How

RUB
All Otway Chefs range of seasoning salts make the perfect meat rubs. This is usually done dry and by massaging the spice into the meat to penetrate into the surface. Once it has sat for a couple of hours drizzle with a little oil and seal in a hot pan. For large cuts of meat or ribs place in a dish and then braised in the oven with a liquid for a few more hours.

MARINADE
To use as a marinade, coat your protein in a generous amount of good olive oil and add a couple of tablespoons of the Otway Chef Roasted Spice Blend until well coated. Refrigerate for as long as possible but is best cooked the following day for maximum flavour.

SPRINKLE
The Otway Chef range is perfect as a finishing salt to add an extra pop of flavour. My favourite is to add the Cashew Dukkah to the top of a lamb salad or simply just sprinkle on the top of some smashed avocado on toast. But to you can always wow your guests with just adding that element of surprise to things like chips by sprinkling with our Roast Garlic and Rosemary Salt or fire them up with some Chilli Infused Sea Salt.

STIR
We all love quick meals with maximum flavour but this can’t always be achieved without a lot of ingredients on hand. With our blends your meals will get an instant flavour explosion meaning less ingredients you’ll need in the pantry. Try our Curry Blend or when making your next Thai stir-fry, add 2 tablespoons of the Coriander Seed, Chilli and Kaffir Lime salt to your cooking for authentic taste without the nasty additives store bought jars contain.

CRUMB
This is achieved by crusting the exterior of the meat with a coating to sear in a pan then finished in the oven. Best ingredient for this is the Cashew Dukkah to coat lamb cutlets. With the cutlets you really want to press the Dukkah right into the flesh so it sticks firmly. Then sit covered in the fridge for an hour so it sets firmer to the meat. For other coatings you can simply add a couple of tablespoons of Roasted Spice Blend to some breadcrumbs to crumb a Chicken Parimagana or spice up some Veal cutlets.