Products

Hickory-smoked sea salt flakes for steaks, sauces and veg. Golden pyramid flakes, intense smoky scent, a subtle smoked finish. Like the steak spent the arvo over hickory.

Wild garlic sea salt flakes for steaks, salads and veg. Crunchy pyramid flakes flecked with green wild garlic leaves, intense garlic aroma. Scatter over sliced rump.

Porcini mushroom sea salt flakes for steak, roast potatoes and pasta. Pyramid flakes with crushed porcini and an intense earthy aroma. A pine-forest walk, no foraging.

Filipino-style banana ketchup for fried chicken, pork sangas, chips and cheese boards. Sweet, floral and jammy with a savoury tang, no heat. The bottle guests ask about.

Dalmatian-style BBQ pepper for brisket, steak and lamb roast. Just black pepper and sea salt: warm, woody pepper bite, no chilli. Good beef needs nothing more.

Coffee and molasses BBQ sauce for brisket, short ribs and steak. Treacle-black, faintly bitter, chipotle for smoke not burn. The bottle that sits beside the brisket.

Gold medal BBQ sauce for pulled pork, spare ribs and burgers. Tomato, brown sugar and molasses, a tamarind twang, no real heat. A Bourke Street classic.

Cayenne and watermelon hot sauce for oysters, prawns, tacos and eggs. Juicy watermelon, then bright cayenne with gentle, mild heat. The gateway bottle. Be warned.

Chicken salt for hot chips, roast chook, potatoes and popcorn. Deep, savoury, moreish umami that plain salt can't touch, no heat. The restaurant's fries secret, shaken.

Habanero and carrot hot sauce for chicken marinades, stews, tacos and roast veg. Sweet carrot, then floral, apricot-ish habanero with a proper kick. The final boss.

Honey mustard BBQ sauce for glazed ham, pork ribs, chicken thighs and chips. Bright mustard tang mellowed by honey and brown sugar, no chilli burn. Carolina, via Melb.

Jalapeño and peach hot sauce for pork snags, chicken, tacos and cheese boards. Soft, sweet peach, then a grassy jalapeño bite at medium heat. Right where most of us live.

Pineapple Reaper hot sauce for wings, tacos, noodles and fried rice. Bright pineapple, miso and lime, then a delayed, seriously hot Carolina Reaper hit. A tasty ambush.

Taco rub for pork ribs, chicken thighs, beef mince and chips. Sweet, savoury cumin-and-paprika warmth, mild heat. Does far more than Taco Tuesday ever asked of it.

Aussie tomato sauce from grandma's recipe, for meat pies, sausage rolls and hot dogs. Real tomato, beetroot and onion, sweet and earthy, no heat. Dead horse, done right.

At a glance Format: Hardback Author: Pitmaster Adam Roberts, Australian barbecue teacher and multi-trophy competition cook Publisher: Pitmaster Adam Roberts (self-published) Inside: The fundamentals of cooking over fire, with a focus on surf and turf, inspired by fire kitchens across Asia and the Americas...

Sun-dried tomato and onion relish for snags, burgers, steak and pies. Rich tomato, garlic and cumin, date-and-raisin sweetness, mild warmth. The sausage sizzle, sorted.

Queensland-made citrus chai chilli jam for chicken, pork, cheese and burgers. Orange, lemon and chai spice, then a medium Aji Limon build. Misbehaving marmalade.

Moroccan harissa paste for lamb, chicken, roast veg and dips. Fresh cayenne and capsicum, garlic, cumin and caraway, lemony, medium heat. Marinade, glaze and dip.

Crunchy chilli oil for fried eggs, dumplings, noodles and pork belly. Toasted shallot and garlic, a Sichuan hum, medium heat. Named for Ben's mum. Pour freely.