After working as a chef overseas - where he once cooked kedgeree for Prince Charlie - chef Marcus Peters settled in Ōtautahi Christchurch.
He started playing around with smoked garlic and now creates delicious garlic-infused seasonings that sell under the brand Smoke & Spice.
Their classic seasoning is made from smoked garlic combined with Marlborough sea salt that is then tumble-roasted with shallots, coriander, mustard seed and chilli.
Smoke & Spice also sells individual hot and cold smokers for home use, which are made from recycled French-oak wine barrels.
Marcus Peters' recipe: Smoky Beef Cheek Soup
Marcus developed the smoking process first, then discovered that it worked with both garlic and salt.
"The unique factor that makes smoke and spice stand out from other salt-based seasoning is that their salt is smoked over wood fires then tumble roasted with the other ingredients."
The seasoning - which gets shaken out of a refillable shaker - works well with vegetarian, seafood, lamb, red meats, Marcus says.
"We really struck on something so good. We're so happy with it."
Err on the lighter side when using Original Smoke & Spice seasonings on meat, though, Marcus says: "it's not a rub, it is a salt-based seasoning."
Home-made seasoning recipes from the RNZ collection: