Products

Garlic-and-chilli bark builder for brisket, short ribs, steak and beef cheeks. Roasted garlic, smoky depth, a medium chilli zing. The Beef Rub's darker sibling.

Black truffle rub for steak, lamb, seafood, fries and cheese. Deep, earthy truffle over clean salt and pepper, no heat. A pinch makes midweek chips taste white-tablecloth.

NZ-made burger salt for smashed patties, steak, snags and hot chips. Roasted garlic, onion and deep savoury umami, no heat. Turns cheap mince into a proper smash burger.

Instant chicken gravy for roast chook, roast veg, pork and mash. Sweet roasted onion and a thyme lift, silky once whisked, no heat. The roast, tied up in minutes.

Herby chicken rub for butterflied birds, wings, breast and thigh. Savoury depth, warm spice and a mild whisper of heat. Crackling skin without fighting the meat.

Chicken salt for hot chips, roast chook, wedges, popcorn and eggs. Savoury, umami-rich and herby with a clean salt hit, zero chilli. It never makes it back to the cupboard.

North African-inspired lamb rub for legs, shoulders, ribs and the slow cooker. Cumin-led, warm and earthy with a mild touch of heat. Makes a lamb shoulder the main event.

Sweet-savoury pork rub for ribs, shoulder, chops and belly. Brown sugar, warm spice, garlic and a faint mustard tang, mild heat. Built to melt into fat and build bark.

Finishing glaze for pork ribs, wings and belly; one 500ml bottle does 8 to 10 racks. Sweet, sticky and savoury with mild heat. Brush it on late and watch the racks shine.

Everyday all-purpose seasoning for veg, chicken and fish, or under other rubs. Clean salt and gentle savoury balance, zero chilli. For nights you can't be bothered.

Rib glaze laced with NZ spiced rum, for pork ribs, belly and wings. Warm vanilla-spice sweetness, a sticky lacquer and mild heat. Turns a rack of ribs into a talking point.

Gluten-free NZ all-purpose BBQ rub for chook, pork, veg and steak. Savoury garlic, salt and a whisper of pepper, no chilli. The quiet base layer under every bolder rub.

Pick any three Goan Cuisine chutneys: Mango, Tamarind or Mango Lime, mixed or doubled. Mild to medium heat depending on picks. Save over 10%, stock the pantry.

Australian-made sweet mango chutney for roast chicken, pork, ham, cheese and curry. Sweet mango and ginger with a mild chilli tickle. Vegan, gluten free and on every plate.

Australian-made mango and lime chutney for roast lamb, corned beef, cold cuts and skewers. Sweet and tangy with ginger and a mild touch of chilli. A genius with a roast.

Sweet-sour tamarind and apricot chutney for barbecued meats, lamb, curries and samosas. Tangy tamarind and a medium, serious chilli hit. Vegan, gluten free, plate-waking.

Chipotle fajita and taco seasoning, hand-blended in Mexico. Smoky chipotle, oregano, coriander and lime, gentle-to-medium warmth. Tacos and fajitas sorted.

Handmade Mexican chipotle paste for steak, chicken, pulled pork and tacos. Smoky chipotle, caramelised onion and agave, a proper hot finish. A little goes far.

Jess Pryles' best-selling Texas beef rub for brisket and steak. Coarse pepper and garlic, no chilli, plus activated charcoal for a jet-black, competition-grade bark.

A gluten-free Texas glaze that turns pork belly or brisket cubes into sticky meat candy. Molasses, smoke and buttery depth with a gentle jalapeño finish.