Mandatory Fees

Crispy chilli oil from a 40-year-old family recipe, for eggs, noodles, pizza and dumplings. Fried shallot and garlic crunch, medium chilli hit. Gold at two 2024 Royals.

Charcoal chicken seasoning for whole roast birds, thighs and roast spuds. Smoky, chargrilled and herby, savoury rather than spicy. Skip the Sunday chicken shop queue.

All four Stef the Maori seasonings in one bundle: Rub One Out, Pork Hunt, Deep Bush and Aquadesiac. Mostly mild heat. Beef to seafood covered, and you save on the lot.

Double garlic butter seasoning for steak, chicken, seafood and potatoes. Big roasted garlic, buttery richness, herb finish, no heat. White Lightning, garlic doubled down.

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

Port and black garlic finishing sauce for steak, roast beef, mushrooms and cheese. Fruity port and treacle-dark black garlic, no heat. A few drops of restaurant polish.

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

A Texas-made all-purpose BBQ rub for pork, chicken, beef and wings. Garlic, coarse pepper and paprika with a whisper of chilli. Competition BBQ's best-kept secret.

Fiery Worcestershire for steak marinades, Bloody Marys and Caesar dressing. Tangy, savoury-sweet depth with a serrano, habanero and bhut jolokia kick. W Sauce, armed.

Aussie chicken salt for hot chips, roast chook and popcorn. Salty, faintly sweet, umami-rich, a whisper of warm spice, no heat. Takeaway-shop flavour in a 330g shaker.

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

Competition beef rub for brisket, ribs, steak and burgers, turned jet-black by activated charcoal. Savoury, gently sweet, no heat. Bark dark enough to impress judges.

Texas brisket rub for brisket, tri-tip, steak, lamb and game. Brown sugar, paprika, smoke and garlic with a lick of lemon oil, mild. Cook-off pedigree in a 326g shaker.

A Texas-made sweet BBQ rub for pork butts, ribs and chicken. Brown sugar, paprika, garlic and a subtle mustard tang, no heat. Caramelises into a sticky, glossy bark.

Coffee-infused beef rub for brisket, steak, burgers and game, crafted in Canada. Roasty, savoury and mild. Near-black bark that makes beef taste beefier.

Chilli oil crunch for fried eggs, ramen, dumplings and smashed avo. Toasted sesame, sweet umami, medium chilli warmth, black vinegar tang. Spoon it on.

Blue cheese sauce for buffalo wings, wedge salads and loaded fries. Tangy blue-cheese funk, cider vinegar and garlic, cool with zero chilli. The calm half of wing night.

All-rounder rub for wings, pork, seafood and veg, twice an Aussie Barbecue Rub Awards finalist. Sweet, smoky ancho and chipotle, mild. Wings and prawns, handled.

NZ-designed, Aussie-made all-purpose rub for steak, chook, veg and seafood. Clean salt, garlic, onion and pepper, mild. The cheeky mate that makes you the hero.

Cherry chipotle BBQ rub for pork ribs, chicken, wings and short ribs. Big cherry, chipotle smoke and a sour twist, hot raw, softer cooked. Glossy bark, serious ribs.