The Smuggler's Journal

Herb-crusted lamb cutlets and chicken being glazed on a charcoal grill

featured Flavour Pairing Deep-Dive: Why Horopito and Rosella Belong on the Same Board

Why an earthy NZ bush pepper rub and a tart Aussie native fruit glaze belong on the same board — the flavour-wheel theory behind it, plus the Trans-Tasman Board recipe.

On Oct 09, 2026 by Darryl Rubb 0 comments

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Beef and lamb skewers with capsicum and onion on a charcoal grill at an outdoor festival

The Smuggler's Comp Trail: A New Season Fires Up, and a Kiwi Crew Holds the Top Spot

The 2025-26 ABA season is locked in FINAL, a new 2026-27 season just fired up at BBQ @ The Bend, and BEERS Championship BBQ still holds the NZBA top spot...

On Oct 07, 2026 by Darryl Rubb 0 comments

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Green-brown horopito rub sprinkled onto two raw lamb backstraps on a board

Rub of the Week: Deep Bush Horopito Is the Wild Card Your Lamb Needed

Stef the Maori's Deep Bush Horopito rub turns up by accident and turns lamb backstrap wild. Full recipe, a Smuggler's Secret and the Rub Hub cross-links inside.

On Oct 05, 2026 by Darryl Rubb 0 comments

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Tamco Premium Tamarillo Relish, 330g jar, a small-batch New Zealand condiment made from tamarillo fruit

Behind the Label: Tamco's Tamarillo Is a Kiwi Secret Worth Sharing

Tamco's small-batch Northland tamarillo relish and vinaigrette have crossed the Tasman — gluten-free, dairy-free, and genuinely different. Here's the story.

On Sep 09, 2026 by Darryl Rubb 0 comments

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What Is a Tamarillo? Meet the Rare NZ Fruit Behind Tamco's Relish & Vinaigrette

⚓ SMUGGLER'S LOGSmuggled a crate of something new across the Tasman this trip, and half of you are going to ask the same question the second you see the jar:...

On Sep 09, 2026 by Darryl Rubb 0 comments

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