Deep-Fried Shallot & Garlic Crispy Chilli Oil

Dulcie's 1983 recipe, hand-fried in small batches in the Adelaide Hills - crunchy shallot, toasted garlic and medium heat that goes on everything from fried eggs to noodles.

Dulcie's 1983 recipe - crunchy shallot, toasted garlic, medium heat on everything.

The cheeky all-rounder

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

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

The good stuff, in a jar big enough

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

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

Sweet-smoky BBQ with a built-in kick

Sweet, tangy and smoky like a proper BBQ sauce up front, then a gentle chilli warmth builds on the finish — squeeze it over snags, wings and hot chips for instant sweet-heat.

Sweet, smoky BBQ sauce with a gentle chilli build — great on snags and wings.

Sweet and spicy, Tex-Mex ready

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

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

Wing night's dunk-and-toss classic

Sweet tomato and tangy vinegar meet a gentle, friendly chilli warmth — toss hot crispy wings straight through it, or drizzle over burgers and loaded fries for instant wing-night flavour.

Sweet, tangy and gently fiery — toss hot wings straight through it or drizzle over loaded fries.

Australia's #1 selling liquid smoke

Strong but mellow hickory smoke in a bottle — a few drops or sprays brings genuine smokehouse flavour to sausages, jerky and BBQ meats.

Australia's #1 liquid smoke — real smokehouse flavour, no smoker.

Buttery, garlicky, zero fuss

Rich garlic-butter flavour in a shaker — no melting or crushing required, just dust it over steak, chicken, pasta or garlic bread.

Rich garlic-butter flavour in a shaker — zero fuss, huge flavour.

Sweet smoke, straight to the bone

Pork Injection is how the crew keep a shoulder juicy and sweet all the way through, built for pulled pork and ribs on the low and slow.

Sweet, smoky injection that keeps pork shoulder juicy.

Smoky, savoury, all the way through

Beef Injection is how the comp cooks push smoky, concentrated flavour and moisture deep into brisket, beef cheeks and the big cuts that need it most.

Smoky injection for brisket, beef cheeks & big cuts.

Garlic butter, without the butter

Rich, garlicky and savoury — built to taste like the finishing butter without needing one, on steak, chicken and prawns.

Rich, garlicky and savoury — the finishing butter as a dry rub.

Award-winning cherry chipotle glaze

Multi-award-winning competition glaze blending cherry, orange liqueur and a gentle chipotle warmth into one sticky, ribbon-winning coat for ribs, pork and chicken.

Award-winning cherry chipotle glaze for ribs, pork and chicken.

Carolina-gold tang, no chilli

Tangy yellow mustard rounded out with cider vinegar and honey, this Carolina-gold sauce is built for pulled pork, chicken, snags and ham.

Tangy Carolina-gold mustard sauce for pork, chicken & snags.

The cool half of wing night

Rich, tangy blue-cheese funk in a smooth, spoonable dip — the classic cooling companion to hot buffalo wings, and just as good spooned over a wedge salad or loaded fries.

Rich, tangy blue-cheese dip — the classic cooling companion to hot buffalo wings and loaded fries.

Kingston street grill, in your backyard

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

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

Competition-black bark, zero heat

Built for the judges' table, Big Bark gets its jet-black colour from activated charcoal and lays down a savoury, umami crust on brisket, beef ribs and steak.

Competition-black bark rub for brisket, beef ribs & steak.

Smoke and caramel glaze in one

A mellow campfire smoke with a caramel highlight that browns as it flavours — spray it on roast chook or pork crackling for a golden, smoky finish.

Campfire smoke plus a caramel glaze, in one spray bottle.

The weeknight favourite, done properly.

Tomato-red and aromatic, this butter chicken paste is mild, warming and built for the whole family. Simmer with chicken, paneer or chickpeas and a splash of cream or coconut milk.

Mild, aromatic butter chicken paste — simmer with cream for the weeknight classic.

Pick 3 Flavours, Save 10%

Choose any three 50g packs from the six 3099 flavours and save 10% — Melbourne-made, 100% Victorian grass-fed beef, no wrong answers.

Pick any three 50g flavours and save 10% — Victorian grass-fed beef, Melbourne made.

Sweet heat with a tropical twist

Ripe mango and honey lead with a bright, fruity sweetness over a smoky-savoury BBQ base — brush it over wings in the last few minutes of the cook for a sticky, glossy glaze.

Ripe mango and honey over smoky BBQ — brush on wings late for a sticky glaze.

The rub that built the reputation

BBQ Mafia's award-winning, comp-tested beef rub delivers a dark, brooding brisket bark and steakhouse depth without the sugar that scorches over a hot fire.

Award-winning, comp-tested beef rub. Dark, brooding brisket bark.