The Underground Chefs Kitchen

The Underground Chefs Kitchen Welcome to Underground Chef’s Kitchen! Crave flavour?

We’ll show you how to cook it—simple tips, bold ingredients, and chef-approved essentials for real food at home.

Three squeezable pantry favourites - ready for the barbecue and so much more!Back in the day, bottles of tomato sauce an...
09/09/2026

Three squeezable pantry favourites - ready for the barbecue and so much more!

Back in the day, bottles of tomato sauce and yellow mustard lived permanently on the dining table. We didn’t have the endless range of beautiful sauces and condiments we’re spoilt with today - we simply used those familiar favourites on just about everything.

They weren’t only for sausages and chips, either. Tomato sauce mixed with mayonnaise became an instant seafood sauce, mustard was added to dressings and marinades, and both provided the starting point for all sorts of homemade sauces.

Perhaps that’s why we love these three Drunken Sailor additions so much. They bring back a little of that nostalgia, but with a decidedly more grown-up flavour:

~ Smokey Chipotle Honey has had a makeover! It now comes in a larger squeeze bottle, but it’s still the same fabulous combination of Australian raw honey, smoky chipotle and gentle chilli heat.

~ Tomato Sauce is rich, tangy and gently smoky - and it has just won Gold at the 2026 Sydney Royal Fine Food Show. If you’re already a fan of Drunken Sailor’s Gold medal-winning Smokey Tomato Relish, you’re going to love this: those same fabulous flavours, now in a convenient squeezable sauce. Brilliant with pies, burgers, sausages, chips or anything hot off the barbie.

~ Yellow Mustard is zippy, tangy and a bit loud - in a very good way! Perfect for hot dogs, burgers, toasties and a good old-fashioned cold-meat sanga.

Use them straight from the bottle, or treat them as building blocks for dressings, marinades, glazes and your own quick sauces. Three easy pantry staples with far more possibilities than you might think.

What sauce was always on your family table - and what did you put it on?

The complete Drunken Sailor squeezable trio is now available from the Underground Chef pantry. https://www.undergroundchef.com.au/shop/pantry

Home from Melbourne—and what an eventful few days!We visited Fine Food Australia with a clear purpose: not simply to fin...
08/09/2026

Home from Melbourne—and what an eventful few days!

We visited Fine Food Australia with a clear purpose: not simply to find more products, but to discover interesting foods, clever ideas and passionate producers who could genuinely add something special to the Underground Chef Pantry.

And we certainly found a few!

We came home with samples to test, some wonderful new connections and several exciting possibilities. Not everything will make the final cut—first it needs to taste fabulous, work in a real home kitchen and earn its place in our collection.

One of the most intriguing discoveries came in this tiny spray bottle…

It isn’t perfume—but you do mist it over your food! Any guesses what it might be? Have you ever seen a seasoning delivered this way before?

We’ll let Ian experiment with it properly before we reveal all. If it passes the Chef Ian test, you’ll be hearing much more about this rather clever little find.

Melbourne, you gave us plenty to think about. Watch this space…

☀️ SAVE THE DATE — THE GRANITE BELT TABLE RETURNSFriday 20 to Sunday 22 November 2026A new season. New flavours. New sto...
07/09/2026

☀️ SAVE THE DATE — THE GRANITE BELT TABLE RETURNS

Friday 20 to Sunday 22 November 2026

A new season. New flavours. New stories.

This time, we’ll experience the Granite Belt as summer begins—sharing wonderful local food, meeting the people behind the produce and discovering w**es with stories worth telling.

With Christmas just around the corner, there may also be a little festive inspiration along the way: decorations from the Granite Belt Christmas Farm, a Strange Bird or two for the Christmas table, beautiful local produce and some thoughtful gift ideas to take home.

It will be another intimate weekend created around good food, genuine hospitality and the special people who make the Granite Belt what it is.

Save the date - full details and bookings will be released soon.

Melbourne, here we come—and we’re going with a purpose! ✈️The last time we attended Fine Food Australia, one of our disc...
01/09/2026

Melbourne, here we come—and we’re going with a purpose! ✈️

The last time we attended Fine Food Australia, one of our discoveries was Saucy W***h.

What began with tasting some fabulous products and meeting Lisa has grown into a wonderful working relationship. Saucy W***h products are now part of the UC Pantry, you are all enjoying them—and in just two weekends’ time, that relationship will come to life through The Chef, the W***h & the Winemaker event at Ballandean Estate Wines.

That is exactly why we are heading back to Fine Food Australia Melbourne.

We’re not simply going to wander the aisles and see what happens. We’ll be searching for interesting producers, building relationships and tasting products that might genuinely deserve a place in the UC Pantry.

For us, that means restaurant-quality flavour, clever cooking shortcuts and hard-to-find ingredients that make it easier to create better food at home—supported by Chef Ian’s recipes, tutorials and ideas for using each product in several different ways.

Who knows where the next conversation might lead?

We already have a few interesting exhibitors on our list, but we’re equally excited about discovering something completely unexpected.

Is there anything you would love us to keep an eye out for? Let us know below and we’ll add it to our search list.

***h ***hAndTheWinemaker

Back up on the Granite Belt today checking out some new venues for the next Granite Belt Table tour. First stop Heritage...
29/08/2026

Back up on the Granite Belt today checking out some new venues for the next Granite Belt Table tour. First stop Heritage Estate.

That vegetable you keep walking past at the supermarket? 🌿This is fennel — and if you’ve never put one in your trolley b...
25/08/2026

That vegetable you keep walking past at the supermarket? 🌿

This is fennel — and if you’ve never put one in your trolley because you weren’t quite sure what to do with it, you’re not alone.

It might look a little different, but preparing it is surprisingly simple.

Chef Ian has turned one fennel bulb into a quick roasted side with garlic, lemon, parmesan, Olsson’s Smoked Redgum Salt, Spice Lab Italian Classic and Mélange of Peppercorns — finished with a little Garlic Balsamic.

15 minutes in the Ninja and it’s tender through the middle, golden around the edges and completely different to the raw fennel you may have tried before.

And no Ninja? You can do exactly the same thing in the oven or on the BBQ.

Our latest What’s in Season is all about fennel — how to choose it, how to prepare it, which bits not to throw away and plenty of other ways to use it once you get it home.

Check out our latest YouTube video and maybe give fennel a crack if you haven’t already. You might be pleasantly surprised. 🌿
https://youtu.be/16FT8nDClt4

Have you cooked with fennel before — or is it one of those vegetables you’ve always wondered about?

The Underground Chef’s Granite Belt Table guests enjoying lunch and a w**e tasting Ballandean Estate Wines last Saturday...
19/08/2026

The Underground Chef’s Granite Belt Table guests enjoying lunch and a w**e tasting Ballandean Estate Wines last Saturday afternoon. A wonderful afternoon hosted by Robyn and Leeanne and their team.

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