{"title":"Fancy Hank's","description":"\u003cp\u003e\u003cstrong\u003eFancy Hank's fired up their smokers in 2012, slinging low-and-slow barbecue out of a Melbourne bowls club car park\u003c\/strong\u003e before the queues got long enough to need a proper kitchen on Bourke Street.\u003c\/p\u003e\n\u003cp\u003eEverything's made in Australia in small batches, all-natural with no preservatives — barbecue sauces, hot sauces, a tomato sauce, seasoning rubs and the chicken salt straight off the restaurant fries — built for pulled pork, spare ribs, brisket, tacos and a proper bag of chips.\u003c\/p\u003e\n\u003cp\u003eStart with the gold medal-winning \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eOriginal BBQ Sauce\u003c\/a\u003e, the bottle that goes out with the ribs, then reach for the \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eCoffee \u0026amp; Molasses\u003c\/a\u003e — the one they serve beside the brisket, dark and built for beef.\u003c\/p\u003e\n\u003cp\u003eThe proof's on the shelf: Fancy Hank's entered their whole debut range at the 2018 Australian Food Awards and every single bottle medalled, with the Original taking gold.\u003c\/p\u003e\n\u003cp\u003eFrom a car park to a Bourke Street kitchen to a shelf of medal winners — Fancy Hank's, sauced by pitmasters, not pretenders.\u003c\/p\u003e","products":[{"product_id":"fancy-hanks-bbq-sauce-original","title":"FANCY HANKS: BBQ Sauce Original – 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, smoky and tangy, with only a whisper of chipotle (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. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, spare ribs, smoked pork shoulder, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eGold Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eFancy Hank's entered their whole debut sauce range and every bottle took a medal. This one took the gold.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe recipe that predates the Instagram account\u003c\/h2\u003e\n\u003cp\u003eFancy Hank's have been making this sauce in their Bourke Street kitchen since 2012 — first for the restaurant, then for anyone who kept asking what was on the ribs. It's a Southern-style original: the signature bottle, the one the pitmasters reach for, and the one that walked away with gold the first year it was judged.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRipe tomato and brown sugar lead, sweet and thick. Cider and white vinegar cut straight through the middle so it never turns cloying, and molasses and treacle pull it darker and deeper. Tamarind brings a sour-fruit twang most sauces don't have, and a trace of chipotle powder sits right at the back — smoke rather than burn. It finishes long, sweet and savoury at once.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePull a smoked pork shoulder, then fold the sauce through the meat while it's still steaming so it soaks in rather than sits on top.\u003c\/li\u003e\n\u003cli\u003eGlaze spare ribs in the last twenty minutes over indirect heat, one thin coat at a time, until they go tacky and dark.\u003c\/li\u003e\n\u003cli\u003eCut it with a splash of cider vinegar and use it as a mop through a long brisket cook.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into the pan after browning mince for a burger sauce that tastes like it took hours.\u003c\/li\u003e\n\u003cli\u003eBrush it onto halved onions and throw them on the coals cut-side down until they caramelise into something worth fighting over.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep mahogany brown and thick enough to hold on a spoon. It pours slow and coats the back of a brush properly, which is exactly what you want when you're layering coats onto ribs.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato, Brown Sugar, Cider Vinegar, White Vinegar, Onion, Molasses, Capsicum, Tamarind, Salt, Worcestershire Sauce, Brown Vinegar, Apple, Treacle, Sugar, Garlic, Salt, Spices, Black Pepper, Chilli Chipotle Powder, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. 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\/smuggler-point-plate.png?v=1782796072\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\n\u003cp style=\"margin:0;\"\u003eGold medal, first time out, and they still bottle it in a restaurant kitchen at midnight — that's the sort of cargo worth running. Rub the shoulder with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSINS Q Grunt Cherry Pork Rub\u003c\/a\u003e and inject it the night before with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e. Sauce it after the pull, never before — sugar on a twelve-hour cook is just charcoal with extra steps.\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: Thin-Coat Glazed Spare Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePatience now, sticky fingers later.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 racks pork spare ribs; 3 tbsp your favourite pork rub; 1 cup Fancy Hanks BBQ Sauce Original.\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\u003eRemove the membrane, rub the ribs all over and smoke at 120°C for about 5 hours until they bend and crack when lifted.\u003c\/li\u003e\n\u003cli\u003eBrush on a thin coat of sauce, wait 10 minutes, then brush again. Repeat until tacky and dark, about 20 minutes in all.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thin coats late in the cook set into a glaze; one thick early coat just burns.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Fancy Hank's Original BBQ Sauce hot?\u003c\/strong\u003e\u003cbr\u003eNo. There's a trace of chipotle powder for smoke, but no real heat. It's sweet, tangy and smoky. On Hub Heat it rates 0\/11 — Cool As.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Gold Medal at the 2018 Australian Food Awards. Every sauce in the debut range took a medal that year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e\u003cbr\u003eThe brand lists it as vegan, preservative free and no gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePork. It's the signature sauce for their pulled pork and spare ribs, and it works on burgers and smoked shoulder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I put it on the meat?\u003c\/strong\u003e\u003cbr\u003eLate. Glaze in the last twenty minutes, or fold it through after pulling. The sugars will burn over a long cook.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Fancy Hank's Original BBQ Sauce hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. There's a trace of chipotle powder for smoke, but no real heat. It's sweet, tangy and smoky. On Hub Heat it rates 0\/11 — Cool As.\"}},{\"@type\":\"Question\",\"name\":\"What has Fancy Hank's Original BBQ Sauce won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Gold Medal at the 2018 Australian Food Awards. Every sauce in the debut range took a medal that year.\"}},{\"@type\":\"Question\",\"name\":\"Is it vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as vegan, preservative free and no gluten. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork. It is the signature sauce for their pulled pork and spare ribs, and it works on burgers and smoked shoulder.\"}},{\"@type\":\"Question\",\"name\":\"When should I put it on the meat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late. Glaze in the last twenty minutes, or fold it through after pulling. The sugars will burn over a long cook.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550258999338,"sku":"708166","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-original-bbq-sauce-330ml-front_bea6f628-1955-4b40-8d88-4454f8964015.png?v=1792928747"},{"product_id":"fancy-hanks-bbq-sauce-coffee-molasses","title":"FANCY HANKS: BBQ Sauce Coffee \u0026 Molasses – 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 — dark and bitter-sweet, chipotle for smoke not burn (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. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef brisket, short ribs, steak, fried eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSilver Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eFancy Hank's still lead with this one on their own site — the sauce they serve with the brisket.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuilt for brisket, and nothing else comes close\u003c\/h2\u003e\n\u003cp\u003eThis is the bottle Fancy Hank's put next to their beef in the restaurant, and it exists because coffee and molasses do something to smoked beef that tomato alone never manages. Strong, dark and unapologetically bitter around the edges. If your brisket is good, this is the only thing you should be putting near it.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eMolasses hits first and hard — 29% of the bottle — all treacle-black and faintly bitter. Coffee powder deepens it rather than announcing itself, adding roast and a dry edge that stops the sugar running away. Cumin, mustard flour and garlic build a savoury middle, and chipotle powder trails smoke across the finish. It's the least sweet sauce in the range and all the better for it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlice a rested brisket against the grain and pour a line of this down the side of the board — dip, don't drown.\u003c\/li\u003e\n\u003cli\u003eWarm it gently and brush over beef short ribs in the final half hour so the coffee bitterness sets against the bark.\u003c\/li\u003e\n\u003cli\u003eWhisk a spoonful into pan juices with a knob of butter for a steak sauce that tastes like a twelve-hour cook.\u003c\/li\u003e\n\u003cli\u003eDrizzle it over fried eggs the morning after a cook. The Fancy Hank's crew do exactly this and they're right.\u003c\/li\u003e\n\u003cli\u003eStir it through a pot of baked beans with a bit of bacon and let it sit on the edge of the coals until it thickens.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eAlmost black, glossy and thick. It pours like treacle and clings to a brush, so it layers onto ribs without sliding off into the coals.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Molasses (29%), Ketchup Tomato Paste, Water, White Vinegar, Sugar, Salt, Spices, Water, Onion, Capsicum, Worcestershire Sauce Brown Vinegar, Apple, Treacle, Sugar, Garlic, Salt, Spices, Mustard Flour, Coffee Powder, Garlic, Salt, Cumin, Cider Vinegar, White Vinegar, Chilli Chipotle Powder, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Contains mustard flour. 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\/693_savouring-glazed-burnt-ends.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;\"\u003eCoffee in a barbecue sauce sounds like a stunt until you put it on beef, and then you understand. Bark the brisket with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e and finish the slices with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoked Sea Salt Flakes\u003c\/a\u003e. Serve this on the side, never brushed on — the bitterness wants to land clean, not cooked.\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: Coffee and Molasses Steak Pan Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA twelve-hour flavour in a two-minute pan.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 rump steaks, about 300g each; Salt and cracked pepper; 20g butter; 3 tbsp BBQ Sauce Coffee \u0026amp; Molasses.\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 steaks and sear in a hot pan for 3–4 minutes a side for medium-rare, then rest them on a board.\u003c\/li\u003e\n\u003cli\u003eDrop the heat, add the butter, sauce and a splash of water to the pan and swirl for 1 minute, scraping up the brown bits.\u003c\/li\u003e\n\u003cli\u003eSlice the steak and spoon the sauce 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\u003cp\u003e\u003cstrong\u003eDoes it taste like coffee?\u003c\/strong\u003e\u003cbr\u003eNot overtly. The coffee adds roast and a dry, bitter edge that balances the molasses — you notice the depth before you notice the coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Silver Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo. There's chipotle powder in there, but it reads as smoke rather than heat. On Hub Heat it rates 0\/11 — Cool As.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eBeef. It's the sauce Fancy Hank's serve with their smoked brisket, and it works on short ribs, steak and eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan?\u003c\/strong\u003e\u003cbr\u003eThe brand lists it as vegan, preservative free and no gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Does Fancy Hank's Coffee \u0026 Molasses BBQ Sauce taste like coffee?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not overtly. The coffee adds roast and a dry, bitter edge that balances the molasses - you notice the depth before you notice the coffee.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Silver Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. There's chipotle powder in there, but it reads as smoke rather than heat. On Hub Heat it rates 0\/11 — Cool As.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Beef. It is the sauce Fancy Hank's serve with their smoked brisket, and it works on short ribs, steak and eggs.\"}},{\"@type\":\"Question\",\"name\":\"Is it vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as vegan, preservative free and no gluten. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259032106,"sku":"708167","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-coffee-molasses-bbq-sauce-330ml-front_cf681dc3-3907-4679-9e0d-aaa5d1ad202e.png?v=1792928747"},{"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":"fancy-hanks-cayenne-watermelon-hot-sauce","title":"FANCY HANKS: Cayenne \u0026 Watermelon Hot Sauce – 200ml","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 — 1\/4 on the Fancy Hank's scale, fruity and fresh (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — 96% or more Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Freshly shucked oysters, grilled prawns, tacos, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBronze Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eEvery sauce in the Fancy Hank's debut range took a medal the year it launched.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eWhere the hot sauce habit begins\u003c\/h2\u003e\n\u003cp\u003eThis is the gateway. Cayenne at 39% and watermelon at 34% — an almost even split that sounds like a stunt and works like a charm. Fresh, fruity, barely warm, and dangerous only in the sense that it's how people end up owning fourteen bottles of hot sauce. Fancy Hank's tell you to start on an oyster. They're right.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eWatermelon lands first — clean, juicy, faintly floral, nothing like the lolly you're bracing for. Red cayenne follows with a bright vegetal chilli flavour rather than a hit of fire. White vinegar and garlic sharpen everything, salt holds it together, and a touch of red habanero adds a low warmth at the back that fades almost as soon as you notice it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eA single splash on a freshly shucked oyster, no mignonette, no lemon. Let it do the work.\u003c\/li\u003e\n\u003cli\u003eToss grilled prawns through it straight off the coals while the shells are still hot.\u003c\/li\u003e\n\u003cli\u003eShake it over fish tacos where a heavier sauce would flatten everything underneath.\u003c\/li\u003e\n\u003cli\u003eStir it into a mayo for a dipping sauce that's fresh rather than fiery.\u003c\/li\u003e\n\u003cli\u003eSplash it into a beer with a squeeze of lime and a rim of salt. It works and you'll tell everyone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eCoral-pink and loose — more of a splash sauce than a drizzle sauce. It shakes out fast, so tip carefully over anything delicate.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red Cayenne Chilli (39%), Watermelon (34%), White Vinegar, Garlic, Salt, Red Habanero Chilli, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. 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\/721_jaw-drop-spicy-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;\"\u003eThirty-four per cent watermelon in a chilli sauce is the kind of manifest you'd expect somebody to be lying about, and they're not. Shuck a dozen, splash this on, and finish with a few flakes of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-wild-mushroom\"\u003eFalksalt Wild Mushroom Sea Salt Flakes\u003c\/a\u003e. Crumb the leftovers in \u003ca href=\"\/en-nz\/products\/sins-q-alabama-fried-chicken-coating\"\u003eSINS Q Alabama Fried Chicken Coating\u003c\/a\u003e and fry them — a fried oyster with this on top is a serious thing.\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-Shell Grilled Prawns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStraight off the coals and into trouble.\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, shell on; 2 tbsp olive oil; Pinch of salt; 3 tbsp Cayenne \u0026amp; Watermelon Hot 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\u003eToss the prawns in oil and salt.\u003c\/li\u003e\n\u003cli\u003eGrill over hot coals for about 2 minutes a side until pink and just opaque.\u003c\/li\u003e\n\u003cli\u003eTip them straight into a bowl with the hot sauce and toss while the shells are still hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot shells soak up the sauce, so you taste it every time you peel.\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 really?\u003c\/strong\u003e\u003cbr\u003eMild — 1 out of 4 on the Fancy Hank's own scale. It's the entry point of the range. On Hub Heat it rates 2\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste like watermelon?\u003c\/strong\u003e\u003cbr\u003eYes, clean and fresh rather than sweet. At 34% it's nearly as much of the bottle as the chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Bronze Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the best thing to put it on?\u003c\/strong\u003e\u003cbr\u003eOysters. It's what the brand recommends and it's the best use of the bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it Australian made?\u003c\/strong\u003e\u003cbr\u003eYes — made in Australia from 96% or more Australian ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\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 Cayenne \u0026 Watermelon Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild — 1 out of 4 on the Fancy Hank's own scale. It's the entry point of the range. On Hub Heat it rates 2\/11.\"}},{\"@type\":\"Question\",\"name\":\"Does it taste like watermelon?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, clean and fresh rather than sweet. At 34% it is nearly as much of the bottle as the chilli.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Bronze Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"What is the best thing to put it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Oysters. It is what the brand recommends and it is the best use of the bottle.\"}},{\"@type\":\"Question\",\"name\":\"Is it Australian made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - made in Australia from 96% or more Australian ingredients.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259130410,"sku":"706457","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-cayenne-watermelon-hot-sauce-200ml-front_10d41393-986b-434c-91dc-2a6f33904e91.png?v=1792926890"},{"product_id":"fancy-hanks-habanero-carrot-hot-sauce","title":"FANCY HANKS: Habanero \u0026 Carrot Hot Sauce – 200ml","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 — 3\/4 on the Fancy Hank's scale, habanero with intent (Hub Heat 6\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — 91% or more Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken marinades, stews, tacos, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSilver Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eEvery sauce in the Fancy Hank's debut range took a medal the year it launched.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one at the end of the shelf\u003c\/h2\u003e\n\u003cp\u003eFancy Hank's call this the final boss and they aren't being cute about it. Red habanero at 14% carried on sweet carrot and olive oil — the carrot isn't there to cool anything down, it's there to give the heat something to ride on. Use it sparingly, cook with it rather than pouring it, and wash your hands afterwards. Twice.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eVinegar and carrot open it — sweet, earthy, almost gentle for about a second and a half. Then the habanero arrives: floral, apricot-ish, and properly hot across the whole mouth rather than just the throat. Onion, garlic and olive oil round the body out and keep it savoury. The heat builds rather than spikes, and it stays a while.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePut a splash in a chicken marinade with oil and citrus, then grill over direct heat — the sugars in the carrot catch and go sticky.\u003c\/li\u003e\n\u003cli\u003eStir a teaspoon through a slow-cooked stew at the start and let the heat mellow into the whole pot.\u003c\/li\u003e\n\u003cli\u003eThin it with olive oil and lime and dress charred broccoli or cauliflower with it.\u003c\/li\u003e\n\u003cli\u003eWhisk a few drops into mayo for a burger sauce that actually announces itself.\u003c\/li\u003e\n\u003cli\u003eAdd a drop — one — to a bloody mary and hand it to someone who claims they like it hot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eBright orange, thanks to the carrot, and thicker than the other two hot sauces in the range. It clings to a spoon, which matters when a teaspoon is genuinely all you need.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e White Vinegar, Water, Carrot (20%), Red Habanero Chilli (14%), Onion, Olive Oil, Sugar, Garlic, Salt, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. 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\/494_shhh-habanero-taco.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;\"\u003eCarrot and habanero is an old smuggler's trick — the sweetness gets the heat past the guard before anyone realises what's happened. Rub the thighs with \u003ca href=\"\/en-nz\/products\/blackbear-bbq-chicken-rub\"\u003eBlackbear BBQ Chicken Rub\u003c\/a\u003e, then build the marinade with a splash of this and a slug of \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e. Marinate overnight and the habanero mellows into something you can actually eat a plateful of.\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: Habanero Citrus Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe final boss, tamed by a squeeze of lime.\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 Habanero \u0026amp; Carrot Hot Sauce; 2 tbsp olive oil; Juice of 1 lime; 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\u003eWhisk the hot sauce, oil, lime and salt, toss the thighs through and marinate in the fridge for 2–12 hours.\u003c\/li\u003e\n\u003cli\u003eGrill over direct medium heat for 5–6 minutes a side until sticky at the edges and 75°C inside.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes 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\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003e3 out of 4 on the Fancy Hank's scale — the hottest of their three original hot sauces. Habanero heat that builds and lingers. On Hub Heat it rates 6\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy carrot?\u003c\/strong\u003e\u003cbr\u003eIt carries the habanero. Carrot brings sweetness and body so the chilli has something to sit on instead of just hitting vinegar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Silver Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should I use it?\u003c\/strong\u003e\u003cbr\u003eSparingly, and cooked in rather than poured on. It's built for marinades and stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it Australian made?\u003c\/strong\u003e\u003cbr\u003eYes — made in Australia from 91% or more Australian ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\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 Habanero \u0026 Carrot Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"3 out of 4 on the Fancy Hank's scale — the hottest of their three original hot sauces. Habanero heat that builds and lingers. On Hub Heat it rates 6\/11.\"}},{\"@type\":\"Question\",\"name\":\"Why is there carrot in it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It carries the habanero. Carrot brings sweetness and body so the chilli has something to sit on instead of just hitting vinegar.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Silver Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"How should I use it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, and cooked in rather than poured on. It is built for marinades and stews.\"}},{\"@type\":\"Question\",\"name\":\"Is it Australian made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - made in Australia from 91% or more Australian ingredients.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259163178,"sku":"706454","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-habanero-carrot-hot-sauce-200ml-front_33790181-0f6e-4642-9167-9c0152dd26a9.png?v=1792926919"},{"product_id":"fancy-hanks-jalapeno-peach-hot-sauce","title":"FANCY HANKS: Jalapeno \u0026 Peach Hot Sauce – 200ml","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 — 2\/4 on the Fancy Hank's scale, sweet then warm (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — 76% or more Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork sausages, grilled chicken, tacos, cheese boards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBronze Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eEvery sauce in the Fancy Hank's debut range took a medal the year it launched.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe middle child that quietly runs the family\u003c\/h2\u003e\n\u003cp\u003eGreen jalapeño at 24% against sweet peach at 13%, sitting exactly where most people actually want their hot sauce to live — enough heat to know it's there, enough fruit to keep eating it. Fancy Hank's serve it with their Andouille pork sausage, and once you've had that combination the bottle stops being optional.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePeach and pear juice land first, sweet and soft, then green jalapeño cuts in with that grassy, fresh-chilli bite that dried chilli never manages. Onion, garlic and a little tomato build a savoury floor underneath, and white vinegar keeps the whole thing bright. The heat arrives late, sits in the middle of the tongue and clears cleanly.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplit a fat pork sausage down the middle, char the cut face on the grill and spoon this straight into the split.\u003c\/li\u003e\n\u003cli\u003eToss it through grilled chicken thighs with a squeeze of lime while they're resting.\u003c\/li\u003e\n\u003cli\u003eUse it as the only thing on a fish taco besides slaw — the peach does the job a mango salsa would.\u003c\/li\u003e\n\u003cli\u003eWarm it gently and pour over a wheel of baked brie. Watch it disappear in ninety seconds.\u003c\/li\u003e\n\u003cli\u003eShake it into a pan of fried potatoes at the last second so it glazes rather than steams.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eMurky green-gold, medium bodied, with visible flecks of chilli through it. It pours in a proper stream rather than a splash — easier to control over a plate.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e White Vinegar, Green Jalapeno Chilli (24%), Peaches (13%) [Peaches (60%), reconstituted pear juice (39%), Food Acid (330) Antioxidant (300)], Onion, Water, Garlic, Sugar, Salt, Tomato, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. 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\/675_fanning-peach-tacos.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;\"\u003ePeach and jalapeño is the pairing everyone claims to have invented, and this is the bottle that actually earns it. Rub the ribs with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker\u003c\/a\u003e, cook them out, and hit the slices with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoked Sea Salt Flakes\u003c\/a\u003e before this goes anywhere near them. Salt first, sauce second — do it the other way and you'll taste neither.\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: Split-and-Charred Snag Dogs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChar the cut, fill the gap, take the credit.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 thick pork sausages; 6 hot dog rolls; ½ cup Jalapeno \u0026amp; Peach Hot Sauce; 1 cup slaw.\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 until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eSplit each one lengthways, press the cut face onto the hot grill for a minute to char.\u003c\/li\u003e\n\u003cli\u003eTuck into rolls with slaw and spoon the sauce straight into the split.\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\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMedium — 2 out of 4 on the Fancy Hank's scale. It sits between the cayenne and watermelon and the habanero and carrot. On Hub Heat it rates 5\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it sweet?\u003c\/strong\u003e\u003cbr\u003eYes, but balanced. Peach and pear juice up front, then green jalapeño cutting through it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Bronze Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePork. Fancy Hank's serve it with their Andouille sausage, and it's excellent on grilled chicken and fish tacos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it Australian made?\u003c\/strong\u003e\u003cbr\u003eYes — made in Australia from 76% or more Australian ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\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 Jalapeno \u0026 Peach Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium — 2 out of 4 on the Fancy Hank's scale. It sits between the cayenne and watermelon and the habanero and carrot. On Hub Heat it rates 5\/11.\"}},{\"@type\":\"Question\",\"name\":\"Is it sweet?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but balanced. Peach and pear juice up front, then green jalapeno cutting through it.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Bronze Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork. Fancy Hank's serve it with their Andouille sausage, and it is excellent on grilled chicken and fish tacos.\"}},{\"@type\":\"Question\",\"name\":\"Is it Australian made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - made in Australia from 76% or more Australian ingredients.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259195946,"sku":"706458","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-jalapeno-peach-hot-sauce-200ml-front_4f42b497-4b84-4b90-98be-6ec1a04a46a9.png?v=1792926890"},{"product_id":"fancy-hanks-pineapple-reaper-hot-sauce","title":"FANCY HANKS: Pineapple Reaper Hot Sauce – 100ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Extra hot — 4\/4 on the Fancy Hank's scale, delayed Carolina Reaper (Hub Heat 9\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100ml\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. No gluten. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, tacos, noodles, fried rice\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSixty per cent pineapple. Then the ambush.\u003c\/h2\u003e\n\u003cp\u003eThe top of the Fancy Hank's scale, and the cleverest bottle they make. Pineapple carries it, white miso deepens it, lime keeps it sharp — and the Carolina Reaper sits underneath doing absolutely nothing at all until about four seconds after you've swallowed. Then it arrives at the back of the throat and stays for a while.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePineapple first and unmistakably — 60% of the bottle, tropical and bright. White miso does the quiet work, adding a savoury, fermented depth that turns it from a fruit sauce into a proper condiment. Lime juice and turmeric sharpen and colour it. The Reaper is invisible on the front palate and then blooms late, right at the back, long after the flavour's gone.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss wings in it after they come off the grill, not before — you want the fruit intact, not cooked out.\u003c\/li\u003e\n\u003cli\u003eA few drops through fried rice at the end, stirred once. The miso makes more sense here than you'd think.\u003c\/li\u003e\n\u003cli\u003eThin it with lime and fish sauce and use it as a dressing over cold noodles.\u003c\/li\u003e\n\u003cli\u003eSpoon a little over pork tacos with raw onion and coriander and let the pineapple do its Al Pastor impression.\u003c\/li\u003e\n\u003cli\u003eOne drop in a marinade for a whole chicken. One. It'll carry the entire bird.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eGolden-yellow from the pineapple and turmeric, medium bodied and glossy. The 100ml bottle isn't the brand being stingy — it's the right amount for how little you'll use at a time.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pineapple (60%), Water, White Vinegar, Sugar, White Miso [Water, Soybeans, Rice, Salt, Alcohol, Colour (101)], Lime Juice, Carolina Reaper Chilli, acid (260), Salt, Turmeric, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Contains soy. 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\/760_fanning-pineapple-reaper.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eMiso in a Reaper sauce is the move nobody expects — it gives the fruit somewhere savoury to land so the whole thing isn't just fire and jam. Season the wings with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-chicken-rub\"\u003eFour Monkeys BBQ Chicken Rub\u003c\/a\u003e, grill them hard, then toss and finish with \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoked Sea Salt Flakes\u003c\/a\u003e. Sauce goes on off the heat. Reaper cooked into a grill is heat with no flavour attached.\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: Pineapple Reaper Fried Rice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTropical up front, ambush out the back.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 cups cold cooked rice; 2 eggs, beaten; 200g diced ham or leftover pork; 3 spring onions, sliced; ½–1 tsp Pineapple Reaper Hot 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\u003eScramble the eggs in a hot oiled wok, then push them aside.\u003c\/li\u003e\n\u003cli\u003eAdd the ham and rice and toss over high heat for 4–5 minutes until the rice crackles.\u003c\/li\u003e\n\u003cli\u003eStir through the spring onion, take it off the heat and add a few drops of sauce, stirring once.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding it off the heat keeps the pineapple bright and the heat honest.\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\u003e4 out of 4 — the hottest thing Fancy Hank's make. The Carolina Reaper heat is delayed, arriving at the back of the throat after the flavour has gone. On Hub Heat it rates 9\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I still taste the pineapple?\u003c\/strong\u003e\u003cbr\u003eAbsolutely. Pineapple is 60% of the bottle and it leads. The heat is a separate event that turns up later.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the miso doing in there?\u003c\/strong\u003e\u003cbr\u003eAdding savoury, fermented depth. It's what stops a fruit-and-chilli sauce tasting like jam with a problem.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003eYes — it contains soy, from the white miso. The brand lists it as vegan, preservative free and no gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy only 100ml?\u003c\/strong\u003e\u003cbr\u003eBecause you use it a few drops at a time. It'll last.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\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 Pineapple Reaper Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"4 out of 4 — the hottest thing Fancy Hank's make. The Carolina Reaper heat is delayed, arriving at the back of the throat after the flavour has gone. On Hub Heat it rates 9\/11.\"}},{\"@type\":\"Question\",\"name\":\"Can I still taste the pineapple?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Absolutely. Pineapple is 60% of the bottle and it leads. The heat is a separate event that turns up later.\"}},{\"@type\":\"Question\",\"name\":\"What is the miso doing in there?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Adding savoury, fermented depth. It is what stops a fruit-and-chilli sauce tasting like jam with a problem.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - it contains soy, from the white miso. The brand lists it as vegan, preservative free and no gluten. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Why is it only 100ml?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Because you use it a few drops at a time. It will last.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259228714,"sku":"706867","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-pineapple-reaper-hot-sauce-100ml-front_5a5e298a-92d6-456c-a43f-b114af2860e1.png?v=1792926918"},{"product_id":"fancy-hanks-chicken-salt-seasoning","title":"FANCY HANKS: Chicken Salt Seasoning – 90g","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 — savoury, salty, all umami (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 90g shaker\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. No gluten. May contain traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Hot chips, roast chicken, potatoes, popcorn\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eRegular salt or chicken salt?\u003c\/h2\u003e\n\u003cp\u003eThere is only one right answer and every Australian knows it. Fancy Hank's version is the restaurant recipe — the one that goes on their fries — and it settles the argument about whether the good stuff at the chipper can be bought in a shaker. It can. Doesn't matter whether you call it a potato cake, a scallop or a fritter.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt and yeast extract lead together, which is the whole secret — that deep, savoury, moreish hit that plain salt can't touch. Spice and vegetable powder build a mellow, faintly sweet body behind it, and rice flour keeps everything loose and free-running. It finishes savoury and lingering, and it's the reason the chip bowl empties faster.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHit hot chips the second they leave the oil, while the surface is still wet enough to grab it.\u003c\/li\u003e\n\u003cli\u003eRub it under the skin of a whole chicken before roasting, not just over the top.\u003c\/li\u003e\n\u003cli\u003eToss halved roast potatoes through it in the tray for the last ten minutes.\u003c\/li\u003e\n\u003cli\u003eShake it over hot buttered popcorn and accept that the night is now about popcorn.\u003c\/li\u003e\n\u003cli\u003eSeason charred broccoli with it — the umami turns a side dish into the thing people talk about.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003ePale sandy yellow, fine and free-running. It shakes evenly rather than clumping, so you get coverage instead of hot spots.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spice, Rice Flour, Vegetable Powder, Yeast Extract, Canola Oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. May contain traces of sesame, mustard, celery and soy. 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\/520_shhh-chicken-salt-chips.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 recipe off the restaurant fries, which means somebody in that kitchen finally stopped guarding it. Crumb the thighs in \u003ca href=\"\/en-nz\/products\/atomic-chicken-original-southern-fried-chicken-coating\"\u003eAtomic Chicken Southern Fried Coating\u003c\/a\u003e, fry them, and shake this on the instant they hit the rack — wet surface or it slides straight off. A spoon of \u003ca href=\"\/en-nz\/products\/uncle-mungos-crispy-chilli-oil-285g\"\u003eUncle Mungo's Crispy Chilli Oil\u003c\/a\u003e on the side finishes the job.\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: Chicken Salt Butter Popcorn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMovie night just got a criminal record.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup popcorn kernels; 2 tbsp oil; 30g butter, melted; 2 tsp Chicken Salt Seasoning.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eHeat the oil in a large lidded pot with three kernels; when they pop, add the rest and cover.\u003c\/li\u003e\n\u003cli\u003eShake the pot over medium heat until the popping slows to a few seconds apart, about 3 minutes.\u003c\/li\u003e\n\u003cli\u003eTip into a big bowl, drizzle with butter and shake the chicken salt over while it's hot, tossing as you go.\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\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\u003eIs there chicken in chicken salt?\u003c\/strong\u003e\u003cbr\u003eNo. It's a savoury seasoning salt — the brand lists this one as vegan. The name describes what it goes on, not what's in it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it the same as the restaurant's?\u003c\/strong\u003e\u003cbr\u003eYes. It's the recipe Fancy Hank's use on their fries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThe brand lists it as no gluten, with possible traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I put it on chips?\u003c\/strong\u003e\u003cbr\u003eImmediately out of the oil, while they're still glossy. Wait and it won't stick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else is it good on?\u003c\/strong\u003e\u003cbr\u003eRoast chicken, potatoes, popcorn and charred greens.\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 Chicken Salt Seasoning?\",\"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\":\"Is there chicken in chicken salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is a savoury seasoning salt - the brand lists this one as vegan. The name describes what it goes on, not what is in it.\"}},{\"@type\":\"Question\",\"name\":\"Is it the same as the restaurant's chicken salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. It is the recipe Fancy Hank's use on their fries.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as no gluten, with possible traces of sesame, mustard, celery and soy. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"When do I put it on chips?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Immediately out of the oil, while they are still glossy. Wait and it will not stick.\"}},{\"@type\":\"Question\",\"name\":\"What else is chicken salt good on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Roast chicken, potatoes, popcorn and charred greens.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259261482,"sku":"706908","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-chicken-salt-seasoning-90g-front_d4dd8900-3fb6-4117-94b9-52ce628989c7.png?v=1792926890"},{"product_id":"fancy-hanks-taco-rub-seasoning","title":"FANCY HANKS: Taco Rub Seasoning – 90g","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 — warm spice, no real burn (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 90g shaker\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. No gluten. May contain traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, chicken thighs, beef mince, chips\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe shaker that runs the party\u003c\/h2\u003e\n\u003cp\u003eFancy Hank's dry-rub their traditional pork ribs with this and shake it over the restaurant fries, which tells you it's doing more than tacos. Sweet, savoury and warm without being hot — it's the one you reach for when people are arriving in twenty minutes and you need dinner to look like a plan.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSugar and salt come first, then the spice blend rolls in — warm, earthy, cumin-and-paprika territory with a gentle background heat that never tips over. Vegetable powder rounds it out and keeps it savoury, and the canola oil helps it grab meat rather than bounce off. It caramelises properly on a grill, which is the point.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShake it over chicken thighs and grill on the barbecue — the sugar catches and goes dark at the edges.\u003c\/li\u003e\n\u003cli\u003eDry-rub pork ribs with it the way the restaurant does, then cook them low until the bark sets.\u003c\/li\u003e\n\u003cli\u003eBrown beef mince and hit it with a heavy shake plus a splash of water for a weeknight taco filling in under ten minutes.\u003c\/li\u003e\n\u003cli\u003eShake it over hot chips instead of plain salt.\u003c\/li\u003e\n\u003cli\u003eRub a lime around the rim of a cold beer, dip it in the seasoning, and hand it over. Michelada, sorted, and the guests aren't even here yet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eRust-red and coarse enough to see the spice through it. It shakes out evenly and sticks to wet meat without needing a binder.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Salt, Spices, Rice Flour, Vegetable Powder, Canola Oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. May contain traces of sesame, mustard, celery and soy. 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\/smuggler-hands-raised.png?v=1782796072\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\n\u003cp style=\"margin:0;\"\u003eAnything that seasons ribs, mince and the rim of a beer glass is earning its shelf space three times over. Spoon \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha\u003c\/a\u003e over the finished tacos, and if you're doing the ribs, inject them the night before with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e. Rub goes on dry meat — pat it down first or half of it ends up in the tray.\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: Ten-Minute Taco Mince\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGuests arriving in twenty? You've got ten to spare.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince; 2 tbsp Taco Rub Seasoning; ¼ cup water; 8 tortillas or taco shells; Lettuce, cheese 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\u003eBrown the mince in a hot pan, breaking it up, for about 5 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the Taco Rub and water and simmer for 3 minutes until saucy and the mince is cooked through to 71°C.\u003c\/li\u003e\n\u003cli\u003eLoad the tortillas and let everyone build their own.\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\u003eIs it just for tacos?\u003c\/strong\u003e\u003cbr\u003eNo. Fancy Hank's dry-rub their pork ribs with it and use it as a seasoning on their fries. Tacos are the start, not the limit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eMild. There's warm spice but no real burn — it's built for a crowd. On Hub Heat it rates 2\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThe brand lists it as no gluten, with possible traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use on mince?\u003c\/strong\u003e\u003cbr\u003eA heavy shake per 500g, plus a splash of water to bring it together into a sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the beer thing?\u003c\/strong\u003e\u003cbr\u003eLime around the rim, dip in the seasoning, pour a cold one. It's a Michelada shortcut and it works.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Fancy Hank's Taco Rub just for tacos?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Fancy Hank's dry-rub their pork ribs with it and use it as a seasoning on their fries. Tacos are the start, not the limit.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild. There's warm spice but no real burn — it's built for a crowd. On Hub Heat it rates 2\/11.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as no gluten, with possible traces of sesame, mustard, celery and soy. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"How much do I use on mince?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A heavy shake per 500g, plus a splash of water to bring it together into a sauce.\"}},{\"@type\":\"Question\",\"name\":\"What is the beer trick?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lime around the rim, dip in the seasoning, pour a cold one. It is a Michelada shortcut and it works.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259294250,"sku":"706909","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-taco-rub-seasoning-90g-front_a06fdfc3-dc20-4edf-a89c-12f163e19b4a.png?v=1792926919"},{"product_id":"fancy-hanks-bbq-pepper-seasoning","title":"FANCY HANKS: BBQ Pepper Seasoning – 90g","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 — pepper bite, nothing more (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 90g shaker\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. No gluten. May contain traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, lamb roast, anything on a grill\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eTwo ingredients. That's the whole trick.\u003c\/h2\u003e\n\u003cp\u003eBlack pepper and sea salt. Nothing else, nothing hiding. This is Dalmatian rub — the Texas standard — and it's what Fancy Hank's use as the dry rub on their smoked brisket. In cooking, as in life, the simple things are usually the ones that work. If your beef is good, this is all it wants.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt first, then pepper — warm, woody and floral, with that slow bite that builds across the back of the tongue. There's no sugar to burn, no filler to muddy it, and no spice blend competing with the meat. What you taste is beef, salt, pepper and smoke, in that order, which is exactly the point.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before and smoke it low and slow until the bark goes black and craggy.\u003c\/li\u003e\n\u003cli\u003eSeason a steak heavily on both sides, rest it fifteen minutes, then sear hard in a screaming pan.\u003c\/li\u003e\n\u003cli\u003eRub it into a lamb roast just before it goes in the oven — no oil, no marinade, no fuss.\u003c\/li\u003e\n\u003cli\u003eUse it as the base layer under a sweeter rub so the salt draws moisture before the sugar arrives.\u003c\/li\u003e\n\u003cli\u003eSeason a bloody mary with a pinch of it and let the morning sort itself out.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eCoarse, black-and-white speckled, and unmistakably just what it says. The grind is big enough to build bark rather than dissolve into the meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Black Pepper, Sea Salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. May contain traces of sesame, mustard, celery and soy. 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\/776_sprinkle-pepper-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;\"\u003eTwo ingredients and a Texas reputation — nothing to declare at the border and nothing to apologise for either. If you want more going on, layer \u003ca href=\"\/en-nz\/products\/john-henrys-texas-brisket-bbq-rub\"\u003eJohn Henry's Texas Brisket Rub\u003c\/a\u003e over the top of it, or inject the flat with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e the night before. Salt goes on twelve hours early. It needs the time to work its way in.\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-Ingredient Smoked Tri-Tip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSalt, pepper, smoke. Nothing to declare.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg tri-tip; 2 tbsp BBQ Pepper Seasoning.\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 tri-tip heavily all over and refrigerate uncovered for at least 2 hours, or overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until it reaches 50°C internal, about 1.5 hours.\u003c\/li\u003e\n\u003cli\u003eSear over hot coals for 1–2 minutes a side, rest 10 minutes and slice thin against the grain.\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's actually in it?\u003c\/strong\u003e\u003cbr\u003eBlack pepper and sea salt. That's the entire ingredient list.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's a Dalmatian rub?\u003c\/strong\u003e\u003cbr\u003eThe Texas name for a salt-and-pepper-only rub, after the black-and-white speckle. It's the classic brisket seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it the restaurant's brisket rub?\u003c\/strong\u003e\u003cbr\u003eYes — Fancy Hank's use this as the BBQ dry rub on their smoked brisket.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eOnly pepper bite. No chilli at all. On Hub Heat it rates 1\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I apply it?\u003c\/strong\u003e\u003cbr\u003eThe night before for big cuts like brisket, so the salt has time to work in. Fifteen minutes ahead for a steak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is in Fancy Hank's BBQ Pepper Seasoning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Black pepper and sea salt. That is the entire ingredient list.\"}},{\"@type\":\"Question\",\"name\":\"What is a Dalmatian rub?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The Texas name for a salt-and-pepper-only rub, after the black-and-white speckle. It is the classic brisket seasoning.\"}},{\"@type\":\"Question\",\"name\":\"Is it the restaurant's brisket rub?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - Fancy Hank's use this as the BBQ dry rub on their smoked brisket.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only pepper bite. No chilli at all. On Hub Heat it rates 1\/11.\"}},{\"@type\":\"Question\",\"name\":\"When should I apply it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The night before for big cuts like brisket, so the salt has time to work in. Fifteen minutes ahead for a steak.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259327018,"sku":"706907","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-bbq-pepper-seasoning-90g-front_0208ab05-7d38-4716-90d8-875d0ab45cde.png?v=1792926890"},{"product_id":"fancy-hanks-honey-mustard-bbq-sauce","title":"FANCY HANKS: Honey Mustard BBQ 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 — mustard tang and a low warmth, no chilli burn (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 Melbourne, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard and honey. All natural — no preservatives or artificial colours. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Glazed ham, pork ribs, chicken thighs, hot chips\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eCarolina's best idea, bottled on Bourke Street\u003c\/h2\u003e\n\u003cp\u003eNorth Carolina worked this out generations ago: pork doesn't want tomato, it wants mustard. Fancy Hank's took that idea back to their Melbourne smokehouse, mellowed the bite with real honey and brown sugar, and bottled it. It's for anyone who's ever glazed a ham and quietly wished it had more to say.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eAmerican mild mustard leads at 41% — bright, vinegary and unmistakably mustard, right on the front of the tongue. Brown sugar and 10% honey roll in behind and take the sharpest edge off, while tomato puree and apple cider vinegar keep the whole thing tangy rather than sweet. Garlic and turmeric sit underneath. The finish is clean and zippy, savoury enough that you keep going back for another chip.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eScore a ham in a diamond pattern, sit it in the kettle at 130°C with the lid down, and baste every 20 minutes until the glaze goes dark and lacquered.\u003c\/li\u003e\n\u003cli\u003eBrush pork ribs in the last twenty minutes of the cook only — go earlier and the sugars catch before the meat is ready.\u003c\/li\u003e\n\u003cli\u003eWhisk a spoonful through your slaw dressing or mayo to give a coleslaw some actual backbone.\u003c\/li\u003e\n\u003cli\u003eStraight from the bottle as a dip for fried chicken and hot chips. No apology required.\u003c\/li\u003e\n\u003cli\u003eSpoon it over a wedge of sharp cheddar on the cheese board and watch it beat the quince paste to the finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eGolden-yellow and glossy, with the colour lifted by paprika oleoresin and ground turmeric rather than anything artificial. It's smooth and pourable — thin enough to brush on in thin coats, thick enough to cling to a scored ham instead of running straight to the tray.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e American Mild Mustard (41%) (Water, Vinegar, Mustard Seeds and Flour, Sugar, Salt, Herbs and Spices, Canola Oil), Tomato Puree (Contains Food Acid (Citric Acid)), Apple Cider Vinegar, Brown Sugar, Honey (10%), Salt, Garlic, Natural Colour (Paprika Oleoresin), Ground Turmeric.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard. Contains honey, so it isn't vegan. All natural — no preservatives or artificial colours. Best before 24 months; refrigerate after opening. Gluten status is not stated by the brand for this sauce — 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\/668_lick-lips-honey-mustard-chicken.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 barbecue is the most undervalued cargo on the dock — the Americans have been onto it for two hundred years and we're still catching up. Rub a pork shoulder with \u003ca href=\"\/en-nz\/products\/sucklebusters-hog-waller-pork-rub-sweet-savoury-pork-bbq-rub-390g\"\u003eSuckleBusters Hog Waller\u003c\/a\u003e, then brush this on for the final twenty minutes only; any earlier and the sugars turn bitter on you. Cure your own leg with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-bacon-cure-makes-up-to-18kg-of-bacon\"\u003eCoast n Smoke Bacon Cure\u003c\/a\u003e and Christmas is sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Honey Mustard Kettle Ham\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas ham with something to say.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg cooked leg ham, skin removed; 1 cup Honey Mustard BBQ Sauce; Whole cloves (optional).\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\u003eScore the fat in a diamond pattern and stud with cloves if you like.\u003c\/li\u003e\n\u003cli\u003eSet up the kettle for indirect cooking at 130°C and sit the ham on a tray with the lid down.\u003c\/li\u003e\n\u003cli\u003eBaste with sauce every 20 minutes for 1.5–2 hours until the glaze is dark and lacquered and the ham is hot right through.\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\u003eHow hot is Fancy Hank's Honey Mustard BBQ Sauce?\u003c\/strong\u003e\u003cbr\u003eNo chilli heat. The kick comes from mustard and vinegar rather than chilli, so there's tang and a gentle warmth but no burn. On Hub Heat it rates 0\/11 — Cool As.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan?\u003c\/strong\u003e\u003cbr\u003eNo. It's made with real honey (10%), so it isn't suitable for a vegan diet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a mustard BBQ sauce?\u003c\/strong\u003e\u003cbr\u003eIt's the Carolina school of barbecue sauce — mustard-based instead of tomato-based, built for pork. This one is a North Carolina style mustard sauce with honey and brown sugar rounding it out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the best way to use it on ham?\u003c\/strong\u003e\u003cbr\u003eScore the fat, cook low with the lid down at around 130°C and baste every 20 minutes. The glaze builds in layers and goes lacquered rather than burnt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003eThe brand lists 24 months for their BBQ sauces. Refrigerate after opening.\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 Honey Mustard BBQ Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No chilli heat. The kick comes from mustard and vinegar rather than chilli, so there's tang and a gentle warmth but no burn. On Hub Heat it rates 0\/11 — Cool As.\"}},{\"@type\":\"Question\",\"name\":\"Is Fancy Hank's Honey Mustard BBQ Sauce vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is made with real honey (10%), so it is not suitable for a vegan diet.\"}},{\"@type\":\"Question\",\"name\":\"What is a mustard BBQ sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is the Carolina school of barbecue sauce - mustard-based instead of tomato-based, built for pork. This one is a North Carolina style mustard sauce with honey and brown sugar rounding it out.\"}},{\"@type\":\"Question\",\"name\":\"What is the best way to use it on ham?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Score the fat, cook low with the lid down at around 130C and baste every 20 minutes. The glaze builds in layers and goes lacquered rather than burnt.\"}},{\"@type\":\"Question\",\"name\":\"How long does Fancy Hank's Honey Mustard BBQ Sauce keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists 24 months for their BBQ sauces. Refrigerate after opening.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":44578093826090,"sku":"708655","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-honey-mustard-bbq-sauce-330ml_9c21b036-27b9-4e43-a508-791428cbd58d.png?v=1792926918"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/fancy-hanks-brand-logo_e75c64e7-d31b-4f03-b49b-8d36ff6ab57c.png?v=1792926970","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/fancy-hanks.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}