Taipan Sunday Rosella Glaze is a sweet-tangy, fruit-forward glaze with a warm Aussie twist, made with real fresh rosella fruit (20%) and balanced with apple cider vinegar for a bright, mouth-watering finish. It’s rich and glossy with deep caramel notes from sugar and dried fruits—dates, currants and raisins—then lifted by the gentle bite of mustard seed and a mellow warmth from chilli powder. The flavour lands somewhere between a sticky BBQ glaze and a spiced fruit relish, with a tart rosella “berry-like” zing that makes it seriously moreish.
This glaze shines on anything you’d throw on the grill or in the oven. Brush it over chicken wings, thighs or drumsticks in the final minutes for a lacquered, smoky finish, or use it as a sticky baste for ribs, pork belly, ham or lamb cutlets. It’s also brilliant drizzled over roasted vegetables, halloumi or tofu, and makes an easy upgrade to burgers and wraps when used as a spread. For entertaining, serve it alongside a cheese board with sharp cheddar, brie or blue, or warm it slightly and use it as a dipping glaze for skewers and bites.
Taipan Sunday Rosella Glaze is your go-to for that perfect sweet, tangy, lightly spicy finish that turns everyday meals into something special.
When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.
For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.
On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome. If making kebabs, thread the meat (and vegetables) through the skewer and brush the glaze over with a pastry brush, then pop them straight on the barbie!
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