DEEP, SAVOURY, BUILT FOR BEEF

A rich port reduction laced with black garlic and umami depth — finishes low and slow smoked beef, steak, or a burger with real complexity. Drizzle it on hot off the grill or stir through pan juices for an instant restaurant-grade glaze.

Deep port and black garlic umami — finishes beef and steak with real depth.

The good stuff, in a jar big enough

Salty, savoury and faintly sweet with that classic takeaway-shop flavour — shower it over hot chips the second they leave the oil and you'll never go back to servo salt again.

Salty, savoury takeaway-shop flavour — shower it over hot chips the second they leave the oil.

Sweet, crunchy, umami — mild heat

Bling is the super-premium chilli oil crunch that starts on your noodles and somehow ends up on your eggs, pizza and leftovers — sweet, crunchy and deeply umami, never too spicy.

Sweet, crunchy umami chilli oil for eggs, ramen & dumplings.

MAKE YOUR TASTEBUDS DANCE, SPRINKLE A LITTLE MAGIC

A gentle sweetness from brown and raw sugar meets smoky ancho and chipotle, with thyme and oregano lifting it herby and bright. Cumin and paprika round it out — spice you notice but never heat that shouts. Chicken wings elevated Winki-Pop style!

Brown sugar, smoky ancho and chipotle with thyme and oregano — wings, Winki-Pop style.

Sweet and spicy, Tex-Mex ready

The perfect mix of sweet and spicy, this jalapeño relish is built for burgers, hot dogs, nachos and tacos — or stirred through mayo for the ultimate sandwich spread.

Sweet-spicy jalapeño relish for burgers, hot dogs & tacos.

The cheeky all-rounder

Clean, salty and savoury with garlic, onion and a whisper of mustard — the mild all-rounder that's just as good on steak as it is on roast veg.

Clean, salty and savoury — the mild all-rounder for steak, chook and roast veg.

Kingston street grill, in your backyard

Warm, aromatic jerk spice layered with fragrant thyme, garlic and onion, finishing with a gentle warming heat — rub it thick on chicken thighs or pork and fire up the barbecue.

Warm jerk spice, fragrant thyme and gentle heat — rub it thick and fire up the grill.

Award-winning Sri Lankan heat

A century-old Sri Lankan family recipe bottled in Frankston — fresh chilli, ginger and garlic that builds then lets go, crowned Australian Sauce of the Year 2024.

A century-old Sri Lankan recipe, crowned Australian Sauce of the Year 2024.

Shatter-crisp, no secret herbs required

A savoury, well-seasoned coating built for craggy, golden crunch — dredge, double-dip and fry wings, tenders or thighs for that classic Southern fried-chicken shop crust at home.

Craggy golden crunch — dredge and double-dip for shop-style fried chicken.

MEDITERRANEAN HERBS, NO HEAT, ALL FLAVOUR

Rosemary and sumac lead a Mediterranean herb blend built for gyros night — earthy, tangy, no heat, no added MSG. Rub it into chicken or lamb before it hits the grill or the vertical spit for that unmistakable gyros crust. Grab a shaker and bring the souvlaki shop home.

Rosemary and sumac, Mediterranean herbs with zero heat. Built for chicken and lamb gyros night.

SALT, PEPPER, GARLIC — NO HEAT, NO FUSS

The classic salt-pepper-garlic base, done properly — no heat, no fuss, just the seasoning every steak and prawn deserves. Reverse-sear a steak with it or toss it through prawns straight off the grill. Gluten free, vegan, sugar free, no added MSG.

Classic salt, pepper, garlic. No heat. Built for steak and seafood off the grill.

Natural smoke, endless uses

Smokey Tomato pairs with just about anything — the natural smoke flavour turns a simple bacon and egg roll into something worth getting out of bed for.

Smoky tomato relish that pairs with just about anything.

Zesty lime, briny nori

Bright lime and sea salt meet a gentle briny nori finish — built for kai moana but just as sharp on chicken skewers, pork belly and grilled veg.

Bright lime and briny nori — built for seafood, sharp on skewers and grilled veg too.

Sweet heat, bronze medal proven

Bronze medal sweet peach meets jalapeno bite. Made for pork snags and chicken.

Sweet peach, jalapeno bite. Made for pork snags.

SMOKED PAPRIKA DEPTH, MEDIUM HEAT

Smoked paprika gives South West its deep brick-red bark and backyard-smoker character, with a genuine medium heat that builds through the bite. Pat it onto brisket or pork ribs before a long smoke, or toss through potato wedges for a serious side. All natural, gluten free, no added MSG.

Deep smoked paprika, genuine medium heat. Built for brisket, pork ribs and potatoes.

Cumin, paprika, just the right heat

A perfectly balanced Mexican seasoning of cumin, paprika and herbs with just the right amount of chilli — magic on tacos, burritos, fajitas, and even stirred into guac.

Cumin, paprika and herbs with just the right chilli — magic on tacos, burritos and guac.

Gyro flavour, no garlic needed

Oregano, rosemary and cumin with a zesty lemon hit and a touch of chilli — authentic Greek gyro flavour, minus the onion and garlic.

Oregano, rosemary, cumin and lemon — authentic gyro flavour, minus onion and garlic.

Carolina Reaper Crispy Chilli Oil

The Original 1983 recipe turned up with Carolina Reaper - same crunchy shallot and toasted garlic, serious heat built for wings, ribs and noodles.

Same crunchy 1983 recipe, loaded with Carolina Reaper heat.

DEEP UMAMI, NO HEAT, ALL-ROUNDER

Smoked tea and shiitake build a genuine umami depth with zero heat — the kind of savoury complexity that makes brisket and beef short ribs taste like they've been smoking for hours longer than they have. Equally at home on game and poultry. Award-winning, gluten free, no added MSG.

Smoked tea and shiitake umami, zero heat. An all-rounder for brisket, beef and game.

Portuguese flame-grill flavour, no queue

Smoky paprika, garlic and a tangy citrus lift carried on a gentle peri peri warmth — rub it over butterflied chook or thighs and grill hot for proper Portuguese-style peri peri chicken.

Smoky paprika and tangy citrus on a gentle peri peri warmth — rub and grill for peri peri chicken.

Fried chicken that bites back

The same shatter-crisp Southern crust with a proper chilli kick built in — a building, moreish heat through the finish that makes wings and tenders a genuinely spicy order.

Shatter-crisp Southern crust with a proper chilli kick built right in — a genuinely spicy order.