Big barbecue flavour comes in a small package with these easy single-serve seasoning blends.

There’s something wonderfully simple about barbecue cooking. Good ingredients, plenty of heat and the right seasoning are often all you need – which makes Moredough Kitchens’ range of Gourmet Seasonings particularly handy to have waiting in the pantry.

Designed as convenient 30g single-serve sachets, the Australian-made range takes much of the guesswork out of seasoning your favourite barbecue fare. Each blend has been created with a particular protein in mind, but there’s plenty of scope to experiment beyond what’s pictured on the packet.

For beef, there’s a savoury, smokey and spicy rub made for steaks and burgers, while pork gets a milder barbecue blend that works particularly well with ribs and chops. The lamb seasoning brings together Manuka honey and rosemary – a natural match for chops straight from the grill – while chicken combines Tuscan herbs and garlic.

Seafood hasn’t been forgotten either. The fish seasoning heads in a different direction with lemongrass, coconut and lime, bringing a Thai-inspired flavour to fish cooked over the barbecue.

And there’s no need to stick rigidly to the labels either; sprinkle the blends over potato wedges or roast veg, season skewers or corn on the cob before they hit the grill, or try the pork rub on toasted nuts. Even a simple salad can benefit from a little extra seasoning!

The range is gluten-free and, at just 30g per sachet, there’s no half-used jar of spice mix disappearing into the back of the pantry afterwards. Just pick your protein, tear open a packet (which will store comfortably in your pantry for up to six months, by the way) and fire up the barbie. What could be simpler?

BBQ Tomahawk with Seasoned Charred Corn

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Serves

4

Preparation

15

minutes

Cooking Time

25

minutes

Ingredients

• 1 1 tomahawk steak, about 1-1.2kg

• 1 1 x 30g sachet Moredough Kitchens Savoury, Smokey & Spicy Beef Gourmet Seasoning

• 2 Tbsp 2 extra virgin olive oil

• 4 4 corn cobs, husks removed

• 250 g 250 cherry tomatoes

• 100 g 100 mixed salad leaves

• 1 1 lemon, cut into wedges

• Sea salt and freshly ground black pepper

Method

• Remove steak from the fridge 30-45 minutes before cooking. Preheat a hooded barbecue to high heat.
• Pat steak dry and rub with 1 Tbsp olive oil. Sprinkle generously on both sides with about two-thirds of the Moredough Kitchens Beef Gourmet Seasoning, pressing it into the meat.
• Place steak over direct heat and cook for 3-4 minutes each side, or until well seared. Move to indirect heat, close the barbecue hood and continue cooking for 12-18 minutes, turning once, or until cooked to your liking. For medium-rare, aim for an internal temperature of around 54-57°C.
• Transfer steak to a board, loosely cover with foil and rest for 10-15 minutes.
• Meanwhile, brush corn with remaining olive oil and sprinkle lightly with some of the remaining beef seasoning. Barbecue for 8-10 minutes, turning regularly, until tender and lightly charred. Add tomatoes for the final few minutes and cook until just softened.
• Cut the steak away from the bone, then slice thickly across the grain. Arrange on a platter with the charred corn, tomatoes, salad leaves and lemon wedges. Season to taste and serve immediately.

Notes

• *CHEF’S TIP: If you want to save time and hassle de-seeding a whole pomegranate, you can use thawed frozen pomegranate arils, or look for fresh arils in the cut fruit fridge.

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