{"product_id":"four-saucemen-pohutukawa-smoked-peppercorns-70g","title":"FOUR SAUCEMEN: Pohutukawa Smoked Peppercorns - 70g","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 Peppery, not chilli — a proper black-pepper bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 70g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Single ingredient — whole peppercorns; always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, eggs, roast veg — anything a fresh pepper grind suits\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003ePeppercorns with a genuine Kiwi story\u003c\/h2\u003e\u003cp\u003eThis is pepper with a postcode. Whole black peppercorns are cold-smoked over New Zealand pohutukawa wood — the crimson-flowering Kiwi Christmas tree — for a fragrant, smoky bite you simply can't get from the supermarket jar. Load a grinder and taste the difference fresh.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eClassic sharp black-pepper heat wrapped in a gentle, woodsy smoke. Fragrant and warming rather than fiery — the smoke rounds off the bite and lingers on the finish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eGrind fresh over a resting steak so the aroma blooms in the heat.\u003c\/li\u003e\n\u003cli\u003eTwist over fried or scrambled eggs for a smoky lift.\u003c\/li\u003e\n\u003cli\u003eFinish roast veg and potatoes straight from the oven.\u003c\/li\u003e\n\u003cli\u003eLoad a pepper mill and use it as your everyday grind.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eWhole, glossy black peppercorns with a distinct smoky aroma — built to be ground fresh, not used pre-cracked.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole black peppercorns, smoked over pohutukawa wood.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e A single-ingredient whole spice; allergens and traces — 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\/871_grinding-pepper-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\u003cp style=\"margin:0;\"\u003eThe Smuggler's tip, whispered so the taxman don't hear: grind these fresh over a resting steak and the smoke does half the seasoning for you. Build the plate around it with \u003ca href=\"\/en-nz\/products\/the-feedlot-black-angus\"\u003eThe Feedlot Black Angus Rub\u003c\/a\u003e to cook and a mop of \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke On Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e.\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: Smoky Pepper Steak Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe steakhouse classic, minus the steakhouse bill.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillet steaks; 1 tbsp Pohutukawa Smoked Peppercorns, coarsely cracked; 1 shallot, finely diced; ½ cup beef stock; ½ cup thickened 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 steaks with salt and sear in a hot pan to your liking, then rest them on a board.\u003c\/li\u003e\n\u003cli\u003eIn the same pan, soften the shallot for 2 minutes, add the cracked peppercorns and toast 30 seconds.\u003c\/li\u003e\n\u003cli\u003ePour in the stock, scrape up the brown bits, add the cream and simmer 3–4 minutes until it coats a spoon.\u003c\/li\u003e\n\u003cli\u003ePour over the sliced steak, resting juices and all.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Toasting the cracked pepper in the fat wakes up the pohutukawa smoke.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526840774698,"sku":null,"price":18.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-peppercorns-front.png?v=1783438468","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/four-saucemen-pohutukawa-smoked-peppercorns-70g","provider":"THE RUB HUB","version":"1.0","type":"link"}