Several years before we sold rubs in the store I had been using them in my own kitchen mainly to flavour meat. One thing that I noticed was that there seemed to be a lot of filler in the form of salt and sugar. Determined to come up with a better product I started using my own blends of rubs for family dinners. The response was overwhelming and I was told that this should be a new product line for the store. From that early day we now sell a range of rubs totaling sixteen in all.
Many people are recipients of rubs as gifts or can only make it in to our store once a year. This page will hopefully answer most of the questions that we receive by email about our rubs. We don't run a full fledged mail order side to our business but will endeavour to take care of previous customers requiring more product. Please contact us for more details. Tins of rubs containing 120ml are $3.99 and zip lock bags containing 360ml are $10.00
The rubs we sell are dry rubs and consist of sea salt, herbs, spices and some contain brown sugar. The purpose of a rub is to add flavour to meat and vegetables. The salt enables the flavour to penetrate as well as season the product to be grilled, broiled or fried. Some of the rubs are bold and assertive while others are very delicate-something for every taste! A brief description of the dominant flavour of each rub is given below. This is not a list of ingredients
Asian: star anise, lemon grass and ginger. This is a favourite during product tasting where we grill chicken briefly then cook it in coconut milk to make a very unique curry sauce.
Brazilian: dark roast coffee and cocoa.
Caribbean: coriander, nutmeg, cinnamon and brown sugar.
Cajun: paprika, garlic, oregano, rosemary, cayenne.
Californian: gentle flavours of fennel and orange-wonderful on white fish.
Five Spice Tea: Lapsang souchong tea (very smoky), garlic and onion.
Greek: oregano, thyme, rosemary, lemon.
Italian: Basil, oregano, rosemary, red pepper flakes.
Jamaican Jerk: Cayenne, cumin, coriander, allspice, cinnamon and brown sugar
Lavender Citrus: Lavender, orange and lemon.
Lebanese: Sumac, marjoram, oregano and thyme.
Moroccan: Spearmint, lemon and cayenne.
Steak: Garlic, onion, oregano, coarse pepper.
Tandoori: Ginger, cumin, coriander, cayenne.
Tex-Mex: Cumin, chili powder, coriander and cocoa powder
Vietnamese: Coconut, basil and mint.
If you have a favourite recipe and would like to share it with others please email the details and we will add it to this page.