{"title":"Pear","description":"\u003cp\u003e\u003cstrong\u003ePear isn't a flavour you'd expect on a BBQ shelf, and The Rub Hub's pear range is small right now\u003c\/strong\u003e — three picks, not a big lineup. Pear's been paired with heat and spice for centuries: Korean and Chinese cooks grate it raw into marinades to tenderise meat and soften chilli's sharp edge, while in Europe its sweetness and soft acidity made it the classic partner for rich pork and blue cheese. That same trick is at work here — a fruit sweet enough to calm serious heat without turning a sauce into cordial, built for curries, tacos and scrambled eggs, anywhere you want fire with a fruity top note instead of a straight burn.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/uncle-mungos-top-shelf-200ml\"\u003eUncle Mungo's Top Shelf\u003c\/a\u003e, a 200ml hot sauce built on Carolina Reaper, ghost and bird's eye peppers, rated extreme (11\/11) on Hub Heat. Pear and mint are blended straight into the reaper mash, so the first thing you taste is a fruity-fresh top note before the layered burn lands. Made in Australia.\u003c\/p\u003e\n\u003cp\u003eThe genuine point of difference is technique, not range — real fruit softening extreme heat instead of sugar syrup, the trick thin \"mild\" sauces hide behind. Top Shelf has nowhere to hide: it's extreme, it's honest about it, and the pear makes the heat interesting, not just bearable.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/apple\"\u003eapple\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/sweet\"\u003esweet\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"uncle-mungos-top-shelf-200ml","title":"UNCLE MUNGOS: Top Shelf - 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 Extreme — the label calls it 13\/10 (Hub Heat 11\/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\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e See label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Curries, tacos, eggs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBack by popular demand\u003c\/h2\u003e\u003cp\u003eUncle Mungo's Top Shelf is the everyday extreme — a full-flavoured, full-spicy hot sauce that earns its name. Not a novelty, a daily driver for the seriously brave.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eA spicy combination of Carolina Reaper, ghost and bird's eye peppers, lifted with pear, mint and a few secret Mungo spices. Hub Heat 11\/11 — top of our scale (the label calls it 13\/10) — this one means business, with a fruity-fresh top note over a punishing, layered chilli burn.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eA few drops through curries and stews\u003c\/li\u003e\n\u003cli\u003eSplashed over eggs and tacos\u003c\/li\u003e\n\u003cli\u003eStirred into marinades for serious heat\u003c\/li\u003e\n\u003cli\u003eWherever you want full-flavoured fire\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA vibrant, full-bodied sauce with a fruity-fresh aroma from the pear and mint, and a punishing, layered chilli burn.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Carolina Reaper, ghost and bird's eye peppers, pear, mint and secret Mungo spices. Full ingredients are listed on the jar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e We don't have a complete verified ingredient panel for this sauce, so we can't make a full dietary call. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/772_cheers-hot-sauce-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\u003cp style=\"margin:0;\"\u003eTop shelf for a reason — I keep this one behind the counter for the brave-hearted only. A couple of drops lifts a curry into orbit, it's unreal over scrambled eggs, and on taco night run it next to \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e for fruity-then-savage. Crust the taco beef with a little \u003ca href=\"\/en-nz\/products\/meat-church-holy-cow-bbq-rub\"\u003eMeat Church Holy Cow\u003c\/a\u003e first, then chase the burn with a fruity drop of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-reaper-roja-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Reaper Roja\u003c\/a\u003e. You've been warned, quietly.\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: Top Shelf Breakfast Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWakes you up faster than the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 eggs; 4 small tortillas; ½ avocado, sliced; Handful of coriander; 3–6 drops Top Shelf.\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\u003eSoft-scramble the eggs over low heat with a pinch of salt.\u003c\/li\u003e\n\u003cli\u003eChar the tortillas in a dry pan for 20 seconds a side.\u003c\/li\u003e\n\u003cli\u003eFill with egg, avocado and coriander.\u003c\/li\u003e\n\u003cli\u003eFinish each taco with a drop or two of Top Shelf, and only add more once you've tasted.\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\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Top Shelf?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHub Heat 11\/11 — extreme. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Top Shelf on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on curries, tacos, eggs. Try it: a few drops through curries and stews; splashed over eggs and tacos; stirred into marinades for serious heat; wherever you want full-flavoured fire.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Top Shelf?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCarolina Reaper, ghost and bird's eye peppers, pear, mint and secret Mungo spices. Full ingredients are listed on the jar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Top Shelf gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe don't have a complete verified ingredient panel for this sauce, so we can't make a full dietary call. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Top Shelf made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Top Shelf?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hub Heat 11\/11 — extreme. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Top Shelf on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on curries, tacos, eggs. Try it: a few drops through curries and stews; splashed over eggs and tacos; stirred into marinades for serious heat; wherever you want full-flavoured fire.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Top Shelf?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Carolina Reaper, ghost and bird's eye peppers, pear, mint and secret Mungo spices. Full ingredients are listed on the jar.\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Top Shelf gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"We don't have a complete verified ingredient panel for this sauce, so we can't make a full dietary call. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Top Shelf made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 200ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":44517063884842,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-top-shelf-hot-sauce-200ml-front.png?v=1791301959"},{"product_id":"chamcham-hot-bae-korean-pear-hot-sauce-148ml","title":"CHAMCHAM - Hot Bae | Korean Pear Hot Sauce | 148ml","description":"\u003ch2\u003eThe hot sauce that beat the Americans at their own show\u003c\/h2\u003e\n\u003cp\u003eA small Melbourne outfit took a pear-based Korean hot sauce to the \u003cstrong\u003eNew York Hot Sauce Expo in 2024\u003c\/strong\u003e — the spiritual home of the entire hot sauce industry — and walked out with \u003cstrong\u003e2nd Place\u003c\/strong\u003e. Then it took \u003cstrong\u003e1st Place at the International Flavor Award in 2025\u003c\/strong\u003e for good measure.\u003c\/p\u003e\n\u003cp\u003e\"Bae\" (배) is Korean for pear. That's the whole trick, and it's a good one.\u003c\/p\u003e\n\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eIt opens sweet and properly fruity — Australian pear and Korean pear puree, not sugar syrup pretending. Then the floor drops into umami: fermented chilli paste, shiitake, yeast extract, soy, all layering up thick and savoury. Heat comes in third and stays interesting the whole way down, more of a slow bloom than a slap. Rice wine vinegar keeps the back end bright so you actually want another mouthful.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eFried chicken. Pizza. Burgers and hot dogs. Tacos. Scrambled eggs. Mac and cheese. Wraps. Noodles and rice bowls. Seafood. BBQ meats. Stir it through mayo and you've got a spicy aioli in ten seconds. One reviewer eats it on cheese and crackers, which sounds odd until you try it.\u003c\/p\u003e\n\n\u003ch3\u003eIn the bottle\u003c\/h3\u003e\n\u003cp\u003eBurnt orange-red, medium bodied — pourable with a bit of cling, flecked with chilli. Drizzles properly instead of glugging. Heat sits at \u003cstrong\u003eHub Heat 5\/11\u003c\/strong\u003e: medium-high, fruit-forward, builds across a few bites and settles into a warm hum.\u003c\/p\u003e\n\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eWe taste a lot of hot sauce and most of it is chasing Scovilles. This one is chasing flavour and it caught it — twice, on two continents, in front of judges. Handmade in Port Melbourne in small batches.\u003c\/p\u003e\n\u003cp\u003eSee the full range at \u003ca href=\"\/en-nz\/collections\/chamcham-sauce\"\u003eChamCham Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian pear, Korean pear puree, rice wine, red pepper paste [red pepper powder, corn syrup, water, salt, onion, garlic, wheat flour, soybean powder, alcohol, glutinous rice, soybean], red pepper powder, red chilli, soy sauce, rice wine vinegar, garlic, ginger, black pepper, onion, yeast extract, capsicum oleoresin, shiitake mushroom, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soybean and wheat. Manufactured in a facility that also processes products containing eggs, nuts, sesame, sulphites, shellfish and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Dairy-free. Nut-free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Melbourne, Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients and allergen information can change — always check the physical label before eating.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/204_delight-cheese-hotdog.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBae is Korean for pear, and that's the trick: fruity up front, a deep umami middle, then heat that blooms instead of slapping you. Shake it over fried chicken made with \u003ca href=\"\/en-nz\/products\/atomic-chicken-original-southern-fried-chicken-coating\"\u003eAtomic Chicken Original Southern Fried Chicken Coating\u003c\/a\u003e, or splash it over hot dogs piled with \u003ca href=\"\/en-nz\/products\/mitchs-preserves-sweet-mustard-pickles\"\u003eMitch's Preserves Sweet Mustard Pickles\u003c\/a\u003e. Small bottle, big haul, no customs declaration.\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 Bae Loaded Hot Dogs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen-second aioli, ten-minute dinner.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 frankfurts or smoked sausages; 6 hot dog rolls; ⅓ cup mayonnaise; 2 tbsp ChamCham Hot Bae; 1 cup shredded cabbage.\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 franks over medium heat for 6–8 minutes, turning, until blistered and hot right through.\u003c\/li\u003e\n\u003cli\u003eStir the Hot Bae through the mayo.\u003c\/li\u003e\n\u003cli\u003eToast the rolls, add cabbage and a frank, then drizzle with the spicy aioli.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Mixing the sauce through mayo softens the heat while keeping all that pear and umami.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHAMCHAM SAUCE","offers":[{"title":"Default Title","offer_id":44584038432810,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chamcham-hot-bae-korean-pear-hot-sauce-148ml-front.png?v=1792876602"},{"product_id":"mitchs-preserves-spiced-pear-paste-90g","title":"MITCH'S PRESERVES - Spiced Pear Paste | 90g","description":"\u003ch2\u003eBronze-Medal Pear, Spiced Up Properly\u003c\/h2\u003e\n\u003cp\u003ePear and apple form the base, then cinnamon, star anise and vanilla move in for a warm, fragrant finish with a squeeze of lemon to keep it honest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e Built for the grazing plate — sit it next to a triple cream brie or a firm goat's cheese and let the spice do the talking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e A pale golden-brown paste, smooth and dense, sweet with warm baking-spice notes and a soft vanilla back end.\u003c\/p\u003e\n\u003cp\u003eBronze medal-winning, made by hand in Warrnambool, Victoria. \u003ca href=\"\/en-nz\/collections\/mitchs-preserves\"\u003ethe full Mitch's Preserves range\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pear, Apple, Cinnamon, Star Anise, Vanilla, Lemon, Sugar.\u003cbr\u003e\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Gluten free.\u003cbr\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 90g.\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Warrnambool, Victoria, Australia.\u003cbr\u003e\u003cstrong\u003eAwards:\u003c\/strong\u003e Bronze, Melbourne Royal Australian Food Awards 2024.\u003cbr\u003e\u003cem\u003eAlways check the physical label for the most current ingredients and allergen information.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/047_pork-shoulder-season.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;\"\u003ePear and pork are a quiet classic. Dust a pork fillet with \u003ca href=\"\/en-nz\/products\/smokes-seasoning-pork-poultry-bbq-rub-250g\"\u003eSmokes Seasoning Pork Poultry Rub\u003c\/a\u003e, grill it over medium coals to 63°C, rest it, then slice and spoon over the paste melted with a splash of water. A light drizzle of \u003ca href=\"\/en-nz\/products\/blend-smoked-honey\"\u003eBlend Original Smoked Honey\u003c\/a\u003e ties it together. No fuss, no witnesses.\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: Smoker Brie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA whole cheese, softened over smoke.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole brie (about 200g); 2 tbsp Spiced Pear Paste; Crackers.\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\u003eSit the brie on baking paper in a smoker or covered barbecue at 110–120°C for 15–20 minutes, until it wobbles.\u003c\/li\u003e\n\u003cli\u003eTop with the paste and serve with crackers.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Mitch's Preserves","offers":[{"title":"Default","offer_id":44824851611690,"sku":"MITCHS-SPP-90G","price":8.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mitchs-preserves-mitchs-spiced-pear-paste-90g_ae6e97ac-852e-4d99-8376-888e77e57e2f.png?v=1789910438"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-flavor_pear.png?v=1786323272","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/pear.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}