Slowly simmered and carefully reduced, this jus coaxes every last drop of flavour from robust red wine, rich beef stock, garlic and shallots. The result is a dark, glossy sauce with a velvety texture and deep, savoury intensity. It’s the kind of jus chefs traditionally make sparingly (because it takes hours), but one pour is all it takes to understand why — expect satisfied sighs around the table.

How to use it
Made for moments that matter:

• Duck or veal

• Beef (roasted, grilled or rested just right)

• Chicken with ambition

• Kangaroo or venison

• Dinner parties, date nights and any excuse to linger

The good stuff

• All natural

• Completely gluten-free

• No preservatives

• Made in Australia using at least 93% Australian ingredients

Allergen: Contains soy
Storage: Store in a cool place. Refrigerate after opening and enjoy within 7 days.

Rich, refined and unapologetically indulgent — this is the finishing touch that makes home cooking feel like fine dining.