Smoky, savoury, all the way through

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

Smoky injection for brisket, beef cheeks & big cuts.

Zesty, ginger-sharp, no burn

Ginger, garlic and turmeric push this Sri Lankan-inspired mustard sideways from the ordinary — zesty and bright, perfect as a rib binder or roast beef sanga spread.

Ginger, garlic and turmeric — zesty and bright as a rib binder or sanga spread.

Award-winning, contest-built

Developed to win BBQ contests, this award-winning marinade makes chicken, steaks, chops and kebabs sing with flavour — the marinade that'll make your grilling the envy of the block.

Award-winning marinade for chicken, steaks, chops & kebabs.

Two Jobs, One Jar

A herby, garlicky chimichurri that works dry as a rub or rehydrates into a fresh, tangy green dressing — brilliant spooned over grilled steak, lamb or roast veg.

Dry rub or fresh green dressing, your call — herby, garlicky, brilliant on steak.

Tikka flavour, no tandoor required.

Brick-red and spice-flecked, this tikka paste brings real, warming chilli warmth to chicken thighs on the BBQ, or simmered with cream for a proper chicken tikka masala.

Brick-red tikka paste with real chilli warmth. Straight onto BBQ chicken or into a tikka masala.

Habanero with intent

Silver medal habanero heat on sweet carrot. Built for marinades, stews and tacos.

Habanero heat on sweet carrot for marinades.

Family-size sweet heat.

Ripe raspberry sweetness with a smoky chipotle pop – mild-medium heat, big bottle.

Ripe raspberry sweetness with a smoky chipotle pop – mild-medium heat, big bottle.

Juicy birds, no guesswork

Developed by Australian BBQ champions, this savoury poultry brine keeps whole birds, chicken pieces and turkey juicy right through to the bone.

Savoury poultry brine for juicy whole birds & turkey.

The comp secret that stopped being a secret

A savoury, buttery marinade injected straight into the bird for juicier meat all the way to the bone — the shortcut competition cooks already had.

A savoury, buttery injection for juicier meat all the way to the bone.

The whole range in one hit

From no spice to hot, but not too hot. Four jars of Auntie Celina's chimichurri.

All four jars, from no spice to hot.

Jack Daniel's World Champion formula

The award-winning marinade and injection that won the 2010 Pork World Championship at the Jack Daniel's Invitational — built to drive real flavour deep into a shoulder or brisket long before the smoke goes on.

The injection that won the Jack Daniel's World Pork Championship.

Sweet heat, small-batch made

A sweet and fiery jam that's equally at home beside a cheeseboard or stirred through a stir-fry.

Sweet and fiery — as good beside a cheeseboard as it is stirred through a stir-fry.

The classic, small-batch made

A rich, savoury Worcestershire sauce hand-batched in Warrnambool — the finishing touch for a proper steak.

Rich, savoury Worcestershire, hand-batched in Warrnambool — the finish for a proper steak.

North Indian curry, ready in one jar.

A deep, spice-flecked North Indian curry paste — simmer with chicken, lamb, beef or paneer and a splash of water or coconut milk for a genuine home-cooked curry. Real, warming heat, not a fire.

Deep, spice-flecked North Indian curry paste — simmer with your protein for a curry.

A rare Kiwi fruit, bottled

Tart-sweet Northland tamarillo blended into a silky vinaigrette — a rare native fruit dressing unlike anything else on the shelf, built for salads, grilled chicken and fresh greens.

Tart-sweet tamarillo, bottled into a silky vinaigrette — rare, Kiwi, unforgettable.

A Classic Built For The Steak Marinade Job

Croix Valley's take on the classic Worcestershire-style steak marinade — steak, burgers, bloody marys, beef stir-fry.

Classic Worcestershire-style marinade — for steak, burgers and bloody marys.

Genuine Warmth In A Tomato-Forward Marinade

Real, brand-stated heat built into a tomato-forward marinade — chicken wings, pork ribs, prawns and burgers.

Real heat in a tomato-forward marinade — for wings, ribs and prawns.

The Steakhouse Recipe That Started It All

The Holter family's homemade steak sauce, poured for diners long before it hit a shelf — steak, burgers, roast beef, chips.

The original family steak sauce — for steak, burgers and roast beef.

Savoury Enough To Skip The Sugar

A savoury garlic-herb marinade that doubles as a table sauce, built with no added sugar — chicken, roast lamb, garlic bread.

Savoury garlic-herb marinade with no added sugar — for chicken and lamb.

The sweet-smokey-tangy trifecta.

The do-everything sauce trusted by 90% of competition BBQ teams – sweet, smokey and tangy, built to work on everything.

Sweet, smokey, tangy – trusted by 90% of comp teams. Built to work on everything.

Chimichurri that bites back

Jalapeño and birdseye chilli through a garlicky green. Hot, but not too hot.

Jalapeño and birdseye heat. Hot, but not too hot.

The bright one for fish night

Fresh coriander and parsley with a hint of spice. Made for prawns, fish and corn.

Coriander, parsley and a hint of spice for seafood.

Three Ways To Taste Jamaica

Jerk chicken, sticky ribs and rice and peas — all three sauces, one Jamaican feast. Save 11%.

Jerk chicken, sticky ribs, rice and peas. Save 11%.

Smoky, sweet, then properly hot

A thick, glossy paste handmade in Mexico from chipotle and rare chillies — smoky first, sweet from caramelised onion and agave, then a serious chilli kick that builds.

Smoky, sweet, then a serious kick.

Honey Soy Glaze, Zero Chilli

Gluten-free soy glaze sweetened with Australian pure honey, Korean pear and plum, then finished with cracked black pepper and zero chilli heat. Sticky enough to lacquer, gentle enough for the whole table. Marinate galbi, then brush on more as it caramelises over hot coals.

Honey, pear and cracked pepper soy glaze, no chilli. Marinate galbi and brush it on over the coals.

Smoky, warm, medium spice

Paprika smoke and a medium kick through the family green. For lamb and burgers.

Smoky paprika and a medium kick for lamb and burgers.

Auntie Celina's green chimichurri

Parsley, vinegar and a wallop of garlic. No spice, all tang, for steak and lamb.

Parsley, vinegar and garlic. No spice, all tang.

CHINESE BBQ, MADE IN NZ

A glossy, Chinese-BBQ-style char siu sauce made in New Zealand — sweet, savoury, and built to glaze pork, ribs, or chicken to a sticky, caramelised finish. Brush it on for the last 10 minutes of cooking for maximum lacquer.

Glossy Chinese BBQ-style char siu sauce — glazes pork and ribs to a sticky finish.