Spoon it on

How to use it

Made for eggs, noodles, rice bowls, toasties, BBQs, and the nights when dinner needs saving.

Seven ways in

Pick your moment

Big flavour, no fuss, whatever's on the table.

Fried or scrambled eggs, avo toast, a bacon-and-egg roll. A spoon turns breakfast into a reason to get up.

Stir through instant noodles, spoon over a rice bowl, or finish fried rice. Adds the good crispy bits.

Brush over grilled corn, drizzle on snags and steak, or mix into a quick mayo for burgers. Earns its name here.

A spoon on a simple dal or curd rice tastes like a proper tadka. Lifts leftovers, too.

Cheese toasties, dumplings, samosas, hot chips, popcorn. Anything dippable is fair game.

Pizza, tacos, grilled cheese, roast veg, poke bowls: where Indian spice meets whatever’s in the fridge.

Toast, beans, two-minute noodles, last night’s leftovers. The nights when dinner needs saving.

The short version

That's the whole instruction manual. Grab a jar, keep it on the bench, spoon it on everything.