Products

Garlic-forward all-purpose seasoning for chicken, veg, potatoes and popcorn. Toasted garlic, onion and pepper, no heat. The arm's-reach shaker for busy weeknights.

Buffalo wing sauce sharpened with real garlic, for wings, drumsticks and cauliflower wings. Butter and vinegar, then a medium cayenne burn. Buffalo with a backbone.

Shake-on teriyaki seasoning for wings, salmon and stir-fries. Sharp garlic, warm ginger and soy-leaning umami, no heat. Teriyaki wings without the sticky bottle.

Garlic and dill Bloody Mary seasoning for Bloody Marys and micheladas. Roasted garlic, tomato and cracked pepper, mild and herby. Pickle-jar brightness.

Lemon-garlic Greek seasoning for lamb, chicken souvlaki, roast spuds and veg. Oregano up front, bright lemon behind, no heat. Weeknight skewers that taste off the spit.

Smoky dry wing seasoning for wings, drumsticks, pulled pork and spuds. Hickory smoke, light brown sugar, faint char, no heat. Smoke flavour while the smoker stays cold.

Smoky hickory BBQ sauce with brown sugar, for pork ribs, pulled pork and snags. Sweet first, hickory building behind, no heat. Smoker flavour from a squeeze bottle.

Horseradish Bloody Mary seasoning for Bloody Marys, Caesars and seafood cocktails. Tomato, Worcestershire, then a medium horseradish bite. Clears the sinuses.

Spicy tomato marinade and sauce for wings, ribs, prawns and burgers. Sweet tomato, then a medium heat that builds and lingers. Marinade first, glaze last, both jobs done.

Oregano-and-basil Italian seasoning for pasta bakes, chicken, garlic bread and veg. Savoury garlic and onion behind, no heat. Seasons the whole tray, not just the top.

Kansas City-style BBQ rub for pork ribs, burnt ends and pulled pork. Brown sugar, paprika and garlic-pepper, no heat. Sets up a sticky, caramelised bark under the glaze.

Sweet-heat wing seasoning with dried mango and habanero, for wings and prawns. Fruity first, then a solid medium burn. All the sweet heat, none of the sticky glaze.

Memphis-style BBQ rub that placed 2nd at the 2017 NBGA Awards. Paprika, brown sugar, garlic and pepper, mild warmth. Pork shoulder and ribs that need no sauce at all.

Competition all-purpose BBQ rub for brisket, steak, pork shoulder and burgers. Umami, sweetness and salt with a medium, building heat. One shaker doing the work of three.

The range's original all-purpose BBQ seasoning, for burgers, chips, chicken and steak. Savoury, a touch sweet, paprika and pepper, no heat. The shaker to keep.

Savoury rim salt for Bloody Marys, micheladas and savoury cocktails. Coarse salt crunch with celery, pepper and garlic, no heat. Every sip arrives seasoned before it lands.

Steak sauce and marinade from the 1996 steakhouse recipe that started it all. Sweet tomato, balsamic tang and warm spice, no heat. Steak and burgers, sorted.

Parmesan garlic dry seasoning for wings, chips, popcorn and pasta. Roasted garlic, real parmesan and a buttery finish, no heat. Wing night, garlic-bread style.

Cracked-pepper Bloody Mary seasoning for brunch Marys, micheladas and steak nights. Thick tomato and garlic, medium pepper warmth. Built like a rub, poured like a mix.

Pineapple habanero wing sauce for wings, prawn skewers and fish tacos. Bright pineapple, then real habanero heat that builds fast. Hot wings that are actually hot.