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Gochujang Hot Sauce: The Korean flavour bomb explained

Gochujang Hot Sauce: The Korean flavour bomb explained

Gochujang is a traditional chilli sauce that’s just getting hotter and we’ll share why.  It is made using a base of fermented hot peppers and glutinous rice, and a bit of... Read More
Posted on By Sales
Charlie McKenna on how to barbecue like a pit master

Charlie McKenna on how to barbecue like a pit master

Chef Charlie McKenna, creator of Lillie’s Q Restaurants and Lillie’s Q Barbecue Sauces, won Memphis In May again last month, which is widely regarded as the most prestigious barbecue competition... Read More
Posted on By Sales
Charlie McKenna on how to barbecue like a pit master
Exploring barbecue: Heritage flavours of the American South

Exploring barbecue: Heritage flavours of the American South

If you are wondering why you can’t keep up with the low ’n’ slow techniques cropping up in restaurants around town, it’s because American barbecue is a nuanced beast.  Drawing... Read More
Posted on By Sales
High time for pickle brine: Super succulent crispy fried chicken

High time for pickle brine: Super succulent crispy fried chicken

We’ve officially found our favourite fried chicken recipe to date. Matty Matheson’s approach is a multi-day, set-it-and-forget-it gift.  Executive chef at Parts & Labour in Toronto, Canada, and star of... Read More
Posted on By Sales
High time for pickle brine: Super succulent crispy fried chicken
Change your mind about beer cocktails with the Michelada

Change your mind about beer cocktails with the Michelada

If you are anything like us, when you first heard about a Michelada you thought ‘Impossible! I’ve drunk beer in every possible form’.  Introducing the refreshing, super spicy Mexican drink,... Read More
Posted on By Sales
For the love of a cold one: How drinking vinegar became a thing

For the love of a cold one: How drinking vinegar became a thing

Our brand manager, Karina, shares her journey with drinking vinegar. From her first taste at the Pok Pok restaurant in New York City, she tells us how she uses it now.

Posted on By simon
For the love of a cold one: How drinking vinegar became a thing

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