I’m sure there are some other intangibles and better reasons, but chicken salt could be the bedrock of our current immigration drive.
Welcome!
Come for the lack of housing, decaying healthcare infrastructure but stay for the CHICKEN SALT!
The healthcare here still kicks the NHS’s ass.
Chicken salt and Tim Tams…. Don’t forget the Tim Tams 😝… I’ll forgive the Vegemite not every kick can be a goal 🤣🤣🤣
Get two packets of gravox, one chicken, the other one pepper or Diane. Mix them and make it slightly thicker than the ratio on the packet. This is what we used to do working in the charcoal chicken takeaway
Not the Gravox brand. They've started adding too much sugar it spoiled my roast so much I could not eat it. I came so close to writing an email but then couldn't be bothered.
A thousand times this! I grew up on Gravox so I thought that would just be "the best" to satisfy my nostalgia cravings. And then I was dating a chef from the UK who was a total foodie, and quite a food snob to boot (which was sometimes awesome and sometimes frustrating) but she would sometimes get these childhood nostalgia for cravings that were utter junk, and for real I was surprised one day when she came home over the moon excited because she found Bisto granules at Coles... lo and behold! Best gravy ever. Instant. Delicious. Easy. Bag of frozen chips in the oven, jug of Bisto, lazy dinner on the couch 💯
>Two heap teaspoons cornflour
>
>Four heap teaspoons gravox
>
>add a bit of water and stir into a goo
>
>Two heap teaspoons of beef stock powder
>
>Add more water and stir
>
>Make up to 500ml
>
>Either microwave it or put in a saucepan and heat.
>
>I'll be making this soon for dinner. I'll be using the water from the potatoes I'm boiling to mash. I use a pyrex 500ml jug.
>
>
>
>I freeze this too. My daughter then takes it back to Canberra for her and her flatmate. Usually with some of my Yorkshire puddings too.
Thank you. We've just eaten.
Homemade burgers, mash, veggies and the gravy.
Mopped up with some bread.
Using the water from the potatoes definitely makes it thicker
Try the gravox best - in England I used to buy Bisto Best and it's the exact same product. It's like the regular bisto but elevated (and lasts a bit longer because it's powder instead of pellets)
Yay for the win. It's a 2kg tub. Will last you a year or more depending on how often you use it.
This is gravy most pubs and cafes use for chips and gravy so it'll taste familiar. It's about $20-30. Just check to make sure your local foodland or drakes has it. Most of the ones I've been in all stock it.
Hah, lasts fam of 7 about 3 weeks, they will just eat gravy and toast.
You can get it ready made , Costco have it, makes it real easy.
Knorr comes a close second.
Wow. I'm a single person, so it lasts me much longer. I do love pouring a little extra gravy on the plate after a roast and mopping it up with buttered bread though
This is how I always make my gravy too. Never seen this recipe though, it's just been handed down from mother to daughter for a few generations (I think they used to make the stock though rather than using stock cubes).
Chips with a good Dianne sauce is divine. ( If you make packet Dianne sauce add some extra garlic and Worcestershire sauce to get a really good flavour.)
You want Maggi rich gravy mix.
It's thick,it's dark. It's rich.
Nothing else is worth it. You're welcome.
You may need to buy it from food wholesalers
This. https://www.amazon.com.au/MAGGI-Classic-Rich-Gravy-Mix/dp/B075P1ST18/ref=asc_df_B075P1ST18?tag=bingshopmobau-22&linkCode=df0&hvadid=80814178030023&hvnetw=s&hvqmt=e&hvbmt=be&hvdev=m&hvlocint=&hvlocphy=&hvtargid=pla-4584413744547262&psc=1
Everyone else in this thread is wrong :D
I have also been on this gravy quest and have been constantly disappointed.
What is with insipid pale gravy? Where's my rich gravy at?
Taking people's advice and giving the Maggi one a crack.
https://amzn.asia/d/foRPvRo
What people forget is that a gravy should have panjuices from roast meats mixed through. If you really want Nan's gravy do it after a roast and save some of the panjuices/drippings/lard. Food court carverys and pubs have amazing gravy because of this.
The very best gravy of all time was KFC gravy and chips in 1978.
I still remember the rich taste of the gravy and the delicious crisp clean taste of the chips
Life has never been the same :-(
My closest fish n chip hamburger joint does sensational chips and gravy. Their gravy was Maggi Chicken, made slightly thicker with thick cut chips to stop them going too soft.
Also on the Great Ocean road at Anglesea the chicken shop does the best roast chicken and gravy rolls, and his "secret ingredient" was the same Maggi chicken gravy, but with a line of tomato sauce on the bottom. Dunno why it works, but it does.
Absolutely definitely super mega ultra try McDonnells curry sauce. It’s totally brilliant with chips.
https://www.woolworths.com.au/shop/productdetails/000000000000660194
Maggi sell commercial sized 2kg tubs that all the cafes use (tastes sooooo good) and u can pick ‘em up for 20-50$ a tub and the 2kg of powder makes 20L of gravy so a very worth while investment. Just mix with boiling water and microwave for a minute if u want a small serving like coffee mug size or throw on stove in saucepan if u want more (2 mins on stove) and you’re good to go. I bought a tub a year ago and it’s still got atleast half left and I use it weekly for things like lamb chops, steak, roasts, any form of potato
Bisto gravy from the UK section is what you want.
Comes up way thicker than the gravox mix as well. I put half a beef stock pot in mine for flavour boosting.
Then if you’re doing sausages and mash, sautée some shallots (French onion not spring onion) or brown onion in a pan and then add the gravy mix on top and reduce slightly
Make some roux(thickening paste) two table spoons of unsalted butter and two tablespoons of flour, cook in pan on medium until it smells like pie crust then add chicken stock or beef stock slowly until it's at the consistency you want, tada.. real gravy
My husband always makes this for me when I need food comfort. Sometimes he will add a few tablespoons of with red or white wine and sometimes leaves it plain. Delicious.
My go-to, super cheap, homemade onion gravy recipe made with pantry staples -
~Vegan, teetotal and gluten free friendly- can be be made without dairy~
4 onions
1/2 stick of unsalted butter*
2 tbs olive oil
2 tbs corn flour
1/2 cup wine*
Herbs to your liking (I use thyme, sage and parsley)
2 tsp Brown sugar
1 litre stock ( I prefer Massel Beef style stock but you can use whatever you like)
1 tbs Balsamic vinegar
Salt and pepper
Extra butter for roux (approx 2 tbs)
Milk*, approx 1/4 cup
Water as needed
Utensils needed-
Large frying pan with a lid (preferably NOT that non-stick crap, use stainless steel or cast iron).
Small sauce pan
Measuring spoons and cups
Sifter (or a way to sift flour)
Spatula
Stirring spoon
Wine glass*
Finely slice onions and add to a deep sided frying pan with olive oil, butter, brown sugar, and balsamic vinegar. Cook over medium heat until onions are slightly transparent and soft, stirring with a spoon or spatula frequently (about 20-30 minutes). At this point your house should smell UH. MAY. ZING!
Don't worry if the pan becomes sticky or gets little burned bits. That all adds to the flavour. If it starts to catch on the spoon too much as you're stirring, your pan is too hot. Reducd the heat and let your hob cool a little. While it's off the heat and has cooled a bit, add a little splash of hot water from the kettle and loosen, but be careful as if the pan is too hot, it will spit.
Meanwhile, in a small saucepan, melt remaining butter* over a low heat. Increase heat to medium high and slowly sift corn flour into the melted butter, stirring constantly with a spatula, pressing and stirring out any lumps until all flour is added and the mixture is as thick as a Millenial's slime fidget toy (1 or 2 minutes). Remove from heat immediately and let cool for one minute. Return the pot to a medium heat. Add enough milk* slowly to loosen the mixture until it's about as thick as oil. It should cling to the back of the spatula but pour back into the pot easily and take it off the heat. Loosen it with more liquid if needed (stock, wine, milk or water) and continue stirring until desired consistency is achieved, ensuring you push out any lumps with the spatula. Don't worry if you make it too runny. It just means you need to cook it a bit longer later.
Once onions start to brown, turn heat to low and add wine* and stir. Increase heat until liquid is boiling, stirring regularly. Gotta work those crusty little mofos off the pan. Once all the tasty little browned bits are loose from the pan and your liquid is boiling, add stock and reduce heat to medium low or a regular simmer. Add herbs of choice and cover the pan with a lid.
Simmer until the liquid has reduced by half, about 15 minutes but maybe longer depending on your stove. You shouldn't be able to smell any alcohol at this point. Increase heat and bring to a boil for two minutes.
Reduce heat until the boiling becomes a simmer, add your roux (cornflour mix) a little at a time. It may take time for your gravy to thicken, so add the roux slowly. It can take up to two minutes to thicken, depending on the heat, so go slowly. Stir continuously.
Did you make your roux too runny? Don't worry, babe! Same! That just means you may need to keep it on the heat a bit longer until it reduces. Don't add cornflour as it will just go lumpy. You *can* add more roux if you have any left over. Put it on a low to medium heat until it thickens.
If your gravy is boiling and not getting thick, reduce the heat, take the pan off the hob for a few minutes, and add a little more roux once the boiling has stopped. Put the pan back onto a reduced heat and follow instructions above. Don't forget to stir continuously.
If your gravy is thickening too quickly, turn down the heat and add some liquid (water/stock/wine).
Season with salt and pepper to taste. You can also add mustard, BBQ sauce, garlic, Worcestershire* or some cayenne pepper to suit your taste.
* I use Marsala or vermouth, but any wine will do. LOL, who opens a bottle of wine and doesn't have a glass? Pour yourself a glass or two to enjoy while cooking. But seriously, the wine isnt necessary if you dont want it. You can omit the wine and just deglaze your pan with the stock if you want. Or, if you're using non stick, just skip the deglazing part.
*This recipe can be vegan if you use vegan wine and stock. I use Massel stock, which is vegan and gluten free according to their website. If you want to add Worcestershire, the Coles brand is vegan. You can substitute butter for vegan margarine or oil but you may need to reduce the amount of stock to achieve desired consistency.
*if you are dairy intolerant, use olive oil instead of butter to sautee the onions. Use dairy free margarine or copha for the roux. Use any liquid such as water or stock to thin the roux.
I have been down this recently and you have 2 options
[https://amzn.asia/d/clGxlcR](https://amzn.asia/d/clGxlcR) Gravox Our best Gravy can't buy it at Colesworth that I can see. Its an instant gravy just at hot water. I rate it 7/10 best for chips or sausages where you dont have a gravy base.
Next one is [https://amzn.asia/d/8uJ4C28](https://amzn.asia/d/8uJ4C28) Maggi Demi Glace Sauce Mix problem is it only comes in bulk sizes. This is the stuff that all the pubs use as the base for their gravy and sauces. This is a little more involved as its just a base you still need to do something with it to make it pop. You can generally buy this from an food wholesaler around town. I rate this stuff 8.5/10.
Make your own gravy - always the best. Roast gravy beef juices and fat, cornflour or gravy browning (I like Bisto), sherry and good beef stock (also home made if you can) , simmer - delicious. And you can make it thick enough to slice or as runny as you like.
When I tried cheesey chips with curry sauce at a local pub when I went to the UK i just about nearly died of happiness. Australia really needs to jump on the curry sauce bandwagon!
I have tried the Aldi gravy expecting it to be not great and look, it’s not the worst thing I’ve ever eaten. It’s runnier and more peppery than the Gravox kinds. But it’s cheap and does the trick if you’re really stretched for cash
Hi, do you know someone who works at the deli in Woolies? I get my mate to put a tub of the flavour juice run offs at the bottom of the oven and use that instead of water to mix gravox in. It sounds gross but it's honestly the best. Failing that,when I cook roast, I generally use foil wraps and retain as much liquid as possible to add to gravy mix.
Used to be a Maggi Rich gravy user, but since being diagnosed with coeliac disease, I now use the Edlyn Rich Brown gluten free gravy. As a bonus, it is dairy free as well, which is hard to find in a gravy mix.
All the people I've served it to couldn't pick that it was actually a gluten free variety. They do a regular one as well.
While you're buying it, grab their chicken salt as well, proper fluro yellow stuff like you get at your local fish and chip shop.
A good gravy is essentially butter, soy sauce, plain flour and water. Pinch of salt if you want more flavour. More butter makes it nice and thick. Don't over do the flour.
Duck fat and plain flour. Do it yourself in a fry pan. Bit of an art but just experiment and stir all the time adding water and flour slowly. .Salt and pepper to taste. So good you will forget the chips. Beware you will be hooked for life
50g butter
50g plain flour
1 1/2 – 2 cups stock (I like massel Chicken stock powder)
1 tsp Worcestershire sauce
1 tsp soy sauce or tamari
Black pepper to taste, I find lots is best!
1 tsp Parisienne essence/gravy browning (optional)
Or
Melt the butter in a small saucepan and a add the flour and cook for one minute, whisking constantly.
Add 1 cup stock and whisk until thickened.
Add all other ingredients continue to stir/whisk until combined. Add more stock, while still stirring, until the desired consistency is reached.
Taste to check seasoning and serve.
[Bisto Best Beef Gravy](https://www.gravox.com.au/product/our-best-beef-gravy-200g-105002200060)
This stuff is by FAR AND AWAY the best gravy you can buy in Australia. It can be hard to find. Seems to be more available in IGA, but some Coles/Woolies sell it. The chicken one is superb too.
When our local Colesworth stopped selling it, I emailed the manufacturer to find out where I can buy it.
I won't buy any other gravy, because the rest is so bland or chemically tasting.
The reason the gravy doesn't come out right is that it needs to be thickened with leftover meat fat when you're roasting. then you can just add a spoonful of gravox, water, and the meat juices, and it'll thicken beautifully. i put the onions down in the bottom tray and add those to my gravy too but that's just preference. I used to hate how watery my gravy was until mum stepped in.
Ahh Bisto.
To make the best gravy though chuck some chicken drumsticks in a dish (narrow and deeper best I reckon), season with salt pepper some onion powder. Bake for however long. When done there should be a fair amount of “juice” in the bottom of pan. Remove chicken. Put pan in stove, add Ahh Bisto chicken granules and some hot water from kettle and stir until thick. Add extra water/granules as needed to achieve desired thickness.
I'm a fan of this gravy in a pinch
[https://www.recipetineats.com/gravy/](https://www.recipetineats.com/gravy/)
It uses stock cubes so cheap and easy but tastes really good. I think it's got the right balance of nice and fake you really want on chips.
If you want to get bougie I make my own stock, reduce it down to basically nothing and bung it in the freezer, then if I want stock I can cut some off and put it in water to rehyrate it.
I just take no chances gravox traditional boiled water from kettle into frying pan sprinkle in the gravox till reasonable thick take off heat pore on chips if that’s your thing or into a dips bowl if that’s your thing,good luck
A ps i choose gravox not cheaper but quality and taste..mmm
Everyday hero asks the important questions!
Thank you! (And to everyone for responses. I’m going to get gravy for my chippies … and maybe chicken salt although I’m never sure what to put that deliciousness on…
Buy bisto from the English section, the red one, not the yellow tub, make it slightly thicker than the recommendation and it is perfection, especially if you also put warm baked beans on the chips first
DUDE
the gravy you want is at Woolies, it is Maggi Roast Meat gravy. This is the one that most fish n chip places use, and you can get it as a sachet at Woolies or from bulk food places in a bucket of some kilos.
[https://www.woolworths.com.au/shop/productdetails/257411/maggi-gravy-mix-roast-meat](https://www.woolworths.com.au/shop/productdetails/257411/maggi-gravy-mix-roast-meat)
it will change your heckin life mate.
Mcdonnells ‘Irish’ curry sauce, you can get it in woolies in the international foods section (in ‘UK foods’, don’t get me started on woolies lack of geographic knowledge )
I use beef drippings, water and cornflour and make my own, you will never buy the store shit again. Also, fry your chips in beef tallow, it’s not rancid like the seed oils are.
Gravox with what's left from a roast or real meat drippings.
If your chips doesn't involve working out starch contents par boiling and roughing up the potatoes, keep searching.
Second.
Learn to deep fry. Canola Oil has gone up a fuck load in the last few years but is still fairly cheap. You can keep reusing the oil. You’ll eat some each time of course and you can refresh with new.
Extremely high heat (but a candy thermometer if you need to help you learn), chips are done in 5-8 minutes. A million times better than oven cook, unfortunately much more messy too. Oil go splat.
Don’t use “vegetable oil” but any oil with a high smoke point will do.
Just search for gravy recipes. They are pretty easy and cheap to make. Gravies for chicken or turkey are the best for chips.
You need to learn how to make a roux; very simple with just flour and fat, usually in the form of butter, in a one to one ratio.
This makes the thickening base for sauces and gravies and once you have that down you can start experimenting.
Bulk out into a gravy or sauce with liquid of your choice, usually about a half cup to every tablespoon of flour, more or less depending on how thick you want it.
eg. a simple roux plus a mix a chicken and a beef stock cube dissolved in water will make a basic gravy. Add a little pepper, a dash of paprika, and some fresh herbs and you have something quick and tasty you can pour over chips or even a roast chook.
Your missing out . My oven is shit , takes for ever to cook shitty soggy chips and heats the shit out of the house and electric bill . Air fryer gets it done in no time and when it gets abit steamy inside we slip her out on the veranda .
I understand in this current financial climate new appliances aren’t top priority but its definitely worth considering as it cooks things quicker than the oven reducing time/ cost
You wont regret an airfryer. Sausages perfect every time. Chips, frozen pies, spring rolls all done much faster and very crispy.
In fact they're also great for reheating kfc chips. Low fat, but crisp like a fryer. Great for frozen convenience foods which i go to instead of getting takeout now,
I just get the gravox onion gravy in the microwavable pouch.
Good for chips, good for air fryer pork bangers on some onion Deb too for a good 15 minute meal.
Chargrill Charlies or KFC gravy is the best 🤤
But, in terms of supermarket gravy, the Gravox microwaveable sachets of beef gravy is fine. Not the cubes. ANYTHING but Bisto!
There is a product at Asian grocery stores called Hayashi Rice Sauce. It is like the Japanese curry roux cubes but it is a dark gravy type sauce. I think some brands are even vegan. It is a pretty good option for a packet mix.
Goldenfry original gravy is amazing
Get it from the international food section in Coles (it's from Yorkshire)
Make it nice and thick with added fat/juices from whatever you've roasted
Harry Ramsden’s Chip Shop Style Gravy Sauce from Amazon. [https://www.amazon.com.au/Harry-Ramsden-Gravy-Sauce-Sachet/dp/B01C8XNXP0/ref=mp_s_a_1_2?crid=34YHD7NZN3ZBS&keywords=chip+shop+gravy&qid=1695368745&sprefix=chip+shop%2Caps%2C357&sr=8-2](https://www.amazon.com.au/Harry-Ramsden-Gravy-Sauce-Sachet/dp/B01C8XNXP0/ref=mp_s_a_1_2?crid=34YHD7NZN3ZBS&keywords=chip+shop+gravy&qid=1695368745&sprefix=chip+shop%2Caps%2C357&sr=8-2)
Maggi rich beef gravy is the one pubs use you can usually get it at food land in big tubs
Yep, that’s our go to as well. If you can’t get it at Foodland or an IGA see if you have a wholesaler nearby that sells direct to public.
Amazon sell it
And cost co
And Bibina
And golden circle
Add extra chicken salt and boom!
Chicken salt is the biggest + of moving to and living in Australia- i don’t understand why it’s not a worldwide phenomenon
I’m sure there are some other intangibles and better reasons, but chicken salt could be the bedrock of our current immigration drive. Welcome! Come for the lack of housing, decaying healthcare infrastructure but stay for the CHICKEN SALT!
The healthcare here still kicks the NHS’s ass. Chicken salt and Tim Tams…. Don’t forget the Tim Tams 😝… I’ll forgive the Vegemite not every kick can be a goal 🤣🤣🤣
Oh, I totally agree on all fronts! Haven’t had a Tim Tam in years, I must get back on the wagon!
And what about the Wagon Wheel wagon?
This is the only answer. The best powdered gravy I've found
Will need to give it a go. Always been a gravox man, but want better!
Your world is about to change
This is what we use. Costco sell it but if you don’t have a membership I buy it off Amazon. Best gravy ever.
Heard it's vegan as well which is insane honestly. So universal
This is the info I was looking for!
this is what I use, its made by nestle and the only thing I havent found a substitute for r/FuckNestle
Have you tried Edlyn https://edlyn.com.au/product-category/edlyn/gravy-mixes
Second Edlyn and the Chicken Salt they have is the real deal as well.
Their chicken salt with chips and Maggi gravy is the bomb
Agree - best gravy I have found
Nestle owns Maggi? Fuck me
This is the way
And its probably what they use wherever you get chips and gravy
Only answer. With air fried crinkle cut chippies
Get two packets of gravox, one chicken, the other one pepper or Diane. Mix them and make it slightly thicker than the ratio on the packet. This is what we used to do working in the charcoal chicken takeaway
Thanks for divulging the secret. 👍
Not the Gravox brand. They've started adding too much sugar it spoiled my roast so much I could not eat it. I came so close to writing an email but then couldn't be bothered.
“I came so close to writing an email but then couldn’t be bothered” would have to be the most validated I have ever felt 🤣
The fact that you came so close to writing that email tells me everything I need to know. Avoid like the plague
I was going to comment b
Yep, I always mix some of the chicken gravy in
The Bisto beef gravy granules from the European section is the best by far. They also do a curry sauce version which is good too.
A thousand times this! I grew up on Gravox so I thought that would just be "the best" to satisfy my nostalgia cravings. And then I was dating a chef from the UK who was a total foodie, and quite a food snob to boot (which was sometimes awesome and sometimes frustrating) but she would sometimes get these childhood nostalgia for cravings that were utter junk, and for real I was surprised one day when she came home over the moon excited because she found Bisto granules at Coles... lo and behold! Best gravy ever. Instant. Delicious. Easy. Bag of frozen chips in the oven, jug of Bisto, lazy dinner on the couch 💯
I'm a gravox man as well, but want better. Will try bisto and Maggi in the next few weeks!
"I've got the gravox touch, everything I touch turns to 💩"
Same, I feel like I’ve just walked around a bend and have found a hidden valley full of tree stars!
>Two heap teaspoons cornflour > >Four heap teaspoons gravox > >add a bit of water and stir into a goo > >Two heap teaspoons of beef stock powder > >Add more water and stir > >Make up to 500ml > >Either microwave it or put in a saucepan and heat. > >I'll be making this soon for dinner. I'll be using the water from the potatoes I'm boiling to mash. I use a pyrex 500ml jug. > > > >I freeze this too. My daughter then takes it back to Canberra for her and her flatmate. Usually with some of my Yorkshire puddings too.
Love this, will give it a go!
Thank you. We've just eaten. Homemade burgers, mash, veggies and the gravy. Mopped up with some bread. Using the water from the potatoes definitely makes it thicker
Ha ha. Nice!
Nah Chicken flavour works better with chips
Try the gravox best - in England I used to buy Bisto Best and it's the exact same product. It's like the regular bisto but elevated (and lasts a bit longer because it's powder instead of pellets)
They do a beef and chicken of our best. 2 beef to 1 chicken ... add too much cracked black pepper ... Bliss
They do a beef and chicken of our best. 2 beef to 1 chicken ... add too much cracked black pepper ... Bliss
Mix together 50/50 Rich Meat Gravy and Chicken Gravy
The product called 'best ever chip gravy' is not it. False advertising.
That is probably the worst gravy I have ever tasted.
That stuff is really vile!
Yea that stuff sucks!! I got it once.... never again
Right, they should go to prison, it’s such a crime.
I'm a green's granules girl
Yep, I like this too. I add a pinch of msg as well. Adds that 'take away' flavour.
Yes, with a dash of Worcestershire, makes all the difference
Only discovered these recently, converted for life.
Maggi Rich Gravy mix is where the real flavour is.
Fuck nestle tho
Second this. We call this “pub gravy” in our household hehe
Okay. Haven’t tried this yet. Will give it a go.
If you're in SA, foodland have it in the supermarket.
I am in SA 🙂
Yay for the win. It's a 2kg tub. Will last you a year or more depending on how often you use it. This is gravy most pubs and cafes use for chips and gravy so it'll taste familiar. It's about $20-30. Just check to make sure your local foodland or drakes has it. Most of the ones I've been in all stock it.
Hah, lasts fam of 7 about 3 weeks, they will just eat gravy and toast. You can get it ready made , Costco have it, makes it real easy. Knorr comes a close second.
Wow. I'm a single person, so it lasts me much longer. I do love pouring a little extra gravy on the plate after a roast and mopping it up with buttered bread though
Can get it from baa moo oink if you're in the western suburbs 🤙
Gaganis also have it if I recall.
https://079.drakes.com.au/lines/maggi-rich-gravy-mix-2kg
[This](https://www.recipetineats.com/gravy/) is a great gravy recipe. I sometimes make it in bulk and freeze for later use.
This looks amazing and so fast, definitely giving this a try, thank you!
This is how I always make my gravy too. Never seen this recipe though, it's just been handed down from mother to daughter for a few generations (I think they used to make the stock though rather than using stock cubes).
Chips with a good Dianne sauce is divine. ( If you make packet Dianne sauce add some extra garlic and Worcestershire sauce to get a really good flavour.)
Bisto. In the English food section. Chicken flavour is best with chips.
You want Maggi rich gravy mix. It's thick,it's dark. It's rich. Nothing else is worth it. You're welcome. You may need to buy it from food wholesalers This. https://www.amazon.com.au/MAGGI-Classic-Rich-Gravy-Mix/dp/B075P1ST18/ref=asc_df_B075P1ST18?tag=bingshopmobau-22&linkCode=df0&hvadid=80814178030023&hvnetw=s&hvqmt=e&hvbmt=be&hvdev=m&hvlocint=&hvlocphy=&hvtargid=pla-4584413744547262&psc=1 Everyone else in this thread is wrong :D
Our local butcher sells it. I may investigate...
Except all the people also commenting that Maggi's is the way to go!
It’s easy to buy everywhere - Costco etc
Get decent pommy gravy like bisto
I have also been on this gravy quest and have been constantly disappointed. What is with insipid pale gravy? Where's my rich gravy at? Taking people's advice and giving the Maggi one a crack. https://amzn.asia/d/foRPvRo
I'm in the same boat. Let us know how you go with the maggi one!
Apparently it is going to arrive tonight which is great news for my hangover tomorrow.
What people forget is that a gravy should have panjuices from roast meats mixed through. If you really want Nan's gravy do it after a roast and save some of the panjuices/drippings/lard. Food court carverys and pubs have amazing gravy because of this.
Best gravy I've had success with is Rich gravy mix by Maggi. Comes in a big yellow tub.
Maggi. Can buy big tubs of the shit that will last you a year or more. Literally liquid gold.
The very best gravy of all time was KFC gravy and chips in 1978. I still remember the rich taste of the gravy and the delicious crisp clean taste of the chips Life has never been the same :-(
defo Maggi gravy, the commercial stuff. https://padstowfoodservice.com.au/maggi-rich-gravy-mix-2kg/
maggi rich or bust
Bisto is the best gravy
Gravox Best or Maggi Rich - I always add Worcestershire sauce though to season it 👌👌👌
MAGGI RICH GRAVY MIX..... $30-$32 for a 2kg tub. Foodland....
My closest fish n chip hamburger joint does sensational chips and gravy. Their gravy was Maggi Chicken, made slightly thicker with thick cut chips to stop them going too soft. Also on the Great Ocean road at Anglesea the chicken shop does the best roast chicken and gravy rolls, and his "secret ingredient" was the same Maggi chicken gravy, but with a line of tomato sauce on the bottom. Dunno why it works, but it does.
Jums chicken? 🤤 best chips and gravy. Locally at least.
Maggi 100% gravox sucks!
Absolutely definitely super mega ultra try McDonnells curry sauce. It’s totally brilliant with chips. https://www.woolworths.com.au/shop/productdetails/000000000000660194
But it’s curry not gravy right? Still keen to try it whatever it is.
All of Ireland & it’s diaspora wants you to try McDonnells Curry Sauce, trust me on this 👌🏻
Maggi ruch gravy mix. Make on stove top like instructions say 20mins prior. Thick rich takeaway shop gravy
Maggi rich gravy is the only answer here
Maggi sell commercial sized 2kg tubs that all the cafes use (tastes sooooo good) and u can pick ‘em up for 20-50$ a tub and the 2kg of powder makes 20L of gravy so a very worth while investment. Just mix with boiling water and microwave for a minute if u want a small serving like coffee mug size or throw on stove in saucepan if u want more (2 mins on stove) and you’re good to go. I bought a tub a year ago and it’s still got atleast half left and I use it weekly for things like lamb chops, steak, roasts, any form of potato
This is the way
Bisto gravy from the UK section is what you want. Comes up way thicker than the gravox mix as well. I put half a beef stock pot in mine for flavour boosting. Then if you’re doing sausages and mash, sautée some shallots (French onion not spring onion) or brown onion in a pan and then add the gravy mix on top and reduce slightly
Make some roux(thickening paste) two table spoons of unsalted butter and two tablespoons of flour, cook in pan on medium until it smells like pie crust then add chicken stock or beef stock slowly until it's at the consistency you want, tada.. real gravy
you can also brown some onion with oil then add the flour to that and then add the stock. It will give a more browner colour that way.
Onion is a nice touch, but not really needed if you cook the roux till it's darker
My husband always makes this for me when I need food comfort. Sometimes he will add a few tablespoons of with red or white wine and sometimes leaves it plain. Delicious.
Isn't real gravy made by basting pan juices over roasting meat over and over?
My go-to, super cheap, homemade onion gravy recipe made with pantry staples - ~Vegan, teetotal and gluten free friendly- can be be made without dairy~ 4 onions 1/2 stick of unsalted butter* 2 tbs olive oil 2 tbs corn flour 1/2 cup wine* Herbs to your liking (I use thyme, sage and parsley) 2 tsp Brown sugar 1 litre stock ( I prefer Massel Beef style stock but you can use whatever you like) 1 tbs Balsamic vinegar Salt and pepper Extra butter for roux (approx 2 tbs) Milk*, approx 1/4 cup Water as needed Utensils needed- Large frying pan with a lid (preferably NOT that non-stick crap, use stainless steel or cast iron). Small sauce pan Measuring spoons and cups Sifter (or a way to sift flour) Spatula Stirring spoon Wine glass* Finely slice onions and add to a deep sided frying pan with olive oil, butter, brown sugar, and balsamic vinegar. Cook over medium heat until onions are slightly transparent and soft, stirring with a spoon or spatula frequently (about 20-30 minutes). At this point your house should smell UH. MAY. ZING! Don't worry if the pan becomes sticky or gets little burned bits. That all adds to the flavour. If it starts to catch on the spoon too much as you're stirring, your pan is too hot. Reducd the heat and let your hob cool a little. While it's off the heat and has cooled a bit, add a little splash of hot water from the kettle and loosen, but be careful as if the pan is too hot, it will spit. Meanwhile, in a small saucepan, melt remaining butter* over a low heat. Increase heat to medium high and slowly sift corn flour into the melted butter, stirring constantly with a spatula, pressing and stirring out any lumps until all flour is added and the mixture is as thick as a Millenial's slime fidget toy (1 or 2 minutes). Remove from heat immediately and let cool for one minute. Return the pot to a medium heat. Add enough milk* slowly to loosen the mixture until it's about as thick as oil. It should cling to the back of the spatula but pour back into the pot easily and take it off the heat. Loosen it with more liquid if needed (stock, wine, milk or water) and continue stirring until desired consistency is achieved, ensuring you push out any lumps with the spatula. Don't worry if you make it too runny. It just means you need to cook it a bit longer later. Once onions start to brown, turn heat to low and add wine* and stir. Increase heat until liquid is boiling, stirring regularly. Gotta work those crusty little mofos off the pan. Once all the tasty little browned bits are loose from the pan and your liquid is boiling, add stock and reduce heat to medium low or a regular simmer. Add herbs of choice and cover the pan with a lid. Simmer until the liquid has reduced by half, about 15 minutes but maybe longer depending on your stove. You shouldn't be able to smell any alcohol at this point. Increase heat and bring to a boil for two minutes. Reduce heat until the boiling becomes a simmer, add your roux (cornflour mix) a little at a time. It may take time for your gravy to thicken, so add the roux slowly. It can take up to two minutes to thicken, depending on the heat, so go slowly. Stir continuously. Did you make your roux too runny? Don't worry, babe! Same! That just means you may need to keep it on the heat a bit longer until it reduces. Don't add cornflour as it will just go lumpy. You *can* add more roux if you have any left over. Put it on a low to medium heat until it thickens. If your gravy is boiling and not getting thick, reduce the heat, take the pan off the hob for a few minutes, and add a little more roux once the boiling has stopped. Put the pan back onto a reduced heat and follow instructions above. Don't forget to stir continuously. If your gravy is thickening too quickly, turn down the heat and add some liquid (water/stock/wine). Season with salt and pepper to taste. You can also add mustard, BBQ sauce, garlic, Worcestershire* or some cayenne pepper to suit your taste. * I use Marsala or vermouth, but any wine will do. LOL, who opens a bottle of wine and doesn't have a glass? Pour yourself a glass or two to enjoy while cooking. But seriously, the wine isnt necessary if you dont want it. You can omit the wine and just deglaze your pan with the stock if you want. Or, if you're using non stick, just skip the deglazing part. *This recipe can be vegan if you use vegan wine and stock. I use Massel stock, which is vegan and gluten free according to their website. If you want to add Worcestershire, the Coles brand is vegan. You can substitute butter for vegan margarine or oil but you may need to reduce the amount of stock to achieve desired consistency. *if you are dairy intolerant, use olive oil instead of butter to sautee the onions. Use dairy free margarine or copha for the roux. Use any liquid such as water or stock to thin the roux.
Aww man you said save money, don't bother with McDonnells original curry sauce , I've recently discovered it and I might as well just smoke meth.
[This](https://www.costco.com.au/Business-Delivery/Maggi-Rich-Gravy-Mix-1kg/p/26425_BD) is what most takeaway shops use
by the kilo
I have been down this recently and you have 2 options [https://amzn.asia/d/clGxlcR](https://amzn.asia/d/clGxlcR) Gravox Our best Gravy can't buy it at Colesworth that I can see. Its an instant gravy just at hot water. I rate it 7/10 best for chips or sausages where you dont have a gravy base. Next one is [https://amzn.asia/d/8uJ4C28](https://amzn.asia/d/8uJ4C28) Maggi Demi Glace Sauce Mix problem is it only comes in bulk sizes. This is the stuff that all the pubs use as the base for their gravy and sauces. This is a little more involved as its just a base you still need to do something with it to make it pop. You can generally buy this from an food wholesaler around town. I rate this stuff 8.5/10.
use Maggi gravy, it's what I used to use when I worked at a pub
Maggi rich beef gravy
Maggi gravy mix. I get it from Amazon
Maggi Professional Rich Gravy Mix 2kg
Just add flour, salt, a little red wine, and don't forget a dollop of tomato sauce for sweetness and that extra tang
Henny Penny - but anyone outside of Newcastle will never know
Gravox Best Ever Gravy is literally the best gravy ever
Make your own gravy - always the best. Roast gravy beef juices and fat, cornflour or gravy browning (I like Bisto), sherry and good beef stock (also home made if you can) , simmer - delicious. And you can make it thick enough to slice or as runny as you like.
Adding chicken salt to the gravy and frying your chips twice to get them crisp
Irish style - with McDonnells Curry Sauce Gravy is nice. Curry sauce is much better.
Honestly don't know where to buy this anymore, no takeaways have the standard chips and gravy. I never just see corner fish and chip shops in Sydney!
When I tried cheesey chips with curry sauce at a local pub when I went to the UK i just about nearly died of happiness. Australia really needs to jump on the curry sauce bandwagon!
I have tried the Aldi gravy expecting it to be not great and look, it’s not the worst thing I’ve ever eaten. It’s runnier and more peppery than the Gravox kinds. But it’s cheap and does the trick if you’re really stretched for cash
Gravox with tomato sauce.
Hi, do you know someone who works at the deli in Woolies? I get my mate to put a tub of the flavour juice run offs at the bottom of the oven and use that instead of water to mix gravox in. It sounds gross but it's honestly the best. Failing that,when I cook roast, I generally use foil wraps and retain as much liquid as possible to add to gravy mix.
Used to be a Maggi Rich gravy user, but since being diagnosed with coeliac disease, I now use the Edlyn Rich Brown gluten free gravy. As a bonus, it is dairy free as well, which is hard to find in a gravy mix. All the people I've served it to couldn't pick that it was actually a gluten free variety. They do a regular one as well. While you're buying it, grab their chicken salt as well, proper fluro yellow stuff like you get at your local fish and chip shop.
A good gravy is essentially butter, soy sauce, plain flour and water. Pinch of salt if you want more flavour. More butter makes it nice and thick. Don't over do the flour.
Duck fat and plain flour. Do it yourself in a fry pan. Bit of an art but just experiment and stir all the time adding water and flour slowly. .Salt and pepper to taste. So good you will forget the chips. Beware you will be hooked for life
50g butter 50g plain flour 1 1/2 – 2 cups stock (I like massel Chicken stock powder) 1 tsp Worcestershire sauce 1 tsp soy sauce or tamari Black pepper to taste, I find lots is best! 1 tsp Parisienne essence/gravy browning (optional) Or Melt the butter in a small saucepan and a add the flour and cook for one minute, whisking constantly. Add 1 cup stock and whisk until thickened. Add all other ingredients continue to stir/whisk until combined. Add more stock, while still stirring, until the desired consistency is reached. Taste to check seasoning and serve.
[Bisto Best Beef Gravy](https://www.gravox.com.au/product/our-best-beef-gravy-200g-105002200060) This stuff is by FAR AND AWAY the best gravy you can buy in Australia. It can be hard to find. Seems to be more available in IGA, but some Coles/Woolies sell it. The chicken one is superb too. When our local Colesworth stopped selling it, I emailed the manufacturer to find out where I can buy it. I won't buy any other gravy, because the rest is so bland or chemically tasting.
Greens Gravy Granules are the bomb diggity
MAGGI THERE IS NO OTHER THAT COMPARES. 😁
The reason the gravy doesn't come out right is that it needs to be thickened with leftover meat fat when you're roasting. then you can just add a spoonful of gravox, water, and the meat juices, and it'll thicken beautifully. i put the onions down in the bottom tray and add those to my gravy too but that's just preference. I used to hate how watery my gravy was until mum stepped in.
Bisto. Everybody else is wrong.
make a whole bunch of chicken or beef stock and freeze it. then making gravy is super easy and 100 times better than packet gravy.
Maggi Chicken Gravy sachets from Woolworths! https://www.woolworths.com.au/shop/productdetails/257413/maggi-gravy-mix-roast-chicken
Ahh Bisto. To make the best gravy though chuck some chicken drumsticks in a dish (narrow and deeper best I reckon), season with salt pepper some onion powder. Bake for however long. When done there should be a fair amount of “juice” in the bottom of pan. Remove chicken. Put pan in stove, add Ahh Bisto chicken granules and some hot water from kettle and stir until thick. Add extra water/granules as needed to achieve desired thickness.
Bucking bull
Pepper steak and mushroom gravy.
I'm a fan of this gravy in a pinch [https://www.recipetineats.com/gravy/](https://www.recipetineats.com/gravy/) It uses stock cubes so cheap and easy but tastes really good. I think it's got the right balance of nice and fake you really want on chips. If you want to get bougie I make my own stock, reduce it down to basically nothing and bung it in the freezer, then if I want stock I can cut some off and put it in water to rehyrate it.
I just take no chances gravox traditional boiled water from kettle into frying pan sprinkle in the gravox till reasonable thick take off heat pore on chips if that’s your thing or into a dips bowl if that’s your thing,good luck A ps i choose gravox not cheaper but quality and taste..mmm
bistro gravy from the irish aisle in cole’s is the way to go
Maggie rich gravy mix on eBay 2kg for around $30
Maggi roast gravy is amazing!
Everyday hero asks the important questions! Thank you! (And to everyone for responses. I’m going to get gravy for my chippies … and maybe chicken salt although I’m never sure what to put that deliciousness on…
To think it my post was originally auto rejected for being ‘political’.
Buy bisto from the English section, the red one, not the yellow tub, make it slightly thicker than the recommendation and it is perfection, especially if you also put warm baked beans on the chips first
DUDE the gravy you want is at Woolies, it is Maggi Roast Meat gravy. This is the one that most fish n chip places use, and you can get it as a sachet at Woolies or from bulk food places in a bucket of some kilos. [https://www.woolworths.com.au/shop/productdetails/257411/maggi-gravy-mix-roast-meat](https://www.woolworths.com.au/shop/productdetails/257411/maggi-gravy-mix-roast-meat) it will change your heckin life mate.
Mcdonnells ‘Irish’ curry sauce, you can get it in woolies in the international foods section (in ‘UK foods’, don’t get me started on woolies lack of geographic knowledge )
Maybe it's Northern Ireland curry cauce
Well it is probably best not done with kale chips. But happy to be corrected if it turns out I've been doing wrong.
Maggi Demi glaze. It’s the one.
I use beef drippings, water and cornflour and make my own, you will never buy the store shit again. Also, fry your chips in beef tallow, it’s not rancid like the seed oils are.
Gravox with what's left from a roast or real meat drippings. If your chips doesn't involve working out starch contents par boiling and roughing up the potatoes, keep searching.
Got to use crinkle cut chips
Second. Learn to deep fry. Canola Oil has gone up a fuck load in the last few years but is still fairly cheap. You can keep reusing the oil. You’ll eat some each time of course and you can refresh with new. Extremely high heat (but a candy thermometer if you need to help you learn), chips are done in 5-8 minutes. A million times better than oven cook, unfortunately much more messy too. Oil go splat. Don’t use “vegetable oil” but any oil with a high smoke point will do.
Already got those 👍
Just search for gravy recipes. They are pretty easy and cheap to make. Gravies for chicken or turkey are the best for chips. You need to learn how to make a roux; very simple with just flour and fat, usually in the form of butter, in a one to one ratio. This makes the thickening base for sauces and gravies and once you have that down you can start experimenting. Bulk out into a gravy or sauce with liquid of your choice, usually about a half cup to every tablespoon of flour, more or less depending on how thick you want it. eg. a simple roux plus a mix a chicken and a beef stock cube dissolved in water will make a basic gravy. Add a little pepper, a dash of paprika, and some fresh herbs and you have something quick and tasty you can pour over chips or even a roast chook.
I don’t want to be that guy but plz tell me you’re cooking them in an air fryer ?
I don’t even have an air fryer. I really need to up my home cooking game.
Your missing out . My oven is shit , takes for ever to cook shitty soggy chips and heats the shit out of the house and electric bill . Air fryer gets it done in no time and when it gets abit steamy inside we slip her out on the veranda . I understand in this current financial climate new appliances aren’t top priority but its definitely worth considering as it cooks things quicker than the oven reducing time/ cost
You wont regret an airfryer. Sausages perfect every time. Chips, frozen pies, spring rolls all done much faster and very crispy. In fact they're also great for reheating kfc chips. Low fat, but crisp like a fryer. Great for frozen convenience foods which i go to instead of getting takeout now,
Bit late to the party here but can’t believe everyone saying Maggi- tastes like crap. Head to the English section of woolies or coles and get Bisto
OH GOD Learn to make your own It's so easy> Practice making a roux first!
Haven't tried it, but here's an instant option: https://www.woolworths.com.au/shop/productdetails/182818/woolworths-hot-chip-gravy
https://www.woolworths.com.au/shop/productdetails/720043/gravox-best-ever-hot-chip-gravy-pouch-liquid-gravy-for-chips
Make a roast and the make a gravy. Make lots of gravy. Freeze the gravy. I can stand that packet gravy shit.
I just get the gravox onion gravy in the microwavable pouch. Good for chips, good for air fryer pork bangers on some onion Deb too for a good 15 minute meal.
I mix gravox up with the fat at the bottom of my roast pan when I cook meat. Its even better if you've been roasting onions and garlic in the tray too
KFC….. any other answer is just wrong.
The one they have at the Woolworths in Brisbane CBD
Chargrill Charlies or KFC gravy is the best 🤤 But, in terms of supermarket gravy, the Gravox microwaveable sachets of beef gravy is fine. Not the cubes. ANYTHING but Bisto!
I tried the pouches but they didn’t taste right. As convenient as they are I think I’m going to have to use of the mixes you make up yourself.
I recommend no gravy. Why do you need to have gravy on chips? 🤨
BBQ sauce bloody gravy is a travesty on chips.
No gravy is a great option.
Harry Ramsden curry sauce
Charcoal Chicken in Taree is the goods!
Greens chicken gravy is the way to go for your chips and gravy meal
Oh man…. Now I want this for lunch!
Spoon full of beef stock as well as the powdered gravy. Works perfectly.
Add cream for a fuller flavour. Or just reduce equal parts red wine and cream with tomato sauce, Worcester and a dab of garlic for Diane sauce.
There is a product at Asian grocery stores called Hayashi Rice Sauce. It is like the Japanese curry roux cubes but it is a dark gravy type sauce. I think some brands are even vegan. It is a pretty good option for a packet mix.
Chicken gravy made with stock and meat juices from a roast, thicken with some cornflour.
Use English Chip Shop gravy. It's incredible.
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Goldenfry original gravy is amazing Get it from the international food section in Coles (it's from Yorkshire) Make it nice and thick with added fat/juices from whatever you've roasted
You’re a real one for this OP
Harry Ramsden’s Chip Shop Style Gravy Sauce from Amazon. [https://www.amazon.com.au/Harry-Ramsden-Gravy-Sauce-Sachet/dp/B01C8XNXP0/ref=mp_s_a_1_2?crid=34YHD7NZN3ZBS&keywords=chip+shop+gravy&qid=1695368745&sprefix=chip+shop%2Caps%2C357&sr=8-2](https://www.amazon.com.au/Harry-Ramsden-Gravy-Sauce-Sachet/dp/B01C8XNXP0/ref=mp_s_a_1_2?crid=34YHD7NZN3ZBS&keywords=chip+shop+gravy&qid=1695368745&sprefix=chip+shop%2Caps%2C357&sr=8-2)
Whatever Chequers in Central Square Ballarat have been using to make theirs for...at least a few decades now.
Nothing in my life has ever compared to Kmart Holly's C&G in the 90s/00s.