saucdlownslow

17/10/2026

Not every business wants its name in the spotlight.

And that's exactly how we believe private label should work.

Behind every brand is someone who's put in the hours, taken the risks, made the sacrifices and invested years of passion into building something they believe in.

That's what makes a brand special.

Not just the ingredients. Not just the packaging. But the people, the purpose and the journey behind it.

At Private Label Blending, we bring the science of flavour, the formulation expertise and the manufacturing knowledge to help turn that vision into a finished product.

But we never forget whose vision it is.

Our responsibility is to make sure what's inside the packaging reflects the work, passion and reputation of the person whose name is on the outside.

We don't need the applause. We take pride in doing our job well, knowing the recognition goes where it belongs.

Because our success isn't measured by how many brands carry our name. It's measured by how well we help others build theirs.

Your vision. Your story. Your success.

We'll take care of what happens behind the scenes.

16/10/2026

UNBOXING PETER AUGUSTUS 🥩📦

Come along as we unbox the complete Peter Augustus delivery experience!

From the farm to your front door, every detail has been thoughtfully considered. Behind it all is a passionate team putting in the work to create something truly special.

It's more than just what's inside the box. It's the presentation, the quality, the attention to detail and the entire experience of receiving your order.

Let's open it up and see what Peter Augustus has created!

11/10/2026

03/10/2026

Wagyu Oxtail from Peter Augustus

Rich, slow-cooked and packed with flavour.

Check out our main page for the full episode of the Flavour Every Day series, where we show you exactly how to make it from start to finish.

27/09/2026

Checkout our Flavour Every Day Series Episode 3.

We show you have to cook this to perfection.

https://www.instagram.com/reel/DbSuOAQuvCO/?stkn=Y2p3cHE3dXp1b25r

23/09/2026

FLAVOUR EVERY DAY SERIES
EPISODE 6 | SLOW-COOKED OXTAIL RAGU

A rich, slow-cooked oxtail ragu made with quality oxtail from Peter Augustus — browned properly, built on a simple soffritto, red w**e and tomato, then given plenty of time to develop deep flavour.

INGREDIENTS

2.5–3 kg Peter Augustus beef oxtail

Salt & cracked black pepper

2 tbsp olive oil or beef tallow

2 brown onions, diced

4 carrots, diced

4 celery stalks, diced

8 garlic cloves, chopped

4 tbsp tomato paste

500 ml red w**e

2 × 400 g tins crushed tomatoes

1 L beef stock

2 tbsp Worcestershire sauce

2 tsp dried oregano

Fresh thyme

2 bay leaves

1–1.2 kg pasta

Parmesan

Pasta water as needed

METHOD

Season the oxtail and brown well in batches. Remove and set aside.

In the same pot, cook the onion, carrot and celery until soft and starting to colour. Add garlic.

Add the tomato paste and cook for a couple of minutes.

Pour in the red w**e, scrape the bottom of the pot and reduce well.

Add tomatoes, stock, Worcestershire sauce, oregano, thyme and bay leaves. Return the oxtail to the pot.

Cover and slow cook at 150°C fan-forced for around 3½–4½ hours, until the meat easily pulls from the bone.

Remove the oxtail, shred the meat and discard the bones. Return the meat to the sauce.

Simmer uncovered until the ragu is thick and rich. Check seasoning.

Cook the pasta until just under al dente, reserving some pasta water.

Toss the pasta through the ragu, adding a little pasta water if needed. Finish with Parmesan and serve.

Quality produce from Peter Augustus, simple ingredients and proper technique.

That’s Flavour Every Day.

08/09/2026

Your seasoning brand shouldn’t start with someone else’s recipe.

We help food businesses turn a flavour idea into a genuinely custom, commercially scalable product—without massive upfront costs or unrealistic minimum orders.

🌶️ Custom recipe development: $525+ GST
📦 Retail-ready MOQ: 150 units
⚖️ Back-of-house MOQ: 25 kg
🔐 Your recipe. Your intellectual property. Your brand.
🌿 All-natural ingredients, freshly ground and blended without fillers

We don’t keep clients by locking up their recipes. We earn their loyalty through exceptional products, reliable manufacturing and practical support as their business grows.

If you’ve been sitting on an idea for your own seasoning range, send us a DM. Getting started may be far more achievable than you think.

CustomSeasoning AustralianMade FoodManufacturing

02/09/2026

TIPS & TRICKS FOR YOUR KITCHEN 🧅
HOW TO DICE AN ONION

It’s one of the most basic kitchen skills, but getting it right makes cooking quicker, easier and far more consistent.

Here’s a simple way to dice an onion without making it complicated.

Step 1 — Remove the top
Slice off the pointed stem end of the onion, but leave the root end attached.

Step 2 — Cut it in half
Slice the onion lengthways straight through the root. Peel away the papery skin and any tough outer layer.

Step 3 — Keep the root intact
Place one half flat-side down on your chopping board. The root helps hold all of the onion layers together while you cut.

Step 4 — Make your first cuts
Starting at the front of the onion, make cuts towards the root, stopping just before you reach it.

Rather than cutting perfectly straight all the way across, slightly angle your knife to follow the natural curve of the onion. This gives you a more even dice.

Step 5 — Choose your size
This is where you control the finished result.

Cuts closer together = finer dice.
Cuts further apart = larger, chunkier dice.

Step 6 — Cut across the onion
Turn the onion and slice crossways through your first cuts. The onion will naturally fall into an even dice.

Step 7 — Finish at the root
Keep cutting until you reach the root, then remove and discard it.

That’s it. No complicated technique and no unnecessary cuts.

One extra tip: you generally don't need the old-school horizontal cuts through the side of the onion. The onion already has natural horizontal layers, so following its shape with your first cuts is quicker, safer and does the job.

13/07/2026

🥩 Flavour Every Day – Episode 2 | Steak Sandwich Leftovers

Leftovers don't have to feel like leftovers.

Full video coming soon. Peter Augustus

On the menu: 🥩 Marble Score Picanha from Peter Augustus 🥖 Toasted bread 🧅 Caramelised onions 🥬 Fresh salad 🧀 Cheese 🥫 Simple sauces 🔥 Perfectly sliced leftover steak
Less waste. More flavour. Better value.

Follow along as we show you how to make Flavour Every Day.

Picanha EasyMeals FamilyDinner HomeCooking AussieBeef MealIdeas CookOnceEatTwice WeeknightMeals SteakLovers EverydayCooking

12/07/2026

Amazing Picanha Dish: Weekday or Weekend Delight! 🥩🥔
Marble score Picanha by Peter Augustus