Products

Award-winning steak sauce for grilled beef, steak sangas and burgers. Tangy cumin and smoke, Worcestershire and pickle depth, no heat. Respects a good steak.

Bourbon and cola BBQ sauce for ribs, wings, pulled pork and burgers. Sweet cola, bourbon warmth and smoke with no heat. Lacquers into a sticky, caramelised glaze.

Smoky chicken-salt style chip seasoning for hot chips, wedges, fried chicken and popcorn. Salty, savoury and gently sweet, no heat. Everyone hovers around the tray.

American-style chicken rub for whole chook, wings, thighs and seafood. Savoury and aromatic with a mild, family-friendly warmth. Takeaway-worthy chook off your own grill.

Pork rub for ribs, belly, chops and pulled pork. Sweet, tangy and savoury with zero heat. Caramelises into a sticky mahogany bark. If it oinks, this is the jar.

Texas-style beef rub for brisket, short ribs and steak. Pepper-forward, roasted and smoky, with no heat and no sugar to scorch. Builds a near-black bark you can see.

Wagyu tallow gravy mix for roast dinners, chips, snags and schnitzel. Deeply beefy and umami-rich, no heat. Born in a Brisbane restaurant, gives packet gravy the flick.

Verde breakfast sauce for eggs and brekky burritos. Tomatillo, pear and mild datil peppers, bright and a little smoky, with heat that builds as you eat. Brekky, all day.

Fiery Worcestershire for steak marinades, Bloody Marys and Caesar dressing. Tangy, savoury-sweet depth with a serrano, habanero and bhut jolokia kick. W Sauce, armed.

Light, tangy BBQ rub for chicken, ribs, pork, fries and veg. Citrus zing and mellow applewood smoke over sweet paprika, mild at most. Clean fingers mean you did it wrong.

Greek gyro rub with no onion or garlic, for the spit, roasts, chicken and lamb. Oregano, rosemary, cumin and lemon zest, just a touch of chilli. Gyro night, garlic-free.

Mexican seasoning for tacos, burritos, fajitas and guac, on beef, chicken, fish or pork. Cumin, paprika and herbs with mild chilli warmth. Taco night, minus the packet.

Sweet Moroccan-style rub for lamb shanks, shoulders and necks, low and slow. Earthy cumin, fennel seed and a hint of cinnamon, gently warm. The Black Market original.

Everyday chicken rub for roast chook, wings, marylands and schnitzel. Savoury herb and pepper, no heat, golden seasoned skin. A NSW BBQ joint's house rub.

Chicken-salt style chip seasoning for hot chips, wedges, roast spuds and veg. Salty, savoury and herby with no heat. Friday-night chippy flavour from a NSW BBQ joint.

Hot BBQ sauce for snags, burgers, wings, pulled pork and ribs. Sweet, tangy and smoky with a chilli kick folded through. Retire the spare chilli sauce in the fridge door.

Smoked chilli hot honey for fried chicken, pizza, crackling and soft cheese. Raw honey first, then a rolling smoked-chilli heat that runs hot. Drizzle while it spits.

Smoked honey gift bundle: Original Smoked Honey, Blazed Smoked Chilli Honey and Bling Chilli Oil Crunch. Heat runs from none to medium-hot. Cheese board to ramen, sorted.

Chilli oil crunch for fried eggs, ramen, dumplings and smashed avo. Toasted sesame, sweet umami, medium chilli warmth, black vinegar tang. Spoon it on.

Cold-smoked raw Aussie honey for bacon, cheese boards, halloumi and ham. Floral sweetness, hickory smoke and toasted paprika, no heat. Honey with a campfire backbone.