Sliced smoked beef asado on a wood board

BRAZILIAN ASADO RUB

Salt, pepper, garlic, no compromise

The quintessential Asado classic — salt, pepper and garlic with a few hidden extras, built for steak, brisket and whole beast on the fire.

The quintessential Asado classic — salt, pepper, garlic for steak, brisket and whole beast.

Street BBQ Balinese Satay rub with crispy chicken drumsticks, lime and slaw on a wood board lifestyle photo

World TourBalinese Satay-rubbed chicken with lime and slaw.

Street BBQ

Skip the flight, keep the flavour.

Street BBQ turns your spice rack into a passport. Every rub in the range is modelled on a real street-food city, not a vague "world flavours" mash-up, so instead of generic BBQ seasoning you get a shortcut to a specific stall, market or char-grill on the other side of the planet.

The range is built protein-first: pick the destination, then let the rub do the rest.

Brazilian Asado turns a big cut of beef into deep, herby, garlic-heavy churrasco. Balinese Satay lacquers chicken sweet, peanutty and sticky, like it walked straight off a night-market cart in Ubud. Tuscan Alle Brace brings the char-grill hit of an Italian coals-fired trattoria to whatever's on your grates.

Swap one jar and the same cut of meat tells a completely different story, and that's the whole trick: a single pack of snags can go from one destination to a totally different one, cook to cook.

Built for backyard cooks chasing restaurant-calibre flavour without decoding a spice cabinet, it's just as at home on a weeknight tray bake as the big weekend spread. Skip the flight, keep the flavour.

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