages and veg — bold, balanced and always in rotation.

Everyday no-chilli seasoning for any protein or veg.

Award-winning Sri Lankan heat

A century-old Sri Lankan family recipe bottled in Frankston — fresh chilli, ginger and garlic that builds then lets go, crowned Australian Sauce of the Year 2024.

A century-old Sri Lankan recipe, crowned Australian Sauce of the Year 2024.

Shatter-crisp, no secret herbs required

A savoury, well-seasoned coating built for craggy, golden crunch — dredge, double-dip and fry wings, tenders or thighs for that classic Southern fried-chicken shop crust at home.

Craggy golden crunch — dredge and double-dip for shop-style fried chicken.

Sweet, Fruity, 9/10 Hot

The sauce that started it all — sweet mango and tangy apple cider vinegar carry a genuine Carolina Reaper punch, rated 9/10 for the chilli enthusiast.

Sweet mango meets Carolina Reaper fire. Rated 9/10 — where it all began.

Sticky Honey, Savoury Soy

Sweet honey and deep, salty soy umami caramelise beautifully on the grill — a South Australian rub built for pork belly, ribs and chicken wings.

Sweet honey, savoury soy — caramelises beautifully on pork belly, ribs and wings.

The Do-Anything Garlic Shaker

Roasted garlic and a savoury parmesan hit make this South Australian all-rounder the shaker that lives by the stove for chips, chicken and roast veg.

Roasted garlic and parmesan — the do-anything shaker for chips, chicken and roast veg.

MEDITERRANEAN HERBS, NO HEAT, ALL FLAVOUR

Rosemary and sumac lead a Mediterranean herb blend built for gyros night — earthy, tangy, no heat, no added MSG. Rub it into chicken or lamb before it hits the grill or the vertical spit for that unmistakable gyros crust. Grab a shaker and bring the souvlaki shop home.

Rosemary and sumac, Mediterranean herbs with zero heat. Built for chicken and lamb gyros night.

Sharp, Crunchy, Proper Ploughman's Pickle

A bright mustard-yellow pickle loaded with crunchy cauliflower, gherkin and onion — the classic partner to pork pies, sharp cheddar and a proper ploughman's lunch.

Crunchy mustard-yellow British classic — perfect with pork pies, cheddar and a proper ploughman's.

19/10 Extreme Citrus Fire

A four-pepper superhot blend of Carolina Reaper, Bhut Jolokia, Savina Habanero and Scorpion chillies, lifted with orange and ginger — rated 19/10, for the seriously brave only.

Four superhot chillies, citrus-lifted, rated 19/10. Not for the faint-hearted.

FINISH EVERYTHING WITH IT

A savoury garlic-butter finishing seasoning that melts straight into hot food — steak, garlic bread, roast veg, popcorn. Umami-forward and built to be the last thing that touches the plate.

Savoury garlic-butter finishing seasoning — the last thing on the plate.

SALT, PEPPER, GARLIC — NO HEAT, NO FUSS

The classic salt-pepper-garlic base, done properly — no heat, no fuss, just the seasoning every steak and prawn deserves. Reverse-sear a steak with it or toss it through prawns straight off the grill. Gluten free, vegan, sugar free, no added MSG.

Classic salt, pepper, garlic. No heat. Built for steak and seafood off the grill.

Carolina-gold tang, no chilli

Tangy yellow mustard rounded out with cider vinegar and honey, this Carolina-gold sauce is built for pulled pork, chicken, snags and ham.

Tangy Carolina-gold mustard sauce for pork, chicken & snags.

Award-Winning Sweet Heat

Real manuka honey heat that glazes ribs, wings and pork to a sticky finish.

Real manuka honey heat that glazes ribs, wings and pork to a sticky finish.

Real Heat, Real Green

A scatter of genuine jalapeño finishing salt over a rested steak or fried eggs, a proper seasoned warmth in every shake.

Genuine jalapeño finishing salt for a rested steak or fried eggs, seasoned warmth in every shake.

Cumin, Garlic, Char

Skirt steak and chicken fajitas seasoned in cumin and garlic, seared hot and sliced onto a sizzling plate for tacos.

Skirt steak and chicken fajitas seasoned in cumin and garlic, seared hot for tacos.

Sweet heat, bronze medal proven

Bronze medal sweet peach meets jalapeno bite. Made for pork snags and chicken.

Sweet peach, jalapeno bite. Made for pork snags.

SMOKED PAPRIKA DEPTH, MEDIUM HEAT

Smoked paprika gives South West its deep brick-red bark and backyard-smoker character, with a genuine medium heat that builds through the bite. Pat it onto brisket or pork ribs before a long smoke, or toss through potato wedges for a serious side. All natural, gluten free, no added MSG.

Deep smoked paprika, genuine medium heat. Built for brisket, pork ribs and potatoes.