The GrateMate Flavour Book
200 dips, sauces, dressings, rubs & marinades — made for GrateMate, useful for every kitchen.
This isn’t just a recipe book — it’s a flavour guide built around what grated ingredients do best: garlic that melts into oil, ginger that stays fragrant, zest that lifts without watering things down, and tomato pulp that adds instant sweetness and body. Designed for the GrateMate, but it works brilliantly with any ceramic grater plate, microplane or box grater.
What's Inside
Clear methods, difficulty levels, allergen guidance and serving ideas — so you’re never thinking “what does this go with?”
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Dips — quick bowls, mezze-style spreads, board favourites
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Sauces — fast pan sauces, spoon sauces, deeper flavour builds
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Dressings — vinaigrettes, creamy dressings, bold modern emulsions
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Rubs — dry and paste-style rubs for proper crust and colour
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Marinades — short sharp for fish, longer for chicken/pork, veg-friendly too
Big flavours, minimal fuss — taste the difference
SMOOTHER FLAVOUR
Grated garlic and ginger become a paste, so they blend in evenly (no harsh chunks).
DESIGNED TO BE USED
Quick staples for weeknights, plus more unusual, sophisticated recipes for weekends and guests.
COOK BY TASTE
Some ingredients are “to taste” on purpose — everyone likes different levels of heat, sharpness and salt.