{"title":"Mudgeeraba Spices","description":"\u003cp\u003e\u003cstrong\u003eSince 1993, Mudgeeraba Spices has hand-blended curries and chilli from a ten-acre block in the Gold Coast hinterland.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt was started by Maria Tate — born in Malaysia to a Sri Lankan father and a Chinese mother — who poured a lifetime of multicultural home cooking into authentic curry blends, sambals, chutneys, pickles and chilli pastes drawn from North and South Indian, Keralan and Sri Lankan kitchens.\u003c\/p\u003e\n\u003cp\u003eReach for the \u003ca href=\"\/products\/mudgeeraba-spices-traditional-queensland-mango-chutney-mild-320g\"\u003eTraditional Queensland Mango Chutney\u003c\/a\u003e to round out a cheese board, or the \u003ca href=\"\/products\/mudgeeraba-spices-south-indian-tomato-pickle-medium-300g\"\u003eSouth Indian Tomato Pickle\u003c\/a\u003e to lift a curry night — proper, no-shortcuts flavour in every jar.\u003c\/p\u003e\n\u003cp\u003eHere's the kicker: more than 300 product lines have come off that block, all made with only natural preservatives like olive oil and cider vinegar.\u003c\/p\u003e\n\u003cp\u003eA genuine Aussie spice institution — real recipes, real heat, nothing artificial. Bring the flavour home.\u003c\/p\u003e","products":[{"product_id":"mudgeeraba-spices-indian-date-almond-chutney-mild-330g","title":"MUDGEERABA SPICES: Indian Date \u0026 Almond Chutney Mild – 330g","description":"\u003cdiv style=\"border:2px solid #b8862f;background:#241a10;color:#f4e9d6;padding:16px 18px;border-radius:10px;margin:0 0 20px;font-size:15px;line-height:1.5\"\u003e\n\u003cstrong style=\"color:#e8c06a;letter-spacing:.02em\"\u003eAT A GLANCE\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet and spiced, no chilli burn\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 330g jar\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · vegan · vegetarian · \u003cem\u003econtains almond (tree nut)\u003c\/em\u003e\u003cbr\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e cheese platters, cold cuts, curries, steaks \u0026amp; sausages\n\u003c\/div\u003e\n\n\u003ch3\u003eThe one that started the addiction\u003c\/h3\u003e\n\u003cp\u003eThis is Mudgeeraba's most-loved jar and the undisputed superstar of the cheese board. Sticky Aussie dates do the heavy lifting — 34% of the jar — folded through apple cider vinegar, raisins and a warm hum of black cardamom, cinnamon and clove, with slivers of almond for a little crunch and richness. It's sweet, deep and grown-up, the kind of chutney people quietly go back to the fridge for.\u003c\/p\u003e\n\n\u003ch3\u003eFlavour profile\u003c\/h3\u003e\n\u003cp\u003eRich date-toffee sweetness up front, mellow spice through the middle, a clean vinegar lift on the finish. There's warmth from the spice bill but no chilli heat to speak of — this one's built for flavour, not fire.\u003c\/p\u003e\n\n\u003ch3\u003eWays to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe hero of any cheese platter — brilliant with aged cheddar, brie or a sharp blue.\u003c\/li\u003e\n\u003cli\u003eAlongside cold cuts, ham and leftover roast meats.\u003c\/li\u003e\n\u003cli\u003eA spoonful on the side of a curry to round out the spice.\u003c\/li\u003e\n\u003cli\u003eOn steaks and grilled sausages, or as a hors d'oeuvre: savoury biscuit, a dollop of sour cream, a teaspoon of chutney.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003e330g of small-batch chutney made the old-fashioned way at The Windmill — real fruit, no added preservatives or fillers.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients \u0026amp; dietary\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Dates (34%), Water, Sugar, Apple Cider Vinegar, Almonds (2%), Raisins, Ginger Powder, Sea Salt, Black Cardamom Seed, Cinnamon, Chilli Powder, Cloves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian. \u003cstrong\u003eContains almond (tree nut).\u003c\/strong\u003e Always check the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/183_proud-slicing-porterhouse.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSticky date, warm cardamom and a little almond crunch — this jar reads like toffee that went to finishing school. Season a porterhouse with \u003ca href=\"\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e, sear it hard, rest it, then slice and spoon the chutney over the fat cap. A splash of \u003ca href=\"\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e on the board ties it together. Steak night, quietly upgraded.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Date-Glazed Porterhouse\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eToffee notes on a crusty steak. Nobody saw it coming.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 porterhouse, about 3cm thick; 2 tbsp Indian Date \u0026amp; Almond Chutney; 1 tsp cracked black pepper; 1 tsp salt flakes; 1 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSalt the steak and leave it uncovered in the fridge for at least 1 hour, then pepper it just before cooking.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 3–4 minutes a side, flipping every minute, until the centre reads 52°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eMelt the butter with the chutney in a small pan, brush it over the steak and rest for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice across the grain and spoon any pan juices over the top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Glazing after the sear means the date sugars melt into the crust instead of burning on the grill.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it really gluten free and vegan?\u003c\/strong\u003e\u003cbr\u003eYes — the recipe is gluten free, vegan and vegetarian. It does contain almond, so it's not nut-free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it need refrigerating?\u003c\/strong\u003e\u003cbr\u003eNo. Store it in the pantry and serve with a clean, dry spoon — never refrigerate. Keep contamination out and it'll stay perfect.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes it different to a supermarket chutney?\u003c\/strong\u003e\u003cbr\u003eIt's made in small batches on the Gold Coast from real fruit, with no added preservatives or fillers — date-led and properly spiced rather than sugar-and-water.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"Product\", \"name\": \"Mudgeeraba Spices Indian Date \u0026 Almond Chutney Mild 330g\", \"image\": \"https:\/\/litter.catbox.moe\/2b19br.png\", \"description\": \"Mudgeeraba Spices' most popular chutney: date-led (34%) with almonds, raisins and warm spice. Gluten free, vegan, vegetarian. Made in Mudgeeraba, Gold Coast QLD. 330g.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Mudgeeraba Spices\"}, \"category\": \"Chutney\"}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it really gluten free and vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the recipe is gluten free, vegan and vegetarian. It does contain almond, so it is not nut-free.\"}},{\"@type\":\"Question\",\"name\":\"Does it need refrigerating?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Store it in the pantry and serve with a clean, dry spoon — never refrigerate. Keep contamination out and it will stay perfect.\"}},{\"@type\":\"Question\",\"name\":\"What makes it different to a supermarket chutney?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is made in small batches on the Gold Coast from real fruit, with no added preservatives or fillers — date-led and properly spiced.\"}}]}\n\u003c\/script\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default Title","offer_id":44562021515306,"sku":"MCHIDAC270","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/2b19br.png?v=1791232415"},{"product_id":"mudgeeraba-spices-punjab-mango-date-chutney-mild-320g","title":"MUDGEERABA SPICES: Punjab Mango \u0026 Date Chutney Mild – 320g","description":"\u003cdiv style=\"border:2px solid #b8862f;background:#241a10;color:#f4e9d6;padding:16px 18px;border-radius:10px;margin:0 0 20px;font-size:15px;line-height:1.5\"\u003e\n\u003cstrong style=\"color:#e8c06a;letter-spacing:.02em\"\u003eAT A GLANCE\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet and fruit-forward\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 320g jar\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · vegan · vegetarian \u003cem\u003e(confirm from the physical label)\u003c\/em\u003e\u003cbr\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e cold meats, cheese, curries, pork \u0026amp; chicken\n\u003c\/div\u003e\n\n\u003ch3\u003eQueensland mango, dressed in Punjabi spice\u003c\/h3\u003e\n\u003cp\u003eThis one leans into ripe Queensland mango and folds in sticky dates and a carefully balanced spice blend — the northern-Indian style, warm and aromatic rather than hot. It's sweet, mellow and deeply fruity, a chutney that flatters everything from a cheese board to a Sunday curry.\u003c\/p\u003e\n\n\u003ch3\u003eFlavour profile\u003c\/h3\u003e\n\u003cp\u003eBig tropical mango sweetness, rounded out by dark date and a soft, savoury spice backbone. Mild through and through — all fruit and fragrance, no chilli burn.\u003c\/p\u003e\n\n\u003ch3\u003eWays to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOn the side of any curry to lift and sweeten the plate.\u003c\/li\u003e\n\u003cli\u003eAcross a cheese board with cheddar or a creamy brie.\u003c\/li\u003e\n\u003cli\u003eWith cold cuts, ham and leftover roast pork.\u003c\/li\u003e\n\u003cli\u003eWarmed into a quick glaze for grilled chicken or pork.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003e320g of small-batch chutney made the old-fashioned way at The Windmill — real fruit, no added preservatives or fillers.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients \u0026amp; dietary\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mango (43%), Caster Sugar, Apple Cider Vinegar, Dates (13%), Raisins, Sea Salt, Garlic Powder, Ginger Powder, Caraway Seed, Chilli Powder, Cumin Seed, Black Pepper, Cinnamon, Green Cardamom Seed, Coriander Seed, Fennel Seed, Cloves, Bay Leaves, Nutmeg. \u003cem\u003e(As listed by Mudgeeraba Spices — always check the physical label.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian (brand-stated by Mudgeeraba Spices). Please confirm from the physical label if you have an allergy or dietary need.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/280_proud-rack-ribs-vertical.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBig ripe mango, dark date and a soft hum of spice — this is the friendly one in the Mudgeeraba lineup. Rub pork ribs with \u003ca href=\"\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog BBQ Rub\u003c\/a\u003e, cook them low at 120°C, then glaze the last half hour with this chutney loosened with a few drops of \u003ca href=\"\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno Peach Hot Sauce\u003c\/a\u003e. Sweet, sticky and a little cheeky.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Punjab Mango Pork Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLow, slow and glazed like they've got something to hide.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork ribs, membrane removed; ½ cup Punjab Mango \u0026amp; Date Chutney; 2 tbsp apple cider vinegar; 2 tbsp your favourite pork rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the ribs all over and smoke at 120°C for about 3 hours, until the bark has set.\u003c\/li\u003e\n\u003cli\u003eWhisk the chutney and vinegar together until it's brushable.\u003c\/li\u003e\n\u003cli\u003eBrush the glaze on, cook another 30–45 minutes until a toothpick slides between the bones easily.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thinning the chutney with vinegar lets it coat evenly and adds a tang to cut the pork fat.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMild. It's built around mango and date, with warm aromatic spice and no real chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it need refrigerating?\u003c\/strong\u003e\u003cbr\u003eNo. Keep it in the pantry and always use a clean, dry spoon — never refrigerate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between this and the Traditional Queensland Mango?\u003c\/strong\u003e\u003cbr\u003eThis Punjab version adds dates and a northern-Indian spice blend for a rounder, more aromatic sweetness; the Traditional is the classic Aussie mango chutney.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"Product\", \"name\": \"Mudgeeraba Spices Punjab Mango \u0026 Date Chutney Mild 320g\", \"image\": \"https:\/\/litter.catbox.moe\/oyfysw.png\", \"description\": \"Queensland mango and dates in a mild northern-Indian spice blend. Gluten free, vegan, vegetarian. Made in Mudgeeraba, Gold Coast QLD. 320g.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Mudgeeraba Spices\"}, \"category\": \"Chutney\"}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild. It is built around mango and date, with warm aromatic spice and no real chilli heat.\"}},{\"@type\":\"Question\",\"name\":\"Does it need refrigerating?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Keep it in the pantry and always use a clean, dry spoon — never refrigerate.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between this and the Traditional Queensland Mango?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"This Punjab version adds dates and a northern-Indian spice blend for a rounder, more aromatic sweetness; the Traditional is the classic Aussie mango chutney.\"}}]}\n\u003c\/script\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default Title","offer_id":44562025742378,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/oyfysw.png?v=1791232416"},{"product_id":"mudgeeraba-spices-south-indian-lime-chutney-mild-350g","title":"MUDGEERABA SPICES: South Indian Lime Chutney Mild – 350g","description":"\u003cdiv style=\"border:2px solid #b8862f;background:#241a10;color:#f4e9d6;padding:16px 18px;border-radius:10px;margin:0 0 20px;font-size:15px;line-height:1.5\"\u003e\n\u003cstrong style=\"color:#e8c06a;letter-spacing:.02em\"\u003eAT A GLANCE\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet-tangy, gentle warmth\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 350g jar\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · vegan · vegetarian · \u003cem\u003econtains mustard\u003c\/em\u003e\u003cbr\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e meat sandwiches, antipasto, curries, cold cuts\n\u003c\/div\u003e\n\n\u003ch3\u003eSweet up front, vibrant lime on the finish\u003c\/h3\u003e\n\u003cp\u003eA sweet indulgence with a zesty twist — brown sugar and dates build the body, then a quarter-jar of lime purée cuts straight through with bright, fragrant citrus. Currants and raisins add chew, black mustard seed and a touch of chilli keep it interesting. It's the tangy all-rounder that wakes up a sandwich.\u003c\/p\u003e\n\n\u003ch3\u003eFlavour profile\u003c\/h3\u003e\n\u003cp\u003eSticky, dark sweetness balanced by sharp lime zest, with a whisper of mustard-seed warmth on the back palate. Mild heat — it's tang, not fire.\u003c\/p\u003e\n\n\u003ch3\u003eWays to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe secret weapon in a meat sandwich — brilliant with roast beef, ham or corned meat.\u003c\/li\u003e\n\u003cli\u003eA standout on an antipasto or grazing platter.\u003c\/li\u003e\n\u003cli\u003eBlended with sour cream for an instant dip.\u003c\/li\u003e\n\u003cli\u003eAlongside curries and cold cuts for a tangy lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003e350g of small-batch chutney made the old-fashioned way at The Windmill — real fruit, no added preservatives or fillers.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients \u0026amp; dietary\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown Sugar, Lime Puree (25%), Apple Cider Vinegar, Dates, Currants, Raisins, Sea Salt, Black Mustard Seed, Chilli Powder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian. \u003cstrong\u003eContains mustard.\u003c\/strong\u003e Always check the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/189_hungry-biting-brisket-slice.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDark brown-sugar sweetness up front, then a quarter jar of lime purée snaps through like a cold beer on a hot arvo. It was built for sandwiches. Smoke a brisket with \u003ca href=\"\/products\/misty-gully-brisket-rub\"\u003eMisty Gully Brisket Rub\u003c\/a\u003e, slice it thin onto rye, add a spoon of this and a smear of \u003ca href=\"\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e. The best lunch you'll have all week, and it came from leftovers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Leftover Brisket Lime Sanga\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eYesterday's brisket, back for another job.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 200g sliced smoked or roast beef; 4 slices rye bread; 2 tbsp South Indian Lime Chutney; 2 tbsp sour cream; Handful of rocket.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix 1 tbsp of the chutney through the sour cream.\u003c\/li\u003e\n\u003cli\u003eWarm the beef in a covered pan with a splash of water for 2–3 minutes.\u003c\/li\u003e\n\u003cli\u003eSpread the lime cream on the bread, pile on beef and rocket, then dot with the rest of the chutney.\u003c\/li\u003e\n\u003cli\u003eToast in a hot sandwich press for 3 minutes if you like it crunchy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The lime cuts through rich beef fat the same way a squeeze of citrus does.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it sour?\u003c\/strong\u003e\u003cbr\u003eIt's more sweet-tangy than sour — dark sugar and dates balance the bright lime, so it lands zesty rather than sharp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it need refrigerating?\u003c\/strong\u003e\u003cbr\u003eNo. Store it in the pantry and use a clean, dry spoon — never refrigerate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free and vegan?\u003c\/strong\u003e\u003cbr\u003eYes — gluten free, vegan and vegetarian. It does contain mustard.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"Product\", \"name\": \"Mudgeeraba Spices South Indian Lime Chutney Mild 350g\", \"image\": \"https:\/\/litter.catbox.moe\/iyo8y8.png\", \"description\": \"Sweet-tangy lime chutney with lime purée (25%), dates and currants. Gluten free, vegan, vegetarian; contains mustard. Made in Mudgeeraba, Gold Coast QLD. 350g.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Mudgeeraba Spices\"}, \"category\": \"Chutney\"}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it sour?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is more sweet-tangy than sour — dark sugar and dates balance the bright lime, so it lands zesty rather than sharp.\"}},{\"@type\":\"Question\",\"name\":\"Does it need refrigerating?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Store it in the pantry and use a clean, dry spoon — never refrigerate.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free and vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — gluten free, vegan and vegetarian. It does contain mustard.\"}}]}\n\u003c\/script\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default Title","offer_id":44562028068906,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/iyo8y8.png?v=1791232416"},{"product_id":"mudgeeraba-spices-south-indian-tomato-pickle-medium-300g","title":"MUDGEERABA SPICES: South Indian Tomato Pickle Medium – 300g","description":"\u003cdiv style=\"border:2px solid #b8862f;background:#241a10;color:#f4e9d6;padding:16px 18px;border-radius:10px;margin:0 0 20px;font-size:15px;line-height:1.5\"\u003e\n\u003cstrong style=\"color:#e8c06a;letter-spacing:.02em\"\u003eAT A GLANCE\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a real, warming chilli kick\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 300g jar\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · vegan · vegetarian · \u003cem\u003econtains mustard\u003c\/em\u003e\u003cbr\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e curries, rice, meat \u0026amp; cheese sandwiches\n\u003c\/div\u003e\n\n\u003ch3\u003eA proper South Indian pickle with attitude\u003c\/h3\u003e\n\u003cp\u003eThis is where Mudgeeraba turns up the heat. Sun-dried tomatoes and cayenne lead a savoury, oil-tempered South Indian pickle built on the classic achar spices — fenugreek, black mustard seed, curry leaves and turmeric. It's tangy, deeply savoury and properly spiced: a little goes a long way.\u003c\/p\u003e\n\n\u003ch3\u003eFlavour profile\u003c\/h3\u003e\n\u003cp\u003eConcentrated sun-dried tomato and tangy vinegar, layered with earthy fenugreek and turmeric, then a genuine medium heat from 17% cayenne. Savoury and moreish rather than sweet.\u003c\/p\u003e\n\n\u003ch3\u003eWays to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe essential side to any curry — a teaspoon lifts the whole plate.\u003c\/li\u003e\n\u003cli\u003eStirred through hot cooked rice for a fast, spicy snack.\u003c\/li\u003e\n\u003cli\u003eIn meat-and-cheese sandwiches or on a ploughman's board.\u003c\/li\u003e\n\u003cli\u003eA dollop alongside eggs, dhal or grilled meats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003e300g of small-batch pickle made the old-fashioned way at The Windmill — real ingredients, no added preservatives or fillers.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients \u0026amp; dietary\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Water, Cayenne Chilli (17%), Sun Dried Tomatoes (14%), Apple Cider Vinegar, Sugar, Olive Oil, Raisins, Sea Salt, Ginger Powder, Garlic Powder, Chilli Powder, Fenugreek Seed, Black Mustard Seed, Curry Leaves, Turmeric.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian. \u003cstrong\u003eContains mustard.\u003c\/strong\u003e Always check the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/294_delight-hollandaise-eggs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSun-dried tomato, fenugreek and a proper cayenne kick, all tempered in oil the South Indian way. A teaspoon goes a long way. Fry eggs, dust them with \u003ca href=\"\/products\/spicetub-egg-master-all-day-savoury-egg-seasoning-40g\"\u003eSpicetub Egg Master Seasoning\u003c\/a\u003e, then drop a little pickle on toast underneath with a dash of \u003ca href=\"\/products\/bear-burtons-w-sauce-breakfast-sauce-too\"\u003eBear \u0026amp; Burtons Breakfast Sauce Too\u003c\/a\u003e. Breakfast with a warrant out for it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tomato Pickle Masala Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWake-up call, delivered by the spoonful.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 eggs; 1 tbsp South Indian Tomato Pickle; 1 small onion, finely diced; 1 tbsp oil; 2 slices thick toast.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSoften the onion in the oil over medium heat for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in the pickle for 30 seconds until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd the beaten eggs and stir gently over low heat for 2–3 minutes until just set and fully cooked.\u003c\/li\u003e\n\u003cli\u003ePile onto hot toast and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Frying the pickle briefly wakes up the spices before the eggs go in.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMedium. With 17% cayenne it carries a real, warming kick — more than the chutneys, but not a chilli-bomb. Use a teaspoon at a time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChutney or pickle — what's the difference?\u003c\/strong\u003e\u003cbr\u003eThis is a savoury, oil-and-spice pickle (achar-style), not a sweet fruit chutney. It's tangy and spicy rather than sweet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it need refrigerating?\u003c\/strong\u003e\u003cbr\u003eNo. Keep it in the pantry and always use a clean, dry spoon — never refrigerate.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"Product\", \"name\": \"Mudgeeraba Spices South Indian Tomato Pickle Medium 300g\", \"image\": \"https:\/\/litter.catbox.moe\/ladibr.png\", \"description\": \"Savoury South Indian tomato pickle with cayenne (17%), sun-dried tomato, fenugreek and curry leaf. Medium heat. Gluten free, vegan, vegetarian; contains mustard. Made in Mudgeeraba, Gold Coast QLD. 300g.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Mudgeeraba Spices\"}, \"category\": \"Pickle\"}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium. With 17% cayenne it carries a real, warming kick — more than the chutneys, but not a chilli-bomb. Use a teaspoon at a time.\"}},{\"@type\":\"Question\",\"name\":\"Chutney or pickle — what is the difference?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"This is a savoury, oil-and-spice pickle (achar-style), not a sweet fruit chutney. It is tangy and spicy rather than sweet.\"}},{\"@type\":\"Question\",\"name\":\"Does it need refrigerating?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Keep it in the pantry and always use a clean, dry spoon — never refrigerate.\"}}]}\n\u003c\/script\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default Title","offer_id":44562030755882,"sku":"MPISITP","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ladibr.png?v=1791232416"},{"product_id":"mudgeeraba-spices-sri-lanka-mango-chutney-medium-340g","title":"MUDGEERABA SPICES: Sri Lanka Mango Chutney Medium – 340g","description":"\u003cdiv style=\"border:2px solid #b8862f;background:#241a10;color:#f4e9d6;padding:16px 18px;border-radius:10px;margin:0 0 20px;font-size:15px;line-height:1.5\"\u003e\n\u003cstrong style=\"color:#e8c06a;letter-spacing:.02em\"\u003eAT A GLANCE\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — sweet mango, chilli kick on the finish\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 340g jar\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · vegan · vegetarian · \u003cem\u003econtains mustard\u003c\/em\u003e\u003cbr\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e grilled meats, cheese boards, roasted veg\n\u003c\/div\u003e\n\n\u003ch3\u003eSweet, summery mango with a chilli sting in the tail\u003c\/h3\u003e\n\u003cp\u003eA fast favourite. This one is all bright, sunny mango up front — then chilli flakes and black mustard bring a genuine kick right at the end. It's the sweet-and-spicy jar: fruity enough for a cheese board, gutsy enough to hold its own against smoke and char.\u003c\/p\u003e\n\n\u003ch3\u003eFlavour profile\u003c\/h3\u003e\n\u003cp\u003eVibrant mango and sultana sweetness leading into a clean vinegar tang, finished by a warm chilli hit. Medium heat — noticeable but balanced by all that fruit.\u003c\/p\u003e\n\n\u003ch3\u003eWays to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSpooned over grilled meats — brilliant with chicken, pork and lamb off the barbie.\u003c\/li\u003e\n\u003cli\u003eA bright, spicy addition to a cheese board.\u003c\/li\u003e\n\u003cli\u003eWhisked into a salad dressing for a tropical twist.\u003c\/li\u003e\n\u003cli\u003eBrushed onto roasted vegetables as a glaze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003e340g of small-batch chutney made the old-fashioned way at The Windmill — real fruit, no added preservatives or fillers.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients \u0026amp; dietary\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mango (35%), Sugar, Sultanas, Apple Cider Vinegar, Chilli Flakes, Black Mustard Seed, Garlic Powder, Ginger Powder, Sea Salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian. \u003cstrong\u003eContains mustard.\u003c\/strong\u003e Always check the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/247_amazed-mixed-grill.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe mango chutney for people who like a bit of bite: sunny fruit and sultanas first, chilli flakes and black mustard seed on the finish. Built for the mixed grill. Rub lamb chops with \u003ca href=\"\/products\/four-saucemen-the-lamb-rub-300g\"\u003eFour Saucemen The Lamb Rub\u003c\/a\u003e, char them hot, then serve this beside a spoon of \u003ca href=\"\/products\/jimmy-chimichurri-classic-argentinian-herb-sauce-200g\"\u003eJimmy Chimichurri Classic\u003c\/a\u003e. Sweet, herby and sharp on one plate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sri Lankan Mango Lamb Chops\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChops with a sting in the tail.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 lamb loin chops; 3 tbsp Sri Lanka Mango Chutney; 1 tbsp olive oil; 1 tsp salt; Juice of ½ lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the chops with oil and salt and leave at room temperature for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 3–4 minutes a side, until 57°C inside for medium.\u003c\/li\u003e\n\u003cli\u003eStir the lemon juice into the chutney and brush over the chops in the last minute.\u003c\/li\u003e\n\u003cli\u003eRest for 5 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A last-minute brush keeps the chutney bright and stops the sugars catching.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMedium. Chilli flakes give it a real kick on the finish, but the mango keeps it sweet and balanced.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow's it different to the Traditional Queensland Mango?\u003c\/strong\u003e\u003cbr\u003eThe Sri Lanka version is spicier and brighter with a chilli finish; the Traditional is mild and classic. This is the one for heat-seekers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it need refrigerating?\u003c\/strong\u003e\u003cbr\u003eNo. Store it in the pantry and use a clean, dry spoon — never refrigerate.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"Product\", \"name\": \"Mudgeeraba Spices Sri Lanka Mango Chutney Medium 340g\", \"image\": \"https:\/\/litter.catbox.moe\/kfhod7.png\", \"description\": \"Sweet, summery mango chutney (mango 35%) with a chilli kick on the finish. Medium heat. Gluten free, vegan, vegetarian; contains mustard. Made in Mudgeeraba, Gold Coast QLD. 340g.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Mudgeeraba Spices\"}, \"category\": \"Chutney\"}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium. Chilli flakes give it a real kick on the finish, but the mango keeps it sweet and balanced.\"}},{\"@type\":\"Question\",\"name\":\"How is it different to the Traditional Queensland Mango?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The Sri Lanka version is spicier and brighter with a chilli finish; the Traditional is mild and classic. This is the one for heat-seekers.\"}},{\"@type\":\"Question\",\"name\":\"Does it need refrigerating?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Store it in the pantry and use a clean, dry spoon — never refrigerate.\"}}]}\n\u003c\/script\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default Title","offer_id":44562032787498,"sku":"MCHSLMC","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kfhod7.png?v=1791232416"},{"product_id":"mudgeeraba-spices-traditional-queensland-mango-chutney-mild-320g","title":"MUDGEERABA SPICES: Traditional Queensland Mango Chutney Mild – 320g","description":"\u003cdiv style=\"border:2px solid #b8862f;background:#241a10;color:#f4e9d6;padding:16px 18px;border-radius:10px;margin:0 0 20px;font-size:15px;line-height:1.5\"\u003e\n\u003cstrong style=\"color:#e8c06a;letter-spacing:.02em\"\u003eAT A GLANCE\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — the classic, no chilli burn\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 320g jar\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · vegan · vegetarian · \u003cem\u003econtains mustard\u003c\/em\u003e\u003cbr\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e grilled cheese, roast chicken, cold cuts, curries\n\u003c\/div\u003e\n\n\u003ch3\u003eThe original Aussie mango chutney, since 1993\u003c\/h3\u003e\n\u003cp\u003eFruity, tangy and full of flavour — this is the one that started it all. A traditional mango chutney with roots in Buderim, Queensland, it's been a Mudgeeraba favourite since the doors opened in 1993. Queensland's favourite fruit at 40% of the jar, sweetened and spiced with ginger, cinnamon, nutmeg, mace, chilli and cloves. A proper \"Aussie\" chutney with bangs of flavour.\u003c\/p\u003e\n\n\u003ch3\u003eFlavour profile\u003c\/h3\u003e\n\u003cp\u003eRipe mango sweetness and a gentle vinegar tang, warmed by baking-spice depth from cinnamon, nutmeg and mace. Mild — comforting and classic, no real heat.\u003c\/p\u003e\n\n\u003ch3\u003eWays to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe definitive grilled-cheese-sandwich upgrade.\u003c\/li\u003e\n\u003cli\u003eWarmed into a quick sauce over grilled or roast chicken.\u003c\/li\u003e\n\u003cli\u003eA dollop stirred through a prawn salad dressing.\u003c\/li\u003e\n\u003cli\u003eWith cold cuts, a rice salad, or baked root veg in winter.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003e320g of small-batch chutney made the old-fashioned way at The Windmill — real fruit, no added preservatives or fillers.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients \u0026amp; dietary\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mango (40%), Sugar, Apple Cider Vinegar, Apple, Raisins, Ginger, Sea Salt, Onion, Yellow Mustard Seed, Garlic, Black Pepper, Cinnamon, Nutmeg, Mace, Chilli, Cloves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian. \u003cstrong\u003eContains mustard.\u003c\/strong\u003e Always check the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/212_wide-eyes-cheesy-garlic-bread.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSince 1993, and still the jar that makes a grilled cheese taste like a holiday. Mango leads, with cinnamon, nutmeg and mace warming the back. Butter the bread, dust the cheese with \u003ca href=\"\/products\/misty-gully-cheese-salt-110g\"\u003eMisty Gully Cheese Salt\u003c\/a\u003e and add a fat spoon of chutney. On Sunday, rub a roast chook with \u003ca href=\"\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e and serve this alongside. Classic for a reason.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Queensland Mango Toastie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThirty years of chutney, two minutes of crunch.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 slices sourdough; 100g vintage cheddar, grated; 2 tbsp Traditional Queensland Mango Chutney; 2 slices ham; 1 tbsp soft butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eButter one side of each slice of bread.\u003c\/li\u003e\n\u003cli\u003eOn the unbuttered sides, layer cheese, ham and a spoon of chutney, then close up, buttered sides out.\u003c\/li\u003e\n\u003cli\u003eCook in a pan over medium-low heat for 3–4 minutes a side, pressing gently, until golden and the cheese has melted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Low heat gives the cheese time to melt before the bread burns.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMild. There's a pinch of chilli in the spice bill, but this is a classic sweet mango chutney — no real heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free and vegan?\u003c\/strong\u003e\u003cbr\u003eYes — gluten free, vegan and vegetarian. It does contain mustard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it need refrigerating?\u003c\/strong\u003e\u003cbr\u003eNo. Keep it in the pantry and use a clean, dry spoon — never refrigerate.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"Product\", \"name\": \"Mudgeeraba Spices Traditional Queensland Mango Chutney Mild 320g\", \"image\": \"https:\/\/litter.catbox.moe\/210ibf.png\", \"description\": \"The classic Aussie mango chutney since 1993 — Queensland mango (40%) with warm baking spice. Mild. Gluten free, vegan, vegetarian; contains mustard. Made in Mudgeeraba, Gold Coast QLD. 320g.\", \"brand\": {\"@type\": \"Brand\", \"name\": \"Mudgeeraba Spices\"}, \"category\": \"Chutney\"}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild. There is a pinch of chilli in the spice bill, but this is a classic sweet mango chutney — no real heat.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free and vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — gluten free, vegan and vegetarian. It does contain mustard.\"}},{\"@type\":\"Question\",\"name\":\"Does it need refrigerating?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Keep it in the pantry and use a clean, dry spoon — never refrigerate.\"}}]}\n\u003c\/script\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default Title","offer_id":44562039734314,"sku":"MCHTQMC","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/210ibf.png?v=1791232416"},{"product_id":"mudgeeraba-spices-queensland-rosella-chutney-mild-330g","title":"MUDGEERABA SPICES: Queensland Rosella Chutney Mild – 330g","description":"\u003ch2\u003eA true Queensland original, made the Mudgeeraba way\u003c\/h2\u003e\u003cp\u003eRosella is the flower that put Aussie chutney on the map — tart, jammy and floral, slow-cooked down with sugar and spice until it's thick enough to hold its own on a cheese board. Mild heat, big old-school flavour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e a cheese platter, cold meats, a bacon-and-egg roll, or stirred through a curry for a tangy lift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep ruby-red, thick and glossy, with soft flecks of rosella petal throughout. Heat: mild — sweet-tart, no chilli burn.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland — a Rub Hub pick for anyone building out a proper Aussie cheese board. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Mild — sweet and tart, no chilli burn\u003cbr\u003eSize: 330g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/162_wide-eyes-cheese-fondue.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTart, jammy and floral — rosella is pure old-school Queensland in a jar, deep ruby with flecks of petal. Make it the centre of a cheese board: sharp cheddar, a soft brie, a wedge of \u003ca href=\"\/products\/tracklements-damson-fruit-cheese-100g\"\u003eTracklements Damson Fruit Cheese\u003c\/a\u003e and a pile of \u003ca href=\"\/products\/acide-dill-cucumber-chips\"\u003eAcide Dill Cucumber Chips\u003c\/a\u003e for crunch. Then warm a spoonful over a baked camembert. Gone in minutes, guaranteed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Baked Rosella Camembert\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe cheese board's getaway car.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole camembert in its box; 2 tbsp Queensland Rosella Chutney; 1 sprig thyme; 1 baguette, sliced and toasted.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eUnwrap the camembert, put it back in its wooden box base and score the top in a criss-cross.\u003c\/li\u003e\n\u003cli\u003eBake at 180°C for 12–15 minutes until soft and wobbly.\u003c\/li\u003e\n\u003cli\u003eSpoon the chutney over the top, add thyme, and bake 2 more minutes.\u003c\/li\u003e\n\u003cli\u003eServe hot with the toasted baguette for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The tart rosella cuts straight through the rich, melted cheese.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818811945002,"sku":"MCHQRC330","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-queensland-rosella-chutney-mild-330g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-south-indian-tomato-chutney-mild-330g","title":"MUDGEERABA SPICES: South Indian Tomato Chutney Mild – 330g","description":"\u003ch2\u003eSouth Indian tomato, cooked down slow and sweet\u003c\/h2\u003e\u003cp\u003eRipe tomatoes simmered with warming spice until jammy and rich — a classic South Indian table chutney with a mellow, savoury-sweet finish. No chilli burn, just proper depth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e dosa and curry night, alongside cold meats and cheese, or spooned over grilled paneer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep red-brown, thick and spoonable, whole tomato pieces throughout. Heat: mild — savoury and gently spiced.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Mild — savoury, gently spiced, no chilli burn\u003cbr\u003eSize: 330g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/295_focused-plating-tweezers.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eRipe tomato, cooked down slow with warm spice until it turns jammy and savoury-sweet. No chilli burn, just proper depth. Grill lamb chops dusted with \u003ca href=\"\/products\/middle-kingdom-lamb-lord-lamb-all-purpose-seasoning-135g\"\u003eMiddle Kingdom Lamb Lord\u003c\/a\u003e, plate them over a spoon of this chutney, then dot the plate with \u003ca href=\"\/products\/nomad-chilli-co-tamarind-gold-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Tamarind Gold\u003c\/a\u003e for anyone wanting a kick. Restaurant plating, backyard effort.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Grilled Paneer Tomato Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSqueaky cheese, jammy tomato, no complaints.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 250g paneer, cut into 3cm cubes; 1 red capsicum, cut into chunks; 3 tbsp South Indian Tomato Chutney; 1 tbsp oil; Pinch of salt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the paneer and capsicum with the oil and salt, then thread onto skewers (soak wooden ones for 30 minutes first).\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 2–3 minutes a side until charred at the edges.\u003c\/li\u003e\n\u003cli\u003eWarm the chutney with a splash of water and brush it over in the final minute.\u003c\/li\u003e\n\u003cli\u003eServe with extra chutney on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Paneer holds its shape on the grill, so it takes the char and the glaze without falling apart.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812010538,"sku":"MCHSITC330","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-south-indian-tomato-chutney-mild-330g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-sri-lanka-lime-chutney-medium-320g","title":"MUDGEERABA SPICES: Sri Lanka Lime Chutney Medium – 320g","description":"\u003ch2\u003eSharp, sour and properly warming\u003c\/h2\u003e\u003cp\u003eA Sri Lankan-style lime chutney — whole limes broken down with chilli and spice until tangy, sour and just hot enough to notice. A serious step up from the sweet supermarket stuff.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, grilled fish, cold meats, or stirred through rice for an instant lift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e dark olive-green, thick and rustic with visible lime rind. Heat: medium — real chilli warmth over a sharp, sour base.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — sour and tangy, with genuine chilli warmth\u003cbr\u003eSize: 320g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/254_delight-ranch-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSharp, sour and properly warming — whole limes broken down with chilli and spice. It's the tangy jar that turns plain chicken into a plan. Dust thighs with \u003ca href=\"\/products\/four-saucemen-the-chicken-rub-250g\"\u003eFour Saucemen The Chicken Rub\u003c\/a\u003e, grill them to 75°C, then toss through a spoon of this chutney and a drizzle of \u003ca href=\"\/products\/blend-blazed-smoked-chilli-honey\"\u003eBlend Blazed Smoked Chilli Honey\u003c\/a\u003e. Sour, sweet, hot. Sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sour Lime Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSharp enough to keep the whole table honest.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thighs, skin on; 3 tbsp Sri Lanka Lime Chutney; 1 tbsp honey; 1 tbsp oil; 1 tsp salt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the thighs with oil and salt and cook over medium indirect heat, around 180°C, for 25–30 minutes.\u003c\/li\u003e\n\u003cli\u003eMix the chutney with the honey.\u003c\/li\u003e\n\u003cli\u003eMove the thighs over direct heat, brush with the lime glaze and cook 2–3 minutes a side until the skin crisps and the thickest part reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve with rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The honey softens the sour edge just enough for the glaze to caramelise.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812076074,"sku":"MCHSLLC320","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-sri-lanka-lime-chutney-medium-320g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-sri-lanka-pineapple-chutney-medium-330g","title":"MUDGEERABA SPICES: Sri Lanka Pineapple Chutney Medium – 330g","description":"\u003ch2\u003eSweet pineapple, gentle chilli finish\u003c\/h2\u003e\u003cp\u003eSri Lankan-style pineapple chutney — ripe pineapple cooked down with apple cider vinegar, sultanas, chilli flakes, black mustard seed, garlic and ginger into a tangy-sweet chutney with a gentle chilli finish. Sweet and spicy done properly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e grilled meats, curry night, cheese boards, or glazed over ham.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e golden-amber, thick and sticky with pineapple fibre throughout. Heat: medium (Mudgeeraba Spices rate it Medium and describe it as mild–medium) — tangy-sweet pineapple with a gentle warmth from chilli flakes, ginger and mustard seed.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium (brand-rated) — sweet pineapple, gentle chilli finish\u003cbr\u003eSize: 330g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eIngredients (per Mudgeeraba Spices): Pineapple (34%), Sugar, Apple Cider Vinegar, Sultanas, Chilli Flakes, Black Mustard Seed, Garlic, Ginger, Sea Salt\u003cbr\u003eDietary: Gluten free (brand-stated — always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/004_sneaky-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eGolden, sticky pineapple with a gentle chilli finish, sweet and tangy done properly. It's a rib glaze waiting to happen. Rub a rack with \u003ca href=\"\/products\/smokin-hoggz-rib-rub-bbq-rub\"\u003eSmokin Hoggz Rib Rub\u003c\/a\u003e, cook low until the bark sets, then mix this chutney half-and-half with \u003ca href=\"\/products\/blues-hog-tennessee-red-bbq-sauce-539g-glass-jar\"\u003eBlues Hog Tennessee Red\u003c\/a\u003e and brush it on for the last 30 minutes. Tropical contraband, cleared through customs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Pineapple Chilli Glazed Ham\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas ham, given a passport stamp.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2–3kg cooked leg ham, rind removed; ¾ cup Sri Lanka Pineapple Chutney; 2 tbsp brown sugar; 2 tbsp orange juice; Whole cloves.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScore the fat in a diamond pattern and stud with cloves.\u003c\/li\u003e\n\u003cli\u003eWarm the chutney, sugar and orange juice until loose and glossy.\u003c\/li\u003e\n\u003cli\u003eBrush the ham generously and bake at 180°C for 40–50 minutes, basting every 15 minutes, until sticky and golden.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Basting in layers builds a lacquer that a single thick coat can't.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812141610,"sku":"MCHSLPC330","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-sri-lanka-pineapple-chutney-medium-330g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-traditional-queensland-mango-lime-chutney-mild-300g","title":"MUDGEERABA SPICES: Traditional Queensland Mango \u0026 Lime Chutney Mild – 300g","description":"\u003ch2\u003eQueensland mango meets a squeeze of lime\u003c\/h2\u003e\u003cp\u003eThe classic Traditional Queensland Mango Chutney, given a bright lime lift — ripe mango slow-cooked with spice and finished with real lime for extra zing. No chilli burn, all sunshine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e cold meats, a ploughman's lunch, cheese boards, or curry night.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e golden-amber, thick and glossy with mango fibre and a fresh citrus note. Heat: mild — the classic, no chilli burn, with a fresh lime edge.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Mild — the classic, no chilli burn\u003cbr\u003eSize: 300g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/017_suspicious-sausage.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe classic Queensland mango, with a squeeze of real lime keeping it bright. No chilli burn, all sunshine. It makes a sausage sizzle feel like a long weekend. Grill pork snags, tuck them into soft rolls, add a stripe of this, a pile of \u003ca href=\"\/products\/acide-jalapeno-onions\"\u003eAcide Jalapeno Onions\u003c\/a\u003e and a swirl of \u003ca href=\"\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas BBQ Boomtang BBQ Sauce\u003c\/a\u003e. Fundraiser-ready.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Mango Lime Snag Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe sausage sizzle, with a better lawyer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 pork sausages; 8 soft long rolls; 4 tbsp Traditional Queensland Mango \u0026amp; Lime Chutney; 1 brown onion, sliced; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the sausages over medium heat, turning often, for 12–15 minutes until browned and 71°C inside.\u003c\/li\u003e\n\u003cli\u003eFry the onion in the oil on the hotplate until soft and golden, about 8 minutes.\u003c\/li\u003e\n\u003cli\u003eSplit the rolls, add onion, a snag and a generous spoon of chutney.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Medium heat cooks the snags through without splitting the skins.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812403754,"sku":"MCHTQMLC300","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-traditional-queensland-mango-and-lime-chutney-mild-300g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-traditional-queensland-mango-pineapple-chutney-mild-300g","title":"MUDGEERABA SPICES: Traditional Queensland Mango \u0026 Pineapple Chutney Mild – 300g","description":"\u003ch2\u003eTwo Queensland fruits, one classic chutney\u003c\/h2\u003e\u003cp\u003eRipe mango and pineapple slow-cooked together with warm spice for a fuller, tropical take on the traditional Queensland mango chutney. Mild and sweet, built for the cheese board.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e a cheese platter, cold meats, glazed ham, or curry night.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e golden-amber, thick and glossy with mango and pineapple fibre throughout. Heat: mild — the classic, no chilli burn.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Mild — the classic, no chilli burn\u003cbr\u003eSize: 300g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/286_cheeky-swiping-icing.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTwo Queensland fruits in one glossy jar, mild, sweet and made for a glaze. Score a ham, stud it with cloves and brush it with this chutney cut with \u003ca href=\"\/products\/four-saucemen-spiced-rum-rib-glaze-500ml\"\u003eFour Saucemen Spiced Rum Rib Glaze\u003c\/a\u003e. Rather do pork belly? Rub it with \u003ca href=\"\/products\/sucklebusters-hog-waller-pork-rub-sweet-savoury-pork-bbq-rub-390g\"\u003eSucklebusters Hog Waller Pork Rub\u003c\/a\u003e and glaze the same way. Someone will swipe a finger through it. Let them.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tropical Pork Belly Bites\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBite-sized trouble, glazed twice.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg pork belly, skin off, cut into 3cm cubes; 2 tbsp your favourite pork rub; ½ cup Traditional Queensland Mango \u0026amp; Pineapple Chutney; 2 tbsp butter; 1 tbsp apple cider vinegar.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the cubes and smoke or roast at 135°C for about 2½ hours until well coloured.\u003c\/li\u003e\n\u003cli\u003ePut them in a tray with the butter, chutney and vinegar, toss, cover with foil and cook another hour until tender.\u003c\/li\u003e\n\u003cli\u003eUncover, toss again and cook 15 minutes until sticky. Rest 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Braising in the glaze renders the fat and turns the chutney into a sticky coat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812469290,"sku":"MCHTQMPC300","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-traditional-queensland-mango-and-pineapple-chutney-mild-300g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-goa-brinjal-kasundi-hot-290g","title":"MUDGEERABA SPICES: Goa Brinjal Kasundi Hot – 290g","description":"\u003ch2\u003eGoan-style eggplant, pickled hot\u003c\/h2\u003e\u003cp\u003eBrinjal (eggplant) pickled the Goan way — mustard oil, whole spice and real chilli, cooked down into a dark, pungent, properly hot kasundi. Not for the faint-hearted.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, dhal, grilled meats, or stirred through rice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e dark brown-black, thick and oily with visible eggplant and mustard seed. Heat: hot — a real, warming chilli kick.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — a real, warming chilli kick\u003cbr\u003eSize: 290g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free · contains mustard (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/270_proud-tomahawk-two-hands.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDark, oily and pungent: eggplant pickled the Goan way with mustard oil, whole spice and real chilli. Not one for the faint-hearted. Grab a big steak, season it with \u003ca href=\"\/products\/meat-mitch-steer-season-world-championship-beef-rub-297g\"\u003eMeat Mitch Steer Season\u003c\/a\u003e, reverse-sear it and finish with flakes of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke Sea Salt\u003c\/a\u003e. A teaspoon of kasundi on each slice, no more. Respect the jar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Kasundi Reverse-Sear Tomahawk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBig steak, small spoon, serious heat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 tomahawk steak, about 1.2kg; 1 tbsp salt; 1 tbsp cracked pepper; 2 tbsp Goa Brinjal Kasundi.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steak and cook at 120°C indirect until it reads 48°C inside, about 50–60 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over the hottest part of the grill for 1–2 minutes a side, until 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest for 10 minutes, slice off the bone, and serve with a little kasundi on each slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Low heat first gives an even pink centre, so the hot sear only has to build the crust.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812567594,"sku":"MPIGBK290","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-goa-brinjal-kasundi-hot-290g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-goa-lime-pickle-hot-280g","title":"MUDGEERABA SPICES: Goa Lime Pickle Hot – 280g","description":"\u003ch2\u003eGoan lime pickle, sharp and properly hot\u003c\/h2\u003e\u003cp\u003eWhole limes pickled in mustard oil with hot chilli and spice — sour, pungent and fiery, the way a good lime pickle should be. A little goes a long way.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, dhal, biryani, or alongside cold meats for a sharp contrast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e dark golden-brown, oily and rustic with visible lime rind. Heat: hot — real chilli fire over a sour lime base.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — chilli warmth over a sharp, sour lime base\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free · contains mustard (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/042_short-ribs-present.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWhole limes in mustard oil with hot chilli: sour, pungent and fiery, exactly how a lime pickle should be. It's a brilliant foil for rich beef. Rub short ribs with \u003ca href=\"\/products\/john-henrys-texas-brisket-bbq-rub\"\u003eJohn Henry's Texas Brisket Rub\u003c\/a\u003e, smoke them until they wobble, brush with \u003ca href=\"\/products\/blues-hog-smokey-mountain-bbq-sauce-539g-glass-jar\"\u003eBlues Hog Smokey Mountain\u003c\/a\u003e and serve a teaspoon of pickle per bone. Sharp against fat, every single time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Lime Pickle Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRich beef meets a sour-hot stowaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef short ribs (3 bones); 3 tbsp beef rub; 1 tbsp Goa Lime Pickle, finely chopped; 3 tbsp BBQ sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the ribs all over and smoke at 125°C for 6–8 hours until probe-tender, around 95°C inside.\u003c\/li\u003e\n\u003cli\u003eStir the chopped pickle into the BBQ sauce.\u003c\/li\u003e\n\u003cli\u003eBrush the ribs with the lime sauce and cook 15 more minutes to set.\u003c\/li\u003e\n\u003cli\u003eRest 20 minutes wrapped in foil, then slice between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sour lime cuts through the rendered beef fat so every bite stays lively.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812600362,"sku":"MPIGLP280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-goa-lime-pickle-hot-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-mango-kasundi-from-goa-hot-280g","title":"MUDGEERABA SPICES: Mango Kasundi from Goa Hot – 280g","description":"\u003ch2\u003eGoan mango kasundi, sweet meets fire\u003c\/h2\u003e\u003cp\u003eGreen mango pickled in mustard oil with whole spice and real chilli heat — tart, pungent and properly hot, the classic Goan-style kasundi.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, dhal, grilled fish, or alongside rice and dhal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e golden-brown, oily and rustic with visible mango pieces. Heat: hot — a real chilli kick over a tart mango base.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — real chilli kick, tart mango base\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free · contains mustard (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/143_proud-lifting-snapper.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eGreen mango pickled hot in mustard oil, tart, pungent and properly fiery. It belongs next to fish off the grill. Season a whole snapper with \u003ca href=\"\/products\/stef-the-maori-aquadesiac-surf-turf-veggies-seasoning-rub\"\u003eStef the Maori Aquadesiac\u003c\/a\u003e, grill it until the flesh flakes, then brush it with butter mixed with \u003ca href=\"\/products\/pitmastery-butter-boom-garlic-butter-seasoning-dust\"\u003ePitmastery Butter Boom\u003c\/a\u003e. Serve the kasundi on the side so everyone picks their own level of trouble.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Goan Kasundi Butter Snapper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWhole fish, hot butter, nobody asks questions.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole snapper, about 1kg, cleaned and scaled; 2 tbsp Mango Kasundi from Goa; 60g soft butter; 1 lemon, sliced; 1 tsp salt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScore the fish 3 times each side, salt it and stuff the cavity with lemon slices.\u003c\/li\u003e\n\u003cli\u003eMash the kasundi into the butter and rub half into the cuts.\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 8–10 minutes a side until the flesh flakes at the thickest point.\u003c\/li\u003e\n\u003cli\u003eDot with the rest of the kasundi butter and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Butter mellows the chilli and carries the mango flavour into the flesh.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812633130,"sku":"MPIMKG280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-mango-kasundi-from-goa-hot-280g-jar-front.png?v=1790168133"},{"product_id":"mudgeeraba-spices-mango-kasundi-from-hindustan-medium-280g","title":"MUDGEERABA SPICES: Mango Kasundi from Hindustan Medium – 280g","description":"\u003ch2\u003eA gentler mango kasundi, North Indian style\u003c\/h2\u003e\u003cp\u003eGreen mango pickled in mustard oil with warm whole spice — the classic Hindustan-style kasundi, tart and pungent with a medium warmth rather than a full chilli fire.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, dhal, parathas, or alongside cold meats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e golden-brown, oily and rustic with visible mango pieces. Heat: medium — a real, warming chilli kick over a tart mango base.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free · contains mustard (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/228_joyful-flipping-quesadilla.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe gentler mango kasundi: tart green mango, mustard oil and warm whole spice with a medium warmth. Perfect for flatbreads. Toss lamb strips in \u003ca href=\"\/products\/butchers-axe-gyros-rotisserie-seasoning\"\u003eButchers Axe Gyros Rotisserie Seasoning\u003c\/a\u003e, sear hot, then wrap them in warm parathas with a spoon of kasundi and a drizzle of \u003ca href=\"\/products\/bbq-mafia-big-paulie-alabama-white-sauce-375ml\"\u003eBBQ Mafia Big Paulie Alabama White Sauce\u003c\/a\u003e. Sharp, creamy, gone fast.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Kasundi Lamb Paratha Wraps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRolled up, sealed tight, handed over quick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g lamb backstrap, thinly sliced; 2 tbsp Mango Kasundi from Hindustan; 4 parathas or flatbreads; 1 cup shredded lettuce; ½ cup thick yoghurt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the lamb with 1 tbsp of the kasundi and leave for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSear in a smoking-hot pan for 2–3 minutes until browned.\u003c\/li\u003e\n\u003cli\u003eWarm the parathas for 30 seconds a side.\u003c\/li\u003e\n\u003cli\u003eFill with lettuce and lamb, then top with yoghurt and the remaining kasundi and roll up.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thin strips cook in minutes, so the kasundi stays punchy instead of stewing.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812665898,"sku":"MPIMKH280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-mango-kasundi-from-hindustan-medium-280g-jar-front.png?v=1790168133"},{"product_id":"mudgeeraba-spices-rajasthan-brinjal-chilli-pickle-medium-270g","title":"MUDGEERABA SPICES: Rajasthan Brinjal \u0026 Chilli Pickle Medium – 270g","description":"\u003ch2\u003eDesert-state heat, Rajasthan style\u003c\/h2\u003e\u003cp\u003eEggplant and whole chilli pickled in mustard oil with a hearty Rajasthani spice mix — earthy, pungent and warming without being a full-on fire pickle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, dhal, parathas, or alongside grilled meats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e dark brown, thick and oily with visible eggplant and chilli pieces. Heat: medium — a real, warming chilli kick.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 270g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free · contains mustard (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/206_cheeky-flicking-salt-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEggplant and whole chilli in mustard oil with a hearty Rajasthani spice mix: earthy, pungent and warming without going full fire. It's a steak condiment in disguise. Coat a rump in \u003ca href=\"\/products\/cattlemans-grill-original-cowboy-coffee-steak-rub\"\u003eCattleman's Grill Original Cowboy Coffee Steak Rub\u003c\/a\u003e, sear it, rest it, then finish with \u003ca href=\"\/products\/falksalt-sea-salt-flakes-black-600g\"\u003eFalksalt Black Sea Salt Flakes\u003c\/a\u003e and a spoon of pickle. The coffee and the brinjal get on famously.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Rajasthan Rump and Charred Onions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eEarthy, smoky and slightly mischievous.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 rump steaks, about 300g each; 2 red onions, cut into thick rings; 2 tbsp Rajasthan Brinjal \u0026amp; Chilli Pickle; 1 tbsp oil; Salt and pepper.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks and oil the onion rings.\u003c\/li\u003e\n\u003cli\u003eGrill the onions over medium heat for 8–10 minutes until soft and charred.\u003c\/li\u003e\n\u003cli\u003eSear the steaks over high heat for 3–4 minutes a side, to 54°C for medium-rare, then rest for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eChop the pickle through the onions and pile over the sliced steak.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Sweet charred onion balances the pickle's earthy heat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812764202,"sku":"MPIRBC270","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-rajasthan-brinjal-and-chilli-pickle-medium-270g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-tamil-lime-pickle-hot-280g","title":"MUDGEERABA SPICES: Tamil Lime Pickle Hot – 280g","description":"\u003ch2\u003eTamil-style lime pickle, sour and fiery\u003c\/h2\u003e\u003cp\u003eWhole limes pickled in mustard oil with a proper South Indian chilli hit — sharp, sour and genuinely hot. Built for people who want real heat with their tang.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, dosa, biryani, or alongside cold meats for a fiery contrast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e dark golden-brown, oily and rustic with visible lime rind. Heat: hot — real chilli fire over a sharp, sour lime base.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — real chilli fire over a sour lime base\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free · contains mustard (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/298_joyful-shaking-chips-seasoning.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSharp, sour and genuinely hot: Tamil-style limes in mustard oil with a proper chilli hit. Here's the trick nobody expects. Chop a spoon through mayo for a lime-pickle dip, dust hot chips with \u003ca href=\"\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e and fry chicken tenders in \u003ca href=\"\/products\/sins-q-alabama-fried-chicken-coating\"\u003eSINSQUE Alabama Fried Chicken Coating\u003c\/a\u003e. Dunk everything. You'll never look at plain mayo the same way.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Lime Pickle Mayo and Hot Chips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA dipping sauce with a criminal record.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup whole-egg mayonnaise; 1 tbsp Tamil Lime Pickle, finely chopped; 1 tsp lemon juice; 800g frozen or hand-cut chips.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir the chopped pickle and lemon juice through the mayo and chill for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eCook the chips at 220°C for 25–30 minutes, turning halfway, until golden and crisp.\u003c\/li\u003e\n\u003cli\u003eSeason the chips the moment they come out and serve with the lime pickle mayo.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Mayo softens the heat while the lime and spice keep every dunk interesting.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812829738,"sku":"MPITLP280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-tamil-lime-pickle-hot-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-agra-curry-paste-medium-280g","title":"MUDGEERABA SPICES: Agra Curry Paste Medium – 280g","description":"\u003ch2\u003eNorth Indian curry, ready in one jar\u003c\/h2\u003e\u003cp\u003eA rich, aromatic Agra-style curry paste — whole roasted spice, ginger and garlic cooked down into a proper base for a real North Indian curry. No pre-cooking spice from scratch required.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken, lamb, beef or paneer — simmer with your protein and a splash of water or coconut milk for a genuine home-cooked curry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep reddish-brown, thick paste with visible spice flecks. Heat: medium — real, warming chilli kick, not a fire.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/297_amazed-beef-rib-roast.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eRoasted whole spice, ginger and garlic, cooked down into a proper North Indian base so you can skip the grinding. Here's how to give it smoke: dust chuck with \u003ca href=\"\/products\/rum-and-que-bull-dust\"\u003eRum and Que Bull Dust\u003c\/a\u003e, smoke it for two hours, then braise it in this paste until it falls apart. A few drops of \u003ca href=\"\/products\/nomad-chilli-co-habanero-roja-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Habanero Roja\u003c\/a\u003e at the table for the brave.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoked Chuck Agra Curry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo hours of smoke, one jar of sorcery.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg beef chuck, cut into 5cm chunks; 4 tbsp Agra Curry Paste; 1 x 400ml can coconut milk; 1 onion, diced; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSmoke the beef chunks at 125°C for 2 hours.\u003c\/li\u003e\n\u003cli\u003eFry the onion in the oil for 5 minutes, add the paste and cook 2 minutes until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd the beef, coconut milk and 1 cup of water, cover and simmer gently for 1½–2 hours until the beef is tender.\u003c\/li\u003e\n\u003cli\u003eUncover for the last 15 minutes to thicken, and serve with rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Smoke first, braise second: the beef picks up bark flavour and still turns spoon-tender.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812895274,"sku":"MCPAGR280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-agra-curry-paste-medium-280g-jar-front.png?v=1790168135"},{"product_id":"mudgeeraba-spices-butter-chicken-curry-paste-mild-280g","title":"MUDGEERABA SPICES: Butter Chicken Curry Paste Mild – 280g","description":"\u003ch2\u003eThe weeknight favourite, done properly\u003c\/h2\u003e\u003cp\u003eA rich, aromatic butter chicken curry paste — tomato, garam masala and warming spice cooked down into a proper base. Mild and family-friendly, no chilli burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken (obviously), but just as good with paneer or chickpeas — simmer with cream or coconut milk and a splash of water.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep tomato-red, thick paste with a warm, aromatic aroma. Heat: mild — aromatic and warming, not spicy.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Mild — aromatic and warming, not spicy\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/155_focused-piping-cream.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTomato, garam masala and warm spice, mild enough for the kids and good enough for you. Take it to the grill: marinate thighs in a spoon of paste and yoghurt, char them over coals, then simmer in the rest with cream. Finish with a shake of \u003ca href=\"\/products\/heavenly-hell-crack-butter-chicken-seasoning-finishing-dust-150g\"\u003eHeavenly Hell Crack Butter Chicken Seasoning\u003c\/a\u003e and a drizzle of \u003ca href=\"\/products\/foo-chilli-company-ma-foo-chilli-oil-220ml\"\u003eFoo Chilli Company Ma Foo Chilli Oil\u003c\/a\u003e for the grown-ups.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Charcoal Butter Chicken\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGrilled first, sauced second, smuggled third.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thigh fillets; 4 tbsp Butter Chicken Curry Paste; ½ cup plain yoghurt; 300ml cream; 20g butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix 2 tbsp of the paste with the yoghurt, coat the chicken and marinate for at least 2 hours.\u003c\/li\u003e\n\u003cli\u003eGrill over hot coals for 4–5 minutes a side until charred and 75°C inside, then cut into chunks.\u003c\/li\u003e\n\u003cli\u003eMelt the butter, fry the remaining paste for 1 minute, add the cream and simmer for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eStir the chicken through and simmer 5 more minutes. Serve with rice or naan.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring the chicken first adds a smoky depth the pot alone can't give you.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812928042,"sku":"MCPBCM280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-butter-chicken-curry-paste-mild-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-chicken-tikka-curry-paste-medium-280g","title":"MUDGEERABA SPICES: Chicken Tikka Curry Paste Medium – 280g","description":"\u003ch2\u003eTikka flavour, no tandoor required\u003c\/h2\u003e\u003cp\u003eA smoky, spiced tikka curry paste — the same warm, char-kissed flavour base as a proper tikka marinade, ready to simmer into a curry or use as a marinade before the grill.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken thighs on the BBQ, or simmered with cream for a chicken tikka masala.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e brick-red, thick paste with visible spice flecks. Heat: medium — real, warming chilli kick.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/198_joyful-shaking-rub-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSmoky, spiced and brick red, this is a tikka marinade that doesn't need a tandoor. Coat chicken wings in paste and yoghurt overnight, grill them hot, then sprinkle with \u003ca href=\"\/products\/proud-phoenix-co-crunchy-chilli-lime-salt-150g\"\u003eProud Phoenix Crunchy Chilli Lime Salt\u003c\/a\u003e. Stir a spoon of \u003ca href=\"\/products\/tracklements-fresh-mint-jelly\"\u003eTracklements Fresh Mint Jelly\u003c\/a\u003e through yoghurt for the dip. That's wing night sorted, and the curry's tomorrow.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tikka Wing Night\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChar on the outside, mischief all the way through.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips removed; 3 tbsp Chicken Tikka Curry Paste; ½ cup thick yoghurt; 1 tsp salt; 1 lemon, cut into wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the paste, yoghurt and salt, coat the wings and marinate for 4 hours or overnight.\u003c\/li\u003e\n\u003cli\u003eCook at 200°C indirect for 30–35 minutes, turning once, until the skin crisps and they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eFinish over direct heat for 1–2 minutes a side for char. Serve with lemon wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Yoghurt tenderises the wings and helps the paste cling as it chars.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812993578,"sku":"MCPCTM280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-chicken-tikka-curry-paste-medium-280g-jar-front.png?v=1790168133"},{"product_id":"mudgeeraba-spices-lamb-korma-curry-paste-medium-280g","title":"MUDGEERABA SPICES: Lamb Korma Curry Paste Medium – 280g","description":"\u003ch2\u003eWarm, aromatic korma — built for slow-cooked lamb\u003c\/h2\u003e\u003cp\u003eAn aromatic korma curry paste built on coriander seed, paprika, chilli powder, ginger, turmeric, black pepper and green cardamom. The creaminess comes in the pan — Mudgeeraba Spices cook it with coconut cream and tomato — and despite the name it works just as well with beef, chicken or veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e lamb shoulder or shanks, slow-simmered until falling apart — finish with cream or yoghurt.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e a thick, spoonable spice paste. Heat: medium (brand-rated) — chilli powder and black pepper give a steady, warming heat.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium (brand-rated) — a steady, warming chilli heat\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eIngredients (per Mudgeeraba Spices): Water, Canola Oil, Vinegar, Coriander Seed, Onion Powder, Chilli Powder, Paprika, Ginger Powder, Black Pepper, Turmeric, Sea Salt, Green Cardamom Seed\u003cbr\u003eDietary: Gluten free (brand-stated — always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/267_amazed-lamb-spit.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCoriander, cardamom, ginger and a steady chilli warmth: a korma base made for slow lamb. Rub a shoulder with \u003ca href=\"\/products\/low-n-slow-basics-lamb-layup\"\u003eLow N Slow Basics Lamb Layup Rub\u003c\/a\u003e, smoke it for three hours, then braise it in this paste with cream until it pulls apart. A splash of \u003ca href=\"\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Jalapeno Verde\u003c\/a\u003e at the table brightens the whole bowl. Sunday sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoked Lamb Shoulder Korma\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePulled lamb that went undercover in a curry.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.8kg lamb shoulder, bone in; 2 tbsp lamb rub; 4 tbsp Lamb Korma Curry Paste; 300ml cream; 1 onion, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the lamb and smoke at 125°C for 3 hours.\u003c\/li\u003e\n\u003cli\u003eFry the onion until soft, add the paste for 2 minutes, then stir in the cream and 1 cup of water.\u003c\/li\u003e\n\u003cli\u003ePut the lamb in a deep tray, pour the sauce over, cover tightly with foil and cook at 150°C for 2–3 hours until it pulls easily from the bone.\u003c\/li\u003e\n\u003cli\u003eShred the meat back through the sauce and serve with rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The covered braise keeps the lamb moist while the smoke flavour soaks into the korma.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813026346,"sku":"MCPLKM280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-lamb-korma-curry-paste-medium-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-bombay-curry-paste-mild-280g","title":"MUDGEERABA SPICES: Bombay Curry Paste Mild – 280g","description":"\u003ch2\u003eBombay-style curry, mild and family-friendly\u003c\/h2\u003e\u003cp\u003eA warm, aromatic Bombay-style curry paste — gentle spice and real depth of flavour without any chilli burn. An easy midweek curry base the whole family can eat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken, potato, cauliflower, or a classic Bombay aloo — simmer with a splash of water or coconut milk.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e warm golden-brown, thick paste with visible spice flecks. Heat: mild — aromatic and warming, not spicy.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Mild — aromatic and warming, not spicy\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/292_wide-eyes-scalloped-potato.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eGentle, aromatic and warm, a Bombay-style base the whole family can eat. Make Bombay spuds: roast potato chunks dusted with \u003ca href=\"\/products\/misty-gully-ultimate-veggie-seasoning\"\u003eMisty Gully Ultimate Veggie Seasoning\u003c\/a\u003e, then fold them through the paste. Serve beside drumsticks rubbed with \u003ca href=\"\/products\/smokes-seasoning-pork-poultry-bbq-rub-250g\"\u003eSmokes Seasoning Pork \u0026amp; Poultry Rub\u003c\/a\u003e and cooked to 75°C. Midweek dinner, solved before the news finishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crispy Bombay Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side dish that steals the whole show.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg potatoes, cut into 3cm chunks; 2 tbsp Bombay Curry Paste; 2 tbsp oil; 1 tsp salt; Handful of fresh coriander.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePar-boil the potatoes for 8 minutes, drain and leave to steam dry.\u003c\/li\u003e\n\u003cli\u003eToss with the oil and salt and roast at 220°C for 25 minutes.\u003c\/li\u003e\n\u003cli\u003eLoosen the paste with 2 tbsp water, toss through the potatoes and roast 10 more minutes until crisp at the edges.\u003c\/li\u003e\n\u003cli\u003eScatter with coriander and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding the paste late keeps the spices fragrant instead of scorched.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813059114,"sku":"MCPBOM280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-bombay-curry-paste-mild-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-durban-curry-paste-medium-280g","title":"MUDGEERABA SPICES: Durban Curry Paste Medium – 280g","description":"\u003ch2\u003eSouth African-Indian curry, done the Durban way\u003c\/h2\u003e\u003cp\u003eA robust Durban-style curry paste — the fragrant, chilli-forward South African-Indian curry tradition in one jar. Real depth, real warmth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e beef, lamb, chicken or bean curry — simmer with a splash of water and let it cook down properly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep red-brown, thick paste with visible spice flecks. Heat: medium — a real, warming chilli kick.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/260_proud-whole-brisket-board.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eFragrant and chilli-forward, the South African-Indian curry tradition in one jar. And it is the best thing that can happen to leftover brisket point. Smoke the brisket with \u003ca href=\"\/products\/hardcore-carnivore-black\"\u003eHardcore Carnivore Black\u003c\/a\u003e, cube the point, simmer it in this paste, and serve it in a hollowed loaf, bunny chow style, with \u003ca href=\"\/products\/danny-balboas-electric-dynamite-capsicum-orange-habanero-hot-sauce-200ml\"\u003eDanny Balboa's Electric Dynamite\u003c\/a\u003e on the side.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Brisket Point Bunny Chow\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftovers, smuggled into a loaf of bread.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g smoked brisket point, cut into cubes; 3 tbsp Durban Curry Paste; 1 x 400g can diced tomatoes; 1 onion, diced; 1 small unsliced white loaf.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the onion until soft, add the paste and cook for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the tomatoes and ½ cup of water and simmer for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in the brisket and simmer 10 more minutes until hot through.\u003c\/li\u003e\n\u003cli\u003eCut the loaf in half, hollow out each half and fill with curry, using the bread lid for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Already-smoked brisket only needs warming through, so it stays tender and soaks up the sauce.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813157418,"sku":"MCPDUR280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-durban-curry-paste-medium-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-madras-curry-paste-medium-280g","title":"MUDGEERABA SPICES: Madras Curry Paste Medium – 280g","description":"\u003ch2\u003eThe curry-house classic, sorted\u003c\/h2\u003e\u003cp\u003eA properly robust Madras curry paste — the fragrant, chilli-forward South Indian curry-house classic, cooked down into one jar. Real depth, real warmth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e beef, lamb or chicken — simmer with a splash of water or tomato and let it cook down properly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep red-brown, thick paste with visible spice flecks. Heat: medium — a real, warming chilli kick.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/234_delight-gravy-mash-sausages.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe curry-house classic, robust and properly warming. And it makes the best curried snags you've ever had. Brown beef sausages, simmer them in this paste with onion and tomato, then spoon over mash whipped with \u003ca href=\"\/products\/hardcore-carnivore-cowboy-butter-mix\"\u003eHardcore Carnivore Cowboy Butter Mix\u003c\/a\u003e. Keep \u003ca href=\"\/products\/uncle-mungos-habanero-ketchup\"\u003eUncle Mungo's Habanero Ketchup\u003c\/a\u003e nearby for anyone after more fire. Nan's recipe, now with a passport.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Madras Curried Snags\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe Aussie classic, back from a long voyage.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick beef sausages; 3 tbsp Madras Curry Paste; 1 onion, sliced; 1 x 400g can diced tomatoes; 1 cup frozen peas.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrown the sausages in a pan for 8 minutes, then slice into thick coins.\u003c\/li\u003e\n\u003cli\u003eSoften the onion in the same pan, add the paste and cook for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the tomatoes and ½ cup of water, return the sausages and simmer for 15 minutes until they reach 71°C and the sauce thickens.\u003c\/li\u003e\n\u003cli\u003eStir through the peas for the last 3 minutes and serve over mash.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Browning the snags first gives the sauce a meaty base and keeps them from going pale and soft.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813222954,"sku":"MCPMAD280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-madras-curry-paste-medium-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-vindaloo-curry-paste-hot-280g","title":"MUDGEERABA SPICES: Vindaloo Curry Paste Hot – 280g","description":"\u003ch2\u003eGoan vindaloo — vinegar, garlic and real fire\u003c\/h2\u003e\u003cp\u003eA properly hot vindaloo curry paste — vinegar-sharp, garlic-heavy and loaded with chilli, cooked down into one jar. The genuine Goan article, not a curry-house shortcut.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e pork (the traditional choice) or beef — simmer low and slow until it falls apart.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep brick-red, thick paste with visible chilli and garlic flecks. Heat: hot — a proper bite of chilli.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — a proper bite of chilli\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/221_grinning-saucing-pulled-pork-pan.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eVinegar-sharp, garlic-heavy and loaded with chilli, the genuine Goan article. Pork is the traditional call, so smoke a shoulder rubbed with \u003ca href=\"\/products\/four-saucemen-the-pork-rub-295g\"\u003eFour Saucemen The Pork Rub\u003c\/a\u003e to 93°C, pull it, and fold it through a pan of this paste. Pile into rolls with \u003ca href=\"\/products\/acide-bread-butter-zucchini-pickles\"\u003eAcide Bread \u0026amp; Butter Zucchini Pickles\u003c\/a\u003e to cool things down. Fair warning: it bites back.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Vindaloo Pulled Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePulled pork with a short fuse.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg smoked pulled pork; 3 tbsp Vindaloo Curry Paste; 1 x 400g can crushed tomatoes; 1 onion, diced; 6 soft rolls.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the onion until soft, add the paste and cook for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the tomatoes and simmer for 10 minutes until thick.\u003c\/li\u003e\n\u003cli\u003eFold the pulled pork through and simmer 5 minutes until hot through.\u003c\/li\u003e\n\u003cli\u003ePile into rolls and top with something pickled and crunchy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The vinegar in vindaloo cuts the richness of pork, which is why the pairing is a classic.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813354026,"sku":"MCPVIN280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-vindaloo-curry-paste-hot-280g-jar-front.png?v=1790168133"},{"product_id":"mudgeeraba-spices-malacca-laksa-nyonya-noodle-soup-paste-hot-280g","title":"MUDGEERABA SPICES: Malacca Laksa Nyonya Noodle Soup Paste Hot – 280g","description":"\u003ch2\u003eMalacca-style laksa, straight to the pot\u003c\/h2\u003e\u003cp\u003eA rich, fragrant Nyonya laksa paste — lemongrass, chilli and coconut-friendly spice cooked down into a proper noodle soup base. Restaurant-style laksa without the shopping list.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e a classic laksa with noodles, coconut milk, prawns or chicken and a squeeze of lime — or as a base for a spicy seafood soup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep orange-red, thick and fragrant paste. Heat: hot — real chilli warmth with lemongrass and spice up front.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — real chilli warmth, lemongrass-forward\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/281_grinning-butter-lobster.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eLemongrass, chilli and fragrant spice, a Nyonya laksa base without the shopping list. Give it a grill twist: dust king prawns with \u003ca href=\"\/products\/taippan-bbq-galapagos-gold-fish-seafood-rub-125g\"\u003eTaippan BBQ Galapagos Gold Fish \u0026amp; Seafood Rub\u003c\/a\u003e, char them quickly, then sit them on a bowl of laksa with noodles and lime. A spoon of \u003ca href=\"\/products\/proud-phoenix-co-crispy-prawn-sambal-chilli-oil\"\u003eProud Phoenix Crispy Prawn Sambal\u003c\/a\u003e on top seals the deal.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Chargrilled Prawn Laksa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFresh off the boat, straight into the bowl.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 12 king prawns, peeled with tails on; 3 tbsp Malacca Laksa Paste; 1 x 400ml can coconut milk; 2 cups chicken stock; 200g rice noodles.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the paste in a pot for 2 minutes until fragrant, then add the coconut milk and stock and simmer for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSoak or cook the noodles following the packet and divide between bowls.\u003c\/li\u003e\n\u003cli\u003eGrill the prawns over high heat for 1–2 minutes a side until just pink and opaque.\u003c\/li\u003e\n\u003cli\u003eLadle the soup over the noodles, top with prawns, and serve with lime wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Grilling the prawns separately adds smoky char and stops them overcooking in the soup.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813452330,"sku":"MSBMLN280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-malacca-laksa-nyonya-noodle-soup-paste-hot-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-sambal-goreng-malay-chilli-paste-hot-280g","title":"MUDGEERABA SPICES: Sambal Goreng Malay Chilli Paste Hot – 280g","description":"\u003ch2\u003eProper Malay chilli paste, no shortcuts\u003c\/h2\u003e\u003cp\u003eA classic sambal goreng — chilli, shallot and shrimp-friendly spice fried down into a deep, pungent, properly hot paste. The base for real Malay and Indonesian cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e stir-fried vegetables, fried rice, noodles, or as a base for sambal-fried prawns or chicken.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep brick-red, thick and glossy with visible chilli. Heat: hot — real chilli fire, the way sambal should be.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — real chilli fire\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/274_delight-gochujang-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eChilli and shallot fried down into a deep, pungent, properly hot paste: the backbone of real Malay cooking. It's also a wicked wing glaze. Dust wings in \u003ca href=\"\/products\/kosmos-q-hot-dirty-bird-rub-312g\"\u003eKosmos Q Hot Dirty Bird Rub\u003c\/a\u003e, cook them crisp, then toss through sambal loosened with \u003ca href=\"\/products\/blend-smoked-honey\"\u003eBlend Smoked Honey\u003c\/a\u003e. Sticky, fiery and gone before you've sat down.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sambal Honey Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet hands, hot temper.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips removed; 2 tbsp chicken rub; 2 tbsp Sambal Goreng; 2 tbsp honey; 1 tbsp lime juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the wings and cook at 200°C indirect for 35–40 minutes, turning once, until crisp and 75°C.\u003c\/li\u003e\n\u003cli\u003eWarm the sambal, honey and lime juice together in a pan for 1 minute.\u003c\/li\u003e\n\u003cli\u003eToss the hot wings through the glaze and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Honey tames the sambal just enough to make it sticky without losing the heat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813485098,"sku":"MSBSGM280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-sambal-goreng-malay-chilli-paste-hot-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-sambal-kachang-satay-sauce-hot-280g","title":"MUDGEERABA SPICES: Sambal Kachang (Satay Sauce) Hot – 280g","description":"\u003ch2\u003eReal satay sauce, real heat\u003c\/h2\u003e\u003cp\u003eA rich peanut-based sambal kachang — the proper satay sauce base, roasted peanut and chilli cooked down thick and glossy. Hot version, for those who like their satay with a real kick.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken or beef satay skewers off the grill, or as a peanut sauce over noodles and steamed veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep amber-brown, thick and glossy with visible peanut. Heat: hot — real chilli warmth over the roasted peanut base.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — real chilli warmth, roasted peanut base\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Contains peanuts. Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/265_focused-char-siu-glaze.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eRoasted peanut and real chilli cooked down thick and glossy, satay sauce with a proper kick. Thread chicken thigh onto skewers, season with \u003ca href=\"\/products\/street-bbq-balinese-satay-rub\"\u003eStreet BBQ Balinese Satay Rub\u003c\/a\u003e, grill them over hot coals and baste with this sauce in the last few minutes. Finish with a drizzle of \u003ca href=\"\/products\/proud-phoenix-co-crunchy-garlic-chilli-oil-olive-oil-212ml\"\u003eProud Phoenix Crunchy Garlic Chilli Oil\u003c\/a\u003e. Night-market energy in the backyard.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot Satay Chicken Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSkewered, sauced and slipped off the grill.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken thigh fillets, cut into 3cm pieces; 4 tbsp Sambal Kachang (Hot); 2 tbsp coconut milk; 1 tsp salt; Bamboo skewers, soaked 30 minutes.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSalt the chicken and thread onto the skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over hot coals for 8–10 minutes, turning often, until 75°C.\u003c\/li\u003e\n\u003cli\u003eLoosen the satay sauce with the coconut milk, brush it over in the last 2 minutes and serve extra on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Basting late stops the peanut sauce scorching before the chicken is cooked.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813517866,"sku":"MSBSKH280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-sambal-kachang-satay-sauce-hot-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-sambal-kachang-satay-sauce-medium-280g","title":"MUDGEERABA SPICES: Sambal Kachang (Satay Sauce) Medium – 280g","description":"\u003ch2\u003eReal satay sauce, family-friendly heat\u003c\/h2\u003e\u003cp\u003eA rich peanut-based sambal kachang — the proper satay sauce base, roasted peanut and warm spice cooked down thick and glossy. Medium heat, easygoing enough for the whole table.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken or beef satay skewers off the grill, or as a peanut sauce over noodles and steamed veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep amber-brown, thick and glossy with visible peanut. Heat: medium — a real, warming chilli kick over the roasted peanut base.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Contains peanuts. Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/130_hungry-buttering-corn.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eRoasted peanut and warm spice, thick and glossy, with a medium heat the whole table can handle. Try it on corn: char cobs on the grill, brush with this satay, then dust with \u003ca href=\"\/products\/rum-and-que-umami-seasoning\"\u003eRum and Que Umami Seasoning\u003c\/a\u003e. Pair it with beef skewers glazed in \u003ca href=\"\/products\/chamcham-honey-pepper-ganjang-all-purpose-korean-soy-glaze-265g\"\u003eChamcham Honey Pepper Ganjang\u003c\/a\u003e and you've got a feast. Easy, generous, a little bit sneaky.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Satay Grilled Corn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCorn on the cob, taken for a joyride.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 corn cobs, husks removed; 3 tbsp Sambal Kachang (Medium); 1 tbsp coconut milk; 1 lime; Handful of chopped coriander.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the corn over medium-high heat for 10–12 minutes, turning, until charred in spots.\u003c\/li\u003e\n\u003cli\u003eLoosen the satay with the coconut milk.\u003c\/li\u003e\n\u003cli\u003eBrush the hot corn with satay, squeeze over lime and scatter with coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charred sweetcorn and roasted peanut are a natural match.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813616170,"sku":"MSBSKM280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-sambal-kachang-satay-sauce-medium-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-tom-yum-thai-soup-base-paste-hot-280g","title":"MUDGEERABA SPICES: Tom Yum Thai Soup Base Paste Hot – 280g","description":"\u003ch2\u003eHot, sour, unmistakably tom yum\u003c\/h2\u003e\u003cp\u003eA proper tom yum paste — lemongrass, galangal, chilli and lime cooked down into that unmistakable hot-and-sour Thai soup base. No hunting down fresh galangal required.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e a classic tom yum soup with prawns or chicken, mushroom and a splash of lime, or as a base for a spicy stir-fry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep orange-red, thick and fragrant paste. Heat: hot — real chilli fire with a sharp, sour lift.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — chilli fire with a sour, citrus lift\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/062_spice-sachets-sneaky.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eLemongrass, galangal, chilli and lime, that unmistakable hot-and-sour base with no hunting down fresh galangal. It's a brilliant prawn marinade too. Toss prawns in a teaspoon of paste and \u003ca href=\"\/products\/uncle-mungos-lemon-herb-300g\"\u003eUncle Mungo's Lemon Herb\u003c\/a\u003e, grill them hot, and serve with a dipping bowl of \u003ca href=\"\/products\/nomad-chilli-co-the-sriracha-sauce-fermented-umami-sriracha-148ml\"\u003eNomad Chilli Co The Sriracha Sauce\u003c\/a\u003e. Or just make the soup. Both are winners.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tom Yum Prawn Soup\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHot, sour, and back in ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 400g raw prawns, peeled; 2 tbsp Tom Yum Paste; 1 litre chicken stock; 150g mushrooms, sliced; 1 lime.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBring the stock to a simmer and stir in the paste.\u003c\/li\u003e\n\u003cli\u003eAdd the mushrooms and simmer for 3 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the prawns and cook for 2–3 minutes until pink and opaque.\u003c\/li\u003e\n\u003cli\u003eTake off the heat, squeeze in the lime juice and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding lime off the heat keeps it fresh and sharp.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813648938,"sku":"MSBTYT280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-tom-yum-thai-soup-base-paste-hot-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-chai-spice-masala-170g","title":"MUDGEERABA SPICES: Chai Spice Masala – 170g","description":"\u003ch2\u003eReal chai, brewed properly\u003c\/h2\u003e\u003cp\u003eA warming blend of cardamom, cinnamon, ginger, clove and black pepper — everything a proper masala chai needs, ready to spoon straight into the pot. No teabag shortcuts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e a classic milk chai simmered on the stove, stirred into porridge, or used to spice up a baking recipe.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e a fine, fragrant golden-brown spice blend. No chilli heat — this is an aromatic, warming spice blend, not a curry spice.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Zero heat — aromatic and warming, no chilli\u003cbr\u003eSize: 170g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/238_joyful-flipping-french-toast.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCardamom, cinnamon, ginger, clove and black pepper, everything a proper masala chai needs, no teabag shortcuts. Brew a pot, sure, but also whisk a teaspoon into French toast batter, fry it in butter, then finish with a dusting of \u003ca href=\"\/products\/emus-rub-apple-pie-rub-110g\"\u003eEmus Rub Apple Pie Rub\u003c\/a\u003e and a drizzle of \u003ca href=\"\/products\/bbq-mafia-smoky-hot-honey-500ml\"\u003eBBQ Mafia Smoky Hot Honey\u003c\/a\u003e. Breakfast that smells like a spice market.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Chai-Spiced French Toast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunday brekkie, smuggled in from the spice route.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 thick slices brioche; 2 eggs; ½ cup milk; 1 tsp Chai Spice Masala; 1 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the eggs, milk and chai masala together.\u003c\/li\u003e\n\u003cli\u003eSoak each slice of brioche for 20 seconds a side.\u003c\/li\u003e\n\u003cli\u003eFry in butter over medium heat for 2–3 minutes a side until golden and set.\u003c\/li\u003e\n\u003cli\u003eServe with honey or maple and a little extra chai dusted on top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Brioche soaks up the spiced custard without falling apart.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813714474,"sku":"MSPCHA170","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-chai-spice-masala-170g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-garam-masala-spice-blend-170g","title":"MUDGEERABA SPICES: Garam Masala Spice Blend – 170g","description":"\u003ch2\u003eThe essential curry-cabinet blend\u003c\/h2\u003e\u003cp\u003eA classic garam masala — warm whole spice roasted and ground the traditional way. The finishing touch stirred through any curry, or the starting point for building your own from scratch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e stirred through any curry near the end of cooking, dusted over roast veg, or added to a marinade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e a fine, fragrant dark brown spice blend. No chilli heat — this is a warming aromatic blend, not a curry spice on its own.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Zero heat — aromatic and warming, no chilli\u003cbr\u003eSize: 170g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/278_joyful-corn-fritters.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWarm whole spice, roasted and ground the traditional way — the finishing touch every curry cabinet needs. Use it beyond curry too. Fold it into corn fritters, fry them golden, sprinkle with \u003ca href=\"\/products\/misty-gully-chilli-salt-150g\"\u003eMisty Gully Chilli Salt\u003c\/a\u003e and serve with a bowl of \u003ca href=\"\/products\/mcadventures-the-trailblazer-sweet-chilli-sauce-150ml\"\u003eMcAdventures The Trailblazer Sweet Chilli Sauce\u003c\/a\u003e for dunking. A pinch in a lamb marinade works wonders as well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garam Masala Corn Fritters\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGolden, crunchy and suspiciously moreish.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 cups corn kernels; 1 cup self-raising flour; 2 eggs; ½ cup milk; 1 tsp Garam Masala.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the eggs, milk and garam masala, then stir in the flour and corn until just combined.\u003c\/li\u003e\n\u003cli\u003eHeat a thin layer of oil in a pan over medium heat.\u003c\/li\u003e\n\u003cli\u003eFry heaped tablespoons of batter for 2–3 minutes a side until golden and cooked through.\u003c\/li\u003e\n\u003cli\u003eDrain on paper towel and season while hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Garam masala's warm spice brings out the natural sweetness of the corn.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813747242,"sku":"MSPGAR170","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-garam-masala-spice-blend-170g-jar-front.png?v=1790168134"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/2b19br.png?v=1788208522","url":"https:\/\/www.therubhub.com.au\/collections\/mudgeeraba-spices.oembed?page=2","provider":"THE RUB HUB","version":"1.0","type":"link"}