Bright, herbaceous, and beautifully balanced — this Greek Souvlaki Zest is Chef Ian’s go-to when a dish needs lift, freshness, and that unmistakable coastal flavour hit.
Created in collaboration with Cherie from Sugar & Spice & Everything Nice, this blend delivers classic Greek character in one easy sprinkle — no juggling oregano, thyme, garlic, lemon and spices separately.
Grill & Roast
Rub onto lamb cutlets, chicken skewers, fish fillets, or pork before grilling or roasting.
Veg & Sides
Toss through roast potatoes, pumpkin, zucchini, or capsicum with olive oil.
Dips & Dressings
Stir into tzatziki, hummus, yoghurt, or olive oil for dipping bread.
Salads & Bowls
Sprinkle over couscous, rice bowls, grain salads, or feta-tomato salads for instant lift.
Mix with olive oil and lemon juice for a fast marinade. Let your protein sit for at least 20–30 minutes before cooking — simple, fresh, and packed with flavour.
Oregano, thyme, garlic, onion, capsicum, citral, cumin, paprika.
May contain: Soy, Gluten, Nuts, Sugars.
Store in a cool, dry place away from direct sunlight. Reseal after use to maintain freshness.
Underground Chef is designed to fit into real life, not take it over. You can start gently, explore at your own pace, and choose the level of guidance that feels right for you.
There’s no pressure to commit and no long-term lock-in. Just thoughtful support, clear guidance, and a way of cooking that works around how you live today.
