Peach

Peach turns up in Australian barbecue as the sweet counterpoint to smoke and chilli — the stone fruit's high natural sugar caramelises fast on a hot grill or in a reduced glaze, giving that glossy amber finish without tasting like plain sugar syrup. It works best brushed on late: ribs, wings and grilled chicken thighs in the last ten minutes of the cook, or grilled straight on the halves alongside the meat so the sugars char at the same time as the protein.

Start with Kosmos Q's Peach Habanero BBQ Sauce for the classic sweet-heat pairing, Fancy Hanks' Jalapeno & Peach Hot Sauce for a sharper, chilli-forward take, or Heavenly Hell's Royal Shine Peach & Pecan BBQ Glaze if you want the fruit backed by toasted pecan instead of heat.

The genuine point of difference here is heat calibration — most of this shelf pairs peach with a real chilli, jalapeno or habanero, not just sugar, so the glaze cuts through fat instead of just coating it. Kosmos Q carries that idea through two formats, a pourable BBQ sauce and a dedicated rib glaze, for whichever stage of the cook you are finishing.

Every glaze on this shelf is built to set glossy, not tacky, in the last few minutes of a cook. Sweet first, heat close behind.

Explore more: our apple and sweet collections.