Preparation time: 10 minutes Ingridients: 1/4 cup olive oil, 5 cloves of garlic, 1 tbsp fresh parsley, 1 tsp cayenne pepper
Method: Place the garlic, parsley and cayenne pepper in the TasteMate ™ and shake to combine. Open and add the oil and shake again to thoroughly mix. Store in the refrigerator in an air tight container.

Top tip: The best way to maximize the flavour in this rub is to let it sit for a few days in the refrigerator so that the garlic can flavour the oil.
Let the flavouts mix and you'll get a great garlicky rub.

This classic rub is perfect for pork roasts. Enough to cover a 2-3kg roast.
Preparation Time: 10 minutes
Ingridients: 1 Tbsp black pepper 1 Tbsp paprika 2 tsp sugar 1 tsp flaked salt ½ tsp dry mustard ½ tsp cayenne
Method: Place all the ingredients in the Taste Mate™ and shake to combine. Work half the mixture into the meat 12-24 hours before cooking. Apply remaining rub before roasting.
This rub combines the flavours of sweet and heat. You can adjust the heat by using mild or medium chilli powder. If you really want to spice it up, then add extra cayenne.
Preparation Time: 10 minutes
Ingridients: 1 Tbsp paprika 1 Tbsp mild or medium chilli powder 1 Tbsp brown sugar 1 Tbsp ground black pepper 1 tsp cayenne 1 tsp garlic powder 1 tsp flaked salt
Method: Place all the ingredients in the Taste Mate™ and shake to combine. Apply rub to each side of the meat.
This is a good, sweet rub that you can adjust the heat of by adding more or less of the chilli powder or by using hot or mild.
Preparation Time: 10 minutes
Ingridients: 1½ Tbsp brown sugar 1½ Tbsp flaked salt (coarse flaked salt works best) 1½ Tbsp paprika 1½ Tbsp chilli powder (choose a hot or mild powder depending on your tastes) 1½ Tbsp ground black pepper
Method: Place all the ingredients in the Taste Mate™ and shake to combine then pack firmly around meat 12-24 hours before roasting or grilling. Wrap in plastic wrap or place in a large plastic bag.
This is a great basic rub with enough heat to make it interesting. You can use this rub on all poultry, no matter how you prepare it.
Preparation Time: 10 minutes
Ingridients: 1 Tbsp flaked salt 1 Tbsp onion powder ½ Tbsp garlic powder ½ Tbsp red chilli flakes
Method: Place all the ingredients in the Taste Mate™ and shake to combine then rub over the entire surface of the turkey, inside and out. Do your best to work the rub in under the skin. Let sit for about 2 hours.

Preparation Time: 10 minutes
Ingridients: Ingredients: 1 Tbsp sugar ½ Tbsp paprika ¼ Tbsp onion powder ½ Tbsp mixed flaked salt and cracked black pepper 1/8 Tbsp garlic powder 1/8 Tbsp chilli powder 1/8 Tbsp lemon pepper ¼ Tbsp dried sage 1/8 tsp dried basil 1/8 tsp dried rosemary Pinch cayenne pepper
Method: Place all the ingredients in the Taste Mate™ and shake to combine, then store in an airtight container. Keep in a cool, dark place
This wet rub should be a thick paste once mixed. It can be used on any kind of meat, but is particularly good on poultry. If you do use it on poultry be sure to get it under the skin. Preparation - 10 minutes
Ingridients: ½ cup crushed real bacon bits ½ cup minced parsley ½ cup tomato paste 1 Tbsp cracked black pepper 1 paprika
Method: Place all the ingredients in the Taste Mate™ and shake to combine. Store in an airtight container and refrigerate.
This rub will add a delicious Creole flavour to anything you want to grill or smoke.
Preparation Time: 10 minutes
Ingridients: ½ cup Creole mustard ½ cup minced onion 1½ Tbsp minced garlic 1 Tbsp hot pepper sauce ¼ cup dry Cajun spice
Method: Place all the ingredients in the Taste Mate™ and shake to combine Store in airtight container in the refrigerator.
This recipe calls for a lot of bay leaves. The real secret to fried poultry is to get the rub well on the surface of the bird before it hits the oil. Preparation time - 10 minutes
Ingridients: 1½ Tbsp crushed bay leaves 1 Tbsp hot Creole seasoning 1 tsp dried thyme 1 tsp dried oregano ½ tsp garlic powder ½ tsp black peppercorns
Method: Place all the ingredients in the Taste Mate™ and shake to combine Rub mixture generously inside and outside poultry pieces. Refrigerate overnight before frying.
Okay, this isn't a simple rub, but it is a great one. There are a lot of flavours in this mixture and it’s a great spice rub for anything.
Preparation Time: 15 minutes
Ingridients: 3 small dried red chillies 1/3 tsp Hungarian paprika ½ tsp whole cumin seeds 1 whole clove ¼ tsp fenugreek seeds ¼ tsp flaked salt 1/8 tsp black cardamom seeds 1/8 tsp black peppercorns 1/8 tsp coriander seeds 1/8 tsp ginger, grated Pinch of allspice
Method: Place all the ingredients in the Taste Mate™ and shake to combine
This is a quick and easy way to add a great Greek flavour to most anything you want to cook. This is one rub you'll want to keep close at hand to rub in or sprinkle on most anything.
Preparation Time: 10 minutes
Ingridients: ½ tsp dried oregano 1/3 tsp onion powder 1/3 tsp garlic powder ¼ tsp flaked salt ¼ tsp cornflour ¼ tsp fresh ground black pepper ¼ tsp beef stock powder ¼ tsp dried parsley flakes 1/8 tsp ground cinnamon 1/8 tsp ground nutmeg
Method: Place all the ingredients in the Taste Mate™ and shake to combine, then store in an airtight container. Keep in a cool dark place.
Basically, this is a cheese rub that contains herbs and spices for flavour and olive oil and red wine vinegar to turn the mixture into a thick paste. Use this rub on any meat to add that great Italian flavour.
Preparation Time: 10 minutes
Ingridients: 2 Tbsp grated Parmesan cheese 1 Tbsp olive oil 1 Tbsp red wine vinegar 1 tsp dried basil 1 tsp dried oregano ¼ tsp freshly ground black pepper 1 clove garlic, minced
Method: Place all the ingredients in the Taste Mate™ and shake to combine and store in a nonreactive airtight container.
This rub is loaded with flavour.
Preparation Time: 10 minutes
Ingridients: 1 Tbsp garlic powder 1 Tbsp onion powder 2 tsp allspice 2 tsp brown sugar 1 tsp dried ground chipotle chili 1 tsp dried thyme 1 tsp cinnamon ½ tsp dried lemon zest ¼ tsp cloves ¼ tsp nutmeg 1/8 tsp hot chilli powder
Method: Place all the ingredients in the Taste Mate™ and shake to combine and store in an airtight container. Keep in a cool, dark place.
To make it a little more hot and spicy, increase the mustard powder and black pepper. Preparation - 15 minutes
Ingridients: 2 Tbsp paprika 1 Tbsp flaked salt 1 Tbsp sugar 2 Tbsp mustard powder 1 Tbsp chili powder 1 Tbsp ground cumin 2 tsp freshly ground black pepper 1 tsp garlic granules 2 tsp cayenne
Method: Place all the ingredients in the Taste Mate™ and shake to combine and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't last long.
This spice rub is perfect for any lamb recipe, it gives a great, Middle Eastern flavour.
Preparation Time: 15 minutes
Ingridients: ¼ small onion, chopped 1 tsp lemon juice 1 clove garlic 1 tsp white vinegar 1 tsp olive oil 1 tsp flaked salt 1/8 tsp ground black pepper 1/8 tsp cayenne pepper 1/8 tsp cinnamon Pinch nutmeg Pinch ground cloves
Method: Place all the ingredients in the Taste Mate™ and shake to form a paste. Rub this mixture over the surface of the meat making sure to get it evenly distributed. Plan on allowing mixture to sit on the meat for 1 hour before you cook it.
This wet rub is a great seasoning for anything you want to grill or smoke. The combination of herbs and lemon juice is classic.
Preparation Time: 10 minutes
Ingridients: ¼ small onion, finely chopped 2 Tbsp olive oil 2 tsp lemon juice 2 Tbsp fresh coriander, chopped 2 Tbsp fresh parsley, chopped 1 cloves garlic, minced 1 tsp paprika ½ tsp ginger ½ tsp flaked salt (kosher) ¼ tsp cumin 1/8 tsp turmeric
Method: Place all the ingredients in the Taste Mate™ and shake to combine, and store in an airtight container and refrigerate.
This is a classic wet mustard rub that really sticks to the meat. You can use different types of mustard in this recipe in order to change the flavour of the rub.
Preparation Time: 10 minutes
Ingridients:½ cup Dijon mustard ¼ cup minced parsley 2 Tbsp dried orange or lemon peel 2 Tbsp rosemary leaves, crushed 1 Tbsp black pepper 1 tsp flaked salt
Method: Place all the ingredients except the mustard in the Taste Mate™ and shake to combine. Stir the mixture through the mustard then store in refrigerator in an airtight container.
This rub has a great southwestern flavour.
Preparation Time: 15 minutes
Ingridients:½ cup ground cumin or crushed cumin seeds ½ cup minced cilantro ½ cup tomato paste ¼ cup minced garlic ¼ cup vegetable oil 2 Tbsp red pepper flakes
Method: If you use cumin seeds, roast them quickly in a hot pan for a minute to get the flavours out before you crush them. Place all the ingredients except the oil in the Taste Mate™ and shake to combine. Open the Taste Mate™ and add the oil then shake well again to mix. Store in the refrigerator in an air tight container.
This wet rub not only has the ability to add flavour, but because of the papain in the papaya’s natural tenderizing power, it helps to keep meats tender.
Preparation Time: 10 minutes 2 tsp sugar 2 tsp soy sauce 2 tsp black pepper 1 tsp flaked salt ¼ papaya, peeled and seeded
Method: Slice papaya into thin slices. Combine sugar, soy sauce, black pepper and flaked salt in the Taste Mate™ and shake to combine. Mix until sugar and flaked salt dissolve. Rub mixture over the surface of the meat you want to season. Place half the papaya slices on the bottom of a glass baking dish. Place meat on top of slices. Cover meat with the other half of the slices. Cover and refrigerate for 1 hour.
This is a great all purpose poultry rub. It works well on grilled chicken wings or even deep fried turkey. Use Hungarian sweet paprika because it has a much richer, sweeter flavour.
Preparation Time: 10 minutes
Ingridients:3 Tbsp Hungarian sweet paprika 1 Tbsp black pepper, freshly ground 1 Tbsp celery salt 1 Tbsp sugar 2 tsp onion powder 2 tsp dry mustard ½ tsp cayenne 2 tsp lemon zest
Method: Place all the ingredients in the Taste Mate™ and shake to combine. Store in an air tight container in the refrigerator. Lasts for about 4 to 5 months.
This rub will give fish or poultry an authentic Indian flavour that is as colourful as it is tasty.
Preparation Time: 10 minutes
Ingridients:1 tsp ginger 1 tsp cumin 1 tsp coriander 1 tsp paprika 1 tsp turmeric 1 tsp flaked salt 1 tsp cayenne
Method: Place all the ingredients in the Taste Mate™ and shake to combine, then store in an airtight container.
This rub adds orange flavour with nutmeg and cloves to give you a delicious flavour to any white meat.
Preparation Time: 10 minutes
Ingridients:2 tsp ground ginger 2 tsp brown sugar 2 tsp orange zest 1 tsp finely ground black pepper 1 tsp flaked salt Pinch ground nutmeg Pinch ground cloves
Method: Place all the ingredients in the Taste Mate™ and shake to combine, then store in an airtight container.

Ingridients:½ orange slice 1 cube sugar 2 dashes Angostura bitters ¼ cup rye or bourbon whisky Place the orange, sugar and bitters together in the Taste Mate™ and shake until the sugar is mostly dissolved. Fill a glass with ice; add the whisky then the Taste Mate™ mix. Garnish with a maraschino cherry, and perhaps an additional orange slice. Serve with a swizzle stick and/or straw.

Ingridients:½ cup bourbon whisky 4 to 6 sprigs of mint 2 sugar cubes Put the bourbon, mint, and sugar into the Taste Mate™ and shake to dissolve sugar and blend mint leaves. Let stand for a bit to help release the mint flavour. Add ice, and shake well to chill, then strain into a glass filled with shaved ice.

Ingridients: ¼ cup bacardi or vodka 1 teaspoon sugar 1 lime Wash the lime, and cut it into quarters. Put limes and sugar into the Taste Mate™ and shake hard to mix the flavours. Add the rum or vodka and shake again. Fill with ice, and shake again.

this refreshing drink will put your friends in a holiday mood.
Preparation Time: 5 minutes
Ingridients:1/3 of a lime, coarsely chopped 150ml guava nectar 2 Tbsp ginger beer, chilled 1 Tbsp white rum Crushed ice, to serve
Method: Place the lime in the Taste Mate™ and shake until crushed. Place the guava nectar, ginger beer, rum, lime and any juice from the Taste Mate™ in a large jug. Stir until combined. Fill serving glasses with ice. Pour the guava mixture evenly among the glasses. Serve immediately.

Preparation Time: 5 minutes
Ingridients:½ orange, halved ¼ ruby red grapefruit, coarsely chopped 2 tsp caster sugar ¼ cup crushed ice 1 Tbsp rum (white) 1 Tbsp limoncello 1 Tbsp chilled tonic water
Method: Place the orange, grapefruit and sugar in the Taste Mate™ and shake until they’re slightly crushed. Pour the mixture into a glass. Top with ice. Pour over the rum, limoncello and tonic water to serve.

after a long day with this refreshing citrus cocktail.
Preparation Time: 10 minutes
Ingridients: 1 red grapefruit, washed, dried, halved 3 tsp caster sugar Crushed ice, to serve 1½ Tbsp vodka
Method: Cut half the grapefruit into 2cm pieces, removing seeds. Squeeze juice from remaining grapefruit half into a jug (you will need ¼ cup juice). Place the grapefruit pieces and sugar in the Taste Mate™ and shake until the fruit is crushed. Transfer to a serving glass, reserving the juice. Pour the reserved juice into the jug. Fill the glass with crushed ice. Add the vodka to the jug and stir until well combined. Pour the vodka mixture over the ice and stir until combined. Serve.

lime leaves give this classic Cuban cocktail an Asian twist.
Preparation Time: 10 minutes
Ingridients: 1 lime, coarsely chopped 5 large fresh mint leaves 5 kaffir lime leaves, coarsely torn 1 Tbsp brown sugar 2 Tbsp rum (white) 3 large ice cubes Chilled soda water, to serve
Method: Place lime, mint, kaffir lime leaves and sugar into the Taste Mate™ and shake to crush the limes and mint leaves and the sugar has almost dissolved. Add the rum and ice cubes and shake well. Pour the mixture into a tall glass. Top with soda water and serve immediately.