Jimmy Chimichurri

Jimmy Chimichurri is the real deal — made in Byron Bay by a born-and-raised Argentinian asador, the Argentine word for the pitmaster who runs the asado, who grew up standing over the coals rather than reading about them.

It's the green sauce that runs a proper asado: fresh parsley, garlic and oregano cut with red wine vinegar in a sunflower-oil base, small-batch made and built to work exactly the way it does back home — spooned over grilled steak, picanha, chorizo and sausages, tossed through roast potatoes and veg, stirred through tacos and scrambled eggs, or left overnight as a marinade before the meat even sees the grill.

Start with the Classic — bright, garlicky and herby with a gentle background warmth, the jar to reach for on a rested steak or a Sunday roast. Go the Hot when the table wants more — same green sauce, same fresh herbs, with a proper, building chilli riding over the top. Can't decide? The Any 2 Bundle runs both off the one board.

Here's the bit that matters: there's no gluten and nothing animal-derived in the jar, and every batch is mixed small in Byron Bay, NSW — not scaled up, not watered down, just the sauce as it's made at a real Argentinian asado.

Authenticity is the whole point. Rub it down, sauce it up.