Products

Gyros-style Mediterranean herb rub for chicken, lamb, fish and veg. Rosemary, oregano and marjoram over garlic, sumac tang, no heat. Backyard souvlaki shop, open.

Surf Coast-made BBQ rub for pork ribs, pork collar and rotisserie chicken. Brown sugar sweetness, then paprika, garlic and a medium kick. Starts calm, ends cheeky.

All-rounder rub for wings, pork, seafood and veg, twice an Aussie Barbecue Rub Awards finalist. Sweet, smoky ancho and chipotle, mild. Wings and prawns, handled.

Montreal-style steak seasoning for steak, salmon, burger patties and lamb. Coarse salt, cracked pepper, garlic, a lift of dill and mild chilli. Steakhouse crust, mid-week.

Chocolate Carolina Reaper chilli sauce for steak, eggs and chilli con carne. Roasted tomato, dark cocoa-fruit, then seriously hot heat. Drops, not dollops.

Extreme heat BBQ sauce for brisket, ribs, burnt ends and snags. Rich molasses, tomato and garlic, then seriously hot Chocolate Reaper. BBQ sauce with a Reaper problem.

Mustard burger sauce for burgers, steak sangas and bacon and egg rolls. Sharp vinegar, whole mustard seed and soy umami, medium Scotch Bonnet heat. Built for the bun.

Scotch Bonnet chilli sauce for jerk chicken, pulled pork and grilled fish. Sweet tomato, floral tropical fruit, medium heat. Caribbean swagger, Queensland-made.

Ultra hot sauce on 30% Bubblegum 7 Pot, for low-and-slow meats, burgers and hot dogs. Fruity, tropical bite, then seriously hot heat. Cute name, savage bottle.

Carolina Reaper mash, 85% fresh pods plus vinegar, for curries, rubs, chilli oil and butter. Fruity for a second, then a seriously hot burn. Build your own madness.

Award-winning Carolina Reaper wing sauce for wings, grilled meats and pizza. Rich ghee and tangy tomato, then seriously hot heat that hangs on. Clings hard, bites harder.

Chocolate habanero splash sauce for brisket, ribs, tacos and chilli con carne. Sharp vinegar, earthy Congo Black, seriously hot lingering finish. Habanero, levelled up.

Chunky hot sauce made with 50% fresh Carolina Reaper, for wings, pulled pork and prawns. Bright tomato and garlic, then seriously hot heat that lingers. Gauntlet thrown.

Garlic habanero sauce for garlic prawns, steak and roast lamb. Fresh garlic hits hard, then fruity Red Habanero with a proper kick. For garlic tragics who fight back.

Habanero chilli sauce with 30% fresh Red Habanero, for pulled pork, wings and burgers. Fruity, smoky and hot with a lingering kick. No gimmicks, just the pod.

Asian-style umami sauce for dumplings, fried rice and noodles. Salty soy, sesame, garlic and ginger, then a medium habanero spike that fades fast. Splash, stir, repeat.

Louisiana-style habanero splash sauce for fried eggs, steak, oysters and fried chicken. Sharp vinegar, then fruity, smoky, hot habanero. Three ingredients, no shortcuts.

Pineapple mustard sauce for ham, pork skewers and chicken burgers. Bright pineapple and lime over tangy mustard seed, mild jalapeño warmth. A holiday in a bottle.

Porter beer BBQ sauce brewed with Sydney Brewery, for brisket, ribs and burgers. Molasses, tomato and malty porter, then hot Congo Black chilli. Pub barbie, bottled.

Hot tomato relish for snags, burgers, cheese boards and sangas. Jammy sun-dried tomato, dates and raisins, then a habanero kick. Relish that pulls its weight.