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  • Mix.Marinate.Dip.

Marinate your next dish with our delicious Fountain creations. The rich, infused flavours are sure to be a hit!

We know how much Australians love food, and how much they love trying new flavours. Marinate your next dish with one of our combinations to enhance and excite your taste buds!

  • vegetarian

    Bring out the natural sugars in fruit by grilling, this intensifies the sweetness, then balance this with Fountain Thick Mint Sauce. Cut 1 peeled pineapple into chunks, brush with ½ cup Fountain Thick Mint Sauce and then ⅓ cup olive oil to prevent fruit sticking to grill.
  • beef

    For an effortless steak marinade, place 4 x 150g scotch fillets with ¼ cup red wine and ½ cup Fountain Steak Sauce in a glass or ceramic dish. Turn to coat. Cover and refrigerate for 10 minutes. Heat an oiled barbeque or char-grill to medium-high heat, cook steak for 3-4 minutes each side or until cooked to your liking.
  • chicken

    seafood

    A humble barbecue is not so humble when you marinate. Whisk together 2 tbsp olive oil, ½ cup Fountain Sweet Chilli Sauce and 2 garlic cloves, crushed. Add to 1.2kgs green prawns peeled or 8 chicken drumsticks, marinate for 10 minutes for seafood and 1-2 hours for chicken.
  • seafood

    For a taste sensation, combine ½ cup Fountain Satay Sauce with the juice of 1 lime and 600g green prawns, peeled. Barbecue and serve with extra Fountain Satay Sauce.
  • beef

    For sizzling ribs, combine ¾ cup Fountain Barbecue Sauce, ½ cup Fountain Spicy Red Sauce, ¼ cup Fountain Soy Sauce and 3 cloves garlic, crushed. Place 1.5 kg ribs in a glass or ceramic dish, pour over marinade, and turn to coat. Refrigerate for 2 hours or overnight. Bake covered for 1 hour 30 minutes, remove cover, and bake for a further 30 minutes or until golden and tender.
  • pork

    Bring your barbecue to life by combining ¼ cup Fountain Plum Sauce, 1 tbsp Fountain Soy Sauce and ¼ tsp sesame oil. Cut 350g pork fillet into cubes, thread on skewers, coat with marinade and cook on a grill for 10 minutes, turning regularly.
  • beef

    For finger licking ribs, combine ¾ cup Fountain Barbecue sauce and ¾ cup Fountain Hot Chilli Sauce and 3 cloves garlic, crushed, in a glass or ceramic dish. Add 1.5kgs ribs, turn to coat. Refrigerate for 2 hours or overnight. Bake covered for 1 hour 30 minutes, remove cover, bake for a further 30 minutes or until golden and tender.
  • chicken

    Supercharge your chicken; combine ⅓ cup Fountain Steak Sauce, ½ cup beer, 2 tbsp olive oil and 2 tsps Dijon mustard in a large zip lock bag. Add 10-12 boneless chicken thigh fillets, seal and toss well to combine. In batches, char-grill chicken, turning for 10-12 minutes, until charred and cooked through.
  • chicken

    beef

    pork

    Spice up your next barbeque, mix ½ cup Fountain Soy Sauce, ¼ cup Fountain Hot Chilli Sauce and 3 cloves garlic, crushed. Add to 500g of your favourite protein.
  • chicken

    A favourite with children, baste 8 chicken drumsticks or 1.5kg chicken wings with ¼ cup Fountain Soy Sauce, ½ cup Fountain Plum Sauce, 2 cloves garlic, crushed and 2 tbs olive oil.
  • chicken

    Dress up your satay sauce, puree 1 mango and add it to ¾ cup Fountain Satay Sauce, ⅓ cup coconut cream and 1 tbsp lime juice. Baste 750g chicken with sauce, cook and heat remaining sauce to serve with chicken to bring your satay to life.
  • lamb

    Bring your lamb cutlets to a new level, combine ⅓ cup Fountain Tomato Sauce, 2 tbsp balsamic vinegar and 2 tbsp brown sugar, add lamb cutlets, refrigerate for 2 hours. Char-grill or barbeque for 3 minutes each side, in batches.
  • chicken

    When time is short and a tasty meal is required: season 4 chicken breasts with salt and pepper. Place chicken breasts and 1 cup Fountain Barbecue Sauce in a large zip lock bag. Flip to coat. Place in refrigerator for 10 minutes to 2 hours. Place chicken on an oiled grill, cook for 10-12 minutes, turning once. 5 minutes before the end of cooking, top each breast with 2 tbsp of cooked, chopped bacon and 2 tbsp grated cheese.
  • chicken

    The best way to add flavour and moisture to your turkey (or chicken) is to marinate it. Combine ½ cup redcurrant jelly, 1/3 cup Fountain Tomato Sauce and ¼ cup Fountain Sweet Chilli sauce, coat turkey well and refrigerate overnight.
  • pork

    Take a trip to Asia, combine ¼ cup Fountain Hoi Sin Sauce, ¼ cup Fountain Soy Sauce, 2 tbsp Fountain Sweet chilli Sauce and 1 tbsp brown sugar in a glass or ceramic dish, add 4-6 pork loin cutlets. Remove pork from marinade and place in a roasting pan. Bake in oven for 20 minutes or until pork is cooked through. Combine reserved marinade with a ¼ cup water in the roasting pan and bring to the boil over high heat. Cook, stirring, for 5 minutes or until sauce thickens.