Coconut

Coconut doesn't get much shelf space on an Australian BBQ site, and RUB HUB's coconut range is honestly thin right now — one genuine product, done properly, rather than a padded-out lineup. Coconut flesh has been toasted or creamed into sambals, satays and curries across Southeast Asia and the Pacific for thousands of years, because its natural fat carries heat and citrus further across the tongue than water or vinegar ever could.

Toast it first and you get a nutty, caramelised depth raw coconut doesn't have — best spooned over grilled seafood, stirred through steamed rice, or tossed with roasted vegetables, wherever a chilli hit needs something rich to ride on.

Start with Proud Phoenix & Co's Coconut & Lime Sambal Chilli Oil, a small-batch tropical sambal built on Australian cold-pressed olive oil, toasted coconut, bright lime and aromatic spice. Toasted coconut carries the chilli's heat and lime keeps it bright, not heavy. Four sizes — 212ml in olive oil, plus 250ml, 500ml and 1kg.

The real differentiator is what's left out: no coconut cream shortcut, no dairy standing in for richness — the creaminess is coconut doing its own job, cut clean by lime.

Real toasted coconut, real heat, real citrus, nothing propping it up. Big flavour. No fluff. No BS.

Explore more: our Asian and mango collections.