{"title":"Condiments","description":"\u003cp\u003e\u003cstrong\u003eCondiments\u003c\/strong\u003e here means the good stuff beyond the ketchup-and-mustard basics: small-batch relishes, flavoured mustards, burger sauces and finishing sauces from independent Australian makers, the shelf that actually gets raided first at a barbecue when the sausages come off the grill. It's built for burgers, hot dogs straight off the grill, a cheese and charcuterie board, or a Sunday roast that needs something sharper than plain gravy sitting alongside it.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/fancy-hanks-banana-ketchup-sauce\"\u003eFancy Hanks' Banana Ketchup\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/boomas-bbq-burger-sauce-250ml\"\u003eBoomas BBQ's Burger Sauce\u003c\/a\u003e for the classic squeeze-bottle upgrade, or go further with Drunken Sailor's \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eRaspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eOnion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e, plus Bear \u0026amp; Burtons' \u003ca href=\"\/en-nz\/products\/bear-burtons-w-sauce-fireshire-sauce\"\u003eFireshire Sauce\u003c\/a\u003e for a hot Worcestershire kick, five genuinely different small-batch makers doing things the big brands simply won't touch.\u003c\/p\u003e\n\u003cp\u003eThese are small Australian producers building flavour combinations you won't find on a supermarket shelf: raspberry and wasabi, onion, cranberry and bourbon, sitting well outside the usual tomato-and-yellow-mustard duo everyone already owns. Dozens of independent makers, one shelf, zero boring squeeze bottles, small-batch condiments, big flavour.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/mustard\"\u003emustard\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/relish\"\u003erelish\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"drunken-sailor-smokey-tomato-relish","title":"DRUNKEN SAILOR: Smokey Tomato Relish – 260g","description":"\u003ch2\u003ePairs with just about anything. Put it on your Bacon and Egg roll to take it next level.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Tomato 59%, Onion, Sugar, Vinegar, Molasses, Modified Tapioca Starch (1442), Mustard Seeds, Spices, Salt, Natural Smoke Flavour 1%. \u003cem\u003eRecipe updated by the maker — older jars may differ (the earlier recipe listed malt vinegar, which contains barley); check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e The current recipe lists mustard seeds and no malt vinegar; older jars listed malt vinegar (barley) — check the physical label.\u003cbr\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003cspan\u003e Refrigerate after opening\u003c\/span\u003e\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\/258_joyful-flipping-bacon.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;\"\u003eTomato, onion and a gentle smokiness. It's the one Drunken Sailor reckon belongs on a bacon and egg roll, and they're spot on. Crisp the bacon, dust it with \u003ca href=\"\/en-nz\/products\/misty-gully-bacon-salt\"\u003eMisty Gully Bacon Salt\u003c\/a\u003e if you're feeling greedy, scramble the eggs with \u003ca href=\"\/en-nz\/products\/spicetub-chilli-scrambled-egg-mix-all-natural-chilli-egg-seasoning-40g\"\u003eSpicetub Chilli Scrambled Egg Mix\u003c\/a\u003e and stack it all in a soft roll with a thick spoon of relish. Cure for any morning.\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: Smokey Bacon and Egg Roll\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe brekkie that sails in sideways.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 rashers bacon; 2 eggs; 2 soft bread rolls; 2 tbsp Smokey Tomato Relish; 2 slices cheddar.\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 bacon over medium heat for 4–5 minutes until crisp.\u003c\/li\u003e\n\u003cli\u003eFry the eggs in the bacon fat until the whites are set and the yolks are done the way you like.\u003c\/li\u003e\n\u003cli\u003eSplit the rolls, add cheese, bacon and egg, then spoon the relish on top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The smoky relish echoes the bacon and cuts through the egg yolk.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994508842,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorSmokeyTomato1.jpg?v=1687687447"},{"product_id":"drunken-sailor-jalapeno-tequila-relish","title":"DRUNKEN SAILOR: Jalapeno \u0026 Tequila Relish – 260g","description":"\u003ch2\u003eThe perfect mix of Sweet and Spicy. Goes well with Burgers, Hotdogs, Nachos and Tacos.\u003c\/h2\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eAdd to mayonnaise for the perfect sandwich spread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Jalapeño 42%, Sugar, Onion, Vinegar, Molasses, Modified Tapioca Starch (1422), Salt, Cumin, Tequila 1%. Refrigerate after opening. \u003cem\u003eRecipe updated by the maker — older jars may differ; check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free (brand-stated) — always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e Refrigerate after opening\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\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\/299_hungry-loaded-hotdog.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;\"\u003eSweet and spicy, with a heap of jalapeño and a splash of tequila. It's made for hot dogs, burgers, nachos and tacos. Load a frankfurter with this relish and a squeeze of \u003ca href=\"\/en-nz\/products\/heavenly-hell-draculas-dreams-smoky-chipotle-ketchup-250ml\"\u003eHeavenly Hell Dracula's Dreams Chipotle Ketchup\u003c\/a\u003e. For tacos, season mince with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub\u003c\/a\u003e and spoon it straight on. Stir it through mayo for the best sandwich spread in the fridge.\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: Loaded Jalapeno Dogs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHot dogs that skipped the queue.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 frankfurters; 6 hot dog buns; 6 tbsp Jalapeno \u0026amp; Tequila Relish; 2 tbsp mayonnaise; ½ cup grated cheese.\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 frankfurters over medium heat for 6–8 minutes, turning, until hot through and lightly charred.\u003c\/li\u003e\n\u003cli\u003eMix 1 tbsp of the relish into the mayo.\u003c\/li\u003e\n\u003cli\u003eToast the buns, spread with the jalapeno mayo, add the frankfurters, then top with cheese and the rest of the relish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Mixing some relish through the mayo carries the flavour into every bite.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994541610,"sku":null,"price":7.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorJalapenoTequila1.jpg?v=1687685316"},{"product_id":"drunken-sailor-beetroot-gin-relish","title":"DRUNKEN SAILOR: Beetroot \u0026 Gin Relish – 260g","description":"\u003ch2\u003eChuck this relish on a Burger or Steak Sandwich to liven things up. Great with Smoked Salmon and Avocado.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Beetroot 57%, Onion, Apple, Sugar, Vinegar, Molasses, Modified Tapioca Starch (1422), Salt, Gin 1%, Spices. \u003cem\u003eRecipe updated by the maker — older jars may differ; check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e May contain traces of nuts.\u003cbr\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRefrigerate after opening\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\/098_tall-burger-wide-eyes.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;\"\u003eBeetroot, apple and a whisper of star anise and gin: this is the Aussie burger's best mate in a jar. Season beef patties with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-burger-salt-300g\"\u003eFour Saucemen The Burger Salt\u003c\/a\u003e, smash them hot, stack with cheese and a thick layer of relish, then finish with \u003ca href=\"\/en-nz\/products\/boomas-bbq-burger-sauce-250ml\"\u003eBoomas BBQ Burger Sauce\u003c\/a\u003e. Try it on smoked salmon and avocado too. Surprisingly respectable.\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: Beetroot Gin Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe beetroot's back, and it's been drinking.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince, rolled into 4 balls; 4 burger buns; 4 slices cheese; 4 tbsp Beetroot \u0026amp; Gin Relish; 1 tsp salt.\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 a flat plate or heavy pan until smoking hot.\u003c\/li\u003e\n\u003cli\u003eSmash each ball flat with a spatula, season and cook for 2–3 minutes until crusty.\u003c\/li\u003e\n\u003cli\u003eFlip, add cheese and cook 1–2 minutes more until 71°C.\u003c\/li\u003e\n\u003cli\u003eBuild the burgers on toasted buns with a spoon of relish under each patty.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Smashing hard creates more crust, and the sweet beetroot plays off the char.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994574378,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorBeetrootGin1.jpg?v=1687685173"},{"product_id":"drunken-sailor-onion-cranberry-bourbon-relish","title":"DRUNKEN SAILOR: Onion, Cranberry \u0026 Bourbon Relish – 260g","description":"\u003ch2\u003eDrunken Sailor Canning Co.'s Onion, Cranberry \u0026amp; Bourbon Relish sits right at home on a cheeseboard, exceptional when paired with Double Brie and crusty bread.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Onion 79%, Sugar, Vinegar, Molasses, Cranberries 2%, Modified Tapioca Starch (1422), Salt, Bourbon 1%, Thyme. \u003cem\u003eRecipe updated by the maker — older jars may differ; check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Older jars were labelled as containing barley — the current recipe doesn't list it, but check the physical label.\u003cbr\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free (brand-stated for the current recipe) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e Refrigerate after opening.\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\/110_stuffed-cheeks-burger.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;\"\u003eMostly onion, with cranberry and a splash of bourbon. It sits right at home with double brie and crusty bread. Now put that combo in a burger: season patties with \u003ca href=\"\/en-nz\/products\/loot-n-booty-whats-your-beef-rub-championship-beef-rub-397g\"\u003eLoot N' Booty What's Your Beef Rub\u003c\/a\u003e, melt brie on top, add a fat spoon of relish and a few drops of \u003ca href=\"\/en-nz\/products\/uncle-mungos-smoked-truffle-200ml\"\u003eUncle Mungo's Smoked Truffle\u003c\/a\u003e. Cheeseboard energy, burger format.\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: Bourbon Brie Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCheeseboard ingredients, burger getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g beef mince; 4 brioche buns; 150g double brie, sliced; 4 tbsp Onion, Cranberry \u0026amp; Bourbon Relish; Salt and pepper.\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\u003eShape the mince into 4 patties slightly wider than the buns and season well.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 4 minutes, flip, top with brie and cook another 3–4 minutes until 71°C inside.\u003c\/li\u003e\n\u003cli\u003eToast the buns, spread the relish on the bases and add the patties.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Sweet bourbon onion and creamy brie are a classic for a reason.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994607146,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorOnionCranberryBourbonRelish1.jpg?v=1687685447"},{"product_id":"drunken-sailor-whisky-piccalilli","title":"DRUNKEN SAILOR: Whisky Piccalilli Relish – 260g","description":"\u003ch2\u003eSpreadable crunchy pickled vegetables, great on a ploughmans board with aged cheddar or a simple ham and cheese sandwich.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Vegetables 33.5% (Cauliflower, Carrot, Onion, Red Capsicum, Green Beans), Chilli, Spices, Sugar, Water, Vinegar, Mustard, Modified Tapioca Starch (1422), Salt, Whisky 0.5%. \u003cem\u003eRecipe updated by the maker — older jars may differ; check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\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\/283_proud-slicing-pastrami.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;\"\u003eCrunchy cauliflower, carrot, beans and capsicum in a mustardy, whisky-kissed pickle. Made for a ploughman's board with aged cheddar, or the humble ham and cheese sanga. Go bigger: pile hot pastrami crusted in \u003ca href=\"\/en-nz\/products\/four-saucemen-pohutukawa-smoked-peppercorns-70g\"\u003eFour Saucemen Pohutukawa Smoked Peppercorns\u003c\/a\u003e onto rye, add a smear of \u003ca href=\"\/en-nz\/products\/mama-melisse-homemade-mustard-200g\"\u003eMama Melisse Homemade Mustard\u003c\/a\u003e and a heap of this. Deli-grade lunch, zero queue.\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: Piccalilli Ploughman's Toastie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLunch, smuggled out of the pub kitchen.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 slices sourdough; 150g shaved ham; 100g aged cheddar, sliced; 3 tbsp Whisky Piccalilli; 1 tbsp soft butter.\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\u003eButter the outside of the bread.\u003c\/li\u003e\n\u003cli\u003eLayer cheddar, ham and piccalilli on the unbuttered sides and close up.\u003c\/li\u003e\n\u003cli\u003eCook in a pan over medium-low heat for 3–4 minutes a side, pressing gently, until golden and melted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The crunchy pickle cuts straight through melted cheese and salty ham.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994639914,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorWhiskeyPiccalilli1.jpg?v=1687687572"},{"product_id":"drunken-sailor-raspberry-wasabi-mustard","title":"DRUNKEN SAILOR: Raspberry \u0026 Wasabi Mustard – 260g","description":"\u003ch2\u003ePairs well with Chicken or a Simple Ham Sandwich.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (current recipe, per Drunken Sailor):\u003c\/strong\u003e Mustard 26%, Vinegar, Wasabi 3%, Garlic, Onion, Ginger, Salt, Sugar, Raspberry 5%, Spices. \u003cem\u003eRecipe updated by the maker — older jars may differ; check the physical label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free (brand-stated) — always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g Glass Jar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e Refrigerate after opening\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\/174_delight-chimichurri-steak.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;\"\u003eMustard seed and wasabi bring the sinus-clearing heat, raspberry vinegar adds fruity tang. Built for chicken or a simple ham sandwich. Rub chicken with \u003ca href=\"\/en-nz\/products\/jack-daniels-chicken-rub-sweet-heat-poultry-rub-326g\"\u003eJack Daniel's Chicken Rub\u003c\/a\u003e, grill it to 75°C and glaze with mustard stirred through \u003ca href=\"\/en-nz\/products\/four-saucemen-manuka-hot-honey-rib-glaze-500ml\"\u003eFour Saucemen Manuka Hot Honey Rib Glaze\u003c\/a\u003e. Brave enough to try it on steak? It works.\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: Raspberry Wasabi Chicken Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA sharp little number with pink credentials.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken breast, cut into 3cm cubes; 2 tbsp Raspberry \u0026amp; Wasabi Mustard; 2 tbsp honey; 1 tbsp oil; 1 tsp salt.\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\u003eToss the chicken with oil and salt and thread onto skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 8–10 minutes, turning, until 75°C.\u003c\/li\u003e\n\u003cli\u003eMix the mustard and honey and brush over the skewers in the last 2 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Honey softens the wasabi bite and helps the glaze stick.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DRUNKEN SAILOR","offers":[{"title":"Default Title","offer_id":40448994770986,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DrunkenSailorRaspberryWasabi1.jpg?v=1687687156"},{"product_id":"rum-and-que-mustard-sauce","title":"RUM AND QUE: Mustard Sauce – 300ml","description":"\u003ch2\u003eOur Carolina Mustard Sauce is a full flavour mustard bomb! This rich and tangy sauce goes great on everything from pulled pork burgers to salads.\u003c\/h2\u003e\n\u003cp\u003eA great accompaniment to any BBQ or lunch snack that you can think of. Go on - Slap It On!!\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIngredients:\u003c\/b\u003e Water, Cider Vinegar, Sugar, White Vinegar, Mustard Powder, Butter, Soy Sauce, Salt, Spices, Garlic, Stabilizer (Xanthan).\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSize\u003c\/b\u003e: 300ml Squeeze Bottle!\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\/031_ribs-cleaver-hug.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;\"\u003eCarolina gold, smuggled home in a squeeze bottle: tangy, rich and loud with mustard. Rub a pork shoulder with \u003ca href=\"\/en-nz\/products\/sucklebusters-hog-waller-pork-rub-sweet-savoury-pork-bbq-rub-390g\"\u003eSucklebusters Hog Waller Pork Rub\u003c\/a\u003e, smoke it to 95°C, pull it and toss the meat through a good slug of this. Pile it on soft rolls with slaw and a few drops of \u003ca href=\"\/en-nz\/products\/fancy-hanks-habanero-carrot-hot-sauce\"\u003eFancy Hanks Habanero \u0026amp; Carrot Hot Sauce\u003c\/a\u003e. Slap it on, then hide the bottle.\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: Carolina Pulled Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTang, smoke and a squeeze of mischief.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg pork shoulder; 4 tbsp pork rub; 1 cup Mustard Sauce; 8 soft rolls; 2 cups coleslaw.\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\u003eRub the shoulder all over and smoke at 120°C until it probes tender at 93–95°C, around 10–12 hours.\u003c\/li\u003e\n\u003cli\u003eWrap and rest for 1 hour, then pull the meat and discard any fat.\u003c\/li\u003e\n\u003cli\u003eToss the pork through ½ cup of Mustard Sauce while it's warm.\u003c\/li\u003e\n\u003cli\u003ePile onto rolls with slaw and squeeze over more sauce to taste.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sharp vinegar and mustard cut straight through the rich pork fat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542018011178,"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-mustard-sauce-carolina-style-300ml-front.png?v=1788042280"},{"product_id":"blues-hog-honey-mustard-sauce","title":"BLUES HOG: Honey Mustard Sauce – 595g","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 honey and zesty mustard, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 595g (21oz) squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). Contains soy \u0026amp; fish (anchovies) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ham, pork, chicken, sausages, sandwiches\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet honey meets zesty mustard\u003c\/h2\u003e\n\u003cp\u003eBlues Hog Honey Mustard is a thick, golden gourmet sauce that opens with the zesty tang of prepared mustard and finishes with the mellow sweetness of honey. An exotic blend of spices rounds it out — built to flatter smoked and grilled meats without ever taking over.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBright, tangy mustard up front, then honey sweetness rolls in to soften the edges, with a warm, spiced finish. Rich and glossy — equally at home as a glaze, a dip or a sandwich spread.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze a ham or pork loin in the oven for a sticky, golden crust.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs or sausages on the grill.\u003c\/li\u003e\n\u003cli\u003eSpread it through a pulled pork or ham sandwich.\u003c\/li\u003e\n\u003cli\u003eServe as a dip for pretzels, nuggets or wings — the rogue move for game day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick and golden in an easy squeeze bottle — glazes, spreads and dips straight from the nozzle.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard (distilled vinegar, mustard seed, salt, turmeric \u0026amp; spices), white sugar, water, apple cider, honey, ketchup (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, salt, spices, onion powder, natural flavouring), salt, spices including paprika, Worcestershire sauce (distilled vinegar, molasses, water, corn syrup, salt, caramel colour, sugar, spices, anchovies (fish), natural flavour (soy), tamarind extract, sulphiting agents), dried garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and fish (anchovies). \u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — always check the physical label.\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\/790_dip-honey-mustard.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;\"\u003eSweet, sharp and dangerously moreish — Darryl keeps a bottle for ham nights. Season pork with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, roast it up, then serve with Honey Mustard for the glaze and a drizzle of \u003ca href=\"\/en-nz\/products\/dc-cartel-the-original-1983-crispy-chilli-oil-268g\"\u003eDC Cartel Original 1983 Crispy Chilli Oil\u003c\/a\u003e for anyone who wants a little heat with their sweet.\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: Honey Mustard Glazed Ham\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas ham, any month you can get away with it.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cooked half leg ham (about 3kg); ¾ cup Blues Hog Honey Mustard; 2 tbsp brown sugar; 20 whole cloves.\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\u003ePeel off the rind, leaving the fat, and score it in a diamond pattern. Stud each diamond with a clove.\u003c\/li\u003e\n\u003cli\u003eBake at 160°C for 30 minutes to warm through.\u003c\/li\u003e\n\u003cli\u003eMix the Honey Mustard with the brown sugar and brush it on every 15 minutes for the next 45 minutes until the fat goes golden and sticky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Building the glaze in thin coats gives you a lacquer instead of a puddle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet honey and zesty mustard with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eHam and pork especially, plus chicken, sausages and as a sandwich spread or dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is it hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's sweet honey and zesty mustard with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ham and pork especially, plus chicken, sausages and as a sandwich spread or dip.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":40542400970794,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-honey-mustard-sauce-595g-front.png?v=1787466294"},{"product_id":"fancy-hanks-banana-ketchup-sauce","title":"FANCY HANKS: Banana Ketchup Sauce – 330ml","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, floral and tangy (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330ml\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. Preservative free. Contains gluten (barley, wheat). Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fried chicken, pork sangas, hot chips, cheese boards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe Filipino trick that beats tomato at its own game\u003c\/h2\u003e\n\u003cp\u003eBanana ketchup came out of the Philippines when tomatoes were scarce and bananas weren't, and the result turned out better than the thing it replaced. Fancy Hank's swap in ripe Aussie bananas, keep the ketchup backbone, and end up with the bottle that gets the most questions at the table. It's a staff-meal staple in their kitchen, which tells you everything.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet and floral up front — banana at 16%, but rounded and jammy rather than lolly-ish. Ketchup and tomato paste hold the savoury middle so it still reads as a condiment and not a dessert. Apple juice and vinegar bring the tang, garlic and spices land underneath, and it finishes clean and bright. Think chutney's fun cousin.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eServe it alongside fried chicken — the sweetness against hot, salty crust is the whole reason this sauce exists.\u003c\/li\u003e\n\u003cli\u003eBuild a pork sanga with slaw and a solid smear of this instead of the usual barbecue sauce.\u003c\/li\u003e\n\u003cli\u003eUse it in place of chutney on a cheese board, next to a sharp cheddar or a washed rind.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken wings with it in the last ten minutes, watching closely — the sugars catch fast.\u003c\/li\u003e\n\u003cli\u003ePut it on hot chips once and you'll never explain yourself to anyone again.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eAmber-orange and smooth, closer to a thick ketchup than a chutney. It pours cleanly and sits on a plate without weeping.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Water, Ketchup (16%) Tomato Paste, Water, White Vinegar, Sugar, Salt, Spices, Onion, Banana (16%), Apple Juice, Tomato Paste, Brown Sugar, Vinegar, Garlic, Spices, Salt, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. Contains gluten — barley and wheat. 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\/757_point-glazed-pork-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;\"\u003eEvery good idea in food came from someone running short of something, and this one's been quietly outrunning tomato since the war. Crumb your thighs in \u003ca href=\"\/en-nz\/products\/atomic-chicken-original-southern-fried-chicken-coating\"\u003eAtomic Chicken Southern Fried Coating\u003c\/a\u003e, fry them properly, then put this and a spoon of \u003ca href=\"\/en-nz\/products\/uncle-mungos-crispy-chilli-oil-285g\"\u003eUncle Mungo's Crispy Chilli Oil\u003c\/a\u003e side by side. Sweet against crunch against chilli — that's the whole trick.\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: Crunchy Pork Schnitty Sanga\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe canteen classic, given a passport.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 crumbed pork schnitzels; 4 thick slices white bread; 1 cup crunchy slaw; 3 tbsp Banana Ketchup 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\u003eShallow-fry the schnitzels in hot oil for about 3 minutes a side until golden and cooked through.\u003c\/li\u003e\n\u003cli\u003eSpread two slices of bread with banana ketchup, add the schnitzel and a pile of slaw.\u003c\/li\u003e\n\u003cli\u003eTop, press down, cut in half and serve while the crumb's still crunchy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is banana ketchup?\u003c\/strong\u003e\u003cbr\u003eA Filipino condiment that uses banana instead of tomato as the base. It's sweeter and more floral than regular ketchup, but still savoury enough to use the same way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste like banana?\u003c\/strong\u003e\u003cbr\u003eYes, but jammy and rounded rather than sweet-lolly. There's ketchup and vinegar underneath keeping it honest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eNo. The brand lists it as containing gluten, barley and wheat. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo heat at all. On Hub Heat it rates 0\/11 — Cool As.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e\u003cbr\u003eFried chicken, pork sangas, hot chips and cheese boards. Fancy Hank's use it on sangas in the restaurant.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is banana ketchup?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Filipino condiment that uses banana instead of tomato as the base. It is sweeter and more floral than regular ketchup, but still savoury enough to use the same way.\"}},{\"@type\":\"Question\",\"name\":\"Does Fancy Hank's Banana Ketchup taste like banana?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but jammy and rounded rather than sweet-lolly. There is ketchup and vinegar underneath keeping it honest.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. The brand lists it as containing gluten, barley and wheat. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No heat at all. On Hub Heat it rates 0\/11 — Cool As.\"}},{\"@type\":\"Question\",\"name\":\"What do I use banana ketchup on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fried chicken, pork sangas, hot chips and cheese boards. Fancy Hank's use it on sangas in the restaurant.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259064874,"sku":"708169","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-banana-ketchup-330ml-front_bb81edf8-4b41-4865-8f9c-434735860539.png?v=1792928747"},{"product_id":"fancy-hanks-tomato-sauce","title":"FANCY HANKS: Tomato Sauce – 330ml","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, sharp and savoury (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — 100% Australian fruit and vegetables\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. Contains gluten (barley, wheat). Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Sausage rolls, meat pies, pasties, hot dogs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eDead horse, done properly\u003c\/h2\u003e\n\u003cp\u003eBased on Hank's grandma's recipe and built from 100% Australian fruit and veg, this is the bottle that belongs next to a meat pie and nothing else needs to be said. Beetroot and onion go in, which is what gives it that distinctly Australian edge — sweeter and earthier than the supermarket stuff, and about four times the tomato.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTomato does the heavy lifting at 69% — real diced tomato, not paste and water — so it tastes like fruit before it tastes like sugar. Brown onion and beetroot juice add an earthy sweetness underneath, tamarind brings a sour twang, and vinegar and garlic sharpen the finish. It's rounder and less shrill than the red bottle you grew up with.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSausage roll, generous squiggle, no further instructions required.\u003c\/li\u003e\n\u003cli\u003eWork a couple of spoonfuls through rissole mince before you shape them — it seasons and keeps them moist at the same time.\u003c\/li\u003e\n\u003cli\u003eUse it as the tomato base in a homemade barbecue sauce and build molasses and smoke on top.\u003c\/li\u003e\n\u003cli\u003eServe it warm alongside a Sunday roast in place of a chutney.\u003c\/li\u003e\n\u003cli\u003eWhisk it with vinegar and oil into a dressing for a potato salad that tastes like a footy club canteen, in the best way.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eBright red with a darker, earthier tone than commercial sauce — that's the beetroot. Thick and smooth, and it holds its shape on a plate rather than running.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomatoes (69%) Diced Tomato, Onion Brown, Sugar, Water, Tamarind, Garlic, Vinegar, Beetroot Juice, Salt, Xanthum Gum (415), Vegetable Protein, Spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. Contains gluten — barley and wheat. 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\/643_thumbs-up-meat-pie.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;\"\u003eSixty-nine per cent real tomato and a grandma's recipe — there's no contraband here, just someone refusing to cut corners. Mix \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-beef-bounce\"\u003eLow n Slow Basics Beef Bounce\u003c\/a\u003e through your rissole mince and finish the patties with \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke flakes\u003c\/a\u003e as they come off. Sauce goes on last and cold. Warm tomato sauce is a crime in this state.\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: Grandma-Approved Saucy Rissoles\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSauce inside and on top, no apologies.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince; 1 small onion, grated; ½ cup breadcrumbs; 1 egg; 2 tbsp Tomato Sauce, plus more to serve.\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\u003eMix everything together with your hands and shape into 8 rissoles.\u003c\/li\u003e\n\u003cli\u003eCook on an oiled flat-top over medium heat for 4–5 minutes a side until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eServe with a cold squiggle of sauce on top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Sauce in the mix seasons the mince and keeps the rissoles moist.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eNot at all — there's no chilli in it. On Hub Heat it rates 0\/11 — Cool As.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much tomato is actually in it?\u003c\/strong\u003e\u003cbr\u003e69%, and it's diced tomato rather than reconstituted paste. That's why it tastes like fruit first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy beetroot?\u003c\/strong\u003e\u003cbr\u003eIt adds an earthy sweetness and depth of colour — it's what gives this sauce its distinctly Australian character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eNo. The brand lists it as containing gluten, barley and wheat. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it Australian made?\u003c\/strong\u003e\u003cbr\u003eYes — made in Australia from 100% Australian fruit and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from supermarket tomato sauce?\u003c\/strong\u003e\u003cbr\u003eMore tomato, less sugar-forward, and beetroot and tamarind adding earthiness and tang.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Fancy Hank's Tomato Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not at all — there's no chilli in it. On Hub Heat it rates 0\/11 — Cool As.\"}},{\"@type\":\"Question\",\"name\":\"How much tomato is in Fancy Hank's Tomato Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"69%, and it is diced tomato rather than reconstituted paste. That is why it tastes like fruit first.\"}},{\"@type\":\"Question\",\"name\":\"Why is there beetroot in it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It adds an earthy sweetness and depth of colour - it is what gives this sauce its distinctly Australian character.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. The brand lists it as containing gluten, barley and wheat. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Is it Australian made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - made in Australia from 100% Australian fruit and vegetables.\"}},{\"@type\":\"Question\",\"name\":\"How is it different from supermarket tomato sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"More tomato, less sugar-forward, and beetroot and tamarind adding earthiness and tang.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259097642,"sku":"708168","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-tomato-sauce-330ml-front_26a63128-9692-420c-993a-8d4e6abfbb5c.png?v=1792928747"},{"product_id":"mama-melisse-homemade-mustard-200g","title":"MAMA MELISSE: Mama Mustard – 200g","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 — zesty and ginger-sharp, tang rather than burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Frankston, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · Suitable for vegans and vegetarians — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, ham, snags, roast beef sandwiches\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe mustard that doesn't taste like every other mustard\u003c\/h2\u003e\n\u003cp\u003eSame family, same Sri Lankan spice cabinet, different jar. Mama Melisse took the mustard most Australians grew up with and pushed it sideways — ginger, garlic and turmeric alongside the seed, so it lands zesty and bright instead of sinus-clearing. It's a finisher, a binder and a dressing base, and it earns its spot on all three shifts.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh and crisp on the front — vinegar and raw sugar, sweet and savoury pulling in the same direction. Ginger and garlic run through the middle and give it a lift you don't get from a French or an English mustard, and the 24% mustard seed brings the finish home with a gentle, clean bite that fades rather than lingers. Turmeric does the rest: warm, earthy, golden.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlather it on pork ribs or a brisket as your binder before the rub goes on — it grips, and the flavour cooks right in.\u003c\/li\u003e\n\u003cli\u003eWhisk it with olive oil, a squeeze of lemon and a pinch of salt for a dressing that will make a plain slaw worth eating.\u003c\/li\u003e\n\u003cli\u003eSpread it thick through a hot roast beef or leg ham sandwich while everything is still warm.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into the pan juices at the end of a roast to sharpen the gravy without thinning it.\u003c\/li\u003e\n\u003cli\u003eRogue move: use it as a marinade base for chicken thighs — an hour is plenty, and it goes gold on the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA warm turmeric-gold, grainy with visible whole and cracked seed rather than a smooth paste — 24% mustard seed is doing real work in there. It's thick enough to hold on a rib and loose enough to whisk straight into a dressing, in a 200g glass jar.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard Seeds (24%), Vinegar, Raw Sugar, Ginger, Garlic, Salt, Turmeric, Canola Oil, Acidity Regulator (270).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Suitable for vegans and vegetarians — 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\/478_wink-mustard-beef-sandwich.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;\"\u003eDarryl's orders: mustard pulls two shifts — binder first, finisher last. Slather it on pork ribs, hit them with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow N Slow Basics Honey Soy Slammer\u003c\/a\u003e, cook them down, mop with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang\u003c\/a\u003e, then put this jar back on the table for the last bite. The ginger and turmeric keep it zesty rather than sinus-clearing, which is exactly why it survives the smoke.\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 Roast Beef Mustard Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunday's roast, Monday's best decision.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g leftover roast beef, thinly sliced; ½ cup pan juices or beef stock; 4 crusty rolls; 3 tbsp Mama Mustard; 1 cup rocket.\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\u003eWarm the beef gently in the pan juices for 2–3 minutes until hot through.\u003c\/li\u003e\n\u003cli\u003eSplit the rolls and spread both sides thickly with Mama Mustard.\u003c\/li\u003e\n\u003cli\u003ePile in the beef and rocket and spoon over a little of the juice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No. It's zesty and ginger-sharp — tang and lift rather than heat. If you want the burn, that's the \u003ca href=\"\/en-nz\/collections\/mama-melisse\"\u003eother jar in the Mama Melisse stash\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Yes. Mama Melisse Mustard is gluten free and suitable for vegans and vegetarians — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it a wholegrain mustard?\u003c\/strong\u003e It's grainy — 24% mustard seed, visible through the jar, with plenty of texture rather than a smooth Dijon-style paste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it as a binder?\u003c\/strong\u003e That's one of the best things about it. Slather it on before your rub; it grips the meat and the ginger and turmeric cook in rather than burn off.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Frankston, Victoria, by the same family behind the award-winning Mama Melisse hot sauce.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Mama Melisse Mustard hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is zesty and ginger-sharp — tang and lift rather than heat.\"}},{\"@type\":\"Question\",\"name\":\"Is Mama Melisse Mustard gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Mama Melisse Mustard is gluten free and suitable for vegans and vegetarians. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Is Mama Melisse Mustard a wholegrain mustard?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is grainy — 24% mustard seed, visible through the jar, with plenty of texture rather than a smooth Dijon-style paste.\"}},{\"@type\":\"Question\",\"name\":\"Can I use Mama Melisse Mustard as a BBQ binder?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Slather it on before your rub; it grips the meat and the ginger and turmeric cook in rather than burn off.\"}},{\"@type\":\"Question\",\"name\":\"Where is Mama Melisse Mustard made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Frankston, Victoria, by the same family behind the award-winning Mama Melisse hot sauce.\"}}]}\u003c\/script\u003e","brand":"MAMA MELISSE","offers":[{"title":"Default Title","offer_id":40735347736618,"sku":"MMM200","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MamaMelisseMustard200g.png?v=1699391211"},{"product_id":"boomas-bbq-burger-sauce-250ml","title":"BOOMAS BBQ: Burger Sauce - 250ml","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 — tangy and savoury, not spicy (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml glass bottle\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 egg \u0026amp; mustard; no gluten source listed (gluten friendly) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, wraps, hot dogs, fries, fried chicken, tacos\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe burger's secret weapon\u003c\/h2\u003e\u003cp\u003eTang, spice and everything nice in one bottle. Booma's Burger Sauce is that creamy, gherkin-flecked special sauce that turns a decent burger into one people talk about on the drive home. Squeeze. Devour. Repeat. Then quietly put it on everything else in the fridge.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eCreamy and rich up front from canola and egg yolk, then a proper tang from vinegar, gherkin and lemon. American mustard and a whisper of curry powder do the heavy lifting on the back palate, with garlic and paprika rounding it out. Savoury, moreish, dangerously spreadable.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSpread thick on beef or chicken burgers — this is its home ground\u003c\/li\u003e\n\u003cli\u003eDunk hot chips, onion rings and sweet potato fries straight in\u003c\/li\u003e\n\u003cli\u003eSlather through wraps, tacos and fried chicken sandwiches\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce for snags, nuggets and anything fried\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA pale, creamy sauce flecked with gherkin and shallot — thick enough to sit proud on a bun without sliding off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Canola oil, vinegar, sugar, water, gherkin (gherkins 50%, water, sugar, salt, food acid 260, mineral salt 509, flavours, preservative 224, colour 101), free range egg yolk, American mustard, tomato, salt, fried shallots, lemon juice, pepper, garlic powder, paprika, vegetable gum (xanthan), curry powder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains egg and mustard. No gluten source is listed, so gluten friendly rather than certified gluten free — 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\/717_big-bite-cheeseburger.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;\"\u003eEvery burger deserves better than servo sauce. Season the patties with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-beef-bounce\"\u003eLow n Slow Basics Beef Bounce\u003c\/a\u003e, build the cook with a smoky \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg BBQ Sauce\u003c\/a\u003e, then finish cold with a thick swipe of this — a creamy sauce belongs on the bun, never on the grill. Tang, spice and crunch in one hit.\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 Chicken Schnitty Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe takeaway order you made better at home.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 chicken breasts, halved horizontally; 1 cup breadcrumbs; 1 egg, beaten; 4 burger buns; ½ cup Burger 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\u003eDip the chicken in egg, then press into the breadcrumbs.\u003c\/li\u003e\n\u003cli\u003eShallow-fry in oil over medium heat for 3–4 minutes per side until golden and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eToast the buns, spread both halves thickly with Burger Sauce and add the chicken and some lettuce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cold sauce on a hot schnitzel gives you creamy and crunchy in every bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs Booma's Burger Sauce spicy?\u003c\/strong\u003e No — it's creamy and tangy with a gentle savoury warmth from pepper and paprika, not chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat else can I use it on?\u003c\/strong\u003e Hot chips, onion rings, wraps, tacos, fried chicken sandwiches and as a dipping sauce for anything fried.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain egg?\u003c\/strong\u003e Yes — it's made with free range egg yolk, so it isn't vegan. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Booma's Burger Sauce spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's creamy and tangy with a gentle savoury warmth, not chilli heat.\"}},{\"@type\":\"Question\",\"name\":\"What else can I use it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hot chips, onion rings, wraps, tacos, fried chicken sandwiches and as a dipping sauce for anything fried.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain egg?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with free range egg yolk, so it isn't vegan. Always check the physical label for allergens.\"}}]}\n\u003c\/script\u003e","brand":"BOOMAS BBQ","offers":[{"title":"Default Title","offer_id":40738748563498,"sku":"BOOMBS","price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/boomas-bbq-burger-sauce-250ml-front.png?v=1792875233"},{"product_id":"bear-burtons-w-sauce-fireshire-sauce","title":"BEAR \u0026 BURTONS W SAUCE: Fireshire Sauce - 355ml","description":"\u003cp class=\"MsoNormal\"\u003eWe added green serrano, red habanero and bhut jolokia pepper mashes, plus a touch of ghost chilli powder, to our W Sauce to give it a kick! \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFireshire takes all the tangy, savoury, sweet, and salty flavour of our traditional W Sauce and adds a blast of heat, but not too much heat.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAdd it when a dish needs some “wow”.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFireshire is much more than just spicy Worcestershire. It has a distinctive flavour, developed from a 100-year-old family recipe, making it a versatile sauce for seasoning, cooking and marinating. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eGive the bottle a quick shake before using this tangy, hot cooking sauce to level up recipes from steak marinade to Bloody Mary cocktails and Caesar salads.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Distilled Vinegar, Diced Tomatoes (Tomatoes, Tomato Juice, Salt), Light Brown Sugar (Cane Sugar and Molasses), Onions, Seasoning Blend (Spices (including mustard), Salt, and Turmeric), Salt, Green Serrano Pepper Mash (Green Serrano Peppers, and Salt), Red Habanero Pepper Mash (Red Habanero Peppers, Salt), Jolokia Pepper Mash (Bhut Jolokia Peppers, Salt), Anchovy Paste (Anchovies, Salt, Olive Oil, Acetic Acid), Garlic (Garlic, Water), Xanthan Gum, Ghost Chile Powder\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Gluten Free, Contains Fish\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml Glass Bottle\u003c\/p\u003e\n\u003c!----\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\/236_cheeky-sneaking-prawn-platter.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;\"\u003eWorcestershire that went looking for trouble: all the tangy, savoury-sweet depth of the original with a kick of heat. Splash it into a steak marinade with \u003ca href=\"\/en-nz\/products\/butchers-axe-stampede-steak-seasoning-180g\"\u003eButchers Axe Stampede Steak Seasoning\u003c\/a\u003e, or wake up your Bloody Mary with a rim of \u003ca href=\"\/en-nz\/products\/spicy-bloody-mary-rim-salt-99g\"\u003eCroix Valley Spicy Bloody Mary Rim Salt\u003c\/a\u003e. Shake the bottle first; the good stuff likes to hide below decks.\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: Fireshire Prawn Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA splash of trouble on the barbie.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg green king prawns, peeled with tails on; 3 tbsp Bear \u0026amp; Burtons Fireshire Sauce; 2 tbsp olive oil; 2 garlic cloves, grated; 1 lemon.\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\u003eShake the bottle, then mix the sauce, oil and garlic and toss the prawns through. Marinate for 20 minutes, no longer.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers and grill over high heat for about 2 minutes a side until pink and opaque.\u003c\/li\u003e\n\u003cli\u003eFinish with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A short marinade adds flavour without the vinegar turning the prawns mushy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BEAR \u0026 BURTONS W SAUCE","offers":[{"title":"Default Title","offer_id":41740071764010,"sku":"WFIRE","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/TRHWSauceFireshire_02.png?v=1717518140"},{"product_id":"bear-burtons-w-sauce-breakfast-sauce-too","title":"BEAR \u0026 BURTONS W SAUCE: Breakfast Sauce Too - 355ml","description":"\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eBreakfast Sauce Too is a \"Verde\" version of our renowned Breakfast Sauce.\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eIt has perfectly balanced flavours of Florida-grown, mild Datil peppers, tomatillos, pears and spices.\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eIt’s the perfect balance of liquidy and chunky with bright, peppery and smoky notes. Plus, the heat builds as you eat it.\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eBreakfast Sauce Too will turn any meal into an explosion of flavours that will change the way you eat forever.\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003eIt's so good you'll want breakfast for every meal!\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomatillos (Tomatillos, Water, Citric Acid and Salt), Water, Pears (Pears, Water, Sugar, Citric Acid), Onions, Rice Vinegar, Garlic (Garlic, Water), Green Bell Peppers, Green Serrano Pepper Mash (Green Serrano Peppers, and Salt), Cilantro, Green Habanero Pepper Mash (Green Habanero Peppers, Salt), Lime Juice from concentrate, Scallion Puree (Scallions, Salt), Datil Pepper Mash (Datil Peppers, and Vinegar), Xanthan Gum\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Gluten Free\u003c\/p\u003e\n\u003cp style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\" class=\"MsoNormal\" data-mce-style=\"border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml Glass Bottle\u003c\/p\u003e\n\u003c!----\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\/074_smores-grill-excited.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 verde number with tomatillo, pear and peppers: bright, chunky, a little smoky, and the heat builds as you eat. Spoon it over scrambled eggs seasoned with \u003ca href=\"\/en-nz\/products\/spicetub-egg-master-all-day-savoury-egg-seasoning-40g\"\u003eSpiceTub Egg Master\u003c\/a\u003e, or roll it into a brekky burrito with snags dusted in \u003ca href=\"\/en-nz\/products\/emus-rub-breakfast-rub-110g\"\u003eEmu's Rub Breakfast Rub\u003c\/a\u003e. Breakfast for dinner is perfectly legal. I checked.\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: Verde Brekky Burritos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWrapped, toasted and ready for a getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 eggs; 4 large tortillas; 4 breakfast sausages; 1 cup grated cheese; ½ cup Bear \u0026amp; Burtons Breakfast Sauce Too.\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 sausages for 10–12 minutes, turning, until they reach 71°C, then slice.\u003c\/li\u003e\n\u003cli\u003eScramble the eggs gently over low heat for 3–4 minutes until just set.\u003c\/li\u003e\n\u003cli\u003eFill each warm tortilla with egg, sausage, cheese and 2 tbsp of sauce, then roll tightly.\u003c\/li\u003e\n\u003cli\u003eToast seam side down on the flat-top for 2 minutes to seal.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The bright, tangy verde sauce cuts through the rich egg and sausage.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BEAR \u0026 BURTONS W SAUCE","offers":[{"title":"Default Title","offer_id":41740199526442,"sku":"WBTOO","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/TRHWSauceBreakfastSauceToo_02.png?v=1717519063"},{"product_id":"atomic-chicken-blue-cheese-sauce-250ml","title":"ATOMIC CHICKEN: Blue Cheese Sauce – 250ml","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 — cool \u0026amp; creamy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\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 Gluten friendly; contains egg \u0026amp; dairy — not vegan, dairy free or egg free\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Buffalo wings, wedge salads, loaded fries\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe cool, creamy other half of wing night\u003c\/h2\u003e\n\u003cp\u003eEvery plate of buffalo wings is begging for it — Atomic Chicken Blue Cheese Sauce is the rich, tangy, creamy dip that cools the heat and completes the ritual. This 250ml bottle brings proper blue-cheese punch to a smooth, spoonable dressing that is just as at home on a wedge salad as it is beside a pile of hot wings.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCool, creamy and tangy, with a real savoury blue-cheese funk balanced by cider vinegar, mustard and a whisper of garlic and onion. There is no chilli heat here — this is the calm, rich counterpoint that makes spicy food taste even better by contrast.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eServe as the classic cooling dip alongside buffalo wings or hot fried chicken.\u003c\/li\u003e\n\u003cli\u003eSpoon over a wedge salad, or toss through leaves as a creamy blue-cheese dressing.\u003c\/li\u003e\n\u003cli\u003eDollop onto burgers, steak, loaded fries or roast wedges.\u003c\/li\u003e\n\u003cli\u003eUse as a dip for crudites, celery sticks or crispy potatoes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, creamy, pale sauce flecked with blue cheese, pourable but rich enough to coat and cling. Give it a shake, and refrigerate after opening — use within 28 days.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Canola oil, water, cider vinegar, sugar, free-range egg yolk, natural blue cheese flavour, salt, blue cheese powder (1.8% milk), mustard, onion powder, garlic powder, pepper, vegetable gum (xanthan), rosemary extract.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (no gluten ingredients, though may contain traces if made in a facility that also handles gluten). Contains egg and dairy (blue cheese, milk) — not vegan, dairy free or egg free. Also contains mustard. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — this is a cool, creamy blue cheese sauce with no chilli heat, made to tame spicy food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It is gluten friendly (no gluten ingredients, though it may carry traces). It does contain egg and dairy, so it is not vegan, dairy free or egg free — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Serve it cold as a dip beside buffalo wings or hot chips, spoon it over a wedge salad, or dollop it onto burgers and loaded fries. Refrigerate after opening and use within 28 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia.\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\/smuggler-heart-adoring.png?v=1782795869\u0026amp;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;\"\u003eThis is the cool half of the oldest wing deal going. Crumb the wings in \u003ca href=\"\/en-nz\/products\/meat-church-chicken-fried-steak-breading\"\u003eMeat Church Chicken Fried Steak Breading\u003c\/a\u003e and fry them crisp, toss them through a proper \u003ca href=\"\/en-nz\/products\/four-saucemen-buffalo-wing-sauce-500ml\"\u003eFour Saucemen Buffalo Wing Sauce\u003c\/a\u003e, then dunk every one straight into this blue cheese. Hot, crunchy, cool — the whole racket on one 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: Bacon Wedge Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA salad with a criminal amount of bacon.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 iceberg lettuce, cut into quarters; 4 rashers bacon, chopped; 1 tomato, diced; ½ cup Blue Cheese Sauce; 1 tbsp chopped chives.\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 bacon for 6–8 minutes until crisp, then drain on paper towel.\u003c\/li\u003e\n\u003cli\u003eSit each lettuce wedge on a plate and spoon the blue cheese sauce over generously.\u003c\/li\u003e\n\u003cli\u003eScatter with bacon, tomato and chives, and serve cold next to anything off the grill.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — this is a cool, creamy blue cheese sauce with no chilli heat, made to tame spicy food.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is gluten friendly (no gluten ingredients, though it may carry traces). It does contain egg and dairy, so it is not vegan, dairy free or egg free — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Serve it cold as a dip beside buffalo wings or hot chips, spoon it over a wedge salad, or dollop it onto burgers and loaded fries. Refrigerate after opening and use within 28 days.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia.\"}}]}\u003c\/script\u003e","brand":"ATOMIC CHICKEN","offers":[{"title":"Default Title","offer_id":42006196551722,"sku":"ATCBCS","price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/atomic-chicken-blue-cheese-sauce-250ml-front-v2.png?v=1785146932"},{"product_id":"the-feedlot-gold-rush-bbq-mustard-sauce-500ml","title":"THE FEEDLOT: Gold Rush BBQ Mustard Sauce - 500ml","description":"\u003ch2\u003eCarolina tang, Feedlot twist\u003c\/h2\u003e\n\u003cp\u003eGold Rush is The Feedlot's take on a Carolina-style mustard sauce, built bold and tangy but never one-note. Infused with their own Forager rub, it carries a sweet, smoky thread through the mustard base that makes it more interesting than a straight condiment.\u003c\/p\u003e\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 Low — \"slightly spicy\" by the brand's own description; Hub Heat sits toward the low end.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e The Feedlot (Australian BBQ rub \u0026amp; sauce maker).\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard; made with gluten-free Worcestershire — check the physical label for full details.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, chicken, ribs, hot dogs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTangy mustard and vinegar hit first, sharp and unmistakably Carolina in style.\u003c\/p\u003e\n\u003cp\u003eHoney and tomato puree move in through the middle, rounding the sharpness into a balanced sweetness.\u003c\/p\u003e\n\u003cp\u003eForager rub spices linger on the finish, with a gentle, slightly spicy warmth trailing behind.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBaste pulled pork in the last 20 minutes on the smoker for a sticky, tangy glaze.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs or wings before finishing them on the grill.\u003c\/li\u003e\n\u003cli\u003eServe alongside pork ribs as a tangy dipping sauce.\u003c\/li\u003e\n\u003cli\u003eSqueeze over a hot dog or bratwurst for a Carolina-style upgrade.\u003c\/li\u003e\n\u003cli\u003eLeft-field: whisk into an oil-based dressing for a punchy mustard vinaigrette.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, burnt-amber mustard sauce with a medium-thick, pourable consistency, visibly clinging to the glass in the product photography — packaged in a clear glass bottle with a black screw cap and The Feedlot's kraft-style label.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard, Honey, Vinegar, Tomato Puree, Gluten Free Worcestershire, Sugar, Salt, Porcini Mushroom, Spices\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Made with gluten-free Worcestershire; contains mustard. A full allergen statement isn't published by the brand — 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\/261_grinning-saucing-meatballs.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\u003eCarolina mustard sauce isn't common on Australian shelves, so credit to Darryl for not overselling this one — it's tangy first, sweet second, and only slightly spicy, exactly as The Feedlot themselves put it. Being infused with their own Forager rub means it carries a bit of that sweet, smoky character through rather than tasting like mustard on its own. Set it next to \u003ca href=\"\/en-nz\/products\/bbq-mafia-big-paulie-alabama-white-sauce-375ml\"\u003eBBQ MAFIA: Big Paulie Alabama White Sauce\u003c\/a\u003e for a proper Southern sauce lineup, and finish pulled pork with a drizzle of \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBLEND SMOKED HONEY: BLAZED Smoked Chilli Honey\u003c\/a\u003e if you want a bit more heat on top.\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: Carolina Pulled Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTangy gold on a soft roll.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg bone-in pork shoulder; 3 tbsp of your favourite pork rub; 250ml The Feedlot Gold Rush BBQ Mustard Sauce; 8 soft rolls; 2 cups coleslaw.\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 with the rub and smoke at 120°C for 8 to 10 hours, wrapping in foil if it stalls, until it reads 93 to 95°C.\u003c\/li\u003e\n\u003cli\u003eRest 1 hour, then pull the meat and toss it with about 150ml of the sauce.\u003c\/li\u003e\n\u003cli\u003ePile into rolls with slaw and an extra drizzle of Gold Rush.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Gold Rush BBQ Mustard Sauce spicy?\u003c\/strong\u003e\u003cbr\u003eOnly slightly — The Feedlot describes it as \"slightly spicy,\" and our own Hub Heat places it low, more a gentle warmth than real heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Gold Rush BBQ Mustard Sauce best on?\u003c\/strong\u003e\u003cbr\u003ePulled pork, chicken, ribs and hot dogs — a classic Carolina-style mustard sauce pairing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThe Worcestershire used in it is gluten-free, but a full allergen statement isn't published by the brand — check the physical label to confirm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e500ml.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Gold Rush BBQ Mustard Sauce spicy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Only slightly — The Feedlot describes it as \\\"slightly spicy,\\\" and our own Hub Heat places it low, more a gentle warmth than real heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Gold Rush BBQ Mustard Sauce best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Pulled pork, chicken, ribs and hot dogs — a classic Carolina-style mustard sauce pairing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it gluten free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Worcestershire used in it is gluten-free, but a full allergen statement isn't published by the brand — check the physical label to confirm.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"500ml.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":42374023053354,"sku":"FEEDGOLD","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/The_Feedlot_Gold_Rush_BBQ_Mustard_SQ.png?v=1734258882"},{"product_id":"heavenly-hell-capones-columbian-gold-jalapeno-mustard-sauce-250ml","title":"HEAVENLY HELL: Capones Columbian Gold Jalapeno Mustard Sauce – 250ml","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 — bright jalapeño warmth over tangy mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork, hot dogs, pretzels, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe golden mustard with a green kick\u003c\/h2\u003e\n\u003cp\u003eCapones Columbian Gold is a jalapeño mustard sauce — tangy, golden and laced with bright green chilli warmth. It's the Carolina-gold move for your table: sharp and vinegary enough to cut through fatty pork, mellow enough to slather on a hot dog without setting anyone off.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp, tangy mustard leads with a golden, slightly sweet edge, then fresh jalapeño rolls in with a bright, grassy warmth. It's a mild-to-medium heat — a lively tingle rather than a burn — with a zippy vinegar finish that wakes up everything it touches.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlather over a pulled-pork roll — the tang cuts the richness like a Carolina gold sauce.\u003c\/li\u003e\n\u003cli\u003eBrush onto pork ribs or a shoulder in the last hour for a tangy mustard bark.\u003c\/li\u003e\n\u003cli\u003eSqueeze over hot dogs, brats and pretzels for an instant upgrade.\u003c\/li\u003e\n\u003cli\u003eWhisk into a salad dressing or potato-salad base for a spicy-tangy lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: use as a dip for crumbed chicken, schnitzel or a soft pretzel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, golden-yellow mustard sauce with a smooth, pourable body and visible flecks of jalapeño. Sharp and bright on the nose, with real cling on the meat.\u003c\/p\u003e\n\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. Built around a tangy mustard base with jalapeño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label — contains mustard; always check the bottle if you have specific sensitivities.\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\/498_hungry-jalapeno-mustard-dog.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;\"\u003eWord from the docks: a tangy mustard sauce is the classic partner for sweet-rubbed pork. Rub your shoulder with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ\u003c\/a\u003e, cook it low, then slather Capones over the pulled meat — sweet bark, tangy finish, that's the Carolina one-two. For the hot-dog tray, a smear of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e alongside makes it a proper spread.\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 Jalapeno Potato Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that steals the main's thunder.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chat potatoes; ⅓ cup mayonnaise; 3 tbsp Capones Columbian Gold sauce; 3 hard-boiled eggs, chopped; 2 spring onions, 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\u003eBoil the potatoes in salted water for 15 minutes until tender, then halve them while warm.\u003c\/li\u003e\n\u003cli\u003eWhisk the mayo and mustard sauce together.\u003c\/li\u003e\n\u003cli\u003eFold through the warm potatoes with the eggs and spring onions, then chill 30 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Dressing the potatoes warm lets them soak up the tangy mustard right to the middle.\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 it?\u003c\/strong\u003e Mild to medium. The jalapeño brings a bright, grassy warmth rather than serious burn — the mustard tang leads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it like a Carolina gold sauce?\u003c\/strong\u003e That's the spirit — a tangy, golden mustard-based sauce. This one adds fresh jalapeño for a green, lively kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pulled pork and ribs are the classics, but it's brilliant on hot dogs, brats, pretzels and crumbed chicken.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium. The jalapeno brings a bright, grassy warmth rather than serious burn. The mustard tang leads.\"}},{\"@type\":\"Question\",\"name\":\"Is it like a Carolina gold sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"That is the spirit — a tangy, golden mustard-based sauce. This one adds fresh jalapeno for a green, lively kick.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pulled pork and ribs are the classics, but it is brilliant on hot dogs, brats, pretzels and crumbed chicken.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917962282,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bZUtdwdl.png?v=1784649792"},{"product_id":"heavenly-hell-draculas-dreams-smoky-chipotle-ketchup-250ml","title":"HEAVENLY HELL: Draculas Dreams Smoky Chipotle Ketchup – 250ml","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 — smoky chipotle warmth with a touch of maple\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e burgers, chips, hot dogs, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe ketchup that grew up and learned to smoke\u003c\/h2\u003e\n\u003cp\u003eDraculas Dreams is a tomato, chipotle and maple ketchup. It is everything you love about the red stuff, with a deep hit of smoke, a gentle chipotle warmth and a rounded maple sweetness layered underneath. Once this bottle hits the table, the plain ketchup gets left in the fridge for good.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRich, sweet-tangy tomato leads — proper ketchup familiarity — with maple rounding out the sweetness, then smoked chipotle rolls in with a mellow, smoky warmth and a whisper of chilli on the finish. It's a mild heat, all about that moreish smoke rather than burn, with the classic ketchup balance kept intact.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSqueeze over burgers and cheeseburgers for an instant smoky upgrade.\u003c\/li\u003e\n\u003cli\u003eServe as the dipping sauce for hot chips, wedges and onion rings.\u003c\/li\u003e\n\u003cli\u003eSlather on a hot dog or bacon-and-egg roll.\u003c\/li\u003e\n\u003cli\u003eStir into a burger sauce, meatloaf glaze or baked-bean pot for smoky depth.\u003c\/li\u003e\n\u003cli\u003eRogue move: dollop over a breakfast fry-up — eggs, hash browns, snags, the lot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, glossy, deep-red ketchup with a smooth, squeezable body. Real chipotle smoke comes through on the nose, and it clings to a chip without running.\u003c\/p\u003e\n\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. A tomato ketchup base with chipotle and maple.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\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\/703_drool-chips-ketchup.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;\"\u003eWord from the docks: a smoky ketchup belongs on a proper burger. Season your patties with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e before they hit the grill, then build the burger and let Draculas Dreams do the smoky heavy-lifting. For the chip bowl on the side, a shake of \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e makes the whole plate sing.\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: Smoky Glazed Meatloaf\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNan's recipe, after a night out.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg beef mince; 1 cup breadcrumbs; 1 egg; 1 onion, grated; ½ cup Draculas Dreams ketchup.\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\u003eMix the mince, breadcrumbs, egg, onion and 2 tbsp of the ketchup, then shape into a loaf on a lined tray.\u003c\/li\u003e\n\u003cli\u003eBake or smoke at 160°C for 40 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with the rest of the ketchup and cook another 20 minutes until the centre reads 71°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Ketchup in the mix keeps it moist; ketchup on top caramelises into a smoky crust.\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 it?\u003c\/strong\u003e Mild. It's a smoky chipotle ketchup — the chilli is a gentle warmth on the finish, so it's family-friendly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just fancy ketchup?\u003c\/strong\u003e It's a proper tomato, chipotle and maple ketchup — same comforting tomato base, but with maple sweetness and chipotle depth that plain ketchup can't touch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it go on?\u003c\/strong\u003e Anything ketchup goes on and then some — burgers, chips, hot dogs, eggs, and stirred into sauces and glazes.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild. It is a smoky chipotle ketchup — the chilli is a gentle warmth on the finish, so it is family-friendly.\"}},{\"@type\":\"Question\",\"name\":\"Is it just fancy ketchup?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a proper tomato, chipotle and maple ketchup — same comforting tomato base, but with maple sweetness and chipotle depth that plain ketchup cannot touch.\"}},{\"@type\":\"Question\",\"name\":\"What does it go on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Anything ketchup goes on and then some — burgers, chips, hot dogs, eggs, and stirred into sauces and glazes.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917995050,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CeOVheia.png?v=1784649835"},{"product_id":"little-brixton-sweet-mustard-habanero-sweet-mustard","title":"LITTLE BRIXTON: Sweet Mustard","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 — sweet then fiery habanero\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml 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 Made with non-gluten soy sauce — check label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, sandwiches, dips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eMustard with a Jamaican passport\u003c\/h2\u003e\u003cp\u003eLittle Brixton's \u003cstrong\u003eSweet Mustard\u003c\/strong\u003e is what happens when classic mustard gets a Caribbean upgrade — sweet, tangy and carrying a proper hit of habanero. A Jamaican fusion condiment from the Melbourne crew keeping Brixton's West Indian flavours alive Down Under.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and tangy up front — mustard and apple cider vinegar doing their thing — then allspice warmth builds into a genuine habanero kick on the finish. It reads like a mild mustard and finishes like it means it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eThe burger mustard — especially on a jerk chicken burger\u003c\/li\u003e\n\u003cli\u003eSandwiches, wraps and toasties\u003c\/li\u003e\n\u003cli\u003eStir through salad dressings or a stir fry\u003c\/li\u003e\n\u003cli\u003eMix with yoghurt or mayo for an easy dipping sauce\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA golden, spoonable mustard with visible spice through it — pours like a condiment, behaves like a sauce, disappears like both.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard, apple cider vinegar, sugar, allspice, chilli, non-gluten soy sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Made with non-gluten soy sauce. No other claims published — 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\/485_devilish-mustard-bratwurst.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;\"\u003eOne spoonful for quality control, two for certainty. Sweet, tangy, then the habanero taps you on the shoulder — a mustard that keeps secrets, my kind of condiment. Load it on a burger with chicken dusted in \u003ca href=\"\/en-nz\/products\/coast-n-smoke-drop-in-jerk\"\u003eCoast N Smoke Drop-In Jerk Rub\u003c\/a\u003e and you've got yourself a proper Brixton lunch. The rest of the \u003ca href=\"\/en-nz\/collections\/little-brixton\"\u003eLittle Brixton haul\u003c\/a\u003e is over here — walk casual. Add a few pickles and a splash of \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e if you want the burger to bite back.\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: Sweet Mustard Snag Sangas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe sausage sizzle, with a habanero alibi.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick pork sausages; 1 brown onion, sliced; 8 slices white bread; 3 tbsp Sweet Mustard.\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 sausages over medium heat for 12–15 minutes, turning, until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eFry the onion on the hotplate for about 10 minutes until soft and golden.\u003c\/li\u003e\n\u003cli\u003eLay a snag and onions on each slice of bread and finish with a stripe of Sweet Mustard.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sweet, tangy mustard cuts the fatty snag and the habanero arrives just as you go back for more.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eWhat does Little Brixton Sweet Mustard taste like?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eSweet and tangy up front from mustard and apple cider vinegar, then allspice warmth builds into a genuine habanero kick on the finish.\u003c\/p\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eWhat do you eat sweet mustard with?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eIt's the burger mustard — especially a jerk chicken burger — and it's great on sandwiches, wraps, in dressings, or mixed with yoghurt or mayo as a dipping sauce.\u003c\/p\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eIs Little Brixton Sweet Mustard hot?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eIt reads like a mild mustard and finishes with a real habanero warmth — a medium heat that sneaks up on you.\u003c\/p\u003e\u003cp style=\"margin:10px 0 2px;\"\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"margin:0 0 6px;\"\u003eIt's made with non-gluten soy sauce. No other dietary claims are published — always check the physical label.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What does Little Brixton Sweet Mustard taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Sweet and tangy up front from mustard and apple cider vinegar, then allspice warmth builds into a genuine habanero kick on the finish.\"}}, {\"@type\": \"Question\", \"name\": \"What do you eat sweet mustard with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's the burger mustard — especially a jerk chicken burger — and it's great on sandwiches, wraps, in dressings, or mixed with yoghurt or mayo as a dipping sauce.\"}}, {\"@type\": \"Question\", \"name\": \"Is Little Brixton Sweet Mustard hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It reads like a mild mustard and finishes with a real habanero warmth — a medium heat that sneaks up on you.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's made with non-gluten soy sauce. No other dietary claims are published — always check the physical label.\"}}]}\u003c\/script\u003e","brand":"LITTLE BRIXTON","offers":[{"title":"Default Title","offer_id":44525438926890,"sku":"LB-MUSTARD","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/little-brixton-sweet-mustard-front.png?v=1785061266"},{"product_id":"blues-hog-honey-mustard-sauce-510g-glass-jar","title":"BLUES HOG: Honey Mustard Sauce – 510g Glass Jar","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 honey and zesty mustard, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 510g (18oz) glass pint jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (brand claim). This is the classic jar — original recipe, may contain high fructose corn syrup. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ham, pork, chicken, sausages, sandwiches\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. All products are quality-checked before shipping as well. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet honey meets zesty mustard — in the classic jar\u003c\/h2\u003e\n\u003cp\u003eBlues Hog Honey Mustard in the traditional glass pint jar, made to the original recipe. A thick, golden gourmet sauce that opens with the zesty tang of prepared mustard and finishes with the mellow sweetness of honey, rounded out by an exotic blend of spices built to flatter smoked and grilled meats.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBright, tangy mustard up front, then honey sweetness rolls in to soften the edges, with a warm, spiced finish. Rich and glossy — equally at home as a glaze, a dip or a sandwich spread.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze a ham or pork loin in the oven for a sticky, golden crust.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs or sausages on the grill.\u003c\/li\u003e\n\u003cli\u003eSpread it through a pulled pork or ham sandwich.\u003c\/li\u003e\n\u003cli\u003eServe as a dipping sauce for pretzels, nuggets or wings — the rogue move for game day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eThe classic glass pint jar — thick and spoonable, ready to glaze, spread or dip straight from the jar.\u003c\/p\u003e\n\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. Note: the jar is the original recipe and may contain high fructose corn syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — always check the physical label.\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\/075_sausages-coat-sly.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\u003eSweet, sharp and dangerously moreish — Darryl keeps a jar for ham nights. Season pork with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, roast it up, then serve with Honey Mustard for the glaze and a drizzle of \u003ca href=\"\/en-nz\/products\/dc-cartel-the-original-1983-crispy-chilli-oil-268g\"\u003eDC Cartel Original 1983 Crispy Chilli Oil\u003c\/a\u003e for anyone who wants a little heat with their sweet.\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 Honey Mustard Snags\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe sausage sizzle, after a promotion.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick pork sausages; ⅓ cup Blues Hog Honey Mustard; 1 brown onion, sliced; 8 bread rolls.\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 snags over medium heat for 12–15 minutes, turning often, until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eBrush with Honey Mustard for the last 3 minutes so it goes sticky.\u003c\/li\u003e\n\u003cli\u003eFry the onion on the hotplate alongside, then load up the rolls.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e\u003cbr\u003eIt's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between the jar and the bottle?\u003c\/strong\u003e\u003cbr\u003eThe glass jar is the classic, original-recipe format (which can contain high fructose corn syrup). The newer squeeze bottle is the reformulated version. Both are gluten free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet honey and zesty mustard with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is it so cheap?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":44561919246378,"sku":null,"price":8.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/xsihe7.png?v=1783865742"},{"product_id":"el-chori-tangy-classic-chimichurri-argentinian-green-chimichurri-228g","title":"EL CHORI: Tangy Classic Chimichurri – 228g","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 (Cool As · 0\/11) — labelled \"no spice\", a fresh, tangy green chimichurri\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 228g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — an Argentinian family recipe\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, vegan, gluten-free ingredients (not certified), no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, grilled lamb, roast veg, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eAuntie Celina's green, straight to your grill\u003c\/h2\u003e\n\u003cp\u003eThe chimichurri the Argentinians actually eat — bright, tangy and unapologetically garlicky. El Chori's Tangy Classic is a no-heat green chimichurri built from Auntie Celina's family recipe, made in Australia from scratch. One spoonful and you'll understand why it never lasts long on the table.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh parsley leads, backed by a sharp hit of red wine vinegar and a serious punch of garlic, all carried on a grassy blend of canola and extra virgin olive oil. No chilli, no heat — just clean, zesty, herby lift that cuts straight through rich, grilled meat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon generously over a grilled steak, lamb cutlets or a Sunday roast.\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes or char-grilled vegetables straight off the heat.\u003c\/li\u003e\n\u003cli\u003eFold through scrambled eggs or pile onto smashed avo on toast.\u003c\/li\u003e\n\u003cli\u003eBuild a proper choripán — crusty roll, grilled chorizo, big spoon of chimi.\u003c\/li\u003e\n\u003cli\u003eRogue move: use it as an overnight marinade for chicken thighs or beef skewers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA loose, oil-based green sauce flecked with parsley and garlic. Pourable and spoonable, it's meant to be piled on with a heavy hand rather than dabbed.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian grown Canola Oil (non GMO), Red Wine Vinegar, Parsley, Herbs \u0026amp; Spices, Extra Virgin Olive Oil, Garlic, Salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural and vegan, made with gluten-free ingredients (not certified gluten free), no added sugar. Made in Australia. Allergens — always check the physical label.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs the Tangy Classic spicy?\u003c\/strong\u003e No heat at all — the jar says \"no spice\". It's the traditional green chimichurri, all tang and herb. For a kick, reach for the Smoky Paprika (medium) or Hot Jalapeño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs chimichurri only for steak?\u003c\/strong\u003e Not a chance. It's brilliant on lamb, chicken, seafood, roast veg, eggs, sandwiches and pasta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e It's vegan, and it's made from gluten-free ingredients, but it isn't certified gluten free. All natural with no added sugar. Always check the physical label for the latest.\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\/374_shhh-chimichurri-steak.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;\"\u003eParsley, red wine vinegar and a proper wallop of garlic — Auntie Celina's green is the sharp, herby lift every grilled steak secretly wants. Season a rump with \u003ca href=\"\/en-nz\/products\/street-bbq-brazilian-asado-rub\"\u003eStreet BBQ Brazilian Asado Rub\u003c\/a\u003e, char it hard, slice it thin, then spoon this over with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-wild-garlic\"\u003eFalksalt Wild Garlic Sea Salt Flakes\u003c\/a\u003e. Smuggled from Buenos Aires, made right here in Australia.\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: Asado-Style Rump with Green Chimi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCharcoal, beef and a spoonful of green magic.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg rump steak, about 4cm thick; 2 tbsp beef rub or coarse salt and pepper; 4 tbsp El Chori Tangy Classic Chimichurri; 1 crusty baguette.\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 rump generously and let it sit out for 30 minutes while the coals get white-hot.\u003c\/li\u003e\n\u003cli\u003eGrill 5–6 minutes a side, turning once, until the centre reaches 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 8 minutes, then slice thinly across the grain.\u003c\/li\u003e\n\u003cli\u003eSpoon the chimichurri over the slices and serve with torn bread to mop up the juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The vinegar and garlic cut through the charred beef fat, so every bite tastes lighter than it has any right to.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is El Chori Tangy Classic Chimichurri spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. The jar says no spice. It is the traditional green chimichurri of parsley, red wine vinegar and garlic.\"}},{\"@type\":\"Question\",\"name\":\"Is chimichurri only for steak?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It works on lamb, chicken, seafood, roast vegetables, eggs, sandwiches and pasta.\"}},{\"@type\":\"Question\",\"name\":\"Is El Chori Tangy Classic vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is vegan and made from gluten-free ingredients, but it is not certified gluten free. Always check the physical label.\"}}]}\u003c\/script\u003e","brand":"EL CHORI","offers":[{"title":"Default Title","offer_id":44575915311146,"sku":"ELCHORI-CLASSIC-228","price":15.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elchorichimichurritangyclassic_be78986f-c506-4694-b68f-c57d92cde43d.png?v=1792769048"},{"product_id":"el-chori-smoky-paprika-chimichurri-smoky-red-chimichurri-228g","title":"EL CHORI: Smoky Paprika Chimichurri – 228g","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 (Hub Heat 5\/11) — labelled \"medium spice\", warm rather than fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 228g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — an Argentinian family recipe\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, vegan, gluten-free ingredients (not certified), no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb, burgers, roast potatoes, pasta, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eAuntie Celina's recipe, dialled into smoke\u003c\/h2\u003e\n\u003cp\u003eTake El Chori's classic green chimichurri and turn its collar up. The Smoky Paprika takes that same handmade family recipe and pushes it into rich, smoky territory with paprika — deeper, bolder and warmly savoury, with a medium kick of spice and the herby, tangy base still underneath. Seriously good on just about anything.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh parsley and garlic still lead, but here they're wrapped in the warm, mellow sweetness of paprika for a smoky, savoury depth. There's a medium chilli warmth underneath — the jar says \"medium spice\" — enough to notice, never enough to drown the herbs.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePile it onto burgers, steak sandwiches or a chorizo roll.\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes or char-grilled veg straight off the tray.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through hot pasta for an instant smoky sauce.\u003c\/li\u003e\n\u003cli\u003eDrizzle over fried or scrambled eggs for a big-flavour brekky.\u003c\/li\u003e\n\u003cli\u003eRogue move: baste it over chicken thighs or lamb as they come off the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA deeper, red-tinged chimichurri, oil-based and spoonable, with the warm colour and aroma of paprika running through the herbs. Made to be piled on with a heavy hand.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian grown Canola Oil (non GMO), Herbs \u0026amp; Spices, Vinegar, Parsley, Extra Virgin Olive Oil, Garlic, Salt (with paprika and bell pepper).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural and vegan, made with gluten-free ingredients (not certified gluten free), no added sugar. Made in Australia. Allergens — always check the physical label.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs the Smoky Paprika hot?\u003c\/strong\u003e Medium — the jar says \"medium spice\". It's warmer than the Tangy Classic and Zesty Coriander, and milder than the Hot Jalapeño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow's it different to the Tangy Classic?\u003c\/strong\u003e Same herby base, but deeper, smokier and spicier thanks to the paprika. The Classic is fresh, sharp and heat-free; this one's rich, smoky and warm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e It's vegan, and it's made from gluten-free ingredients, but it isn't certified gluten free. All natural with no added sugar. Always check the physical label for the latest.\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\/375_present-choripan-board.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;\"\u003eSame herby, garlicky base as the green, but turned warm and smoky with paprika and a medium kick of spice. It's made for lamb: season cutlets with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-lamb-layup\"\u003eLow N Slow Basics Lamb Layup Rub\u003c\/a\u003e, grill them pink, spoon this over, and serve with crispy spuds dusted in \u003ca href=\"\/en-nz\/products\/misty-gully-cheese-salt-110g\"\u003eMisty Gully Cheese Salt\u003c\/a\u003e. A Sunday roast that went on holiday.\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: Smoky Chimi Lamb Cutlets \u0026amp; Crispy Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePink lamb, crunchy potatoes, red sauce everywhere.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 12 lamb cutlets, French-trimmed; 1 tbsp lamb rub; 800g baby potatoes, halved; 2 tbsp olive oil; 5 tbsp El Chori Smoky Paprika Chimichurri.\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\u003eToss the potatoes in oil and salt and roast at 220°C for 35–40 minutes until crisp.\u003c\/li\u003e\n\u003cli\u003eSeason the cutlets and grill over high heat for 2–3 minutes a side until the centre reaches about 57°C.\u003c\/li\u003e\n\u003cli\u003eRest the cutlets 3 minutes while you toss the hot potatoes with 2 tbsp of the chimichurri.\u003c\/li\u003e\n\u003cli\u003ePile the cutlets on top and spoon over the rest of the chimichurri.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot potatoes soak up the oil and paprika like a sponge, so the side dish ends up as good as the lamb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is El Chori Smoky Paprika Chimichurri hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium. The jar says medium spice. It is warmer than the Tangy Classic and Zesty Coriander and milder than the Hot Jalapeño.\"}},{\"@type\":\"Question\",\"name\":\"How is Smoky Paprika different to the Tangy Classic?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It has the same herby base, made deeper, smokier and spicier with paprika. The Tangy Classic is fresh and heat-free.\"}},{\"@type\":\"Question\",\"name\":\"Is El Chori Smoky Paprika vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is vegan and made from gluten-free ingredients, but it is not certified gluten free. Always check the physical label.\"}}]}\u003c\/script\u003e","brand":"EL CHORI","offers":[{"title":"Default Title","offer_id":44576408436778,"sku":"ELCHORI-SMOKY-228","price":15.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elchorichimichurrismokypaprika_b156b1a1-f7ca-4b05-b61f-c0bc645e204c.png?v=1792769048"},{"product_id":"chamcham-green-chilli-ssamjang-korean-bbq-dipping-paste-265g","title":"CHAMCHAM - Green Chilli Ssamjang | Korean BBQ Dipping Paste | 265g","description":"\u003ch2\u003eThe one that steals the show at Korean BBQ\u003c\/h2\u003e\n\u003cp\u003eSsamjang is the paste that lives in the middle of every Korean BBQ table — the one you smear inside a lettuce wrap before the pork belly goes in. Most of it is fine. Fine is the problem.\u003c\/p\u003e\n\u003cp\u003eChamCham's founders took their own jar of this to BBQ joints across Korea and kept ending up in the same situation: the house ssamjang sat untouched while theirs got passed around the table. That's not marketing, that's just what happens when a chef with nineteen years' experience ferments the soybean paste properly and then throws green chilli at it.\u003c\/p\u003e\n\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eChunky and alive. First hit is deep fermented soybean — savoury, earthy, that proper doenjang backbone. Then it brightens hard: lemon, a lick of vinegar, sesame oil coming through warm and nutty. Green chilli arrives last and stays a while, grassy and sharp rather than blunt. Umami so thick you could stand a spoon in it.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eSteak — one reviewer ditched their mustard for it and never went back. Korean BBQ meats and lettuce wraps, obviously. Roast pork. Beef short ribs. Lamb cutlets. Baked barramundi. Bibimbap. Eggs on toast. A tuna melt. Stirred through ramen. Roast veg that needs a personality. It also marinates lamb beautifully and adds depth to a stew without bullying it.\u003c\/p\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003eKhaki-brown flecked with green chilli and sesame, properly chunky — this is a spoon-and-spread situation, not a pour. Thick, textured, a bit rustic. Heat sits at \u003cstrong\u003eHub Heat 5\/11\u003c\/strong\u003e: medium-high, a clean green burn that climbs.\u003c\/p\u003e\n\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eThis is the ChamCham sleeper hit and the one our team fights over. It's the rare condiment that makes an expensive steak better \u003cem\u003eand\u003c\/em\u003e makes cheese on toast worth eating. Handmade in Port Melbourne, no shortcuts.\u003c\/p\u003e\n\u003cp\u003eSee the full range at \u003ca href=\"\/en-nz\/collections\/chamcham-sauce\"\u003eChamCham Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean soybean paste [water, soybean, salt, wheat flour, alcohol, koji starter], green chilli, red pepper paste [corn syrup, red pepper powder, water, salt, onion, garlic, soybean powder, glutinous rice, soybean], vinegar (sulphites), soy sauce, sesame oil, ginger, spring onion, sesame seeds, strawberry, citric acid, lemon juice, fruit pectin, sugar, L-glutamine sodium salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains sulphites, soybean, wheat and sesame. Manufactured on equipment that also processes products containing eggs, nuts, milk, shellfish and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and nut-free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 265g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Melbourne, Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients and allergen information can change — always check the physical label before eating.\u003c\/em\u003e\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\/226_cheeky-stealing-crackling.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 is the paste that steals the show at Korean BBQ: fermented soybean depth, a lemon lift and green chilli that hangs around. Grill pork belly dusted with \u003ca href=\"\/en-nz\/products\/smokes-seasoning-asian-spice-bbq-rub\"\u003eSmokes Seasoning Asian Spice BBQ Rub\u003c\/a\u003e, wrap it in lettuce with a smear of this, and add a drizzle of \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-mild-chilli-crisp-oil\"\u003eProud Phoenix \u0026amp; Co Mild Chilli Crisp Oil\u003c\/a\u003e. One wrap leads to twelve. Nobody's counting.\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: Pork Belly Ssam Wraps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBuild it, fold it, make it disappear.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g pork belly, sliced 1cm thick; 1 head butter lettuce, leaves separated; 3 tbsp ChamCham Green Chilli Ssamjang; 2 cups steamed rice; 2 garlic cloves, thinly 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\u003eSeason the belly with salt and grill over medium-high heat for 4–5 minutes a side until crisp and cooked through.\u003c\/li\u003e\n\u003cli\u003eSnip into bite-size pieces.\u003c\/li\u003e\n\u003cli\u003eFill each lettuce leaf with a spoon of rice, some pork, a dab of ssamjang and a slice of garlic, then fold and eat in one go.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The fermented, citrusy paste cuts straight through the richness of the belly.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHAMCHAM SAUCE","offers":[{"title":"Default Title","offer_id":44584037810218,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chamcham-green-chilli-ssamjang-265g-front.png?v=1792876603"},{"product_id":"el-chori-zesty-coriander-chimichurri-228g","title":"EL CHORI: Zesty Coriander Chimichurri – 228g","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 (Hub Heat 2\/11) — labelled \"with a hint of spice\"\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 228g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — an Argentinian family recipe\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, vegan, gluten-free ingredients (not certified), no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fish, prawns, grilled corn, smashed avo\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe bright one that steals fish night\u003c\/h2\u003e\n\u003cp\u003eEl Chori's Zesty Coriander takes Auntie Celina's chimichurri recipe and pushes fresh coriander to the front, backed by a gentle ripple of chilli. It's the jar that turns up next to anything off the barbie that needs a lively, herby finish — prawns, fish, corn, the lot.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eParsley and fresh coriander lead together, cut with red wine vinegar and a soft hit of chilli warmth, all carried on canola and extra virgin olive oil. Brighter and greener than the Tangy Classic, with just enough heat to notice without taking over.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon over grilled prawns or a whole barbecued fish straight off the coals.\u003c\/li\u003e\n\u003cli\u003eDrizzle over charred corn cobs or a big tray of roast veg.\u003c\/li\u003e\n\u003cli\u003eFold through smashed avo on toast or a simple bean salad.\u003c\/li\u003e\n\u003cli\u003eUse as a marinade for chicken thighs before they hit the grill.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through sour cream for an instant taco sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA loose, herby green sauce flecked with parsley and coriander, pourable and easy to spoon on generously. The chilli sits in the background — noticeable, never aggressive.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian grown Canola Oil (non GMO), Red Wine Vinegar, Parsley, Coriander, Herbs \u0026amp; Spices, Extra Virgin Olive Oil, Garlic, Salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural and vegan, made with gluten-free ingredients (not certified gluten free), no added sugar. Made in Australia. Allergens — always check the physical label.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the Zesty Coriander?\u003c\/strong\u003e Mild — the jar says \"with a hint of spice\". A gentle chilli warmth behind the coriander and parsley, a step under the Smoky Paprika and well short of the Hot Jalapeño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it go with?\u003c\/strong\u003e Seafood is its natural home — prawns, fish, calamari — but it's just as good on corn, avo, chicken and salads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e It's vegan, and it's made from gluten-free ingredients, but it isn't certified gluten free. All natural with no added sugar. Always check the physical label for the latest.\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\/385_chefs-kiss-chimichurri-steak.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;\"\u003eCoriander and parsley up front, a soft ripple of chilli behind — this is the green that steals seafood night. Dust prawns with \u003ca href=\"\/en-nz\/products\/taipan-bbq-mediterranean-magic-chicken-fish-rub-150g\"\u003eTaipan BBQ Mediterranean Magic\u003c\/a\u003e, grill them on skewers, then smother them in this and a few drops of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-watermelon-lemon-myrtle-fermented-hot-sauce-148ml\"\u003eNomad Watermelon \u0026amp; Lemon Myrtle\u003c\/a\u003e. Coriander haters, look away — more for the rest of us.\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: Coriander Chimi Prawn Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFive minutes on the grill, gone in two.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg green king prawns, peeled with tails on; 1 tbsp seafood rub; 1 tbsp olive oil; 5 tbsp El Chori Zesty Coriander Chimichurri; 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\u003eThread the prawns onto skewers, brush with oil and dust lightly with the rub.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 2 minutes a side until they curl and turn opaque all the way through.\u003c\/li\u003e\n\u003cli\u003eLay them on a platter and spoon the chimichurri over straight away so the heat lifts the herbs.\u003c\/li\u003e\n\u003cli\u003eServe with lime wedges and warm flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Prawns cook in minutes, so a fresh, oil-based sauce added at the end brings all the flavour without overcooking them.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is El Chori Zesty Coriander Chimichurri?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild. The jar says with a hint of spice: a gentle chilli warmth behind the coriander and parsley.\"}},{\"@type\":\"Question\",\"name\":\"What does Zesty Coriander Chimichurri go with?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Seafood such as prawns, fish and calamari, plus grilled corn, avocado, chicken and salads.\"}},{\"@type\":\"Question\",\"name\":\"Is El Chori Zesty Coriander vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is vegan and made from gluten-free ingredients, but it is not certified gluten free. Always check the physical label.\"}}]}\u003c\/script\u003e","brand":"EL CHORI","offers":[{"title":"Default Title","offer_id":44659331792938,"sku":"ELCHORI-CORIANDER-228","price":15.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elchorichimichurrizestycoriAnder_dcf1dec7-9e72-4753-a916-f0912cdfd436.png?v=1792769048"},{"product_id":"el-chori-hot-jalapeno-chimichurri-228g","title":"EL CHORI: Hot Jalapeño Chimichurri – 228g","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 Hot (Hub Heat 6\/11) — labelled \"hot, but not too hot\": jalapeño and birdseye chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 228g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — an Argentinian family recipe\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, vegan, gluten-free ingredients (not certified), no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, burgers, tacos, grilled chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eFor the table that always asks for more heat\u003c\/h2\u003e\n\u003cp\u003eThe hottest jar in the El Chori range — same Auntie Celina base, same proper garlic and vinegar backbone, loaded with fresh jalapeño and birdseye chilli. The label calls it \"hot, but not too hot\", and that's spot on: real heat that lingers, without flattening the herbs. Built for the cooks who reckon chimichurri should fight back a little.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eParsley and garlic still lead, but jalapeño and birdseye chilli push straight through the middle, backed by vinegar and a base of canola and extra virgin olive oil. Herby and tangy up front, with a chilli warmth that builds through the finish.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon over a grilled steak or a rack of lamb ribs.\u003c\/li\u003e\n\u003cli\u003eStir into burger mince or spoon on top once it's off the grill.\u003c\/li\u003e\n\u003cli\u003ePile onto tacos, nachos or a loaded hot dog.\u003c\/li\u003e\n\u003cli\u003eToss through grilled chicken thighs or a bean salad.\u003c\/li\u003e\n\u003cli\u003eRogue move: whisk into mayo for a fiery chimichurri aioli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA loose, oil-based sauce with visible flecks of chilli, jalapeño and garlic. Pourable and generous by design — the heat builds the more you use.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian grown Canola Oil (non GMO), Herbs \u0026amp; Spices, Vinegar, Parsley, Extra Virgin Olive Oil, Jalapeño, Birdseye Chillies, Garlic, Salt, Pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural and vegan, made with gluten-free ingredients (not certified gluten free), no added sugar, no preservatives. Made in Australia. Allergens — always check the physical label.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the Hot Jalapeño?\u003c\/strong\u003e The hottest in the range — the jar says \"hot, but not too hot\". Real jalapeño and birdseye heat that builds as you eat, but it's a crowd-pleasing hot, not a dare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat should I put it on?\u003c\/strong\u003e Steak and burgers are the classic match, but it's just as good on tacos, grilled chicken and nachos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e It's vegan, and it's made from gluten-free ingredients, but it isn't certified gluten free. All natural, no added sugar and no preservatives. Always check the physical label for the latest.\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\/386_fanning-heat-chorizo-roll.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;\"\u003eParsley and garlic carrying a proper jalapeño-and-birdseye sting — chimichurri with its sleeves rolled up. Rub chicken thighs with \u003ca href=\"\/en-nz\/products\/black-market-magic-mex\"\u003eBlack Market Magic Mex\u003c\/a\u003e, marinate them in this overnight, grill them hard, then drizzle \u003ca href=\"\/en-nz\/products\/bbq-mafia-smoky-hot-honey-500ml\"\u003eBBQ Mafia Smoky Hot Honey\u003c\/a\u003e over the top. Sweet, sharp and fiery in one bite. I keep a spare jar below decks.\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: Fire-Green Chicken Thigh Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMarinated overnight, charred in minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs; 1 tbsp Tex-Mex style rub; 6 tbsp El Chori Hot Jalapeño Chimichurri; 8 small tortillas; Shredded cabbage and lime to serve.\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 thighs, coat with 4 tbsp of the chimichurri and marinate in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 5–6 minutes a side until the thickest piece reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice into strips.\u003c\/li\u003e\n\u003cli\u003eLoad the tortillas with cabbage and chicken, and finish with the rest of the chimichurri and a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The vinegar in the chimichurri works like a marinade, and thigh meat stays juicy under high heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is El Chori Hot Jalapeño Chimichurri?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The hottest in the range. The jar says hot, but not too hot: real jalapeño and birdseye chilli heat that builds as you eat.\"}},{\"@type\":\"Question\",\"name\":\"What should I put Hot Jalapeño Chimichurri on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Steak and burgers are the classic match, and it also suits tacos, grilled chicken and nachos.\"}},{\"@type\":\"Question\",\"name\":\"Is El Chori Hot Jalapeño vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is vegan and made from gluten-free ingredients, but it is not certified gluten free. Always check the physical label.\"}}]}\u003c\/script\u003e","brand":"EL CHORI","offers":[{"title":"Default Title","offer_id":44659331825706,"sku":"ELCHORI-HOTJALAPENO-228","price":15.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elchorichimichurrihotjalapeno_7f4056a1-6771-4e31-bb58-43868c8a04b1.png?v=1792769048"},{"product_id":"chuck-hughes-mild-antipasto-375ml","title":"CHUCK HUGHES: Mild Antipasto – 375ml","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 No heat — all vegetable crunch and tang, no hot peppers (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Product of Quebec, Canada — prepared for Chuck Hughes International Inc., Montreal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Gluten Free, Kosher (COR). Contains sulphites. May contain olive pit fragments — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Eggs, pizza, grilled fish, steak, cheese and grazing boards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eMontreal's answer to the antipasto platter\u003c\/h2\u003e\n\u003cp\u003eChuck Hughes Mild Antipasto is a chunky mixed-vegetable antipasto in oil and vinegar from Montreal chef Chuck Hughes, made in Quebec — no heat, built for grazing boards, steak sangas and eggs. Chuck Hughes built his name on Iron Chef America and behind the pass at Garde Manger and Le Bremner in Old Montreal, and this jar is exactly the kind of big-flavoured, no-fuss condiment he'd have sitting on a grazing board before service even started. It's a proper mixed-vegetable antipasto — sweet peppers, eggplant, cauliflower, olives and more — packed in oil and vinegar with nothing shy about it. Built for people who want their cheese board to do more than sit there looking pretty.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is tangy vinegar and canola oil carrying a proper hit of garlic. Mid palate you get the full vegetable medley doing its thing — sweet peppers and eggplant softening into cauliflower, carrot and celery crunch, with olives, capers and fennel adding salty, aniseed edges. Finish is savoury and mild, no heat to speak of, just clean vegetable and spice.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon over soft scrambled or fried eggs for a proper weekend brekkie upgrade\u003c\/li\u003e\n\u003cli\u003eScatter it across a pizza in the last few minutes of cooking\u003c\/li\u003e\n\u003cli\u003ePair with grilled fish for an instant sauce that needs zero effort\u003c\/li\u003e\n\u003cli\u003eLayer onto a steak sandwich or alongside a grilled steak\u003c\/li\u003e\n\u003cli\u003eRogue move: fold it through mayo for the fastest antipasto dip you'll ever make\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eExpect a rustic, chunky mix — visible pieces of pepper, eggplant, cauliflower and olive suspended in a light golden oil and vinegar dressing. Not smooth, not a puree — this is a scoop-and-serve texture, not a spread.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mixed vegetables (sweet peppers, eggplant, cauliflower, celery, carrots, olives, cucumbers, onions, fennel, capers, green tomatoes), Canola oil, Spices, Minced dehydrated garlic, Salt, Vinegar, Sulphites, Calcium chloride.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and kosher (COR certified). Contains sulphites. May contain olive pit fragments. Always check the physical label for the most accurate ingredient and allergen 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\/387_presenting-antipasto-platter.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;\"\u003eEleven veg in one jar, all tang and crunch with zero heat, and it makes a grazing board look like you planned it. My favourite job for it is a steak sanga: rump dusted with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef\u003c\/a\u003e, seared hard, sliced thin, then a big spoon of this on top. Put a wedge of cheese and \u003ca href=\"\/en-nz\/products\/tracklements-quince-fruit-cheese-100g\"\u003eTracklements Quince Paste\u003c\/a\u003e on the side and call it lunch.\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: The Montreal Steak Sanga\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSeared rump, cold antipasto, hot bread.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 400g rump steak; 1 tbsp Bullseye Beef Rub; 4 tbsp Mild Antipasto, drained; 2 crusty rolls; Handful of rocket.\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\u003eDust the rump all over with the rub and rest it on the bench for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear on a ripping-hot grill, about 3 minutes a side, until the centre hits 54°C for medium-rare. Rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eToast the rolls cut-side down on the grill for 1 minute.\u003c\/li\u003e\n\u003cli\u003eSlice the steak thin across the grain, pile it on with rocket and a heaped spoon of antipasto. Drizzle a little of the jar oil over the bread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The vinegar in the antipasto cuts the beef fat, so the sanga never eats heavy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow spicy is the Mild Antipasto?\u003c\/h3\u003e\n\u003cp\u003eNot spicy at all — this is the no-heat option, all tang and vegetable crunch, no burn.\u003c\/p\u003e\n\u003ch3\u003eWhat do I serve it with?\u003c\/h3\u003e\n\u003cp\u003eCheese boards, grazing platters, grilled fish, steak sandwiches, or straight over eggs and pizza.\u003c\/p\u003e\n\u003ch3\u003eAny allergens I should know about?\u003c\/h3\u003e\n\u003cp\u003eContains sulphites and may contain olive pit fragments. It's vegan, kosher and gluten free. Always check the physical label for the latest.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How spicy is the Mild Antipasto?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Not spicy at all - this is the no-heat option, all tang and vegetable crunch, no burn.\"}}, {\"@type\": \"Question\", \"name\": \"What do I serve it with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cheese boards, grazing platters, grilled fish, steak sandwiches, or straight over eggs and pizza.\"}}, {\"@type\": \"Question\", \"name\": \"Any allergens I should know about?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains sulphites and may contain olive pit fragments. It's vegan, kosher and gluten free. Always check the physical label for the latest.\"}}]}\n\u003c\/script\u003e","brand":"CHUCK HUGHES","offers":[{"title":"Default Title","offer_id":44659348701226,"sku":"CHUCKHUGHES-MILDANTIPASTO-375","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuck-hughes-mild-antipasto-375ml-front.png?v=1792769215"},{"product_id":"chuck-hughes-spicy-antipasto-375ml","title":"CHUCK HUGHES: Spicy Antipasto – 375ml","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 Spicy — hot peppers right through the vegetable mix (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Product of Quebec, Canada — prepared for Chuck Hughes International Inc., Montreal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Gluten Free, Kosher (COR). Contains sulphites. May contain olive pit fragments — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Eggs, pizza, grilled fish, steak, cheese and grazing boards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe antipasto with a temper\u003c\/h2\u003e\n\u003cp\u003eChuck Hughes Spicy Antipasto is a chunky mixed-vegetable antipasto led by hot peppers, packed in oil and vinegar in Quebec for Montreal chef Chuck Hughes — made for grilled bread, sausages and pizza. Same Montreal pedigree, same grazing-board instinct — Chuck Hughes just swapped the sweet peppers for hot ones and let the jar have an attitude. This is the version for people who think a cheese board should fight back a little. Still a proper mixed-vegetable antipasto in oil and vinegar, just built with hot peppers running through the middle of it.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSame tangy oil-and-vinegar base as the rest of the range, but the hot peppers, pickle and green tomatoes push real chilli warmth through the eggplant, cauliflower and celery. Garlic and spice sit underneath, olives and capers add salt and brine, and the finish carries genuine heat rather than a token tingle.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon over fried eggs when you want breakfast to wake you up properly\u003c\/li\u003e\n\u003cli\u003eFinish a pizza with it in the last few minutes for a chilli-vegetable hit\u003c\/li\u003e\n\u003cli\u003eServe alongside grilled fish or steak as an instant sauce\u003c\/li\u003e\n\u003cli\u003ePile onto a burger for the vegetable crunch and the chilli kick together\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through hummus for an antipasto twist\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA chunky, rustic mix of hot peppers, eggplant, cauliflower and pickle suspended in a light oil and vinegar dressing — visibly redder and more textured than the mild version, thanks to the hot peppers running through it.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mixed vegetables (hot peppers, eggplants, cauliflower, carrots, celery, fennel, olives, pickle, onions, capers, green tomatoes), Canola oil, Spices, Dehydrated minced garlic, Salt, Vinegar, Sulphites, Calcium chloride.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and kosher (COR certified). Contains sulphites. May contain olive pit fragments. Always check the physical label for the most accurate ingredient and allergen 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\/388_devilish-antipasto-bread.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 is the antipasto with a bit of mongrel in it: hot peppers, green tomato and olive, all sitting in a sharp oil-and-vinegar dressing. Put it on a pizza in the kettle. Season the base with \u003ca href=\"\/en-nz\/products\/cattlemans-grill-italiano-seasoning\"\u003eCattleman's Grill Italiano\u003c\/a\u003e, scatter this over in the last few minutes, then finish with a thin drizzle of \u003ca href=\"\/en-nz\/products\/blend-smoked-honey\"\u003eBlend Smoked Honey\u003c\/a\u003e. Sweet heat on a crisp base. That one's going straight in the logbook.\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: Kettle Pizza with a Temper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHot peppers, smoked honey, crisp base.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 pizza base (about 30cm); 3 tbsp tomato passata; 1 tsp Italiano Seasoning; 100g grated mozzarella; 4 tbsp Spicy Antipasto, drained.\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\u003eSet the kettle up for indirect heat with a pizza stone and get it to 260–280°C, about 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSpread passata over the base, sprinkle on the seasoning, then the mozzarella.\u003c\/li\u003e\n\u003cli\u003eBake 6–8 minutes, add the antipasto, and bake another 2–3 minutes until the cheese bubbles and the edges colour.\u003c\/li\u003e\n\u003cli\u003eDrizzle with smoked honey and slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow hot is the Spicy Antipasto?\u003c\/h3\u003e\n\u003cp\u003eGenuinely spicy — hot peppers are the lead ingredient, not an afterthought, so expect real chilli warmth rather than a mild tingle. It sits at 4 on our Hub Heat — spicy, not scorching.\u003c\/p\u003e\n\u003ch3\u003eWhat's it good with?\u003c\/h3\u003e\n\u003cp\u003eCheese and grazing boards, burgers, pizza, grilled fish and steak, or straight over eggs.\u003c\/p\u003e\n\u003ch3\u003eWhat allergens does it contain?\u003c\/h3\u003e\n\u003cp\u003eContains sulphites and may contain olive pit fragments. It's vegan, kosher and gluten free. Always check the physical label for the latest.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is the Spicy Antipasto?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Genuinely spicy - hot peppers are the lead ingredient, not an afterthought, so expect real chilli warmth rather than a mild tingle. It sits at 4 on our Hub Heat - spicy, not scorching.\"}}, {\"@type\": \"Question\", \"name\": \"What's it good with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cheese and grazing boards, burgers, pizza, grilled fish and steak, or straight over eggs.\"}}, {\"@type\": \"Question\", \"name\": \"What allergens does it contain?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains sulphites and may contain olive pit fragments. It's vegan, kosher and gluten free. Always check the physical label for the latest.\"}}]}\n\u003c\/script\u003e","brand":"CHUCK HUGHES","offers":[{"title":"Default Title","offer_id":44659349651498,"sku":"CHUCKHUGHES-SPICYANTIPASTO-375","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuck-hughes-spicy-antipasto-375ml-front.png?v=1792769215"},{"product_id":"chuck-hughes-mild-mustard-coleslaw-375ml","title":"CHUCK HUGHES: Mild Mustard Coleslaw – 375ml","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 No heat — turmeric and mustard tang, no chilli (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Product of Quebec, Canada — prepared for Chuck Hughes International Inc., Montreal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Gluten Free. Contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Sandwiches, burgers, hot dogs, BBQ sides\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA coleslaw that actually tastes of something\u003c\/h2\u003e\n\u003cp\u003eChuck Hughes Mild Mustard Coleslaw is a jarred turmeric-mustard slaw of cabbage, carrot and onion from Montreal chef Chuck Hughes — the tangy crown for pulled pork rolls, hot dogs and burgers. Forget the mayo-drenched stuff sitting sadly next to the sausages — this is cabbage, carrot and onion built around a proper mustard base, turmeric-yellow and sharp instead of gloopy and forgettable. It's the coleslaw Chuck Hughes would put next to a burger, not the one that gets left in the bowl.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eMustard seed, vinegar and turmeric lead the charge, giving it a sharp, tangy front rather than a creamy one. Sugar rounds the edges, carrot and onion add crunch and bite, and garlic and onion powder sit underneath to keep it savoury. No chilli heat here — this is all tang, not temperature.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePile it onto a pulled pork or brisket sandwich instead of plain slaw\u003c\/li\u003e\n\u003cli\u003eLoad it onto a burger for crunch and mustard tang in one hit\u003c\/li\u003e\n\u003cli\u003eServe as a proper BBQ side next to ribs or snags\u003c\/li\u003e\n\u003cli\u003eSpoon it alongside a ham and cheese roll for a sharper lunch\u003c\/li\u003e\n\u003cli\u003eRogue move: use it as a hot dog topper instead of the usual mustard squeeze\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA bright, turmeric-yellow slaw with visible shredded cabbage, carrot and onion running through a thick mustard dressing — spoonable, chunky, not smooth.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cabbage, Mustard (vinegar, water, mustard seeds, salt, turmeric, spices), Sugar, Onion, Carrot, White vinegar, Salt, Garlic powder, Onion powder, Spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free. Contains mustard. Always check the physical label for the most accurate ingredient and allergen 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\/389_big-bite-coleslaw-bun.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 slaw runs on mustard instead of mayo. It's bright, sharp and crunchy, and it stays put on a stacked roll without sliding off. Its home is a pulled pork bun. Rub the shoulder with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-pork-rub-295g\"\u003eFour Saucemen The Pork Rub\u003c\/a\u003e, smoke it until it falls apart, wet it with \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe Mustard BBQ Sauce\u003c\/a\u003e and pile this on top. Fair warning: you'll have mustard on your shirt by the end.\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: Double-Mustard Pulled Pork Buns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLow and slow shoulder, sharp slaw on top.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg pork shoulder, bone in; 4 tbsp The Pork Rub; 150ml Mustard BBQ Sauce; 1 jar Mild Mustard Coleslaw; 8 soft buns.\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\u003eRub the shoulder all over the night before and refrigerate uncovered.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for about 8–10 hours, wrapping in butcher paper once the bark sets (around 70°C internal).\u003c\/li\u003e\n\u003cli\u003ePull it off at 93–95°C internal, when a probe slides in like butter, and rest wrapped for 1 hour.\u003c\/li\u003e\n\u003cli\u003eShred, toss with the mustard sauce, and load the buns with pork and a big spoon of slaw.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eIs this coleslaw spicy?\u003c\/h3\u003e\n\u003cp\u003eNo — this is the mild version, all mustard tang and turmeric, no chilli heat.\u003c\/p\u003e\n\u003ch3\u003eWhat should I serve it with?\u003c\/h3\u003e\n\u003cp\u003ePulled pork or brisket sandwiches, burgers, hot dogs, or as a side with ribs and snags off the barbecue.\u003c\/p\u003e\n\u003ch3\u003eWhat allergens does it contain?\u003c\/h3\u003e\n\u003cp\u003eContains mustard. It's vegan and gluten free. Always check the physical label for the latest.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is this coleslaw spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No - this is the mild version, all mustard tang and turmeric, no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What should I serve it with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pulled pork or brisket sandwiches, burgers, hot dogs, or as a side with ribs and snags off the barbecue.\"}}, {\"@type\": \"Question\", \"name\": \"What allergens does it contain?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains mustard. It's vegan and gluten free. Always check the physical label for the latest.\"}}]}\n\u003c\/script\u003e","brand":"CHUCK HUGHES","offers":[{"title":"Default Title","offer_id":44659350569002,"sku":"CHUCKHUGHES-MILDMUSTARDSLAW-375","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuck-hughes-mild-mustard-coleslaw-375ml-front.png?v=1792769216"},{"product_id":"chuck-hughes-spicy-mustard-coleslaw-375ml","title":"CHUCK HUGHES: Spicy Mustard Coleslaw – 375ml","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 Spicy — hot peppers through a tangy mustard slaw (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Product of Quebec, Canada — prepared for Chuck Hughes International Inc., Montreal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Gluten Free. Contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Sandwiches, burgers, hot dogs, BBQ sides\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe slaw with a jalapeño problem\u003c\/h2\u003e\n\u003cp\u003eChuck Hughes Spicy Mustard Coleslaw is a jarred turmeric-mustard slaw with hot peppers from Montreal chef Chuck Hughes — the one to pile onto hot dogs, pulled pork and smash burgers. Same sharp mustard-and-turmeric base as its milder sibling, but this one's been given a red jalapeño kick that turns a BBQ side dish into something you actually think about. Chuck Hughes clearly wasn't satisfied leaving coleslaw as background noise, and this jar backs that up.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eMustard seed, vinegar and turmeric still lead, but red jalapeño pushes real warmth through the cabbage and carrot. Sugar keeps it from tipping into harsh, onion and garlic powder round out the savoury side, and the finish leaves a genuine chilli tingle behind the tang.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLoad it onto a pulled pork sandwich for tang, crunch and heat in one scoop\u003c\/li\u003e\n\u003cli\u003ePile it onto a burger when the usual slaw feels too polite\u003c\/li\u003e\n\u003cli\u003eServe next to ribs or brisket as a BBQ side with some bite\u003c\/li\u003e\n\u003cli\u003eSpoon it into a hot dog instead of plain mustard\u003c\/li\u003e\n\u003cli\u003eRogue move: mix a spoonful into egg salad for a jalapeño kick nobody's expecting\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA bright turmeric-yellow slaw with shredded cabbage, carrot and visible flecks of red jalapeño running through a thick mustard dressing — chunky and spoonable, with the red jalapeño giving it more colour contrast than the mild version.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cabbage, Mustard (vinegar, water, mustard seeds, salt, turmeric, spices), Sugar, Hot peppers, Onion, Carrot, White vinegar, Salt, Garlic powder, Onion powder, Spices, Calcium chloride.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free. Contains mustard. Always check the physical label for the most accurate ingredient and allergen 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\/390_licking-lips-mustard-slaw.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;\"\u003eSame sharp mustard slaw as the mild one, but with red jalapeño running through it, so every forkful has a bit of a kick. I put it on smoked chicken sliders. Dust the thighs with \u003ca href=\"\/en-nz\/products\/plowboys-bbq-yardbird-rub\"\u003ePlowboys Yardbird\u003c\/a\u003e, glaze them late with \u003ca href=\"\/en-nz\/products\/kosmos-q-honey-jalapeno-bbq-sauce\"\u003eKosmos Q Honey Jalapeño\u003c\/a\u003e, then stack the slaw on top. That's jalapeño twice in one bite and I'm not sorry.\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: Jalapeño Twice Chicken Sliders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmoked thighs, sticky glaze, slaw with bite.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thigh fillets; 2 tbsp Yardbird Rub; 100ml Honey Jalapeño BBQ Sauce; 1 jar Spicy Mustard Coleslaw; 12 slider buns.\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 thighs with the rub and let them sit for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C for about 75 minutes, until they reach 75°C internal.\u003c\/li\u003e\n\u003cli\u003eBrush with the BBQ sauce and give them another 10 minutes so the glaze sets.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice, and build the sliders with a spoon of slaw on each.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow spicy is this one?\u003c\/h3\u003e\n\u003cp\u003eGenuinely spicy — red jalapeño gives it real chilli warmth behind the mustard tang, more than the mild version. It sits at 4 on our Hub Heat.\u003c\/p\u003e\n\u003ch3\u003eWhat's it best served with?\u003c\/h3\u003e\n\u003cp\u003ePulled pork or brisket sandwiches, burgers, hot dogs, or as a BBQ side with ribs.\u003c\/p\u003e\n\u003ch3\u003eWhat allergens does it contain?\u003c\/h3\u003e\n\u003cp\u003eContains mustard. It's vegan and gluten free. Always check the physical label for the latest.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How spicy is this one?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Genuinely spicy - red jalapeño gives it real chilli warmth behind the mustard tang, more than the mild version. It sits at 4 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best served with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pulled pork or brisket sandwiches, burgers, hot dogs, or as a BBQ side with ribs.\"}}, {\"@type\": \"Question\", \"name\": \"What allergens does it contain?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains mustard. It's vegan and gluten free. Always check the physical label for the latest.\"}}]}\n\u003c\/script\u003e","brand":"CHUCK HUGHES","offers":[{"title":"Default Title","offer_id":44659351453738,"sku":"CHUCKHUGHES-SPICYMUSTARDSLAW-375","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuck-hughes-spicy-mustard-coleslaw-375ml-front.png?v=1792769215"},{"product_id":"chuck-hughes-mild-pepper-spread-375ml","title":"CHUCK HUGHES: Mild Pepper Spread – 375ml","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 — sweet peppers with a touch of hot pepper (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Product of Quebec, Canada — prepared for Chuck Hughes International Inc., Montreal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Gluten Free, Kosher (COR). Contains sulphites — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pasta sauce base, spread on bread, cheese plates\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eRoasted pepper, turned into something useful\u003c\/h2\u003e\n\u003cp\u003eChuck Hughes Mild Pepper Spread is a thick sweet-pepper spread with a touch of hot pepper from Montreal chef Chuck Hughes, made in Quebec — for grilled chicken, flatbread, pasta and cheese. This is sweet peppers and a touch of hot pepper cooked down into a thick, spreadable base — the kind of jar that quietly does the work of a lot of chopping and roasting you didn't have time for. Straight out of the Chuck Hughes playbook: big flavour, minimal ceremony.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet peppers carry the front, roasted and mellow, with a touch of hot pepper and garlic pushing gentle warmth through the middle. Vinegar and salt keep it bright rather than heavy, and the finish is mild — more warmth than heat, built to sit under other things rather than shout over them.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eStir through hot pasta as an instant sauce base\u003c\/li\u003e\n\u003cli\u003eSpread it thick on crusty bread or crackers next to cheese\u003c\/li\u003e\n\u003cli\u003eAdd a spoonful to a cheese plate as the built-in condiment\u003c\/li\u003e\n\u003cli\u003eFold into scrambled eggs or an omelette for a fast flavour hit\u003c\/li\u003e\n\u003cli\u003eRogue move: whisk it into a vinaigrette for a smoky-sweet salad dressing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA thick, spreadable, deep red-orange puree — smooth enough to knife onto bread but with enough body to hold its shape on a spoon, not a thin sauce.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sweet peppers, Canola oil, Hot peppers, Spices, Minced garlic dehydrated, Vinegar, Salt, Calcium chloride, Sulphites.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and kosher (COR certified). Contains sulphites. Always check the physical label for the most accurate ingredient and allergen 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\/392_wink-pepper-cracker.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 sweet capsicum cooked down to a thick, gentle spread that saves you an hour of charring and peeling. I like it with lamb. Rub cutlets with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-lamb-rub\"\u003eFour Monkeys Lamb Rub\u003c\/a\u003e, sear them fast, swipe this across the plate and finish with a spoon of \u003ca href=\"\/en-nz\/products\/el-chori-hot-jalapeno-chimichurri-228g\"\u003eEl Chori Hot Jalapeño Chimichurri\u003c\/a\u003e. Sweet, herby and a little hot, and gone before the second round comes off the grill.\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: Lamb Cutlets on a Red Swipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFast-seared lamb, sweet pepper, green heat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 lamb cutlets; 1 tbsp Lamb Rub; 4 tbsp Mild Pepper Spread; 2 tbsp Chimichurri Hot.\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 cutlets with the rub and leave them 15 minutes to take the chill off.\u003c\/li\u003e\n\u003cli\u003eGrill over high direct heat, 2–3 minutes a side, to 57°C internal for medium-rare. Rest 4 minutes.\u003c\/li\u003e\n\u003cli\u003eWarm the pepper spread for 30 seconds and swipe it across a platter with the back of a spoon.\u003c\/li\u003e\n\u003cli\u003eLay the cutlets on top and spoon the chimichurri over.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow hot is the Mild Pepper Spread?\u003c\/h3\u003e\n\u003cp\u003eMild — there's a touch of hot pepper in there, but it reads as warmth rather than proper heat. It sits at 2 on our Hub Heat.\u003c\/p\u003e\n\u003ch3\u003eHow do I use it?\u003c\/h3\u003e\n\u003cp\u003eAs a quick pasta sauce base, a spread on bread or crackers, or a standout on any cheese plate.\u003c\/p\u003e\n\u003ch3\u003eWhat allergens does it contain?\u003c\/h3\u003e\n\u003cp\u003eContains sulphites. It's vegan, gluten free and kosher. Always check the physical label for the latest.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is the Mild Pepper Spread?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild - there's a touch of hot pepper in there, but it reads as warmth rather than proper heat. It sits at 2 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"As a quick pasta sauce base, a spread on bread or crackers, or a standout on any cheese plate.\"}}, {\"@type\": \"Question\", \"name\": \"What allergens does it contain?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains sulphites. It's vegan, gluten free and kosher. Always check the physical label for the latest.\"}}]}\n\u003c\/script\u003e","brand":"CHUCK HUGHES","offers":[{"title":"Default Title","offer_id":44659352535082,"sku":"CHUCKHUGHES-MILDPEPPERSPREAD-375","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuck-hughes-mild-pepper-spread-375ml-front.png?v=1792769215"},{"product_id":"chuck-hughes-mild-sun-dried-tomato-spread-375ml","title":"CHUCK HUGHES: Mild Sun-Dried Tomato Spread – 375ml","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 — rich sun-dried tomato with a little hot pepper warmth (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Product of Quebec, Canada — prepared for Chuck Hughes International Inc., Montreal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Gluten Free. Contains sulphites — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Salads, pasta, sandwiches, hors d'oeuvre with crackers and cheese\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSun-dried tomato, done properly\u003c\/h2\u003e\n\u003cp\u003eChuck Hughes Mild Sun-Dried Tomato Spread is a rich spread of sun-dried tomato, sweet and roasted peppers from Montreal chef Chuck Hughes — spoon it beside grilled lamb, chicken or through pasta. Sun-dried tomatoes and sweet red peppers cooked down with roasted and hot peppers into a thick, savoury spread — the sort of jar you keep in the fridge door because it makes everything it touches taste like more effort went in than actually did.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSun-dried tomato leads with its concentrated, slightly sweet intensity, backed by sweet red pepper and roasted pepper for depth. Garlic and a touch of hot pepper push gentle warmth underneath, citric acid keeps it bright rather than heavy, and the finish is mild — savoury and rounded, not sharp.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss through pasta with olive oil for an instant sauce\u003c\/li\u003e\n\u003cli\u003eStir into a salad dressing for a sun-dried tomato kick\u003c\/li\u003e\n\u003cli\u003eSpread onto sandwiches instead of plain mayo or butter\u003c\/li\u003e\n\u003cli\u003eServe as an hors d'oeuvre with crackers and cheese\u003c\/li\u003e\n\u003cli\u003eRogue move: dollop onto grilled chicken or fish straight off the barbecue\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA thick, deep red spread with visible flecks of sun-dried tomato and pepper suspended through it — spreadable rather than runny, with real texture from the tomato pieces.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sun-dried tomatoes, Sweet red peppers, Canola oil, Roasted peppers, Hot peppers, Garlic, Salt, Vinegar, Citric acid, Calcium chloride, Sulphites.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free. Contains sulphites. Always check the physical label for the most accurate ingredient and allergen 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\/394_hungry-tomato-bruschetta.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;\"\u003eSun-dried tomato and sweet red pepper cooked down into something thick, savoury and dangerously spoonable. I stuff chicken with it. Slit the thighs, spread this inside, dust the outside with \u003ca href=\"\/en-nz\/products\/taipan-bbq-mediterranean-magic-chicken-fish-rub-150g\"\u003eTaipan Mediterranean Magic\u003c\/a\u003e and grill until golden. Hit it with \u003ca href=\"\/en-nz\/products\/uncle-mungos-parmesan-garlic-300g\"\u003eUncle Mungos Parmesan \u0026amp; Garlic\u003c\/a\u003e as it comes off. Dinner looks like it took ages, and it didn't.\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: Sun-Dried Stuffed Chook Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA red pocket of flavour in every thigh.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 chicken thigh fillets; 4 tbsp Sun-Dried Tomato Spread; 1 tbsp Mediterranean Magic; 1 tsp Parmesan \u0026amp; Garlic seasoning; Toothpicks.\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\u003eOpen each thigh flat, spread about 2 tsp of the spread inside, fold it closed and pin with a toothpick.\u003c\/li\u003e\n\u003cli\u003eSeason the outside with the rub.\u003c\/li\u003e\n\u003cli\u003eGrill over medium indirect heat (about 180°C) for 25–30 minutes, turning once, until 75°C internal.\u003c\/li\u003e\n\u003cli\u003eSprinkle with the parmesan seasoning, rest 5 minutes and pull the toothpicks before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eIs the Sun-Dried Tomato Spread spicy?\u003c\/h3\u003e\n\u003cp\u003eNo — it's mild, with just a touch of hot pepper for background warmth rather than heat. It sits at 2 on our Hub Heat.\u003c\/p\u003e\n\u003ch3\u003eWhat do I serve it with?\u003c\/h3\u003e\n\u003cp\u003ePasta, salads, sandwiches, or as an hors d'oeuvre with crackers and cheese.\u003c\/p\u003e\n\u003ch3\u003eWhat allergens does it contain?\u003c\/h3\u003e\n\u003cp\u003eContains sulphites. It's vegan and gluten free. Always check the physical label for the latest.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is the Sun-Dried Tomato Spread spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No - it's mild, with just a touch of hot pepper for background warmth rather than heat. It sits at 2 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"What do I serve it with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pasta, salads, sandwiches, or as an hors d'oeuvre with crackers and cheese.\"}}, {\"@type\": \"Question\", \"name\": \"What allergens does it contain?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains sulphites. It's vegan and gluten free. Always check the physical label for the latest.\"}}]}\n\u003c\/script\u003e","brand":"CHUCK HUGHES","offers":[{"title":"Default Title","offer_id":44659352928298,"sku":"CHUCKHUGHES-MILDSUNDRIEDTOMATO-375","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuck-hughes-mild-sun-dried-tomato-spread-375ml-front.png?v=1792769216"},{"product_id":"chuck-hughes-mild-eggplant-relish-375ml","title":"CHUCK HUGHES: Mild Eggplant Relish – 375ml","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 No heat — savoury eggplant and roasted pepper, no hot peppers (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Product of Quebec, Canada — prepared for Chuck Hughes International Inc., Montreal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Gluten Free, Kosher (COR). Contains sulphites — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Antipasto platters, sandwiches, burgers, pizza topping\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eEggplant, cooked down and ready to work\u003c\/h2\u003e\n\u003cp\u003eChuck Hughes Mild Eggplant Relish is a chunky eggplant and roasted pepper condiment in oil from Montreal chef Chuck Hughes, made in Quebec — no heat, for lamb, burgers and grazing boards. Eggplant and roasted peppers cooked down into a thick, savoury relish — the kind of jar that turns a plain sandwich or a bare pizza base into something worth paying attention to, without asking you to do any of the actual cooking.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eEggplant carries the body, mellow and savoury, with roasted pepper adding sweetness and depth. Garlic and spice sit underneath for warmth, vinegar and citric acid keep it bright, and the finish is gentle and savoury with no chilli heat — built for spreading rather than sauce-making.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAdd a spoonful to an antipasto platter alongside cheese and cured meats\u003c\/li\u003e\n\u003cli\u003eSpread onto sandwiches for instant depth\u003c\/li\u003e\n\u003cli\u003ePile onto a burger instead of the usual relish\u003c\/li\u003e\n\u003cli\u003eUse as a pizza topping before the last few minutes of cooking\u003c\/li\u003e\n\u003cli\u003eRogue move: spoon over grilled halloumi for a fast, sharp starter\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA thick, chunky relish in deep brown-red tones, with visible pieces of eggplant and pepper suspended through it — spreadable but textured, not a smooth puree.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Eggplant, Canola oil, Roasted peppers, Vinegar, Salt, Spices, Minced dehydrated garlic, Citric acid, Calcium chloride, Sulphites.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, gluten free and kosher (COR certified). Contains sulphites. Always check the physical label for the most accurate ingredient and allergen 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\/396_sniffing-eggplant-relish.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;\"\u003eEggplant and roasted pepper cooked down into a chunky, savoury relish that sits on a burger without disappearing into the bun. Season the patties with \u003ca href=\"\/en-nz\/products\/misty-gully-burger-seasoning-150g\"\u003eMisty Gully Burger Seasoning\u003c\/a\u003e, smash them on the hotplate, melt some cheese over, then go relish on the bottom and \u003ca href=\"\/en-nz\/products\/boomas-bbq-burger-sauce-250ml\"\u003eBoomas Burger Sauce\u003c\/a\u003e on the top bun. It's a smash burger with a bit of Montreal in it.\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: The Montreal Smash\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrispy-edged patties, chunky eggplant underneath.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince (20% fat); 2 tsp Burger Seasoning; 4 slices cheese; 4 tbsp Mild Eggplant Relish; 4 burger buns.\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\u003eRoll the mince into four 125g balls and season them.\u003c\/li\u003e\n\u003cli\u003eSmash flat on a hotplate at around 230°C and cook 2 minutes until the edges go lacy and brown.\u003c\/li\u003e\n\u003cli\u003eFlip, add the cheese and cook another 1–2 minutes until the patties hit 71°C.\u003c\/li\u003e\n\u003cli\u003eSpread a tablespoon of relish on each bottom bun, add the patty and finish with burger sauce on the top bun.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow spicy is the Mild Eggplant Relish?\u003c\/h3\u003e\n\u003cp\u003eNot spicy — there are no hot peppers in it, just roasted pepper and savoury eggplant. It sits at 0 on our Hub Heat.\u003c\/p\u003e\n\u003ch3\u003eWhat's it good on?\u003c\/h3\u003e\n\u003cp\u003eAntipasto platters, sandwiches, burgers, and as a pizza topping.\u003c\/p\u003e\n\u003ch3\u003eWhat allergens does it contain?\u003c\/h3\u003e\n\u003cp\u003eContains sulphites. It's vegan, gluten free and kosher. Always check the physical label for the latest.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How spicy is the Mild Eggplant Relish?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Not spicy - there are no hot peppers in it, just roasted pepper and savoury eggplant. It sits at 0 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it good on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Antipasto platters, sandwiches, burgers, and as a pizza topping.\"}}, {\"@type\": \"Question\", \"name\": \"What allergens does it contain?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains sulphites. It's vegan, gluten free and kosher. Always check the physical label for the latest.\"}}]}\n\u003c\/script\u003e","brand":"CHUCK HUGHES","offers":[{"title":"Default Title","offer_id":44659353288746,"sku":"CHUCKHUGHES-MILDEGGPLANTRELISH-375","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuck-hughes-mild-eggplant-relish-375ml-front.png?v=1792769216"},{"product_id":"cobra-chilli-hot-tamale-tomato-relish-hot-hot-tomato-relish-250ml","title":"COBRA CHILLI: Hot Tamale Tomato Relish Hot | Hot Tomato Relish | 250ml","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 Hot — made with fresh Habanero chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (no gluten-source ingredients) — always check the label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e sausages, burgers, cheese boards, sandwiches, grilled chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe relish that actually earns a seat at the table\u003c\/h2\u003e\n\u003cp\u003eHot Tamale is what happens when a proper tomato relish stops playing it safe. Built from sun-dried and fresh tomato, sweetened with dates, currants and raisins, then given a genuine kick of fresh habanero, it's for anyone who thinks relish should do more than just sit next to the sausages. This one has real presence.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet, jammy tomato leads — the dried and fresh fruit giving it real depth and a sticky, concentrated edge. Dates, currants and raisins bring a rounded natural sweetness through the middle, balanced by onion and garlic, before fresh habanero and a warm hit of cumin and chilli powder close things out with genuine, building heat.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon generously onto a cheese board — it cuts through cheddar and hard cheeses beautifully\u003c\/li\u003e\n\u003cli\u003eLoad onto a sausage sanga or bratwurst instead of tomato sauce\u003c\/li\u003e\n\u003cli\u003eStir through a burger build for sweet-heat instead of plain ketchup\u003c\/li\u003e\n\u003cli\u003eSpread onto sandwiches and toasties with cold meats\u003c\/li\u003e\n\u003cli\u003eServe alongside grilled or roast chicken as a table condiment\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA rich, deep red-brown relish with a thick, chunky texture from the fresh and sun-dried tomato, dried fruit and chilli pieces.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato (Fresh \u0026amp; Sun Dried) (32%), Fresh Habanero Chilli, Sugar, Vinegar, Fresh Onion, Water, Fresh Garlic, Dates, Currants, Raisins, Sea Salt, Cumin Seed, White Pepper, Chilli Powder\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-source ingredients present — 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\/112_grin-flipping-snags.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;\"\u003eDarryl doesn't hand out nods lightly — this one earns it at any sausage sizzle. Grill thick snags slowly over medium heat so they don't split, dust the burger patties with \u003ca href=\"\/en-nz\/products\/the-feedlot-cattle-call\"\u003eThe Feedlot Cattle Call Rub\u003c\/a\u003e, and keep \u003ca href=\"\/en-nz\/products\/bbq-mafia-mobster-bbq-sauce-375ml\"\u003eBBQ Mafia Mobster BBQ Sauce\u003c\/a\u003e on the table for the kids. Hot Tamale is the grown-ups' jar.\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 Tamale Cheese Toastie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe toastie that ruins plain ones forever.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 slices sourdough; Butter; Sharp aged cheddar, grated; 1 tbsp Hot Tamale.\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\u003eButter the outsides. Fill with cheddar and relish.\u003c\/li\u003e\n\u003cli\u003eCook in a pan over medium heat, 3–4 minutes a side, until golden and melted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Hot Tamale Tomato Relish?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHot — made with fresh Habanero chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Hot Tamale Tomato Relish on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on sausages, burgers, cheese boards, sandwiches, grilled chicken.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Hot Tamale Tomato Relish?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly (no gluten-source ingredients). Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Hot Tamale Tomato Relish made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Hot Tamale Tomato Relish?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hot — made with fresh Habanero chilli.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Hot Tamale Tomato Relish on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on sausages, burgers, cheese boards, sandwiches, grilled chicken.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Hot Tamale Tomato Relish?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly (no gluten-source ingredients). Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Hot Tamale Tomato Relish made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818783174698,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-hot-tamale-tomato-relish-hot-250ml-front.png?v=1789070073"},{"product_id":"cobra-chilli-carolina-reaper-chilli-mash-extreme-extreme-heat-chilli-mash-150ml","title":"COBRA CHILLI: Carolina Reaper Chilli Mash Extreme | Extreme Heat Chilli Mash | 150ml","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 Extreme — 85% fresh Carolina Reaper chilli, no fillers, no added sugar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (only two ingredients, no gluten source) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Curries and soups built from scratch, meat prep and rubs, custom chilli oils and chilli butters\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eFor cooks who want the raw ingredient, not the finished sauce\u003c\/h2\u003e\n\u003cp\u003eThis isn't a table sauce — it's the Carolina Reaper itself, mashed at 85% with just 15% white distilled vinegar for preservation. No tomato, no sugar, no fillers, nothing softening the blow. Cobra Chilli built this for serious home cooks and pitmasters who want to build their own heat into a dish from the ground up, using one of the hottest chillies on the planet as a raw ingredient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle with care:\u003c\/strong\u003e this is a genuinely extreme, concentrated raw chilli product. Wear gloves when handling it, keep it away from your eyes, and use a small amount at a time — a teaspoon goes a very long way.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePure Carolina Reaper, unmasked — fruity and slightly sweet on the very front of the palate, the way the Reaper's genetics show through before the heat lands. Then the heat arrives fast and builds hard, a long, punishing burn with an earthy, chilli-forward character underneath. The vinegar is there purely to preserve, not to soften — this tastes like concentrated chilli, full stop.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use the mash\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eStir a small spoonful into curries or soups as you build them from scratch, rather than adding heat at the table\u003c\/li\u003e\n\u003cli\u003eRub sparingly into meat before a long smoke, working it into the surface like a paste\u003c\/li\u003e\n\u003cli\u003eBlend into softened butter for a custom chilli butter, or infuse into oil for a chilli oil with real backbone\u003c\/li\u003e\n\u003cli\u003eAdd to a homemade hot sauce or marinade base as your heat component instead of dried chilli flakes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA thick, deep red mash with visible chilli flesh and seed throughout — a true paste consistency, not pourable, exactly as a pure chilli mash should be.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh Carolina Reaper Chilli (85%), White Distilled Vinegar (15%)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (only two ingredients, no gluten source present) — always check the physical label. This is a concentrated raw product: a little goes a very long way.\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\/002_shock-chillies.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 isn't a sauce — it's raw cargo, so treat it like an ingredient, a quarter-teaspoon at a time. Stir a dab into a pot of chilli con carne built on \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-tex-mex\"\u003eHardcore Carnivore Tex Mex Rub\u003c\/a\u003e, taste, then decide. Want it tamer on a burger? Fold a smear into \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e first.\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: Two-Minute Reaper Chilli Oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eYour own chilli oil, at a heat nobody else sells.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup neutral oil; 1 tbsp sesame seeds; 1 garlic clove, grated; ¼–½ tsp Reaper Mash; Pinch of salt.\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\u003eWarm the oil until it just shimmers — not smoking.\u003c\/li\u003e\n\u003cli\u003eTake it off the heat, add sesame and garlic, and cool 2 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in the mash and salt. Keep it in the fridge and use within four days.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Taking the oil off the heat first stops the garlic and chilli scorching.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Carolina Reaper Chilli Mash?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eExtreme — 85% fresh Carolina Reaper chilli, no fillers, no added sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Carolina Reaper Chilli Mash on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on curries and soups built from scratch, meat prep and rubs, custom chilli oils and chilli butters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Carolina Reaper Chilli Mash?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly (only two ingredients, no gluten source). Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Carolina Reaper Chilli Mash made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Carolina Reaper Chilli Mash?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Extreme — 85% fresh Carolina Reaper chilli, no fillers, no added sugar.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Carolina Reaper Chilli Mash on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on curries and soups built from scratch, meat prep and rubs, custom chilli oils and chilli butters.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Carolina Reaper Chilli Mash?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly (only two ingredients, no gluten source). Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Carolina Reaper Chilli Mash made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default Title","offer_id":44818785468458,"sku":"CCM150CR","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-carolina-reaper-chilli-mash-extreme-150ml-front.png?v=1789070026"},{"product_id":"cobra-chilli-blazing-burger-sauce-medium-mustard-burger-condiment-250ml","title":"COBRA CHILLI: Blazing Burger Sauce Medium | Mustard Burger Condiment | 250ml","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 — 10% fresh Scotch Bonnet chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy, contains mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, steak sandwiches, bacon and egg rolls, or as a nacho dip\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt for the burger, not the fridge door\u003c\/h2\u003e\n\u003cp\u003eBlazing Burger Sauce Medium is Cobra Chilli's mustard-based burger condiment, built from their own \"Blazing Saddles\" chilli sauce. It's for anyone whose burger needs more than tomato sauce and mayo — a proper mustard-forward, medium-heat sauce that pulls double duty across the whole barbie spread.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp vinegar and whole mustard seed lead the charge, with fresh tomato smoothing things into a tangy, savoury base. Fresh Scotch Bonnet chilli brings genuine medium heat with a fruity edge, gluten-free soy sauce adds a deep umami backbone, and fresh garlic, onion, nutmeg and white pepper round it out into something far more complex than your average burger sauce.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpread onto burgers in place of standard mustard or sauce\u003c\/li\u003e\n\u003cli\u003eSlather into a steak sandwich or bacon and egg roll\u003c\/li\u003e\n\u003cli\u003eBrush over snags or grilled chicken on the barbie\u003c\/li\u003e\n\u003cli\u003eFold through coleslaw for a mustard-forward dressing\u003c\/li\u003e\n\u003cli\u003eServe on the side with nachos or a loaded baked potato\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA tangy, mustard-based sauce with visible whole mustard seed and fresh chilli flecks running through it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Vinegar, Fresh Tomato, Mustard Seed, Sugar, Fresh Scotch Bonnet Chilli (10%), Gluten-Free Soy Sauce (Water, Soybeans 20%, Rice, Salt, 3.2% Alcohol v\/v), Fresh Onion, Fresh Garlic, Sea Salt, Nutmeg, White Pepper\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy (from the gluten-free soy sauce). Contains mustard seed — 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\/289_hungry-double-smash-burger.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;\"\u003eEvery burger night needs a sauce that bites back. Season the patties with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-burger-salt-300g\"\u003eFour Saucemen The Burger Salt\u003c\/a\u003e, smash them thin on a ripping-hot plate, and give the onions a splash of \u003ca href=\"\/en-nz\/products\/meat-mitch-char-bar-table-sauce-smoky-sweet-bbq-sauce-621ml\"\u003eMeat Mitch Char Bar Table Sauce\u003c\/a\u003e while they soften. Blazing goes on the bun, not in the fridge door. No manifest, no problem.\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: Smuggler's Special Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe burger-joint secret, run past customs.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp mayonnaise; 1 tbsp Blazing Burger Sauce; 1 tbsp finely chopped pickles; A squeeze of lemon.\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\u003eStir it all together.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes in the fridge so the flavours marry, then load the bun.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Blazing Burger Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium — 10% fresh Scotch Bonnet chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Blazing Burger Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on burgers, steak sandwiches, bacon and egg rolls, or as a nacho dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Blazing Burger Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eContains soy, contains mustard. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Blazing Burger Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Blazing Burger Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium — 10% fresh Scotch Bonnet chilli.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Blazing Burger Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on burgers, steak sandwiches, bacon and egg rolls, or as a nacho dip.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Blazing Burger Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains soy, contains mustard. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Blazing Burger Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818785894442,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-blazing-burger-sauce-medium-250ml-front.png?v=1789070026"},{"product_id":"cobra-chilli-habanero-magic-sauce-medium-asian-style-umami-magic-sauce-150ml","title":"COBRA CHILLI: Habanero Magic Sauce Medium | Asian-Style Umami Magic Sauce | 150ml","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 fresh Red Habanero heat spike that peaks around the 15-second mark, then dissipates fast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and honey; gluten friendly (made with a gluten-free soy sauce, though the product itself carries no gluten-free badge)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Dumplings and pot stickers, fried rice, grilled chicken skewers, stir-fried noodles\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe Sauce That Does Everything (With a Sting in the Tail)\u003c\/h2\u003e\n\u003cp\u003eEvery proper kitchen needs one bottle that works on, in and with almost anything — that's the job Habanero Magic Sauce was built for. Cobra Chilli's Queensland crew built this as their all-rounder: an Asian-style soy-and-sesame base carrying fresh garlic, ginger and onion, with just enough fresh Red Habanero folded in to keep you honest. It's for cooks who want flavour first and heat second — but still want that heat to show up.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt opens with a salty, savoury soy hit and a nutty whisper of sesame oil. The middle fills out fast with fresh garlic, ginger and onion doing the heavy lifting — round, aromatic, properly savoury. Then the Red Habanero shows up: a clean heat spike that builds over about fifteen seconds and just as quickly lets go, leaving a faint honey sweetness behind it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplash it straight over dumplings, pot stickers or gyoza\u003c\/li\u003e\n\u003cli\u003eToss it through fried rice or stir-fried noodles at the end of the wok\u003c\/li\u003e\n\u003cli\u003eBrush it onto chicken or pork skewers as a glaze before they hit the grill\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into any stir-fry in the last minute of cooking\u003c\/li\u003e\n\u003cli\u003eUse it as a dipping sauce for spring rolls or prawn crackers\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA dark, soy-brown liquid with a thin, pourable consistency — built for splashing over food and stirring through a wok, not spooning on thick.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Gluten Free Soy Sauce (Water, Soybeans 20%, Rice, Salt, 3.2% alcohol v\/v), Rice Vinegar, Fresh Garlic, Honey, Fresh Red Habanero Chilli (5%), Fresh Onions, Sesame Oil, Fresh Ginger\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; made with honey (not suitable for vegans); the soy sauce used is labelled gluten-free but the product itself carries no gluten-free certification — 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\/035_ramen-content.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;\"\u003eEvery pantry needs a bottle that turns leftovers into dinner. Dust chicken thigh skewers with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow N Slow Basics Honey Soy Slammer\u003c\/a\u003e, grill them over medium coals, and brush with a little \u003ca href=\"\/en-nz\/products\/smoky-pastures-sweet-and-sour-bbq-sauce-250ml\"\u003eSmoky Pastures Sweet and Sour\u003c\/a\u003e as they finish. Habanero Magic goes over the fried rice — a splash at the end, not early in the wok.\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: Contraband Dumpling Dip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen seconds, four ingredients, gone in five minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 tbsp Habanero Magic; 1 tbsp rice vinegar; 1 tsp sesame seeds; 1 spring onion, finely 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\u003eStir together in a small bowl.\u003c\/li\u003e\n\u003cli\u003eServe with dumplings, spring rolls or gyoza.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Habanero Magic Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium — a fresh Red Habanero heat spike that peaks around the 15-second mark, then dissipates fast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Habanero Magic Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on dumplings and pot stickers, fried rice, grilled chicken skewers, stir-fried noodles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Habanero Magic Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eContains soy and honey; gluten friendly (made with a gluten-free soy sauce, though the product itself carries no gluten-free badge). Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Habanero Magic Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Habanero Magic Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium — a fresh Red Habanero heat spike that peaks around the 15-second mark, then dissipates fast.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Habanero Magic Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on dumplings and pot stickers, fried rice, grilled chicken skewers, stir-fried noodles.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Habanero Magic Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains soy and honey; gluten friendly (made with a gluten-free soy sauce, though the product itself carries no gluten-free badge). Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Habanero Magic Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818785927210,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-habanero-magic-sauce-medium-150ml-front.png?v=1789070026"},{"product_id":"cobra-chilli-hawaiian-mustard-sauce-mild-pineapple-mustard-condiment-250ml","title":"COBRA CHILLI: Hawaiian Mustard Sauce Mild | Pineapple Mustard Condiment | 250ml","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 — fresh Jalapeño chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian, Gluten Free — 82% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ham, grilled pork skewers, chicken burgers, or as a glaze for grilled pineapple\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA holiday in a bottle, no artificial anything\u003c\/h2\u003e\n\u003cp\u003eHawaiian Mustard Sauce Mild is Cobra Chilli's tropical mustard condiment — all-natural, made with 82% Australian ingredients, and built without a drop of artificial yellow colouring. It's for anyone after a sweet-and-tangy mustard sauce with genuine tropical fruit character instead of the usual bright-yellow food-colouring shortcut.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh pineapple and lime hit first — bright, sweet and properly tropical — riding over a classic tangy mustard seed base. A hint of fresh ginger and fresh Jalapeño chilli brings gentle warmth through the middle, with turmeric and pepper carrying it into a warm, savoury finish. Mild heat, big flavour.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze a ham straight through the oven or off the barbie\u003c\/li\u003e\n\u003cli\u003eBaste grilled pork skewers or pork belly bites\u003c\/li\u003e\n\u003cli\u003eSpread onto a chicken burger in place of standard mustard\u003c\/li\u003e\n\u003cli\u003eBrush over grilled pineapple rings alongside pork or prawns\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA natural, tropical-toned mustard sauce — no artificial yellow colouring — with visible mustard seed and fresh pineapple, lime and ginger running through it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Vinegar, Fresh Pineapple, Mustard Seed, Sugar, Fresh Lime, Fresh Jalapeño Chilli, Sea Salt, Fresh Ginger, Pepper, Turmeric\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian, Gluten Free. Made with 82% Australian ingredients. Contains mustard seed — 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\/190_proud-pineapple-ham.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;\"\u003eMustard is a finisher and a binder, and this one does both. Slick a pork loin with Hawaiian Mustard so \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ Rub\u003c\/a\u003e grips, roast it, then glaze the last ten minutes with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-rib-glaze-500ml\"\u003eFour Saucemen The Rib Glaze\u003c\/a\u003e. Extra mustard on the side for the slices. Low, slow, and strictly off the books.\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: Getaway Ham Glaze\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas ham, smuggled into the tropics.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup Hawaiian Mustard; ¼ cup brown sugar; 2 tbsp pineapple 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\u003eStir together until the sugar dissolves.\u003c\/li\u003e\n\u003cli\u003eBrush over a scored ham and bake at 180°C for about 30 minutes, basting every 10.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Hawaiian Mustard Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMild — fresh Jalapeño chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Hawaiian Mustard Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on ham, grilled pork skewers, chicken burgers, or as a glaze for grilled pineapple.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Hawaiian Mustard Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVegan, Vegetarian, Gluten Free — 82% Australian ingredients. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Hawaiian Mustard Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Hawaiian Mustard Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — fresh Jalapeño chilli.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Hawaiian Mustard Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on ham, grilled pork skewers, chicken burgers, or as a glaze for grilled pineapple.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Hawaiian Mustard Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Vegan, Vegetarian, Gluten Free — 82% Australian ingredients. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Hawaiian Mustard Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818785959978,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-hawaiian-mustard-sauce-mild-250ml-front.png?v=1789070026"},{"product_id":"cobra-chilli-reaper-magic-sauce-ultra-hot-asian-style-umami-magic-sauce-150ml","title":"COBRA CHILLI: Reaper Magic Sauce Ultra Hot | Asian-Style Umami Magic Sauce | 150ml","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 Ultra Hot — a sharp Carolina Reaper heat spike that peaks around the 15-second mark, then fades fast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and honey; gluten friendly (made with a gluten-free soy sauce, though the product itself carries no gluten-free badge)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Dumplings, fried rice, grilled beef or pork skewers, stir-fried noodles\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eLiquid Umami With a Reaper Sting\u003c\/h2\u003e\n\u003cp\u003eReaper Magic Sauce is the same Asian-style, soy-and-sesame magic sauce Cobra Chilli built their name on — except this time the heat comes from fresh Carolina Reaper instead of habanero. It's for cooks who want that savoury, everyday splash sauce but reckon the medium version doesn't quite bite hard enough.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt starts with a salty, umami soy hit and a nutty trace of sesame oil. Fresh garlic, ginger and onion round out the middle with proper savoury depth. Then the Carolina Reaper arrives — a sharp, serious heat spike that builds fast, holds for about fifteen seconds, and fades out to a lingering honey sweetness.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplash it over dumplings or pot stickers\u003c\/li\u003e\n\u003cli\u003eToss it through fried rice or noodles at the end of cooking\u003c\/li\u003e\n\u003cli\u003eBrush it onto beef or pork skewers before they hit the grill\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into a stir-fry in the last minute\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA dark, soy-brown liquid with a thin, pourable consistency — built for splashing and stirring through, not spooning on thick.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Gluten-free soy sauce (water, soybeans 20%, rice, salt, 3.2% alcohol v\/v), rice vinegar, fresh garlic, honey, fresh Carolina Reaper chilli (5%), fresh onions, sesame oil, fresh ginger\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; made with honey (not suitable for vegans); the soy sauce used is labelled gluten-free but the product itself carries no gluten-free certification — 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\/268_joyful-flaming-wok.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;\"\u003eSame everyday umami as its medium brother, with the Reaper turning the dial right up. Rub pork belly with \u003ca href=\"\/en-nz\/products\/smokes-seasoning-asian-spice-bbq-rub\"\u003eSmokes Seasoning Asian Spice BBQ Rub\u003c\/a\u003e, roast it till the edges crisp, slice it thin and brush with \u003ca href=\"\/en-nz\/products\/heavenly-hell-holy-grail-hog-glaze-250ml\"\u003eHeavenly Hell Holy Grail Hog Glaze\u003c\/a\u003e. Reaper Magic gets splashed over the rice at the table — a teaspoon at a time.\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: Firecracker Fried Rice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eYesterday's rice, tonight's getaway dinner.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 cups day-old cooked rice; 2 eggs; 2 spring onions, sliced; 1 tbsp oil; 1 tsp Reaper Magic.\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\u003eScramble the eggs in the hot oil, then add the rice and toss until hot through.\u003c\/li\u003e\n\u003cli\u003eStir in the spring onion and splash the sauce over at the end.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cold, day-old rice fries up separate instead of gluggy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Reaper Magic Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUltra Hot — a sharp Carolina Reaper heat spike that peaks around the 15-second mark, then fades fast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Reaper Magic Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on dumplings, fried rice, grilled beef or pork skewers, stir-fried noodles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Reaper Magic Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eContains soy and honey; gluten friendly (made with a gluten-free soy sauce, though the product itself carries no gluten-free badge). Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Reaper Magic Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Reaper Magic Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ultra Hot — a sharp Carolina Reaper heat spike that peaks around the 15-second mark, then fades fast.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Reaper Magic Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on dumplings, fried rice, grilled beef or pork skewers, stir-fried noodles.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Reaper Magic Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains soy and honey; gluten friendly (made with a gluten-free soy sauce, though the product itself carries no gluten-free badge). Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Reaper Magic Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818786385962,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-reaper-magic-sauce-ultra-hot-150ml-front.png?v=1789069966"},{"product_id":"flavour-spice-chilli-chai-jam","title":"FLAVOUR \u0026 SPICE: Chilli Chai Jam Medium | Citrus Chai Chilli Jam | 330g","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 — Aji Limon chilli, a building citrus warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Mudgeeraba, QLD)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian friendly, no artificial colours, flavours or preservatives — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Grilled chicken, pork, cheese boards, burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe jam that argues back\u003c\/h2\u003e\u003cp\u003eChilli Chai Jam is what happens when a marmalade stops behaving itself. Fresh oranges and lemons build the base, chai spices bring the warmth, and a hit of Aji Limon chilli turns it from a Sunday-breakfast condiment into something that belongs on a barbecue plate too. It's sweet first, then it argues back.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens bright and citrusy — real orange and lemon, not concentrate. The middle brings warm chai spice, cardamom and clove building slowly underneath. It finishes with a building Aji Limon chilli heat that lingers pleasantly rather than punching straight away.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eGlaze chicken thighs or a pork rack in the last 10 minutes so the citrus and chilli caramelise into a sticky lacquer.\u003c\/li\u003e\n\u003cli\u003eSpoon it over a warm baked camembert or cheese board for a sweet-heat hit that cuts through the richness.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into a burger sauce, or spread it straight onto the bun for instant citrus heat.\u003c\/li\u003e\n\u003cli\u003eServe alongside a seafood glaze or a big breakfast fry-up for something different.\u003c\/li\u003e\n\u003cli\u003eRogue use: spoon it over a wedge of blue cheese or even vanilla ice cream for a proper sweet-heat surprise.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA glossy amber-orange jam studded with visible citrus pulp and flecks of ginger and chai spice. Thick and spoonable, it warms into a sticky, clingy glaze rather than running off the spoon.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Water, Sugar, Fresh Oranges, Fresh Aji Limon Chilli (4%), Fresh Lemons, Sea Salt, Vinegar, Fresh Ginger, Cardamom Seed, Pepper, Cloves.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian friendly, no artificial colours or flavours, no preservatives — always check the physical label.\u003c\/p\u003e\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium — the Aji Limon chilli brings a citrusy, building warmth rather than a sharp burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e Yes — Flavour \u0026amp; Spice makes it 100% natural with no artificial colours, flavours or preservatives; always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e It's built for glazing chicken and pork, finishing a cheese board, or stirring through a burger sauce — sweet, citrusy and chilli-warm.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Mudgeeraba, Queensland.\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\/905_chefs-kiss-chilli-jam.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;\"\u003eEvery fridge needs a jar that argues back. Rub a chook or pork rack with \u003ca href=\"\/en-nz\/products\/butchers-axe-ranger-red-rub\"\u003eButchers Axe Ranger Red Rub\u003c\/a\u003e, brush this on late so the citrus and chilli lacquer up sticky, then keep \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke On Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e on the table for the rest of the plate. Glaze thin, glaze often — that's the whole trick.\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: Chilli Chai Pork Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCitrus, spice and a slow-building argument.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 pork cutlets, about 2cm thick; 3 tbsp Chilli Chai Jam; 1 tbsp soy sauce; 1 tbsp oil; Salt and pepper.\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 cutlets with salt and pepper and rub with oil.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 4–5 minutes a side.\u003c\/li\u003e\n\u003cli\u003eWarm the jam with the soy and brush over in the last 2 minutes, until the pork reads 63°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Glazing late lets the citrus and chilli caramelise without burning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium — the Aji Limon chilli brings a citrusy, building warmth rather than a sharp burn.\"}}, {\"@type\": \"Question\", \"name\": \"Is it vegan and gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — Flavour \u0026 Spice makes it 100% natural with no artificial colours, flavours or preservatives; always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's built for glazing chicken and pork, finishing a cheese board, or stirring through a burger sauce — sweet, citrusy and chilli-warm.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Mudgeeraba, Queensland.\"}}]}\u003c\/script\u003e","brand":"FLAVOUR \u0026 SPICE","offers":[{"title":"Default Title","offer_id":44818811289642,"sku":"FS-CCJ-330","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/flavour-spice-chilli-chai-jam-330g-front.png?v=1789067032"},{"product_id":"flavour-spice-aztec-tomato-relish","title":"FLAVOUR \u0026 SPICE: Aztec Tomato Relish Mild | Sun-Dried Tomato \u0026 Onion Relish | 250ml","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 — a gentle background warmth from chilli powder\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Mudgeeraba, QLD) — 86% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e 100% natural ingredients, no artificial colours, flavours or preservatives — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Snags, burgers, steak, pies\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe relish that makes a snag worth queuing for\u003c\/h2\u003e\u003cp\u003eAztec Tomato Relish is the classic sausage-sizzle condiment, built properly. Fresh and sun-dried tomato do the heavy lifting, onion and garlic round it out, and dates, currants and raisins bring a natural sweetness that a bottled sauce can't fake. It's thick, it's rich, and it belongs on everything off the barbecue.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens sweet and rich with fresh and sun-dried tomato. The middle brings sautéed onion and garlic with a warm hit of cumin. It finishes with a gentle chilli-powder warmth and a raisin-and-date sweetness that lingers after the last bite.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSpoon it generously over a snag straight off the barbie — it's built for the classic sausage sizzle.\u003c\/li\u003e\n\u003cli\u003eStack it on a burger between the patty and the cheese for a sweet-savoury hit that cuts through the fat.\u003c\/li\u003e\n\u003cli\u003eServe it alongside a steak instead of a heavier sauce when you want the tomato to do the talking.\u003c\/li\u003e\n\u003cli\u003eDollop it next to a meat pie or sausage roll for the ultimate servo-style upgrade.\u003c\/li\u003e\n\u003cli\u003eRogue use: spoon it over hot chips, tater tots or hash browns straight from the fryer.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA rich, deep-red relish flecked with visible tomato skin, onion and dried fruit. Thick and spoonable rather than runny, it clings to a snag instead of sliding straight off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato (Fresh \u0026amp; Sun-Dried) (32%), Capsicum, Sugar, Vinegar, Fresh Onion, Water, Fresh Garlic, Dates, Currants, Raisins, Sea Salt, Cumin Seed, White Pepper, Chilli Powder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e 100% natural ingredients, no artificial colours, flavours or preservatives; no formal allergen statement listed — always check the physical label.\u003c\/p\u003e\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — a gentle background warmth from chilli powder, not a heat hit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it good on?\u003c\/strong\u003e Classic sausage-sizzle territory — snags, burgers, steak, pies and sausage rolls, plus chips and hash browns.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Flavour \u0026amp; Spice doesn't carry a formal gluten-free claim on this relish — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Mudgeeraba, Queensland, with 86% Australian ingredients.\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\/908_bite-relish-sausage.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 worse past the missus than this jar, and this one's staying on the table. Rub your snags or burger patties with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-beef-bounce\"\u003eLow N Slow Basics Beef Bounce Rub\u003c\/a\u003e, load them onto the barbie, then let this relish do the finishing work — or swap in \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e when you want a bit more kick. Sausage sizzle, upgraded.\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: Aztec Relish Sausage Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eServo classic, smuggled into the oven at home.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g sausage mince; 2 sheets puff pastry, thawed; 3 tbsp Aztec Tomato Relish; 1 egg, beaten; 1 tbsp 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\u003eMix the mince with 1 tbsp of the relish.\u003c\/li\u003e\n\u003cli\u003eCut each pastry sheet in half, lay a log of mince along each, roll up and seal with egg.\u003c\/li\u003e\n\u003cli\u003eCut into pieces, brush with egg, sprinkle with sesame and bake at 200°C for 25–30 minutes until golden and 71°C inside.\u003c\/li\u003e\n\u003cli\u003eServe with the rest of the relish for dipping.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A little relish in the mince keeps it juicy and seasons it from the inside.\u003c\/p\u003e\n\u003c\/div\u003e\n\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 — a gentle background warmth from chilli powder, not a heat hit.\"}}, {\"@type\": \"Question\", \"name\": \"What's it good on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Classic sausage-sizzle territory — snags, burgers, steak, pies and sausage rolls, plus chips and hash browns.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Flavour \u0026 Spice doesn't carry a formal gluten-free claim on this relish — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Mudgeeraba, Queensland, with 86% Australian ingredients.\"}}]}\u003c\/script\u003e","brand":"FLAVOUR \u0026 SPICE","offers":[{"title":"Default Title","offer_id":44818811748394,"sku":"FTR250A","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/flavour-spice-aztec-tomato-relish-250ml-front.png?v=1789067032"},{"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":"the-feedlot-lot-sauce-smoky-bbq-mayo-250g","title":"THE FEEDLOT: Lot Sauce Smoky BBQ Mayo – 250g","description":"\u003ch2\u003eThe Sauce That Steals the Show\u003c\/h2\u003e\n\u003cp\u003eLot Sauce is The Feedlot's smoky BBQ mayo, built around their own Trailblazer sauce rather than being just another squeeze-bottle condiment. Worth flagging up front: this is a mayo base, not a pourable tomato or mustard sauce like the rest of the range — think dolloping and spreading, not pouring and mopping. Made for the stuff that goes on top of everything else.\u003c\/p\u003e\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 Mild — a gentle chipotle warmth, not a hot condiment\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e The Feedlot (Australian BBQ sauce \u0026amp; rub maker)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no added preservatives (brand claims). Contains egg — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Burgers, chips, onion rings, grilled meats, wraps and sandwiches\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is creamy egg-yolk richness with a tang from mustard and lemon juice. Mid-palate brings the smoky tomato-vinegar character of the Trailblazer sauce it's built on, rounded out with a touch of honey. The finish carries a gentle chipotle warmth that lingers without taking over.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDollop it straight onto burgers instead of plain mayo or aioli.\u003c\/li\u003e\n\u003cli\u003eUse it as a dipping sauce for chips or onion rings.\u003c\/li\u003e\n\u003cli\u003eSlather it into wraps and sandwiches for an instant smoky lift.\u003c\/li\u003e\n\u003cli\u003eBrush it over grilled meats as a finishing sauce once they're off the heat.\u003c\/li\u003e\n\u003cli\u003eLeft-field: swap it in for tartare on a fish and chips night.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003ePale golden-brown and thick, with visible flecks of spice through it — spoonable rather than pourable, holding its shape on a burger instead of running off.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sunflower oil, Trailblazer BBQ sauce, egg yolk, mustard, turmeric, honey, lemon juice, chipotle powder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no added preservatives (brand claims). Contains egg (egg yolk) — always check the physical label.\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\/122_wide-eyes-cheese-pull-pizza.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\u003eMayo and BBQ sauce got married and had a very smoky baby — that's Lot Sauce. Darryl reckons it earns a spot next to the tomato sauce, not instead of it, especially once it's dolloped on a burger loaded with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e-seasoned patties. Shake some \u003ca href=\"\/en-nz\/products\/meat-church-holy-voodoo-seasoning\"\u003eMeat Church Holy Voodoo Seasoning\u003c\/a\u003e over the chips on the side and you've basically built the perfect pub feed at home.\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: Loaded Lot Sauce Fries\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe pub feed, plated at home.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g frozen thick-cut chips; 200g cooked pulled pork or shredded chicken; 1 cup grated cheese; 3 tbsp The Feedlot Lot Sauce Smoky BBQ Mayo; 2 spring onions, 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 chips at 220°C until crisp, following the pack.\u003c\/li\u003e\n\u003cli\u003eTop with the meat and cheese and return to the oven for 5 minutes until melted.\u003c\/li\u003e\n\u003cli\u003eDollop over the Lot Sauce and scatter with spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Lot Sauce the same as a BBQ sauce?\u003c\/strong\u003e\u003cbr\u003eNo — it's a mayo-based condiment built around The Feedlot's own Trailblazer sauce, not a pourable tomato or mustard sauce. Expect a thick, spoonable texture rather than a pouring one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain egg?\u003c\/strong\u003e\u003cbr\u003eYes — egg yolk is a listed ingredient, so it's not suitable for an egg allergy. Always check the physical label for full allergen details.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMild — chipotle powder gives it a gentle warmth, not a serious heat hit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eBurgers, chips, onion rings, grilled meats, wraps and sandwiches — basically anything that wants a smoky mayo kick.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Lot Sauce the same as a BBQ sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's a mayo-based condiment built around The Feedlot's own Trailblazer sauce, not a pourable tomato or mustard sauce. Expect a thick, spoonable texture rather than a pouring one.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain egg?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — egg yolk is a listed ingredient, so it's not suitable for an egg allergy. Always check the physical label for full allergen details.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild — chipotle powder gives it a gentle warmth, not a serious heat hit.\"}},{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Burgers, chips, onion rings, grilled meats, wraps and sandwiches — basically anything that wants a smoky mayo kick.\"}}]}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":44818824036394,"sku":null,"price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Lot_Sauce.png?v=1789069467"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-type_condiments.png?v=1786078239","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/condiments.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}