Maggi Classic Rich Gravy Mix, 2kg $26.35 ($23.71 S&S) + Delivery ($0 with Prime/ $59 Spend) @ Amazon AU

160

Affiliate

Go to Deal

Cashback

Ljoecullen on 02/06/2025 - 12:09 amazon.com.au (248 clicks)
Last edited 02/06/2025 - 12:13 by 1 other user

This post contains affiliate links. OzBargain might earn commissions when you click through and make purchases. Please see this page for more information.

15% off its new normal price of $31.00. Camel³ shows it hits this price a 4 or 5 times a year for a brief window. Blurb below.

"Maggi Rich Gravy Mix is easy to prepare and pours perfectly over meat or vegetables to enhance and add a real depth and richness to any meal. A traditional beef style gravy which is easy to prepare and makes up to 400 serves. It is perfect for roast dishes, pies, grilled meats and delicious poured over hot chips. It is also vegan."

Price History at CamelCamelCamel.

Related Stores

Amazon AU

Marketplace

• 

  videoman on 02/06/2025 - 12:12

  +2

  "Purchased 8 times"

  "This item is only available from third-party sellers"

  Another prime order now not available to regional areas. Thanks amazon.

  • 

    rattle on 03/06/2025 - 10:49

    We are now getting a lot of stuff rejected to our regional location. Even smaller items like fried shallots.
    I don't like doing it, but I'll get stuff shipped to my parents in suburbia instead.

    It's costs a small fortune to send the bigger stuff via courier, so it was great while it lasted.

• 

  Mrinsane on 02/06/2025 - 12:13

  +1

  How do you make this taste like gravy from the local chicken shops? How does everyone cook gravy using this maggi powder? Or people gate keeping their recipes?

  • 

    PilonDo on 02/06/2025 - 12:39

    +2

    I do 2:10 gravy to water ratio, stir thoroughly, then microwave the gravy for 30 seconds to thicken.

    The microwave step is the game changer. Learnt from working at a roadhouse.

    • 

      godofpizza on 02/06/2025 - 12:51

      is that with cold water or with boiling water?

      • 

        PilonDo on 02/06/2025 - 18:20

        +1

        I always start with boiling.

    • 

      Cheaplikethebird on 02/06/2025 - 15:00

      +2

      Yeah I learnt recently that flour needs to reach boiling point for the starches to gelatinize and thicken a sauce.

      I go 1:10 though as per the instructions, boiling water, then a minute in the microwave.

• 

  yopossum12 on 02/06/2025 - 12:20

  +3

  This is the best store bought gravy I’ve had and people say it’s what people use in pubs but I still find it tastes subpar to the classic chicken shops/pub.

  I’m cooking it based on the instructions on the side of the container. Any tips?

  • 

    Onemoredeal on 02/06/2025 - 12:27

    -2

    That’s cause you haven’t tried Paxo in the jar (formally gravox best gravy), which is imported from the UK and destroys this bland stuff

• 

  Pistnbroke on 02/06/2025 - 12:25

  +1

  Bezos won’t deliver to my address.
  Jeff Bezos is on par with Gerry Harvey. They can both go get effd

  • 

    life is suffering on 02/06/2025 - 16:00

    Talk to Sanchez

• 

  rattle on 03/06/2025 - 10:59

  Price still available. Just got 2. (Had to ship to parents as they won't post regional any more).

  I'm a long retired chef and this is my go to at home.
  It's incredibly good and it makes a wicked pepper sauce.

  Sauté diced shallots or red onions in a pot and then sauté garlic.
  Add green peppercorns and brine (buy them in a tin at the supermarket. French import).
  Pour in white wine and reduce most liquid.
  Add this gravy (completely made and I recommend thicker).
  Add some black cracked pepper.
  Bring to the boil and add fresh cream, stirring constantly and simmer.
  Drop in a knob of unsalted butter (optional).

  Add this to steak and chips and make extra a you will drown your chips with this.