Dip your devilled eggs in this! Honey Mustard Aioli is here to take you back to the nineties and beyond. For your croque-monsieurs, Hawaiian burgers and other retro vices. 

Ingredients: Soybean oil, egg yolk (pasteurised), garlic, cider vinegar, white vinegar, honey (2%), wholegrain mustard (1%), Dijon mustard (1%), salt, white pepper, water.



meatball sub

tomato sauce ingredients

1 onion diced

2 teaspoons topshelf garlic crush

1 1/2 tins of chopped tomatoes

2  tablespoons topshelf sundried tomato pistou

2 teaspoons dried oregano

1 teaspoon raw brown sugar

meatball ingredients

500g beef mince

1 free range egg

1 tablespoon balsamic cream

1 teaspoon topshelf garlic crush

3 pieces free range shoulder bacon (raw)

1 tablespoon flour

2 tablespoons parmesan cheese (grated)

1 1/2 teaspoons fennel seeds

2 teaspoons dried oregano

1 teaspoon paprika

salt and pepper


place mince, egg, balsamic cream and garlic in a bowl. meanwhile, blend together remaining ingredients in a food processor until bacon is finely chopped.  add to mince mixture and gently mix together. roll into meatballs with your hands.

heat olive oil in a frying pan and brown meatballs on both sides.  transfer to a plate and cover with tinfoil.  leave oil & juices from meatballs in pan to make tomato sauce.

fry onion in remaining oil from meatballs.  when lightly browned, add garlic and cook for 1 minute. add remaining ingredients and season with salt and pepper.  simmer for 20 minutes then add the meatballs.  cook for 10 minutes on each side or until meatballs are cooked through.

to serve

topshelf honey mustard aioli

fresh basil

fresh rocket


your favourite buns

spread aioli on the bottom half of the bun and place three meatballs on top and some of the tomato sauce.  top with mozzarella and grill until cheese is golden.  top with basil, rocket, salt, pepper and lid with more aioli.