The Rip
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Sweet to start, heat to finish
The Rip opens calm with a hint of sweetness, then swells into a bit of back palate heat, all rounded out with a mix of herbs and spices. It's an easy one to fall for.
Coat your protein in olive oil, dust it generously with The Rip, and let it rest for an hour or overnight if you can. The longer it sits, the more the flavour builds. It's brilliant on pork ribs with a sweet glaze, pulled pork sliders and a rotisserie chicken, and honestly it's just as good on a plate of hot chips.
So why The Rip? A rip in the water looks calm on the surface, like a perfect spot for a swim, but it's not, which is exactly why you swim between the flags. Same idea here, it starts sweet and then the heat sneaks up on you.
Australian owned and made, family run and blended in small batches on the Surf Coast. All natural with no preservatives, no additives and no MSG, and gluten free with no gluten detected during testing.
Grill. Enjoy. Go surf.
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