DEEP, SAVOURY, BUILT FOR BEEF

A rich port reduction laced with black garlic and umami depth — finishes low and slow smoked beef, steak, or a burger with real complexity. Drizzle it on hot off the grill or stir through pan juices for an instant restaurant-grade glaze.

Deep port and black garlic umami — finishes beef and steak with real depth.

The Range's Best Seller

No heat, all flavour — nails chicken, pork and roast veg every time.

No heat, all flavour — nails chicken, pork and roast veg every time.

All-Purpose, All the Time

Pork chops, chicken thighs and burgers seasoned in a mild, savoury all-rounder built to lift the flavour on anything off the grill.

A mild, savoury all-rounder for pork chops, chicken thighs and burgers off the grill.

Competition-black bark, zero heat

Built for the judges' table, Big Bark gets its jet-black colour from activated charcoal and lays down a savoury, umami crust on brisket, beef ribs and steak.

Competition-black bark rub for brisket, beef ribs & steak.

Sweet, crunchy, umami — mild heat

Bling is the super-premium chilli oil crunch that starts on your noodles and somehow ends up on your eggs, pizza and leftovers — sweet, crunchy and deeply umami, never too spicy.

Sweet, crunchy umami chilli oil for eggs, ramen & dumplings.

The Flagship Beef Rub

Slow-smoked brisket rubbed in dark coffee and cracked black pepper, sliced to a near-black bark and a deep pink smoke ring.

Dark coffee and cracked pepper for a near-black brisket bark and a deep pink smoke ring.

Aaron Palmer's Beef-First Blend

A salt-forward, savoury South Australian rub built for deep colour on beef — no chilli heat, just steaks, brisket, burgers and beef ribs done right.

Savoury, salt-forward and beef-first — no heat, built for steaks, brisket and ribs.

The all-purpose rub for everything

Paprika warmth, garlic depth and a moreish finish — the shaker built to season beef, chicken, pork, seafood and veg without ever fighting what's on the grill.

One shaker, everything covered — paprika warmth, garlic depth, no fighting the flavour.

Herby, built for meats that fight back

Hunter is the herby, coffee-edged rub built for meats that fight back — lamb shoulder, venison and wild game that need a rub with backbone.

Herby, coffee-edged rub for lamb, venison & wild game.

THE EVERYDAY ALL-ROUNDER

Rum and Que's flagship all-purpose rub — balanced, savoury, and built to work on beef, pork, chicken or veg without ever fighting the flavour. The one jar that lives on the bench, not the shelf.

The flagship all-purpose rub — balanced and built for beef, pork or chicken.

Coffee-Dark Bark for Beef

Salt, pepper and garlic do the heavy lifting while coffee builds a dark, almost chocolatey depth — made for brisket, short ribs and steaks.

Coffee-kissed and savoury — builds a dark bark on brisket, short ribs and steaks.

A taste of New Orleans in a shaker

Paprika-forward and savoury with garlic depth and a warm, smoky Cajun heat on the finish — sear it hard on prawns and chicken or stir into gumbo for real bayou flavour.

Paprika-forward with a warm, smoky Cajun heat — sear on prawns and chicken for real bayou flavour.

One shaker, every protein

Basecamp is the everyday, no-chilli seasoning the crew reach for on beef, chicken, pork, sausages and veg — bold, balanced and always in rotation.

Everyday no-chilli seasoning for any protein or veg.

Sticky Honey, Savoury Soy

Sweet honey and deep, salty soy umami caramelise beautifully on the grill — a South Australian rub built for pork belly, ribs and chicken wings.

Sweet honey, savoury soy — caramelises beautifully on pork belly, ribs and wings.

The Do-Anything Garlic Shaker

Roasted garlic and a savoury parmesan hit make this South Australian all-rounder the shaker that lives by the stove for chips, chicken and roast veg.

Roasted garlic and parmesan — the do-anything shaker for chips, chicken and roast veg.

Two Meat Church legends, one shaker

Coarse pepper and savoury salt from Holy Cow meet The Gospel's rounder paprika-garlic sweetness — beef-grade backbone, Tuesday-night friendly.

Holy Cow's pepper meets The Gospel's sweetness — beef-grade, Tuesday-friendly.

Golden, Savoury, Turmeric-Warm

Rotisserie chicken rubbed in warm savoury turmeric and garlic, crisped to a golden, glassy skin straight off the spit.

Warm turmeric and garlic for golden, glassy-skinned rotisserie chicken off the spit.

FINISH EVERYTHING WITH IT

A savoury garlic-butter finishing seasoning that melts straight into hot food — steak, garlic bread, roast veg, popcorn. Umami-forward and built to be the last thing that touches the plate.

Savoury garlic-butter finishing seasoning — the last thing on the plate.

Texas beef rub, comp-circuit approved

Coarse black pepper and clean savoury salt built for brisket, tri-tip and steaks — the bark that gets photographed before it gets eaten.

Coarse black pepper, clean savoury salt — built for brisket, tri-tip and steaks.

Real Heat, Real Green

A scatter of genuine jalapeño finishing salt over a rested steak or fried eggs, a proper seasoned warmth in every shake.

Genuine jalapeño finishing salt for a rested steak or fried eggs, seasoned warmth in every shake.

Cumin, Garlic, Char

Skirt steak and chicken fajitas seasoned in cumin and garlic, seared hot and sliced onto a sizzling plate for tacos.

Skirt steak and chicken fajitas seasoned in cumin and garlic, seared hot for tacos.