A great marinade doesn’t have to be complicated. More than just a bath of flavour, it’s a simple, foolproof way to keep your food tender, juicy, and packed with taste. 

Whether you’re a total beginner or just looking to sharpen your kitchen skills, achieving great results comes down to balancing a few basic ingredients.

1. The Golden Ratio: 3:1

For most proteins, the simple rule of thumb is three parts oil to one part acid. This keeps your marinade balanced—acidic enough to brighten the flavour and tenderise the meat, without making the surface soft or mushy.

2. The Essential Components

The Fat (The Carrier): Use good-quality oil. Fat is essential because it carries the flavour of your spices, coats the food evenly, and helps prevent sticking when cooking.

The Acid (The Tenderiser): Fresh lemon juice, quality vinegar, or yoghurt. Acid breaks down tough fibres, making the meat juicy and tender.

The Aromatics (The Flavour): This is where your spice blends shine. Whether it’s a woody herb profile or a warm, punchy spice mix, this is what gives your dish its distinct character.

The Salt (The Game Changer): Salt is the secret ingredient that carries flavour deep into the meat. Make sure your mix includes adequate salt, or add a pinch of sea salt to the liquid base.

3. Step-by-Step Preparation

Whisk to Emulsify: Don’t just pour the ingredients over your food. Whisk your oil and acid together until fully combined. This ensures every piece gets an equal balance of fat and flavour.

Bloom the Spices: Add 1–2 tablespoons of your chosen spice blend per 500g of protein. Let the spices sit in the oil for 5 minutes before adding your food—this “blooms” the dried herbs and spices, releasing their full aromatic potential.

Choose the Right Container: Always use a non-reactive container, such as a glass bowl, a glass jar, or a reusable silicone bag. Avoid untreated metal containers, as the acid can react with the metal and create an off-flavour.

4. Timing Guide

Protein Recommended Time

Seafood 15–30 minutes (Never exceed 1 hour)

Chicken / Pork 2–6 hours

Beef / Lamb 4–24 hours

Vegetables 30 minutes

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