Taipan BBQ

16/10/2026

🥔🔥 MEXICAN SPUDS?

Who said Mexicana Seasoning was just for tacos?

If you love crispy roast potatoes, wait until you give them a Mexican twist. Golden and crunchy on the outside, fluffy in the middle and packed with flavour.

And the best bit? They're ridiculously easy!

🌶️ CRISPY MEXICANA ROAST POTATOES

You'll need:

750 g potatoes (Sebago or Dutch Cream work well)
2 tbsp olive oil
2 tsp Taipan BBQ Mexicana Seasoning
1 tbsp cornflour (for extra crunch)
Sour cream and fresh lime to serve

Here's what to do:

Heat your oven to 220°C (200°C fan-forced).
Cut potatoes into chunky bite-sized pieces. No need to peel them!
Boil in salted water for 8–10 minutes until the edges are just starting to soften.
Drain well, let them steam dry for a couple of minutes, then give the saucepan a good shake to rough up the edges.
Toss with olive oil, cornflour and Mexicana Seasoning until nicely coated.
Spread onto a baking tray in a single layer and roast for 35–45 minutes, turning halfway, until golden and crispy.

Now for the good bit… 😋

Serve them hot with a generous dollop of sour cream, a squeeze of fresh lime and maybe a little chopped coriander if you're feeling fancy.

Perfect alongside steak, chicken, burgers or just in a big bowl to share.


Mexicana Seasoning -

14/10/2026

🔥 YOU DON'T NEED A DEGREE IN BBQ TO COOK SOMETHING BLOODY GOOD!

Seriously, when did cooking a decent piece of meat become so complicated? 😂

At Taipan BBQ, we reckon good food starts with good ingredients. Simple as that.

🌿 All-natural ingredients.
🚫 No anti-caking agents.
🚫 No added MSG.
🚫 No artificial flavours or unnecessary nasties.
🔥 Just pure ingredients, carefully blended to bring out maximum flavour.

And here's the thing… you don't even need a BBQ to use our seasonings or rubs!

Roasting a chicken? Give it a good sprinkle.

Cooking steak in the frypan? Yep, perfect.

Pork chops, roast veggies, lamb, burgers or a Sunday roast? Absolutely!

And if you do love firing up the bbq, we've got you covered there too.

Our rubs aren't just for the pitmasters with three smokers, a collection of meat thermometers and a secret brisket technique. 😂

They're for anyone who enjoys good food without making a big production out of dinner.

Just open the jar, shake it on and get cooking.

🔥 TAIPAN BBQ — BIG FLAVOUR. NO CRAP. NO FUSS.

12/10/2026

For your next BBQ, Texas Style Dill Pickles!

Ingredients
- 500 g Lebanese cucumbers
- 250 ml white vinegar (5% acidity)
- 250 ml water
- 1 tbsp sea salt (non-iodised)
- 1 tsp sugar (optional, just to balance the vinegar)
- 3 garlic cloves, lightly crushed
- 2 sprigs fresh dill
- 1 tsp yellow mustard seeds
- 1 tsp black peppercorns
- ½ tsp coriander seeds
- ½ tsp chilli flakes (optional)
- 1 bay leaf
Method
1. Slice your cucumbers. Cut into 3–5 mm rounds for brisket sandwiches, or into spears if serving alongside sliced brisket.
2. Make the pickling liquid. Add vinegar, water, salt and sugar to a saucepan. Bring to a gentle simmer, stirring until dissolved.
3. Pack your jar. Place the garlic, dill, mustard seeds, peppercorns, coriander seeds and bay leaf into a clean glass jar. Pack in the cucumbers.
4. Pour over the brine. Let the liquid cool until warm, then pour over the cucumbers until completely covered.
5. Refrigerate. Allow to cool, seal and refrigerate for at least 24 hours. They're even better after 48 hours.

07/10/2026

🔥 EGG FLIP? SPATULA? BBQ TURNER? WHATEVER YOU CALL IT… GET A GOOD ONE.

It’s probably one of the most used things beside the BBQ, so it’s worth getting one that actually does the job.

We like a solid stainless-steel one with a nice wide blade and a thin edge. It gets underneath your food without making a mess, won’t bend when you pick up a decent burger or steak, and you can give the hotplate a good scrape while you’re at it.

Perfect for your snags, bacon, eggs, burgers, onions, steaks… pretty much whatever you’ve got going on.

Nothing fancy. Just a good, sturdy BBQ turner that’ll last for years.

Definitely one of those things worth spending a few extra dollars on. 🔥

07/10/2026

🌿 Cassia vs Ceylon Cinnamon — What’s the Difference?

Not all cinnamon is the same.

Cassia cinnamon is the cinnamon most people know and use every day. It has a stronger, warmer, slightly spicy flavour and is great for baking, curries, chai, spice blends and savoury cooking.

Ceylon cinnamon, also known as true cinnamon or Cinnamomum verum, has a softer, sweeter and more delicate flavour. It is often preferred for teas, desserts, porridge, fruit and recipes where you want a gentler cinnamon taste.

But the biggest difference isn’t just flavour — it’s coumarin.

Cassia cinnamon naturally contains higher levels of coumarin, which may be a concern if eaten in large amounts regularly. Ceylon cinnamon is naturally much lower in coumarin, making it a popular choice for people who use cinnamon often.

Simple way to remember it:

Cassia = bold, strong and everyday
Ceylon / Verum = soft, sweet and lower in coumarin

Both bring beautiful warmth and flavour to your cooking — it just depends how you like to use them. 🌿✨

28/09/2026

🔥🥩 Lump charcoal or briquettes? Discover which one takes your BBQ to the next level! 🍖✨

15/09/2026

This is a brilliant price on the beef Bolar blade roast perfect to feed a family of six for $14.99 a kilo

14/09/2026

08/09/2026

When it comes to taco mince, leaner isn’t always better.

If you’re cooking it in a frypan, aim for around 15–20% fat. That little bit of extra fat helps the mince brown properly, stay juicy and carry all that Mexicana flavour.

Using a slow cooker? Go a little leaner at around 10–15% fat. Because it’s cooking for longer in its own juices, you don’t need quite as much fat to keep it tender.

And if your mince is really lean — around 5–10% fat — just keep an eye on it. It can dry out a lot quicker.

So the easy rule is:

Frypan = 15–20% fat
Slow cooker = 10–15% fat

A little fat goes a long way when you want juicy, flavoursome taco or burrito filling. 🌯🔥