Little Brixton Original Jerk Marinade – Melbourne Made

Australia’s Own Authentic Jerk Marinade — From Melbourne, With Jamaican Soul

Key Facts

• Brand: Little Brixton
• Made in: Melbourne, Victoria, Australia
• Style: Wet jerk marinade
• Heat Level: Mild to Medium — family BBQ friendly
• Key Ingredients: Scotch Bonnet peppers, Pimento (Allspice), Spring Onions, Lime Juice, Molasses, Thyme, Garlic, Ginger, Cinnamon, Nutmeg
• Dietary: Vegetarian-friendly, all-natural ingredients, no artificial preservatives
• Best Uses: Chicken, pork, fish, tofu, mushrooms, lamb, vegetables
• Shipped from: Sydney, Australia

From Brixton Market to Your Backyard BBQ

Little Brixton was founded in Melbourne in 2012 by Richard, who grew up immersed in the sights, sounds and food culture of London’s Electric Avenue — the legendary Brixton Market that inspired David Bowie’s song of the same name. Frustrated that authentic Caribbean flavour was impossible to find in Australia, Richard developed a small-batch wet jerk marinade based on his Jamaican family recipe, capturing the “Good Food, Good People, Good Times” spirit of the islands.

Unlike mass-produced sauces from overseas, this marinade is made fresh in Melbourne and shipped across Australia. The base of fresh spring onions, real lime juice, and molasses ensures deep flavour penetration rather than surface coating — the difference between jerk that tastes Caribbean and jerk that just tastes of chilli. The mild-to-medium scotch bonnet heat is approachable for Australian palates without sacrificing authenticity.

Jerk seasoning originates in Jamaica, where Maroon communities developed the technique of rubbing heavily spiced pastes into meat before slow-cooking it over pimento wood. The defining flavour duo is always scotch bonnet pepper (fruity, fierce heat) and pimento — Jamaica’s allspice berry — which gives jerk its unique warm, aromatic backbone. This Original variant delivers that complete flavour profile at a heat level the whole family can enjoy.

How to Use

1. Score your protein: Make deep cuts into chicken thighs, pork shoulder, or your chosen protein to allow the marinade to penetrate fully.
2. Coat generously: Apply a liberal coating of Little Brixton Original to all surfaces, working into any cuts or cavities.
3. Marinate: Refrigerate for a minimum of 4 hours — overnight gives the best result and most authentic flavour.
4. Cook: Grill over direct heat on the BBQ for a smoky, caramelised finish. Alternatively, bake at 180°C for 35–45 minutes for tender, juicy results.
5. Rest and serve: Allow meat to rest 5 minutes before cutting to retain juices.

Serving Suggestions

• Classic Jerk Chicken: Serve alongside Caribbean rice and peas and a fresh mango slaw — a complete island feast.
• BBQ Pork Ribs: Apply overnight, slow-cook low-and-slow, then finish on a hot grill for sticky, spicy ribs.
• Jerk Veggies: Toss cauliflower florets, capsicum and zucchini in the marinade and grill or roast for an impressive vegetarian option.
• Want more heat? Try Little Brixton Hot Jerk Marinade — same authentic recipe with a serious scotch bonnet kick.
• Add a pepper sauce hit: Finish with Walkerswood Jerk Seasoning or a Caribbean pepper sauce for extra depth.

“`

—