Chile Mojo

"They don't even look that hot." Famous last words.

Chile Mojo was the first place in Australia to stock the Hot Ones lineup, and we've carried them since the start, so you can build the full ladder without waiting on international shipping.

Grab your wings, keep milk close, and work your way up the lineup. Stock up in-store at Magill or via the link in comments.

Mad Dog 357 sits at the top end of extract heat. This is a range for people who already know where their tolerance sits.

The surprise is the flavour under the burn. There's genuine umami in the extracts, so you get something to taste before the heat lands, not just punishment. From the daily stingers to the heavy extracts, it's a solid lineup for Chileheads who want serious intensity and still care about flavour.

Come see the full Mad Dog 357 range in-store at Magill, or tap the link in comments.

We did it. We've cracked the Mexican spit roast at home.

Al pastor tacos. The pineapple-and-pork kebab you see spinning in Mexican taquerias. You don't need a 20kg spit. We've worked out three ways: oven, BBQ smoker, or cast-iron skillet.

We've tested all three. The smoker hack at 190°C gets you closest to that street-cart char. The oven method is the easiest. The skillet is for when you can't wait.

The kit's built around the real stuff. Dried guajillo and ancho chillies for that deep-red lacquer. Chipotle morita for smoke. El Yucateco achiote - the neon-red soul of the dish. Our spice blend ties it together.

1.5kg of pork. Charred edges. Pineapple glaze. The result is worth the effort.

13 sold in the first week. If this follows the birria trajectory, it won't last the month.

In-store at Magill or online, link in comments.