779 results found for “seasoning*”

Fig, port and maple glaze made to flatter lamb racks, legs, chops and cutlets. Jammy, boozy and rich, sweet rather than spicy. Turns a Sunday lamb into an occasion.

Onion, cranberry and bourbon relish for cheeseboards, brie and burgers. Jammy onion, tart cranberry, bourbon and thyme, no heat. Brie's drinking buddy.

Korean BBQ and wing sauce for chicken wings, pork and beef. Sweet soy umami, a medium gochujang glow and a nutty sesame finish. Korean fried-chicken wings at home.

Whole-lime Sri Lankan-style chutney for curry night, grilled fish and rice. Sharp, sour and rustic over medium chilli warmth. Miles from the sweet supermarket stuff.

Pineapple chilli sauce for grilled prawns, wings and pork skewers. Sweet pineapple, lime and ginger, then seriously hot Bubblegum chilli. Holiday vibes, nasty sting.

Sticky fig relish, hand-made in England for goat's cheese, brie, blue and roast pork. Treacly fig and clove with gentle chilli warmth. Baked camembert's best friend.

Coconut and lime sambal chilli oil for grilled seafood, rice and veg. Toasted coconut, bright lime and aromatic spice, medium warmth. Spoon over prawns, call it a holiday.

Smoked honey, tamarind and chipotle glaze for pork, ribs and ham. Sticky-sweet, a tangy edge, mild chipotle warmth. The one you brush on in the home stretch.

Australian-made honey BBQ sauce for wings, ribs, pulled pork and burgers. Honey-sweet and BBQ-bold, thick enough to cling, no heat. Glaze it late, dunk it often.

Australian-made brisket rub with activated charcoal, for brisket, short ribs and chuck. Savoury, beefy, lightly sweet, mild heat. Charcoal-black bark, competition built.

Tart cranberry BBQ sauce for glazed ham, turkey, pork loin and cheese boards. Cranberry snap, BBQ sweetness, no heat. Christmas ham just found a new mate.

Caribbean spiced rum hot sauce for jerk chicken, pork and prawns. Allspice, tropical chilli and boozy rum with a hot, rolling glow. Island heat you can still pour freely.

Jalapeño pineapple salsa verde hot sauce from Currumbin-grown chillies, for tacos, chicken, fish and eggs. Grassy jalapeño, medium heat, sweet pineapple. Pour heavy.

Smoky BBQ mayo for burgers, chips, onion rings, wraps and grilled meats. Creamy and tangy, smoky depth, a mild chipotle finish. Dollop it where plain aioli used to go.

Lamb rub for shoulder, rack, chops and leg, made in Perth with the Karoo in mind. Thyme, rosemary, mint and lemon peel, no chilli at all. Built for hardwood coals.