Street BBQ Seasoning 170g
Street BBQ Seasoning 170g
GREEK -
YIROS STYLE
Destination: Greece
Spice - Seasoning - Rub
The vibe: Picture yourself in a sun-soaked Greek taverna by the sea, where the air is filled with the enticing aromas of grilled meats and fresh herbs. Whether you’re strolling through the bustling markets or dining at a seaside spot, the flavours of Greece are simply unforgettable.
Imagine: Tender lamb, charred to perfection, with notes of oregano, garlic, and lemon, savoured with friends and a glass of ouzo.
The Street BBQ take: Inspired by traditional Greek flavours, this seasoning blends aromatic herbs like oregano and thyme with garlic and a hint of pepper for a taste that transports you straight to the Mediterranean.
Best way to use: Rub generously over lamb, chicken, or pork before grilling. It’s also perfect for seasoning roasted vegetables or sprinkling over Greek salads for an extra burst of flavour.
CHINESE -
HONG KONG ROAST STYLE
Destination: China
Spice - Seasoning - Rub
Salty, sweet, morish like a medley of the best of Chinese sauces in one sprinkle.
The vibe: hot humid nights spent pressed up against sticky side street windows displaying burnished Peking Duck so shiny you can see your own hungry reflection in its skin. We’ve had deliciously wild times in Hong Kong - the food scene is almost indescribable in its sheer breadth and creativity.
Imagine: 24 hours of hot, salty-sweet morsels that all at once satisfy your tastebuds completely, but also leave you craving more.
The Street BBQ take: combining our favourite Hong Kong flavours in one handy all-purpose rub. The secret to success, we promise.
Best way to use: sprinkle liberally over beef, pork, chicken, duck skewers, pork or beef ribs or level up your humble stir fry with a generous shake. For an even better result, massage into the meat to rehydrate the spices. Can also be used as a table-side seasoning after cooking.
BALI -
SATAY STYLE
Destination: Bali, INDONESIA
Spice - Seasoning - Rub
The vibe: whether on foot, travelling via tuk tuk or zipping through the crowd clumsily on the back of your first scooter, the Balinese backstreet BBQs are definitely worth stopping for. Anything and everything on skewers, over open flame, cooked to order. We’ve never stopped at just one. They’re too good.
Imagine: sizzling satay with a hint of smoke and heat, eaten in shorts, singlet and a bike helmet.
The Street BBQ take: after countless trips back to our favourite Balinese vendors, we reckon we’ve nailed it: traditional Balinese satay flavours of peanut and garlic with a reassuring chilli kick at the end.
Best way to use: sprinkle liberally over chicken or pork neck skewers, prawns or whole fish. For an even better result, massage into the meat to rehydrate the spices. Can also be used as a table-side seasoning after cooking.
BRAZILIAN -
ASADO STYLE
Spice - Seasoning - Rub
The quintessential asado classic - salt, pepper, garlic with a few hidden extras to blow the taste buds away. Can be used low & slow or for fast and furious cooking.
The vibe: arguably the best place on earth to experience the incredible simplicity of food cooked over fire. Whether it’s slow roasted over coals for hours under skilful, watchful eyes or merely shown the flame for seconds, it’s as much a technique, as it is a party. And absolutely everyone is invited, every single time.
Imagine: smoky, crispy, juicy, salty and totally moreish.
The Street BBQ take: straight from our personal memory banks of time spent BBQing in Brazil, we’ve come up with the quintessential asado-style rub: salt, pepper, garlic and a few secret ingredients to immediately transport you fire-side.
Best way to use: sprinkle liberally over any red meat (including steak or brisket) or over whole fish. For an even better result, massage into the meat to rehydrate the spices. Can also be used as a table-side seasoning after cooking.
INDIAN -
TIKKA TANDOORI STYLE
Destination : India
Spice - Seasoning - Rub
The vibe: a city rich in culture, colour and flavour - a true feast for the five senses. Every day, across this vast metropolis, generations of families share celebratory feasts cooked at breathtakingly high temperatures in clay tandoors. The result is entire neighbourhoods thick with spice-laden smoke which hangs thick in the air with tradition and excitement.
Imagine: all the complexity of traditionally-spiced Indian dishes cooked in a tandoor (which can approach 480°C). Hot, heady, alive with flavour.
The Street BBQ take: This rub captures our Mumbai memories of smoke and spice which, when toasted over flame, practically dance across your palate.
Best way to use: sprinkle liberally over lamb cutlets, slow cooked lamb shoulder, chicken thighs or fish. For an even better result, massage into the meat to rehydrate the spices. Can also be used as a table-side seasoning after cooking.
JAPANESE -
YAKITORI STYLE
Destination: Tokyo, JAPAN
Spice-Seasoning-Rub
Stolen from an IZAKAYA master, a true togarashi spice mix has salt balance, sansho pepper with a chilli hit to the end.
The vibe: smoke-filled laneways of hibachi grills manned by Japanese masters standing almost shoulder to shoulder - the sheer volume of people cooking and eating and moving onto the next is extraordinary. Not for the faint hearted but definitely for the very hungry.
Imagine: The intersection between Japanese precision and BBQ. The perfect balance of salt, pepper and chilli.
The Street BBQ take: after a particularly enthusiastic night in Japan, and to cut a long story short, we’ve ended up with the exact recipe for a true Togarashi spice mix, from a legitimate Izakaya master: just the right amount and type of salt, balanced with sansho pepper and a hint of chilli.
Best way to use: sprinkle liberally over chicken skewers, prawns, calamari, pork strips, eggplant or corn. For an even better result, massage into the meat to rehydrate the spices. Can also be used as a table-side seasoning after cooking.
Explore. Experience. Enjoy.
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