Products

Build your own 3-pack of 50g 3099 beef jerky: any three of six flavours, repeats welcome. Pick from no-heat Garlic up to medium Chilli. Road trip stash, your way.

Grass-fed Victorian beef jerky with chilli powder and flakes, for the esky. Savoury beef and soy, then a medium burn that builds per chew. The troublemaker.

Garlic jerky from Victorian grass-fed beef, made in Melbourne for a cold beer or the grazing board. Roasted garlic and soy umami, no heat. You'll want to hide the bag.

Melbourne-made jerky from Victorian grass-fed beef, for drives, smoko and the glovebox. Savoury soy and cider tang, mild cracked pepper. Butcher's-counter born.

Salt and vinegar beef jerky with its own vinegar powder sachet to shake through. Sharp, tangy vinegar over rich beef, mild pepper, no chilli. Sounds wrong, tastes right.

Smoky BBQ jerky from Victorian grass-fed beef, marinated 24 hours with hickory smoke. Gently sweet, savoury, a long smoky finish, no heat. Snack while the brisket cooks.

Teriyaki jerky from Victorian grass-fed beef, the one 3099 flavour with real sugar. Sweet and glossy, deep soy umami, a clean ginger lift, no heat. Gym bag essential.

Bread and butter zucchini pickles in a 125g taster jar for burgers, toasties and charcuterie. Sweet, golden and sharp with mustard seed pops, no heat. Ripper gift add-on.

Bread and butter zucchini pickles for burgers, toasties, charcuterie and potato salad. Sweet, turmeric-warm, a clean cider vinegar snap, no heat. The jar that started it.

Crinkle-cut dill pickle chips for burgers, fried chicken, sangas and cheese boards. Garlic, fresh dill, cider vinegar and black pepper, no heat. Crunchy, never soggy.

Pickled jalapeño red onions for tacos, nachos, burgers and cheese boards. Sweet-sharp crunch, tangy cider vinegar, then medium jalapeño warmth. Hot-pink and loud.

Blue cheese sauce for buffalo wings, wedge salads and loaded fries. Tangy blue-cheese funk, cider vinegar and garlic, cool with zero chilli. The calm half of wing night.

Buffalo hot sauce for wings, burgers and loaded fries. Sweet tomato and molasses, tangy vinegar and Worcestershire, mild-medium warmth. Grab napkins.

Charcoal chicken seasoning for whole roast birds, thighs and roast spuds. Smoky, chargrilled and herby, savoury rather than spicy. Skip the Sunday chicken shop queue.

Peri peri seasoning for butterflied chook, thighs and prawns. Smoky paprika, garlic and tomato, then medium chilli warmth. Chook shop flavour, no queue.

Aussie chicken salt for hot chips, roast chook and popcorn. Salty, faintly sweet, umami-rich, a whisper of warm spice, no heat. Takeaway-shop flavour in a 330g shaker.

Herb and garlic schnitzel coating for chicken, veal and fish. Toasty crumb, generous garlic and mixed herbs, no chilli heat. Parmi-worthy schnitties to rival the pub.

Schnitzel coating for chicken, pork, parmis and schnitty burgers. Toasty crumb, garlic and onion, a gentle pepper-paprika finish, no real heat. Golden crunch, zero sog.

Bread stuffing for roast chicken, turkey and pork. Toasted bread, onion and garden herbs with a buttery middle, no heat. Just add water, pack the bird, win the roast.

Gluten friendly fried chicken coating made on rice and potato, for wings and drumsticks. Garlic, onion and savoury umami, mild cayenne warmth. Everyone gets the crunch.