Fancy Hanks

Fruity, fresh and mild chillies. If you’re new to spice, here’s your jumping off point. Start with a splash on a freshly shucked oyster, then watch as you slowly descend into the world of hot sauces.

The final boss. Use sparingly in a stew, or put a splash in your chicken marinade and this will elevate your dish to the next level. When you’re done cooking, wash your hands. Twice.

Sweet, tangy and a medium heat. It’s the middle child, but you know we don’t play favourites. We love it with our Andouille pork sausage. Your guests will love it when they see it at your next dinner party.

Having a party? Here’s two ideas for you. Grab some chicken thighs, shake on our taco seasoning and grill on the bbq. Grab a can of ice cold beer, rub some lime on the rim and then dip it in the seasoning and hey presto, a Michelada. Now just wait for everyone to arrive. In our restaurant, we dry rub our traditional pork ribs with this and use it as bbq seasoning on our fries.

We’ve all been asked it before; “regular salt or chicken salt?” Doesn’t matter if you call it a potato cake, scallop or fritter, we can all agree that chicken salt is the way to go. Grab some for home and chuck it on your roast chicken and potatoes, or if the local chipper forgets it on your order this baby will save day.

In cooking, as in life, the simple things are often the best. Simply rub our seasoning into your Sunday lamb roast just before you pop it in the oven. Next, mix up a Bloody Mary and season with a pinch of this mix. Finally, watch your worries float away. Also great for steaks and we use this as a bbq dry rub on our award winning smoked brisket.

This sauce is bananas! Literally. Originating from the Philippines, this sweet and floral sauce is the perfect substitute for a chutney and is a sure fire conversation starter. In the restaurant we use it on some of our sangas and it’s a staple at staff meals.

We’ve been cooking this recipe since before we had an Instagram account. You’ll find it as a glaze on our spare ribs, and it’s perfect to finish off your home smoked pork shoulder.

Strong and rich, just like we want to be one day. We serve this with our beef brisket in the restaurant, and after a long day in the pit, we drizzle it over our eggs in the morning.

Sausage rolls, pasties, meat pies, hotdogs & burgers. If the thought of any of those gets your stomach growling, then you need to pick up this bottle and take it to the counter immediately. We’ve thrown in some beetroot and onions to give it a distinctly Australian taste.