RUM AND QUE: Umami Garlic Butter Finishing Seasoning – 100g

Butter, bottled as a shake

Umami Garlic Butter is Rum and Que's finishing seasoning that tastes like a knob of garlic butter melted over the top — without the butter. Sprinkle it on at the end and it turns a plain steak, a bowl of chips or roast veg into something you can't stop eating. Pure savoury depth in a pouch.

The flavour

Rich, buttery garlic leads, backed by mushroom and onion umami, toasty soy and a savoury yeast depth. It reads like roast-garlic butter and browned mushrooms — mouth-filling, moreish and completely savoury, with no heat.

How to cook with it

• Shower it over a rested steak so it melts into the surface like a garlic-butter baste.
• Toss hot chips or wedges in it straight out of the fryer.
• Dust roast potatoes or grilled mushrooms for an instant umami lift.
• Sprinkle on garlic bread with a little melted butter before it goes under the grill.
• Finish grilled corn or popcorn for a savoury, buttery snack.

In the pouch

A fine, savoury finishing seasoning with visible dried garlic and vegetable flecks. Built to go on at the end — sprinkle over hot, buttery or oily food so it clings and blooms.

Ingredients & Dietary

Ingredients: Sugar, salt, dehydrated vegetables (garlic, mushroom, onion), flavours (milk), spices and spice extracts, soy sauce powder [soy sauce powder (wheat), maltodextrin (tapioca), anti caking agent (551)], yeast extract, vegetable oil, vegetable protein extract (maize), herb extract.

Dietary: Contains milk, wheat and soy. Always check the physical label for the most accurate ingredient, allergen and nutritional information.

The Rub Smuggler's Verdict

The finish that makes people ask what your secret is. Rub a steak with Butchers Axe Bullseye, grill and rest it, shower this over the top, and stack it on a bun with Boomas Burger Sauce. Add it after the meat rests so the flavours stay fresh, not cooked out.