{"title":"Mushroom","description":"\u003cp\u003eMushroom earns its place on a barbecue shelf for one reason: glutamates. Dried and powdered — porcini, shiitake, button — mushrooms concentrate the same savoury compound found in aged parmesan and cured meat, which is why cooks have used mushroom powder as a shortcut to umami depth for decades, long before umami was a marketing word. It's the fifth taste, not a flavour add-on, and a pinch does more heavy lifting than a fistful of most other seasonings.\u003c\/p\u003e\u003cp\u003eThat's why it turns up mostly inside all-purpose rubs and finishing salts rather than as its own standalone spice — built to round out a blend, not headline one. On the grill it earns its keep on steak, chicken, roast veg and potatoes, anywhere you want extra savoury weight without reaching for more salt.\u003c\/p\u003e\u003cp\u003eA handful of real products on our shelf lean on mushroom right now. Start with Falksalt's \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-wild-mushroom\"\u003eWild Mushroom Sea Salt Flakes\u003c\/a\u003e — pyramid-cut sea salt flecked with crushed porcini, a genuine finishing salt built entirely around the flavour. \u003ca href=\"\/en-nz\/products\/emus-rub-emu-mami-rub-110g\"\u003eEmus Rub's Emu-Mami Rub\u003c\/a\u003e is loaded with mushroom for a rich, earthy umami hit on any protein or veg. \u003ca href=\"\/en-nz\/products\/butchers-axe-woodlands-garlic-seasoning\"\u003eButchers Axe's Woodlands Garlic Seasoning\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/heavenly-hell-cocaine-cowboy-all-purpose-rub-150g\"\u003eHeavenly Hell's Cocaine Cowboy All Purpose Rub\u003c\/a\u003e are both garlic-led all-rounders that lean on mushroom powder to do the real umami work underneath.\u003c\/p\u003e\u003cp\u003eThe differentiator is format, not gimmick — a finishing salt for the last shake and shaker rubs for before the heat, covering both ends of the cook. Mushroom-deep, never one-note.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/umami\"\u003eumami\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/savoury\"\u003esavoury\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"butchers-axe-woodlands-garlic-seasoning","title":"BUTCHERS AXE: Woodlands Garlic Seasoning Rub – 170g","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 garlic \u0026amp; mushroom, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, mushrooms \u0026amp; roast veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eEverything's better with garlic\u003c\/h2\u003e\u003cp\u003eWoodlands is the everyday garlic seasoning that gets the tastebuds tingling — deep roasted garlic backed by mushroom-umami and a whisper of smoke. It's the shake that walks straight off the barbecue and into your midweek cooking, lifting everything from a steak to a tray of veg. Set those flavours free.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eGarlic leads, rounded and savoury rather than sharp, then mushroom powder brings a deep umami middle. A wisp of smoke flavour rounds it out, so it finishes savoury and moreish with real depth for something so easy to use.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason steak before a hard sear for a garlicky, savoury crust.\u003c\/li\u003e\n\u003cli\u003eToss mushrooms and roast veg in oil and Woodlands before they hit the oven.\u003c\/li\u003e\n\u003cli\u003eRub chicken and grill, or stir it through a garlic butter for corn and bread.\u003c\/li\u003e\n\u003cli\u003eShake it into mince, mash or scrambled eggs for an instant umami hit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury tan blend flecked with dried garlic and mushroom. Medium grind, it dissolves into butter and oil beautifully and blooms garlicky under heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Dehydrated Vegetables, Flavour Enhancer 621, Mushroom Powder, Smoke Flavour, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Woodlands is a savoury garlic and mushroom seasoning with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Steak, chicken, mushrooms, roast veg and everyday cooking — it's a true all-rounder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/078_steak-cut-juicy-overjoyed.png?v=1783006345\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery steak deserves a proper hit of garlic before it ever sees the pan. Melt a knob of butter into Woodlands first, then build the plate with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e brushed on late and a sharp smear of \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e smuggled onto the side. — Cap'n Darryl \"Second Coat\"\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: Garlic Butter Barbie Mushrooms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that keeps stealing the main's thunder.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g Swiss brown mushrooms; 60g butter; 2 tsp Woodlands Garlic Seasoning; Small handful chopped parsley.\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\u003eMelt the butter with the seasoning in a tray on the barbie.\u003c\/li\u003e\n\u003cli\u003eToss the mushrooms through and cook over medium heat for 10–12 minutes, turning, until golden and glossy.\u003c\/li\u003e\n\u003cli\u003eScatter with parsley and serve next to your steak.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Woodlands is a savoury garlic and mushroom seasoning with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steak, chicken, mushrooms, roast veg and everyday cooking — it's a true all-rounder.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424435754,"sku":"9356610000444","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-woodlands-front-t.png?v=1783309569"},{"product_id":"falksalt-sea-salt-flakes-wild-mushroom","title":"FALKSALT: Sea Salt Flakes Wild Mushroom - 70g","description":"\u003cp\u003e\u003cstrong\u003eMUSHROOM FLAVOURED SEA SALT FLAKES\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLight brown pyramid-shaped sea salt flakes mixed with small pieces of crushed porcini mushrooms are infused with an intense porcini mushroom aroma.\u003c\/p\u003e\n\u003cp\u003eFalksalt Wild mushroom finishing salt.\u003c\/p\u003e\n\u003cp\u003eAdds a delicious touch to roast potatoes, steaks, or pasta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 70g Jar\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/060_pepperoni-pizza-grin.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;\"\u003eThese little brown pyramids smell like a walk through a pine forest — porcini on board, no foraging required. Crust a scotch fillet with \u003ca href=\"\/en-nz\/products\/rum-and-que-blackout\"\u003eRum and Que Blackout Beef Rub\u003c\/a\u003e, sear it hard, rest it, then crumble the flakes over the slices. Want a drop of heat? \u003ca href=\"\/en-nz\/products\/uncle-mungos-smoked-truffle-200ml\"\u003eUncle Mungo's Smoked Truffle\u003c\/a\u003e goes on top. Roast spuds and pizza get the same treatment.\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: Mushroom Pizza Bianca\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA white pizza with a forest in its pocket.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 pizza base; 150g mozzarella, torn; 150g mushrooms, thinly sliced; 1 tbsp olive oil; ½ tsp Wild Mushroom Sea Salt Flakes.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eHeat a pizza stone in a hooded barbie or oven to 250°C.\u003c\/li\u003e\n\u003cli\u003eTop the base with mozzarella and mushrooms, drizzle with oil and bake 8–10 minutes until bubbling and golden.\u003c\/li\u003e\n\u003cli\u003eCrumble the flakes over the hot pizza just before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding the flakes after baking keeps the porcini aroma front and centre.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FALKSALT","offers":[{"title":"Default Title","offer_id":40642051604522,"sku":"FKSLMU","price":8.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/FALKSALT_-_Mushroom_RUB_HUB.png?v=1763902450"},{"product_id":"heavenly-hell-cocaine-cowboy-all-purpose-rub-150g","title":"HEAVENLY HELL: Cocaine Cowboy All Purpose Rub – 150g","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 Low — a savoury, garlicky all-purpose rub; ancho, chipotle and pasilla play a supporting role\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned, championship BBQ blend (Pitmaster Series)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG, butter powder (milk) and mustard (listed ingredients) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e beef, chicken, pork\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eDangerously good on everything\u003c\/h2\u003e\n\u003cp\u003eCocaine Cowboy is Heavenly Hell's Pitmaster Series championship all-purpose rub — garlic, butter and mushroom loaded into a blend that's ludicrously addictive. It's the shaker that ends up on everything, from a Sunday roast to a midweek steak, and somehow makes all of it better. Fair warning: it goes fast.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBig, savoury and umami-rich up front — garlic and a buttery, mushroomy depth doing the heavy lifting. A gentle sweetness rounds the edges so it browns beautifully, and the finish is moreish in the most annoying way. It tastes like a compound butter you can shake from a jar.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a steak generously, sear hard, then rest — the garlic-butter notes read like a steakhouse finish.\u003c\/li\u003e\n\u003cli\u003eRub chicken pieces or a whole bird before roasting for a savoury, golden crust.\u003c\/li\u003e\n\u003cli\u003eDust pork chops or a pork roast for an all-purpose hit of umami depth.\u003c\/li\u003e\n\u003cli\u003eToss it through roast potatoes, mushrooms or chips straight out of the oven.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful into softened butter for an instant compound butter over anything off the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, golden-brown blend with a medium grind and visible flecks of garlic and herb. It clings well and browns into an appetising, buttery-smelling crust.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Heavenly Hell's published list):\u003c\/strong\u003e Kosher salt, garlic, sugar, porcini mushroom, butter powder, onion, monosodium glutamate, Worcestershire powder, parsley, freshly cracked black pepper, ancho, red wine vinegar powder, rosemary, lemon, oregano, basil, celery seed, mustard, chipotle, thyme, smoked paprika, ginger, cumin, bay leaf, pasilla, coriander, herbs \u0026amp; spices. Recipes can change — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e butter powder (milk), mustard and monosodium glutamate (listed ingredients).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No dietary claims made for this blend. Contains MSG, butter powder (milk) and mustard (listed ingredients); the Worcestershire powder isn't itemised — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/657_grin-tomahawk-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;\"\u003eThis is the jar that never makes it back to the shelf. Build the plate with \u003ca href=\"\/en-nz\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e brushed on late, then finish with a smear of \u003ca href=\"\/en-nz\/products\/blues-hog-honey-mustard-sauce\"\u003eBlues Hog Honey Mustard Sauce\u003c\/a\u003e to sharpen all that richness. Stir a spoonful into soft butter and melt it over a steak — you'll thank me later.\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: Garlic Mushroom Pork Chops\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe shaker that ends up on everything starts here.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 thick pork chops; 2 tbsp Cocaine Cowboy rub; 300g mushrooms, sliced; ½ cup cream.\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 chops with the rub and rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003ePan-fry over medium-high heat for 4–5 minutes a side until they read 63°C, then rest on a plate.\u003c\/li\u003e\n\u003cli\u003eIn the same pan, cook the mushrooms for 5 minutes, add the cream and a pinch more rub and simmer 2 minutes.\u003c\/li\u003e\n\u003cli\u003eSpoon the mushroom sauce over the chops.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The rub's garlic, butter and mushroom notes carry straight into the pan sauce from the fond.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it actually taste like?\u003c\/strong\u003e Savoury garlic butter with a mushroomy, umami depth — like a compound butter in shaker form. No heat, just moreish flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Genuinely everything — beef, chicken, pork, roast veg, potatoes and chips. It's the definition of all-purpose.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG or gluten?\u003c\/strong\u003e Yes to MSG — monosodium glutamate is on the published ingredient list, along with butter powder (milk) and mustard. Gluten isn't itemised (the Worcestershire powder isn't broken down), so always check the physical label if you're sensitive.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does it actually taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Savoury garlic butter with a mushroomy, umami depth — like a compound butter in shaker form. No heat, just moreish flavour.\"}},{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Genuinely everything — beef, chicken, pork, roast veg, potatoes and chips. It is the definition of all-purpose.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG or gluten?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes to MSG: monosodium glutamate is on the published ingredient list, along with butter powder (milk) and mustard. Gluten is not itemised (the Worcestershire powder is not broken down), so always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917536298,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MDoVyUVd.png?v=1784648358"},{"product_id":"emus-rub-emu-mami-rub-110g","title":"EMUS RUB: Emu-Mami Rub - 110g","description":"\u003ch2\u003eDeep, savoury umami in a tin\u003c\/h2\u003e\u003cp\u003eLoaded with mushrooms for that moreish savoury hit, Emu-Mami takes whatever you're cooking up a notch, no matter what's on the menu.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e rich, earthy umami driven by mushrooms.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e right at home on all proteins and vegetables alike.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow to use:\u003c\/strong\u003e sprinkle over meat or veg before cooking, or stir through to deepen any savoury dish.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe Rub Hub keeps this one handy for cooks chasing that extra layer of savoury depth.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/104_blow-kiss-ribs.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;\"\u003eMushrooms are the stowaway here: earthy, deep, that savoury hum that makes people ask what you did. Dust a rump cap or a tray of field mushrooms, then finish with a drizzle of \u003ca href=\"\/en-nz\/products\/rum-and-que-umami-garlic\"\u003eRum and Que Umami Port \u0026amp; Black Garlic Sauce\u003c\/a\u003e and a spoon of \u003ca href=\"\/en-nz\/products\/foo-chilli-company-ma-foo-chilli-oil-220ml\"\u003eFoo Chilli Company Ma Foo Chilli Oil\u003c\/a\u003e for a little sting. Savoury on savoury, and nobody's complaining.\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: Rump Cap and Buttery Mushrooms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eEarthy, beefy and a little bit smug.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg rump cap (picanha); 3 tbsp Emu's Rub Emu-Mami; 400g field mushrooms, sliced; 2 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScore the fat cap, coat all over with 2½ tbsp of rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 150°C until the centre reads 50°C, about 50–60 minutes.\u003c\/li\u003e\n\u003cli\u003eSear fat side down over hot coals for 3–4 minutes, then quickly sear the other sides, to 54°C.\u003c\/li\u003e\n\u003cli\u003eWhile it rests for 10 minutes, fry the mushrooms in butter with the last of the rub for 6–8 minutes, then slice the beef and spoon them over.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The mushroom-driven rub doubles down on the savoury notes of both the beef and the mushrooms.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"EMUS RUB","offers":[{"title":"Default Title","offer_id":44517427085354,"sku":null,"price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/IMG_2327-1.jpg?v=1782784130"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-flavor_mushroom.png?v=1786365473","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/mushroom.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}