Marinades

Marinades for chicken, pork, beef and seafood, wet blends that soak flavour deep into the meat before it hits the grill. Marinating is ancient: cooks have used acidic mixes of vinegar, citrus and wine to flavour and tenderise meat for thousands of years, and the word comes from soaking food in seasoned brine, from the Latin 'marinus', meaning of the sea. Coat the meat and rest it for a few hours, then grill or barbecue for tender, deeply seasoned flavour all the way through.