Red Meat Blend marries native bush tomato with mountain pepper berry
for a sweet fiery fusion with colonial kick to liven up any red meat like lamb, beef or kangaroo.
A liberal coating of RED forms the ultimate charred crust, trapping flavour and sealing juices for hearty cuisine with as much punch as Jeff Fenech and commanding a glass of robust Australian Cabernet Sauvignon.
Winner of Silver Medal, 2009 and two Bronze Medals 2008 & 2011 Royal Sydney Show Regional Food Category.
- brush preferred red meat with olive oil
- encrust with RED
- devour with glass of Australian Cab Sav
mountain pepper berry