{"title":"Asian","description":"\u003cp\u003eAsian-inspired BBQ flavour in one place — char siu sauce from Rum and Que, a five-spice char siu rub from Smokes Seasoning, teriyaki from Blues Hog and Meat Mitch, satay, sambal and laksa pastes from Mudgeeraba Spices, plus crispy chilli oil. Built for pork belly, chicken wings, ribs and stir fry.\u003c\/p\u003e","products":[{"product_id":"rum-and-que-char-siu-sauce","title":"RUM AND QUE: Char Siu Sauce – 300ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet and savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients and allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken, ribs \u0026amp; noodles\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eChinese-BBQ, bottled\u003c\/h2\u003e\n\u003cp\u003eChar Siu is Rum and Que's take on the classic Chinese barbecue sauce — the glossy, sweet-savoury lacquer behind proper char siu pork. Use it as a marinade, a glaze or a finishing sauce and you're one bottle away from takeaway-shop flavour at home.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet and deeply savoury, with the rounded, slightly caramelised profile that defines char siu. It's built to glaze and gloss, turning sticky and burnished as it cooks rather than sitting sharp or thin.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMarinate pork scotch or belly strips for a few hours, then roast and baste for classic char siu.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken thighs or wings in the last minutes on the grill for a sticky, lacquered finish.\u003c\/li\u003e\n\u003cli\u003eToss through noodles or fried rice for an instant sweet-savoury BBQ hit.\u003c\/li\u003e\n\u003cli\u003eBrush over pork ribs as an Asian-style glaze instead of a Western BBQ sauce.\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce for bao, dumplings or spring rolls.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, deep-amber sauce that pours thick and clings to meat. It caramelises quickly under high heat, so glaze towards the end of the cook and watch it turn sticky and burnished.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed from the physical label — always check the label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/477_hungry-char-siu-pork.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSmuggled more than a few pork bellies out of the kitchen glazed in this. Season the pork with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-pork-rub-295g\"\u003eFour Saucemen The Pork Rub\u003c\/a\u003e, roast and lacquer with Char Siu, then bring the noodles to life with a swirl of \u003ca href=\"\/en-nz\/products\/danny-balboas-juice-head-roasted-red-grape-szechuan-habanero-hot-sauce-200ml\"\u003eDanny Balboas Juice Head\u003c\/a\u003e. Baste in thin coats so it builds gloss instead of burning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Backyard Char Siu Pork\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTakeaway-shop gloss, no queue.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg pork scotch fillet, cut into 5cm-thick strips; ⅔ cup Char Siu Sauce; 1 tbsp honey.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMarinate the pork in half the sauce for at least 4 hours, ideally overnight.\u003c\/li\u003e\n\u003cli\u003eRoast on a rack over a tray at 180°C for 30–35 minutes, turning once, until it reads 63°C.\u003c\/li\u003e\n\u003cli\u003eMix the remaining sauce with the honey and baste every 5 minutes for the last 15 minutes.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thin coats late in the cook build a burnished lacquer without burning.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018076714,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-char-siu-sauce-300ml-front-v2.png?v=1788042277"},{"product_id":"dc-cartel-the-original-1983-crispy-chilli-oil-268g","title":"DC CARTEL: The Original 1983- Limited Release Crispy Chilli Oil - 268g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a warm, sociable chilli hit (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 268g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan · gluten free · contains soy — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Eggs, noodles, pizza, dumplings, grilled meats\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe chilli oil that goes on everything\u003c\/h2\u003e\n\u003cp\u003eDulcie's 1983 is the multi-award-winning original — a slow-cooked crispy chilli oil built on a 40-year-old family recipe (Gold at both the Melbourne and Sydney Royal Fine Food Awards 2024). Deep-fried shallots and garlic, an assorted blend of dried chillies and warm spice, all suspended in oil. It's the jar that quietly ends up on every plate in the house.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt opens savoury and toasty — fried shallot and garlic crackling up front — then a warm, building chilli heat rolls through the middle while fennel, cinnamon and Szechuan pepper hum underneath. It finishes long, savoury and moreish, with just enough tingle to keep you going back for another spoon.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon it straight over fried or poached eggs and smashed avo for an instant breakfast upgrade.\u003c\/li\u003e\n\u003cli\u003eStir a heaped spoon through noodles, fried rice or ramen right at the end so the crunch survives.\u003c\/li\u003e\n\u003cli\u003eDrizzle over pizza and pasta the second they hit the table.\u003c\/li\u003e\n\u003cli\u003eCrown grilled meats, dumplings or roast veg as a finishing oil straight off the BBQ.\u003c\/li\u003e\n\u003cli\u003eGive the jar a proper stir first to bring the crispy bits up from the bottom.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA glossy, golden-red oil with a thick raft of crunchy fried shallot and garlic settled underneath. Give it a good stir before every spoon — the crispy layer lives at the bottom.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Canola Oil, Fried Shallots, Assorted Blend of Dried Chillies, Fried Garlic, Gluten Free Soy, Vegetable Stock, Mono-Sodium Glutamate, Fennel Seeds, Cinnamon Sticks, Szechuan Pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free; contains soy; may contain peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/077_sauce-drizzle-zen.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe house never runs out of this one — it's a finisher, so spoon it on after the cook, never before. Rub the meat with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow N Slow Basics Honey Soy Slammer\u003c\/a\u003e, mop it in \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e, then drizzle the 1983 over the top and let it disappear. Off the books, on every plate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crispy-Edge Chilli Oil Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBreakfast with a warm, crunchy finish.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 eggs; 1 tbsp oil; 1 tbsp DC Cartel The Original 1983 Crispy Chilli Oil; Steamed rice or toast; 1 spring onion, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eHeat the oil over medium-high heat and crack in the eggs.\u003c\/li\u003e\n\u003cli\u003eFry for 2 to 3 minutes until the edges are lacy and crisp.\u003c\/li\u003e\n\u003cli\u003eSlide onto rice or toast, spoon over the chilli oil and scatter with spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e It's a finisher, so adding it at the end keeps the shallots and garlic crunchy.\u003c\/p\u003e\n\u003c\/div\u003e\n","brand":"DC CARTEL","offers":[{"title":"Medium","offer_id":42696201699370,"sku":"DCC1983","price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/dc-cartel-original-1983-crispy-chilli-oil-268g-front_e308884c-bb10-4945-87d7-6f3a0d35fc30.png?v=1783475957"},{"product_id":"dc-cartel-the-original-1983-limited-release-crispy-chilli-oil-extra-hot-268g","title":"DC CARTEL: The Original 1983- Limited Release Crispy Chilli Oil Extra Hot- 268g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Extra hot — Carolina Reaper fire (Hub Heat 9\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 268g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan · gluten free · contains soy — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, noodles, dumplings, ribs, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eFor the heat seekers\u003c\/h2\u003e\n\u003cp\u003eThe Original 1983, just heaps hotter. Same slow-cooked crispy chilli oil, same fried shallot-and-garlic crunch — then loaded with Carolina Reapers until it properly bites back. This is the jar for the ones who reach for the hottest thing on the table and grin.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSame savoury, toasty shallot-and-garlic base as the Original, but the Carolina Reaper turns that warm 1983 hum into a slow, serious burn. It builds late and lingers — fruity, fiery and moreish rather than just painful. Big flavour first, then the fire catches up with you.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss it through hot wings, or dunk them straight into it for a Reaper-level finish.\u003c\/li\u003e\n\u003cli\u003eSpoon over noodles, ramen or fried rice at the end when you want the plate to fight back.\u003c\/li\u003e\n\u003cli\u003eDrizzle across ribs, dumplings or grilled meats straight off the BBQ.\u003c\/li\u003e\n\u003cli\u003eStir a little through mayo or sour cream for a fiery dipping sauce.\u003c\/li\u003e\n\u003cli\u003eStart with half a spoon — the Reaper builds. Give the jar a stir first.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA darker, redder crispy chilli oil carrying the same crunchy shallot-and-garlic raft — with real Carolina Reaper heat riding underneath. Stir before every spoon, and respect it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Canola Oil, Fried Shallots, Assorted Blend of Dried Chillies, Fried Garlic, Gluten Free Soy, Vegetable Stock, Mono-Sodium Glutamate, Fennel Seeds, Cinnamon Sticks, Szechuan Pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free; contains soy; may contain peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/079_chilli-flake-flick-mischief.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCareful — a jar this good tends to vanish before dinner, and this one bites. Rub your wings with \u003ca href=\"\/en-nz\/products\/john-henrys-hot-wing-bbq-rub\"\u003eJohn Henrys Hot Wing Rub\u003c\/a\u003e, glaze them in \u003ca href=\"\/en-nz\/products\/taipan-bbq-carolina-bbq-sauce-ultra-hot-carolina-reaper-bbq-sauce-250ml\"\u003eTaipan Carolina BBQ Sauce\u003c\/a\u003e, then spoon the Extra Hot over the top for a proper Reaper stack. Start small — you can always add more. — Cap'n Darryl \"Contraband\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Reaper Crunch Dumpling Bowl\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStart small. Then don't.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 12 frozen dumplings; 1 tbsp soy sauce; 1 tsp black vinegar; 1 to 2 tsp DC Cartel 1983 Extra Hot Crispy Chilli Oil; 1 spring onion, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the dumplings following the pack, usually steamed for 8 to 10 minutes.\u003c\/li\u003e\n\u003cli\u003eMix the soy and vinegar and spoon it over the dumplings.\u003c\/li\u003e\n\u003cli\u003eTop with 1 tsp of the chilli oil, taste, and add more only if you're brave. Finish with spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n","brand":"DC CARTEL","offers":[{"title":"Default Title","offer_id":42696205303850,"sku":"DCC1984","price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/dc-cartel-1983-extra-hot-crispy-chilli-oil-268g-front_91425da4-66c1-4229-a9e9-22afda748038.png?v=1783475960"},{"product_id":"smokes-seasoning-asian-spice-bbq-rub","title":"SMOKES SEASONING: Asian Spice BBQ Rub – 230g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Sweet on the way in, a proper chilli kick on the way out (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 230g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Crafted in Alberta, Canada; blended in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, char siu, wings, stir-fries, roast pork\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eChar siu swagger in a shaker\u003c\/h2\u003e\u003cp\u003eThis is the one that turns a backyard cook into a Chinatown detour. Sweet, savoury and deeply complex, Asian Spice is Smokes' fusion showstopper — think char siu shaking hands with Chinese five-spice, then going back for a second round. Bold, a little cheeky, and unlike anything else on your rub shelf.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eUp front it's sweet and glossy, all molasses and toasted spice. The middle builds five-spice warmth — anise, clove, that unmistakable char siu hum — before a genuine chilli kick lands on the finish. Layered, moreish and just about impossible to stop licking off your fingers between ribs.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub hard into pork ribs or pork belly, then low-and-slow until sticky and lacquered\u003c\/li\u003e\n\u003cli\u003eToss through a hot wok stir-fry for instant char siu depth\u003c\/li\u003e\n\u003cli\u003eSeason chicken wings before the grill, then hit them again fresh off the heat\u003c\/li\u003e\n\u003cli\u003eCoat a pork scotch or shoulder for roast pork with a serious edge\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA medium grind flecked dark with spice and caramel, free-flowing and quick to cling to oiled meat. Pop the lid and it's pure char siu perfume — sweet, spiced and savoury all at once. Heat sits at a confident Hub Heat 5\/11.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugars (sugar, maltodextrin, molasses, corn syrup), sea salt, monosodium glutamate, garlic powder, dehydrated onion, citric acid, canola oil, soybean, distilled vinegar, silicon dioxide, dehydrated parsley, caramel colour, tamarind extract, natural flavour, ethoxyquin.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/609_chefs-kiss-pork-belly-bao.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eI've smuggled a lot of rubs past a lot of borders, but this one I'd hide in my sock. Asian Spice makes pork ribs taste like a hatted restaurant nicked your Weber. Lacquer the ribs, then finish with a smear of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/elk-creek-country-wing-sauce\"\u003eELK Creek: Country Wing Sauce\u003c\/a\u003e for stickiness, and keep a jar of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor: Jalapeño \u0026amp; Tequila Relish\u003c\/a\u003e on the table for a tangy chilli lift. Grab the full range from the \u003ca href=\"https:\/\/www.therubhub.com.au\/collections\/smokes-seasoning\"\u003eSmokes Seasoning collection\u003c\/a\u003e. Trust your smuggler.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Char Siu-Style Pork Belly Strips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChinatown flavour, backyard address.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg pork belly strips; 2 tbsp Asian Spice; 2 tbsp honey; 1 tbsp soy sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the pork belly strips in the rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke or roast at 135°C for 2½ hours until tender.\u003c\/li\u003e\n\u003cli\u003eMix the honey and soy, brush over the strips and cook another 15 minutes until lacquered.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice and serve over rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The honey glaze grabs onto the rub's spice and goes sticky in the final stretch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChar siu. Sweet and glossy up front from molasses, five-spice warmth through the middle from anise and clove, then a genuine chilli kick to finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA confident Hub Heat 5\/11. Sweet on the way in, properly spicy on the way out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePork ribs and pork belly, cooked low and slow until sticky and lacquered. It is also excellent tossed through a hot wok stir-fry or on chicken wings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it as a marinade?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt is a dry rub, but rubbed hard into pork and left overnight it behaves like a dry marinade and gives you that char siu depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes. It also contains soy and may carry traces of gluten (wheat) and peanut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does it taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Char siu. Sweet and glossy up front from molasses, five-spice warmth through the middle from anise and clove, then a genuine chilli kick to finish.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A confident Hub Heat 5\/11. Sweet on the way in, properly spicy on the way out.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork ribs and pork belly, cooked low and slow until sticky and lacquered. It is also excellent tossed through a hot wok stir-fry or on chicken wings.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it as a marinade?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a dry rub, but rubbed hard into pork and left overnight it behaves like a dry marinade and gives you that char siu depth.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. It also contains soy and may carry traces of gluten (wheat) and peanut.\"}}]}\n\u003c\/script\u003e","brand":"SMOKES SEASONING","offers":[{"title":"230g","offer_id":43684949262378,"sku":"SMOSAS","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smokes-asian-spice-bbq-rub-230g-front_0070dcda-04ab-4f5e-b96c-30771f03f9e1.png?v=1783459299"},{"product_id":"emus-rub-asia-rub-110g","title":"EMUS RUB: Asia Rub - 110g","description":"\u003ch2\u003eThe all-rounder your pantry's been missing\u003c\/h2\u003e\u003cp\u003eA versatile blend that earns its spot on the shelf. Emu's Rub Asia is built to bring big flavour to everyday cooking.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e a savoury, fragrant blend made for frying, baking and beyond.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken and cauliflower pieces, onion bhaji, or baked potatoes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow to use:\u003c\/strong\u003e stir through a wet batter to coat and fry, or simply scatter over your spuds before baking.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe Rub Hub keeps this one in the lineup as a true kitchen workhorse.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/050_onion-rings-wide.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eA fragrant all-rounder for the fryer and the oven: onion bhaji, battered cauliflower, crispy chicken bites. Stir it through the batter, fry till golden, then set out \u003ca href=\"\/en-nz\/products\/goan-cuisine-tamarind-chutney-270g\"\u003eGoan Cuisine Tamarind Chutney\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/mudgeeraba-spices-traditional-queensland-mango-chutney-mild-320g\"\u003eMudgeeraba Spices Traditional Queensland Mango Chutney\u003c\/a\u003e for dunking. They disappear faster than a dodgy cargo manifest. Spare spoonful? Scatter it over baked spuds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Golden Onion Bhaji\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunchy, fragrant, dangerously snackable.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 brown onions, thinly sliced; 1 cup chickpea flour (besan); 1½ tbsp Emu's Rub Asia; About ½ cup cold water; Oil for frying.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the flour, rub and water into a thick batter, then fold through the onions.\u003c\/li\u003e\n\u003cli\u003eHeat the oil to 180°C.\u003c\/li\u003e\n\u003cli\u003eDrop in heaped spoonfuls and fry for 3–4 minutes, turning, until deep golden and crisp.\u003c\/li\u003e\n\u003cli\u003eDrain on a rack and serve hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thin-sliced onion and a thick batter give you crunchy edges and a soft middle.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"EMUS RUB","offers":[{"title":"Default Title","offer_id":44517430198314,"sku":null,"price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Asia-Rub.jpg?v=1782784217"},{"product_id":"meat-mitch-meltdown-yaki-bomb-teriyaki-dry-glaze-176g","title":"MEAT MITCH – Meltdown Yaki Bomb | Teriyaki Dry Glaze | 176g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Tangy teriyaki, no real heat (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 176g (6.2oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains Sesame, Soy and Wheat (contains gluten)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, salmon, steak, pork, stir-fried veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMeltdown Yaki Bomb: teriyaki that turns to glaze\u003c\/h2\u003e\n\u003cp\u003eMeat Mitch's Meltdown range does the work of a sauce with the ease of a rub. Yaki Bomb is a tangy teriyaki, ginger and garlic blend you sprinkle on — cover it, and it finishes as a glossy glaze in seconds.\u003c\/p\u003e\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eSweet-savoury teriyaki with toasted sesame, ginger and garlic. Umami-rich and tangy, no real heat.\u003c\/p\u003e\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eChicken, salmon and other fish, steak, pork and stir-fried veg. Brilliant on skewers and wings.\u003c\/p\u003e\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003cp\u003eSprinkle over cooked or near-cooked food, cover briefly, and it melts into a teriyaki-style glaze.\u003c\/p\u003e\n\u003ch3\u003eThe lowdown\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Brown Sugar, Salt, Soy Sauce Powder [Soy Sauce (from Wheat \u0026amp; Soybeans, Salt), Maltodextrin, Salt], Hydrolyzed Soy Protein, Xanthan Gum, Yeast Extract, Toasted Sesame Oil, Citric Acid, Natural Flavors, Soybean Oil, and no greater than 2% Silicon Dioxide.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains Sesame, Soy and Wheat (contains gluten).\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 176g (6.2oz).\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City).\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/590_big-bite-teriyaki-skewer.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTeriyaki smuggled onto a salmon fillet with zero bottles to wash — sprinkle, cover, glaze, done. Keep the Asian run going with a brush of \u003ca href=\"\/en-nz\/products\/chamcham-honey-pepper-ganjang-all-purpose-korean-soy-glaze-265g\"\u003eChamCham Honey Pepper Ganjang\u003c\/a\u003e, or spoon a little \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-honey-chilli-crisp\"\u003eProud Phoenix \u0026amp; Co Honey Chilli Crisp\u003c\/a\u003e over the rice.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Teriyaki Salmon Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNo bottle, no saucepan, no witnesses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g salmon fillet, cut into 3cm cubes; 1 tbsp oil; 2 tbsp Meltdown Yaki Bomb; 2 spring onions, sliced; Bamboo skewers, soaked 20 minutes.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThread the salmon onto the skewers and brush with oil.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 2–3 minutes a side.\u003c\/li\u003e\n\u003cli\u003eSprinkle over the Yaki Bomb, cover for 1–2 minutes until glossy, then scatter the spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The cover traps steam, which is what turns the dry blend into a glaze.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Meat Mitch","offers":[{"title":"Default Title","offer_id":44529651154986,"sku":"MM-MELT-YAKI-176","price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/YakiBomb-Front.jpg?v=1783077662"},{"product_id":"meat-mitch-miso-naughty-japanese-whomp-sauce-425ml","title":"MEAT MITCH – Miso Naughty | Japanese WHOMP! Sauce | 425ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e A slight pepper, mostly umami (Hub Heat 3\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 425ml (15oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains Soy and Sesame. No corn syrup\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fish, salmon, chicken, steak, stir-fried veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMiso Naughty: WHOMP! goes to Japan\u003c\/h2\u003e\n\u003cp\u003eMeat Mitch takes their WHOMP! sauce east — a Japanese-inspired blend of soy, sesame, ginger and a slight pepper. Use it as a marinade or a dipping sauce and watch it disappear.\u003c\/p\u003e\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eSavoury-sweet umami with toasted sesame, ginger and garlic and a gentle cayenne warmth. Tangy, glossy and moreish.\u003c\/p\u003e\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eFish and salmon, chicken, steak and vegetables. Brilliant as a stir-fry finisher, a marinade for skewers, or a dipping sauce for dumplings.\u003c\/p\u003e\n\u003ch3\u003eIn the bottle\u003c\/h3\u003e\n\u003cp\u003eA smooth, glossy Asian-style sauce — savoury, sweet and sesame-rich. Mild heat.\u003c\/p\u003e\n\u003ch3\u003eThe lowdown\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Water, sugar, rice vinegar, sesame oil, cayenne peppers, tomato paste, molasses, hydrolyzed soy protein, modified food starch, salt, apple juice concentrate, spices (including chili peppers), dehydrated garlic and onion, xanthan gum, sunflower oil, natural extractives of ginger and garlic.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains Soy and Sesame. No corn syrup.\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 425ml (15oz).\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City).\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/849_hungry-miso-skewers.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eMiso Naughty by name — I marinated salmon skewers in it and the tray went walkabout before it hit the table. Keep the east-meets-KC theme going with a dusting of \u003ca href=\"\/en-nz\/products\/coast-n-smoke-k-pop-dust-korean-bbq-rub-150g\"\u003eCoast N Smoke K-Pop Dust\u003c\/a\u003e on the skewers, and scatter a pinch of \u003ca href=\"\/en-nz\/products\/chamcham-tiger-crunch-korean-chilli-salt-120g\"\u003eChamCham Tiger Crunch\u003c\/a\u003e over the top before serving.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sticky Sesame Chicken Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThey won't make it to the table.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken thigh, cut into 3cm pieces; ½ cup Miso Naughty, plus extra to brush; 1 tbsp sesame seeds; Bamboo skewers, soaked 20 minutes.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMarinate the chicken in the sauce for 2 hours in the fridge.\u003c\/li\u003e\n\u003cli\u003eThread and grill over medium-high heat for 8–10 minutes, turning, until they hit 75°C.\u003c\/li\u003e\n\u003cli\u003eBrush with a little extra sauce in the last 2 minutes and scatter over the sesame seeds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thigh stays juicy over direct heat while the sugars in the sauce char at the edges.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Meat Mitch","offers":[{"title":"Default Title","offer_id":44529653219370,"sku":"MM-MISO-425","price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MisoFrontNewLabel.jpg?v=1783077798"},{"product_id":"nomad-chilli-co-the-sriracha-sauce-fermented-umami-sriracha-148ml","title":"NOMAD CHILLI CO: The Sriracha Sauce – Fermented Umami Sriracha – 148ml","description":"\u003cdiv style=\"background:#1a1a1a;color:#fff;border-radius:8px;padding:14px 18px;margin:0 0 14px;display:flex;align-items:center;gap:12px;\"\u003e\n\u003cspan style=\"font-size:26px;line-height:1;\"\u003e🏆\u003c\/span\u003e\n\u003cp style=\"margin:0;font-weight:bold;letter-spacing:0.3px;\"\u003eHot Sauce Winner — 2025–2026 Australian Barbecue Alliance Rubs \u0026amp; Sauces Awards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — clean lingering warmth (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients listed (gluten friendly) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Dumplings, eggs, noodles, everything\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAward:\u003c\/strong\u003e Winner, Hot Sauce category — 2025–2026 Australian Barbecue Alliance (ABA) Rubs \u0026amp; Sauces Awards, presented at Meatstock Sydney 2026\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSriracha, the long way round\u003c\/h2\u003e\n\u003cp\u003eNomad's twist on the classic — deep umami, bright acidity and a clean, lingering heat. Locally grown red jalapeños and garlic are fermented, then blended ultra-smooth with locally made koji rice and rice wine vinegar for a velvety, mellow-sweet sauce with real earthy depth. It's also an award winner — named Hot Sauce category winner at the 2025–2026 Australian Barbecue Alliance (ABA) Rubs \u0026amp; Sauces Awards, presented at Meatstock Sydney 2026. A small-batch limited release tied to the local jalapeño season, so it comes and goes.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and rounded up front, with a mellow sweetness and the earthy umami that koji brings. Fermented red jalapeño gives a bright acidity and a clean, medium heat that builds gently — smoother and deeper than a supermarket sriracha.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSqueeze over dumplings, gyoza or bao.\u003c\/li\u003e\n\u003cli\u003eSwirl into fried or scrambled eggs.\u003c\/li\u003e\n\u003cli\u003eStir through noodles, fried rice or a ramen bowl.\u003c\/li\u003e\n\u003cli\u003eWhisk into mayo for a quick sriracha aioli.\u003c\/li\u003e\n\u003cli\u003eGlaze roasted chicken or tofu in the last minutes of cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA smooth, velvety red sauce — thick and glossy, blended fine so it pours clean and clings without lumps.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fermented red jalapeño, garlic confit, koji rice, brown sugar, rice wine vinegar, olive oil, sea salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients listed (gluten friendly). Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is The Sriracha Sauce?\u003c\/strong\u003e It's a medium Hub Heat 5\/11 — a clean, lingering heat balanced by umami and mellow sweetness, so it's punchy but very useable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes it different from normal sriracha?\u003c\/strong\u003e It's fermented and made with koji rice, giving a deeper, earthier umami and a smoother body than a typical sriracha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it always available?\u003c\/strong\u003e No — it's a small-batch limited release tied to the local jalapeño season, so stock is seasonal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas it won any awards?\u003c\/strong\u003e Yes — it won the Hot Sauce category at the 2025–2026 Australian Barbecue Alliance (ABA) Rubs \u0026amp; Sauces Awards, presented at Meatstock Sydney 2026.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/486_pointing-sriracha-fried-rice.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eAward-winning and worth the fuss — this one took out the Hot Sauce category at the 2025–2026 Australian Barbecue Alliance Rubs \u0026amp; Sauces Awards at Meatstock Sydney, and it's easy to see why. Grab it while the season's open — koji-fermented sriracha isn't something you find twice. Crumb some chicken in \u003ca href=\"\/en-nz\/products\/atomic-chicken-original-southern-fried-chicken-coating\"\u003eAtomic Chicken Southern Fried Chicken Coating\u003c\/a\u003e, fry it golden, then serve with a pot of \u003ca href=\"\/en-nz\/products\/uncle-mungos-sweet-sour\"\u003eUncle Mungo's Sweet n Sour\u003c\/a\u003e and this over the top. Rest the crumb ten minutes before frying so it holds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sriracha Mayo Gyoza Night\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrispy bottoms, velvet heat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 20 frozen gyoza; ½ cup whole-egg mayonnaise; 2 tbsp The Sriracha Sauce; 1 tsp lime juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the mayo, The Sriracha Sauce and lime juice together.\u003c\/li\u003e\n\u003cli\u003eFry the gyoza flat-side down in a little oil for 2 minutes, add ¼ cup water, cover and steam 5 minutes until cooked through.\u003c\/li\u003e\n\u003cli\u003eUncover and fry 1 minute more to re-crisp, then serve with the sriracha mayo for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is The Sriracha Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a medium Hub Heat 5\/11 — a clean, lingering heat balanced by umami and mellow sweetness, so it's punchy but very useable.\"}},{\"@type\":\"Question\",\"name\":\"What makes it different from normal sriracha?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's fermented and made with koji rice, giving a deeper, earthier umami and a smoother body than a typical sriracha.\"}},{\"@type\":\"Question\",\"name\":\"Is it always available?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's a small-batch limited release tied to the local jalapeño season, so stock is seasonal.\"}},{\"@type\":\"Question\",\"name\":\"Has it won any awards?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it won the Hot Sauce category at the 2025–2026 Australian Barbecue Alliance (ABA) Rubs \u0026 Sauces Awards, presented at Meatstock Sydney 2026.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538515062826,"sku":"NMC-HS-SRI-150","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-the-sriracha-sauce-148ml-front.png?v=1783378535"},{"product_id":"foo-chilli-company-ma-foo-chilli-oil-220ml","title":"FOO CHILLI COMPANY: Ma Foo Chilli Oil – 220ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a gentle, aromatic kick with a Sichuan hum\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220ml jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Melbourne, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fried eggs, dumplings, noodles, pork belly\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBen's mum, in a jar\u003c\/h2\u003e\n\u003cp\u003eMa Foo is what the family called Ben's mother, and this is her side of the table. Chilli oil is a staple in Chinese-Malaysian households, so the Foos spent years building their own rather than settling for someone else's. Aromatic, properly crunchy, and gentle enough that you'll start pouring it on things you never planned to.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eToasted shallot and garlic land first — sweet, savoury, a little nutty. The middle is where the years show: soy bean paste for salted depth, cinnamon and star anise curling underneath, cardamom keeping it lifted rather than heavy. The finish is Sichuan peppercorn, that faint electric hum across the lips, trailed by a slow chilli warmth that never shouts. Flavour leads. Heat tags along behind it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon it over a fried egg while the white is still lacy at the edges — the yolk and the oil do the rest.\u003c\/li\u003e\n\u003cli\u003eToss it through hot noodles with a splash of the cooking water so it emulsifies into a real sauce instead of sliding off.\u003c\/li\u003e\n\u003cli\u003eDrag pan-fried dumplings through a puddle of it, solids and all, straight off the crispy side.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into Kewpie or hummus for a five-second dip that gets demolished before the mains land.\u003c\/li\u003e\n\u003cli\u003eRogue move: fold it through tinned tuna for a sandwich filling that has no business being this good.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA squat glass jar of deep amber-red oil sitting over a serious bed of solids — shallot, chilli flake and seeds settled at the bottom waiting to be dug up. Stir from the base or you'll pour off the oil and leave the best part behind. Refrigerate after opening to hold the crunch; it's shelf stable in the pantry if you'd rather.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e vegetable oil, shallots, chilli flakes, soy bean paste, chilli powders, garlic, sugar, cinnamon, salt, Sichuan peppercorns, star anise, cardamom, bay leaves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy. No gluten, dairy, meat or nut ingredients are added, but the oils are made on shared machinery so traces can't be guaranteed — always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/187_amazed-smoker-billow.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp\u003eRan a crate of this out of a Melbourne kitchen and the family barely noticed — too busy filling jars for friends who kept returning the empties. Ma Foo is the quiet one: aromatic, crunchy, a Sichuan buzz that creeps up on you. Put it on pork belly cooked with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSINS Q Grunt Cherry Pork Rub\u003c\/a\u003e and lacquered with \u003ca href=\"\/en-nz\/products\/rum-and-que-char-siu-sauce\"\u003eRum and Que Char Siu Sauce\u003c\/a\u003e. That's the whole plate sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Ma Foo Pork Mince Noodles\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunch, buzz and a bowl you'll guard with your life.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 200g dried wheat noodles; 250g pork mince; 1 tbsp soy sauce; 3 tbsp Ma Foo Chilli Oil; 1 bok choy, quartered.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the mince in a hot pan for 6–8 minutes, breaking it up, until browned and cooked through. Stir in the soy sauce.\u003c\/li\u003e\n\u003cli\u003eBoil the noodles with the bok choy for the last minute, then drain, keeping a splash of the water.\u003c\/li\u003e\n\u003cli\u003eToss the noodles with the Ma Foo and that splash of water, then top with the mince and bok choy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The starchy water turns the chilli oil into a sauce that clings.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Ma Foo Chilli Oil?\u003c\/strong\u003e\u003cbr\u003eThe family calls it a medium kick. It's built for flavour and crunch first — there's warmth and a Sichuan tingle, but it won't blow your head off.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to refrigerate it after opening?\u003c\/strong\u003e\u003cbr\u003eNot strictly. It's shelf stable in a cool, dry pantry, but the fridge keeps the crispy bits crispier for longer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eNo gluten ingredients go in, but it's made on shared machinery so traces can't be guaranteed. It does contain soy. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Ma Foo and Nonna Piccante?\u003c\/strong\u003e\u003cbr\u003eMa Foo is the Asian-inspired jar — soy bean paste, star anise, cinnamon, Sichuan peppercorn. Nonna Piccante is the Italian one — capers, porcini, thyme, fennel and olive oil. Most people find the Nonna slightly spicier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003eShelf life is 12 months, with the best-before date printed on the base of the jar.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    { \"@type\": \"Question\", \"name\": \"How hot is Ma Foo Chilli Oil?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The family calls it a medium kick. It is built for flavour and crunch first, with warmth and a Sichuan tingle rather than aggressive heat.\" } },\n    { \"@type\": \"Question\", \"name\": \"Do I need to refrigerate it after opening?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Not strictly. It is shelf stable in a cool, dry pantry, but refrigerating keeps the crispy solids crunchier for longer.\" } },\n    { \"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No gluten ingredients are added, but it is made on shared machinery so traces cannot be guaranteed. It does contain soy. Always check the physical label.\" } },\n    { \"@type\": \"Question\", \"name\": \"What is the difference between Ma Foo and Nonna Piccante?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ma Foo is the Asian-inspired chilli oil with soy bean paste, star anise, cinnamon and Sichuan peppercorn. Nonna Piccante is the Italian-inspired chilli oil with capers, porcini, thyme, fennel and olive oil. Most people find Nonna Piccante slightly spicier.\" } },\n    { \"@type\": \"Question\", \"name\": \"How long does it keep?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Shelf life is 12 months. The best-before date is printed on the base of each jar.\" } }\n  ]\n}\n\u003c\/script\u003e","brand":"FOO CHILLI COMPANY","offers":[{"title":"Default Title","offer_id":44585349709866,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Ma_Foo_jar_for_website_0df5e44e-b140-438b-a2b4-a8e340fc2ea8.jpg?v=1784195694"},{"product_id":"blues-hog-sweet-asian-dragon-bbq-sauce","title":"BLUES HOG: Sweet Asian Dragon BBQ Sauce – 623g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-medium — a background warmth from sriracha and cayenne, balanced by honey and teriyaki sweetness\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 623g (22oz) squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Washington, Missouri)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains wheat (soy sauce) — not gluten free; always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, seafood, veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eAn Asian-inspired sauce that turns wings and stir-fries into something special\u003c\/h2\u003e\u003cp\u003eSweet Asian Dragon is Blues Hog's newest Choice of Champions release — a honey-teriyaki BBQ sauce built for cooks who want to take their wings, salmon or stir-fry somewhere different. It's for anyone chasing that sticky, glossy, sweet-and-spicy hit you get from a good Asian-style glaze, made to work straight off the grill or the wok.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens sweet — real honey and a teriyaki backbone of soy, garlic and ginger-toned spice. The middle brings the heat through, with sriracha and aged cayenne pepper sauce building a genuine warmth alongside crushed red pepper and garlic. It finishes bright and tangy, with rice vinegar and a touch of citric acid keeping the sweetness from tipping over into cloying.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eToss through hot wings for a sticky, glossy Asian-style coating.\u003c\/li\u003e\n\u003cli\u003eGlaze salmon or pork belly for the last few minutes on the grill or under the broiler.\u003c\/li\u003e\n\u003cli\u003eStir through a wok stir-fry in the final minute for a lacquered finish.\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce for dumplings, spring rolls or chips.\u003c\/li\u003e\n\u003cli\u003eBrush onto skewers or satay as a finishing glaze.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy reddish-brown sauce flecked with visible chilli and spice, with a thick, clingy pour built to lacquer wings and skewers rather than run straight off. Squeeze bottle with a flip-top nozzle for easy glazing straight from the bottle.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Honey, sugar, apple cider vinegar, ketchup (tomato concentrate from vine-ripened tomatoes, sugar, distilled vinegar, salt, less than 2% of: spices, onion powder, natural flavours), teriyaki sauce (soy sauce [water, soybeans, wheat, salt], water, salt, vinegar, sodium benzoate: less than 1\/10 of 1% as a preservative, onion powder, natural flavours, succinic acid, garlic powder), hot sauce (aged cayenne red peppers, distilled vinegar, water, salt and garlic powder), sriracha sauce (chilli, sugar, salt, garlic, acetic acid, potassium sorbate and sodium metabisulfite as preservatives, xanthan gum), rice vinegar (water, diluted with water to 4.2% acidity), hot pepper paste (water, tapioca syrup, brown rice, red pepper powder, rice flour, alcohol, garlic, onion), water, salt, pectin (dextrose, citric acid [assists gel], fruit pectin), crushed red pepper, granulated garlic, black pepper, ground red cayenne pepper, onion powder, chopped garlic (garlic, water, sodium benzoate and potassium sorbate as preservatives). Contains: wheat (soy sauce), sulfites (sodium metabisulfite).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains wheat via the soy sauce in the teriyaki base — this one is not gluten free, unlike some other Blues Hog Choice of Champions sauces. Ingredients transcribed from the physical label — always check the physical label for the most current allergen information.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/148_joyful-tossing-wings-sauce.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis one turns a plain tray of wings into the tray everyone fights over. Toss it through hot off the fryer or grill, then let it set a minute before serving so the glaze grips properly. Rub the wings down first with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow N Slow Basics Honey Soy Slammer Rub\u003c\/a\u003e for a matching flavour base, and keep a bottle of \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e on the table for anyone chasing a bit more fire.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Dragon-Glazed Salmon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen minutes from fridge to table. Nobody needs to know.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 salmon fillets, skin on; 4 tbsp Sweet Asian Dragon; 2 spring onions, sliced; 1 tsp toasted sesame seeds.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the salmon skin-side down over medium-high heat for 4 minutes until the skin is crisp.\u003c\/li\u003e\n\u003cli\u003eFlip, brush with the sauce and cook 2–3 minutes more until just cooked through.\u003c\/li\u003e\n\u003cli\u003eBrush again, then scatter with spring onion and sesame seeds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild to medium — sriracha and cayenne give it real warmth, but the honey and teriyaki sweetness keep it approachable rather than fiery.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains wheat from the soy sauce used in the teriyaki base, so it's not suitable for a gluten free diet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Toss through wings, glaze salmon or pork belly, finish a stir-fry, or use as a dipping sauce — it's built for that sticky, lacquered Asian-style finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, distributed by Blues Hog, LLC of Washington, Missouri.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild to medium — sriracha and cayenne give it real warmth, but the honey and teriyaki sweetness keep it approachable rather than fiery.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it contains wheat from the soy sauce used in the teriyaki base, so it's not suitable for a gluten free diet.\"}}, {\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Toss through wings, glaze salmon or pork belly, finish a stir-fry, or use as a dipping sauce — it's built for that sticky, lacquered Asian-style finish.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, distributed by Blues Hog, LLC of Washington, Missouri.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":44653357400106,"sku":null,"price":27.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-sweet-asian-dragon-bbq-sauce-623g-front.png?v=1787466296"},{"product_id":"mudgeeraba-spices-malacca-laksa-nyonya-noodle-soup-paste-hot-280g","title":"MUDGEERABA SPICES: Malacca Laksa Nyonya Noodle Soup Paste Hot – 280g","description":"\u003ch2\u003eMalacca-style laksa, straight to the pot\u003c\/h2\u003e\u003cp\u003eA rich, fragrant Nyonya laksa paste — lemongrass, chilli and coconut-friendly spice cooked down into a proper noodle soup base. Restaurant-style laksa without the shopping list.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e a classic laksa with noodles, coconut milk, prawns or chicken and a squeeze of lime — or as a base for a spicy seafood soup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep orange-red, thick and fragrant paste. Heat: hot — real chilli warmth with lemongrass and spice up front.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — real chilli warmth, lemongrass-forward\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/281_grinning-butter-lobster.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eLemongrass, chilli and fragrant spice, a Nyonya laksa base without the shopping list. Give it a grill twist: dust king prawns with \u003ca href=\"\/en-nz\/products\/ember-republic-rhino-veld-tide-fire-seafood-rub-200g\"\u003eEmber Republic Rhino Veld \u0026amp; Tide Fire Seafood Rub\u003c\/a\u003e, char them quickly, then sit them on a bowl of laksa with noodles and lime. A spoon of \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-crispy-prawn-sambal-chilli-oil\"\u003eProud Phoenix Crispy Prawn Sambal\u003c\/a\u003e on top seals the deal.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Chargrilled Prawn Laksa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFresh off the boat, straight into the bowl.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 12 king prawns, peeled with tails on; 3 tbsp Malacca Laksa Paste; 1 x 400ml can coconut milk; 2 cups chicken stock; 200g rice noodles.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the paste in a pot for 2 minutes until fragrant, then add the coconut milk and stock and simmer for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSoak or cook the noodles following the packet and divide between bowls.\u003c\/li\u003e\n\u003cli\u003eGrill the prawns over high heat for 1–2 minutes a side until just pink and opaque.\u003c\/li\u003e\n\u003cli\u003eLadle the soup over the noodles, top with prawns, and serve with lime wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Grilling the prawns separately adds smoky char and stops them overcooking in the soup.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813452330,"sku":"MSBMLN280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-malacca-laksa-nyonya-noodle-soup-paste-hot-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-sambal-goreng-malay-chilli-paste-hot-280g","title":"MUDGEERABA SPICES: Sambal Goreng Malay Chilli Paste Hot – 280g","description":"\u003ch2\u003eProper Malay chilli paste, no shortcuts\u003c\/h2\u003e\u003cp\u003eA classic sambal goreng — chilli, shallot and shrimp-friendly spice fried down into a deep, pungent, properly hot paste. The base for real Malay and Indonesian cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e stir-fried vegetables, fried rice, noodles, or as a base for sambal-fried prawns or chicken.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep brick-red, thick and glossy with visible chilli. Heat: hot — real chilli fire, the way sambal should be.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — real chilli fire\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/274_delight-gochujang-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eChilli and shallot fried down into a deep, pungent, properly hot paste: the backbone of real Malay cooking. It's also a wicked wing glaze. Dust wings in \u003ca href=\"\/en-nz\/products\/kosmos-q-hot-dirty-bird-rub-312g\"\u003eKosmos Q Hot Dirty Bird Rub\u003c\/a\u003e, cook them crisp, then toss through sambal loosened with \u003ca href=\"\/en-nz\/products\/blend-smoked-honey\"\u003eBlend Smoked Honey\u003c\/a\u003e. Sticky, fiery and gone before you've sat down.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sambal Honey Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet hands, hot temper.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips removed; 2 tbsp chicken rub; 2 tbsp Sambal Goreng; 2 tbsp honey; 1 tbsp lime juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the wings and cook at 200°C indirect for 35–40 minutes, turning once, until crisp and 75°C.\u003c\/li\u003e\n\u003cli\u003eWarm the sambal, honey and lime juice together in a pan for 1 minute.\u003c\/li\u003e\n\u003cli\u003eToss the hot wings through the glaze and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Honey tames the sambal just enough to make it sticky without losing the heat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813485098,"sku":"MSBSGM280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-sambal-goreng-malay-chilli-paste-hot-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-sambal-kachang-satay-sauce-hot-280g","title":"MUDGEERABA SPICES: Sambal Kachang (Satay Sauce) Hot – 280g","description":"\u003ch2\u003eReal satay sauce, real heat\u003c\/h2\u003e\u003cp\u003eA rich peanut-based sambal kachang — the proper satay sauce base, roasted peanut and chilli cooked down thick and glossy. Hot version, for those who like their satay with a real kick.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken or beef satay skewers off the grill, or as a peanut sauce over noodles and steamed veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep amber-brown, thick and glossy with visible peanut. Heat: hot — real chilli warmth over the roasted peanut base.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — real chilli warmth, roasted peanut base\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Contains peanuts. Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/265_focused-char-siu-glaze.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eRoasted peanut and real chilli cooked down thick and glossy, satay sauce with a proper kick. Thread chicken thigh onto skewers, season with \u003ca href=\"\/en-nz\/products\/street-bbq-balinese-satay-rub\"\u003eStreet BBQ Balinese Satay Rub\u003c\/a\u003e, grill them over hot coals and baste with this sauce in the last few minutes. Finish with a drizzle of \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-crunchy-garlic-chilli-oil-olive-oil-212ml\"\u003eProud Phoenix Crunchy Garlic Chilli Oil\u003c\/a\u003e. Night-market energy in the backyard.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot Satay Chicken Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSkewered, sauced and slipped off the grill.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken thigh fillets, cut into 3cm pieces; 4 tbsp Sambal Kachang (Hot); 2 tbsp coconut milk; 1 tsp salt; Bamboo skewers, soaked 30 minutes.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSalt the chicken and thread onto the skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over hot coals for 8–10 minutes, turning often, until 75°C.\u003c\/li\u003e\n\u003cli\u003eLoosen the satay sauce with the coconut milk, brush it over in the last 2 minutes and serve extra on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Basting late stops the peanut sauce scorching before the chicken is cooked.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813517866,"sku":"MSBSKH280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-sambal-kachang-satay-sauce-hot-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-sambal-kachang-satay-sauce-medium-280g","title":"MUDGEERABA SPICES: Sambal Kachang (Satay Sauce) Medium – 280g","description":"\u003ch2\u003eReal satay sauce, family-friendly heat\u003c\/h2\u003e\u003cp\u003eA rich peanut-based sambal kachang — the proper satay sauce base, roasted peanut and warm spice cooked down thick and glossy. Medium heat, easygoing enough for the whole table.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken or beef satay skewers off the grill, or as a peanut sauce over noodles and steamed veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep amber-brown, thick and glossy with visible peanut. Heat: medium — a real, warming chilli kick over the roasted peanut base.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Contains peanuts. Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/130_hungry-buttering-corn.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eRoasted peanut and warm spice, thick and glossy, with a medium heat the whole table can handle. Try it on corn: char cobs on the grill, brush with this satay, then dust with \u003ca href=\"\/en-nz\/products\/rum-and-que-umami-seasoning\"\u003eRum and Que Umami Seasoning\u003c\/a\u003e. Pair it with beef skewers glazed in \u003ca href=\"\/en-nz\/products\/chamcham-honey-pepper-ganjang-all-purpose-korean-soy-glaze-265g\"\u003eChamcham Honey Pepper Ganjang\u003c\/a\u003e and you've got a feast. Easy, generous, a little bit sneaky.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Satay Grilled Corn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCorn on the cob, taken for a joyride.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 corn cobs, husks removed; 3 tbsp Sambal Kachang (Medium); 1 tbsp coconut milk; 1 lime; Handful of chopped coriander.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the corn over medium-high heat for 10–12 minutes, turning, until charred in spots.\u003c\/li\u003e\n\u003cli\u003eLoosen the satay with the coconut milk.\u003c\/li\u003e\n\u003cli\u003eBrush the hot corn with satay, squeeze over lime and scatter with coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charred sweetcorn and roasted peanut are a natural match.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813616170,"sku":"MSBSKM280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-sambal-kachang-satay-sauce-medium-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-tom-yum-thai-soup-base-paste-hot-280g","title":"MUDGEERABA SPICES: Tom Yum Thai Soup Base Paste Hot – 280g","description":"\u003ch2\u003eHot, sour, unmistakably tom yum\u003c\/h2\u003e\u003cp\u003eA proper tom yum paste — lemongrass, galangal, chilli and lime cooked down into that unmistakable hot-and-sour Thai soup base. No hunting down fresh galangal required.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e a classic tom yum soup with prawns or chicken, mushroom and a splash of lime, or as a base for a spicy stir-fry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep orange-red, thick and fragrant paste. Heat: hot — real chilli fire with a sharp, sour lift.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — chilli fire with a sour, citrus lift\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/062_spice-sachets-sneaky.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eLemongrass, galangal, chilli and lime, that unmistakable hot-and-sour base with no hunting down fresh galangal. It's a brilliant prawn marinade too. Toss prawns in a teaspoon of paste and \u003ca href=\"\/en-nz\/products\/uncle-mungos-lemon-herb-300g\"\u003eUncle Mungo's Lemon Herb\u003c\/a\u003e, grill them hot, and serve with a dipping bowl of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-the-sriracha-sauce-fermented-umami-sriracha-148ml\"\u003eNomad Chilli Co The Sriracha Sauce\u003c\/a\u003e. Or just make the soup. Both are winners.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tom Yum Prawn Soup\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHot, sour, and back in ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 400g raw prawns, peeled; 2 tbsp Tom Yum Paste; 1 litre chicken stock; 150g mushrooms, sliced; 1 lime.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBring the stock to a simmer and stir in the paste.\u003c\/li\u003e\n\u003cli\u003eAdd the mushrooms and simmer for 3 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the prawns and cook for 2–3 minutes until pink and opaque.\u003c\/li\u003e\n\u003cli\u003eTake off the heat, squeeze in the lime juice and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding lime off the heat keeps it fresh and sharp.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813648938,"sku":"MSBTYT280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-tom-yum-thai-soup-base-paste-hot-280g-jar-front.png?v=1790168132"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-origin_asian.png?v=1786357311","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/asian.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}