Products

The 1983 crispy chilli oil rebuilt on olive oil, for burrata, pizza, pasta, eggs and veg. Savoury fried shallot and garlic crunch, medium chilli warmth. The grown-up pour.

Beetroot and gin relish for burgers, steak sangas and smoked salmon. Sweet beetroot and apple, a whisper of star anise and gin, no heat. Smash burgers want it.

Jalapeño and tequila relish for burgers, hot dogs, nachos and tacos. Sweet first, then a proper jalapeño kick with a cumin edge. Stir it through mayo for a ripper spread.

Onion, cranberry and bourbon relish for cheeseboards, brie and burgers. Jammy onion, tart cranberry, bourbon and thyme, no heat. Brie's drinking buddy.

Raspberry and wasabi mustard for chicken, ham sangas and the brave steak. Fruity raspberry tang, then a medium, sinus-clearing wasabi bite. Pink, sharp, cheeky.

Vegan smoky tomato relish that pairs with almost anything, bacon and egg rolls first. Tomato and onion, gentle smokiness, no heat. The brekkie roll's missing spoonful.

Whisky piccalilli for ploughman's boards, aged cheddar and ham sandwiches. Crunchy cauliflower, carrot, beans and capsicum in a mild mustard pickle. Deli-grade toasties.

All four El Chori chimichurris: Tangy Classic, Zesty Coriander, Smoky Paprika and Hot Jalapeño. A heat ladder from none to hot. Steak to taco night, $5 under singles.

El Chori's hottest chimichurri, loaded with jalapeño and birdseye chilli for steak, burgers, tacos and chicken. Garlic, vinegar and a hot, lingering kick. Green that bites.

Smoky paprika chimichurri from Auntie Celina's recipe for lamb, burgers, roast spuds and pasta. Herby, tangy and rich, with a warm medium kick. The classic, after dark.

Green chimichurri, an Argentinian family recipe made here, for steak, lamb, roast veg and eggs. Fresh parsley, sharp vinegar, big garlic, no heat. Choripán's best mate.

Coriander-led chimichurri for fish, prawns, grilled corn and smashed avo, from an Argentinian family recipe. Herby, tangy, a mild ripple of chilli. Fish night's ace.

Award-winning steak seasoning for steak, brisket, burgers and wild game. Bold, beefy and savoury with a peppery edge, no heat. Competition-grade crust at home.

Cajun seasoning for chicken, seafood, chips and rice. Savoury, herby and paprika-rich, garlic, onion and mild warming spice. Gluten free, built to shake on heavy.

Chimichurri dressing mix and dry rub for steak, grilled meats and veg. Herby, garlicky and tangy, mild warmth. Shake it on dry or add vinegar and oil for green sauce.

Classic Oklahoma wing sauce for crispy wings, grilled chicken and dipping. Tangy, savoury and moreish, moderate heat. Sticks to the wing, not your wallet.

Cornmeal fish fry mix for fresh fish, catfish, prawns and calamari. Light Southern seasoning built for crunch and golden colour, no heat. Fish and chips night, Delta style.

Caribbean jerk rub for chicken, fish and roasted veg. Warm allspice, thyme and island spice with a gentle, building warmth. Jerk night without the fire drill.

Small-batch Oklahoma seasoning for seafood, chicken and chips. Salt, paprika, garlic and onion over a savoury spice blend. Shake it on prawns, wings and wedges pre-cook.

Southwest beef rub for brisket, beef ribs, steak and chilli con carne. Deep and savoury, earthy chilli and paprika, mild warmth. Big Texan beef flavour, bold not brutal.