$13.95
Garlic Pepper is a coarse everyday seasoning of garlic granules and cracked black pepper with sumac and smoked paprika, made for steak, chicken, eggs, potatoes and bread. More than a third of the jar is garlic, which is not how most garlic peppers are built.
Most of them are salt with a rumour of garlic in the corner. This one tastes of both, and the sumac underneath stops it going flat halfway through the mouthful. It is the blend you stop thinking about and just reach for, the one that ends up open on the bench more often than it is in the cupboard.
Serve it with steak, roast chicken, garlic bread, hot buttered corn, scrambled eggs, avocado toast, wedges or a tomato salad.
Mash two tablespoons of Garlic Pepper into 125g of soft butter with a small handful of chopped parsley. Roll it into a log in baking paper and chill until firm. Cut a thick coin and melt it over a resting steak, or spread it through a split baguette, wrap in foil and bake at 200C for twelve minutes.
120g, around 40 serves. Packed in Australia from imported ingredients.
