Australia’s hot sauce industry is reaching new levels of innovation and flavour, with companies continuing to push the boundaries of possibility.
What once was a small industry has since boomed into a phenomenon of artisan producers, using the best produce and processes for a new era of spice.
We spoke to leading Aussie hot sauce brands about what inspired them to start their chilli journey, and what sets them apart from other products on the market.
Everyday Red Hotsauce © The Fermentalists
The Fermentalists
After years of experimenting with coffee, beer and food, the team at The Fermentalists decided to try their hand at fermenting chillies. Using natural processes, they managed to extract the characteristic complex flavours of fermentation, resulting in sauces and condiments that take a meal to the next level.
According to best mates Chris and Kosta, “it was initially a weekend hobby, but positive feedback from friends and family encouraged us to continue developing new recipes and expand the range.”
Now, customers can choose from a popular collection of sauces, oils and jams which strike a perfect balance between heat and flavour.
“We don’t want our products to be hot for the sake of being hot,” explain Chris and Kosta. “We want to make sauces and condiments that can be enjoyed everyday – not burn your tastebuds!”
They’re committed to developing products that everyone can enjoy, which is why they are vegan friendly, gluten free, and contain no added sugars. The versatile range is designed to pair with any dish, and the duo are constantly experimenting with new flavour combinations.
“There aren’t many dishes that wouldn’t pair well with at least one of our sauces or condiments. Having said that, we can’t go past pairing our Chilli Jam with a beautifully cooked steak, stirring our Habanero Chilli Oil through a tomato and basil spaghetti, or adding a dollop of Fermented Chilies to a panini.”
When asked what’s next, the pair explain that they’re focused on expanding range and distribution.
“We will continue to experiment with new flavour combinations and unique product formats that enable you to quickly and easily add a hit of flavour to your meals. We have also started working with some amazing distribution partners and will continue to find ways to ensure we are available in more stores.”
The Latin Trio © Nomad Chilli Co
Nomad Chilli Co
Having spent several years as head chef at a local Latin restaurant, Nomad Chilli Co founder Gavin Roberts was involved in importing lots of sauces from Mexico
“Despite being authentic, I wasn’t happy with the long list of ingredients on the back,” he explains. “They were full of unnecessary additives, but I wanted to reproduce the great flavour of Mexican sauces using a natural process.”
He spent four years perfecting recipes and sauces at the restaurant, before establishing his own company in July 2022. Using lacto-fermentation processes, the range at Nomad Chilli Co is unlike any other hot sauce on the market.
“An incredible amount of work goes into fermented hot sauce. It takes 4-6 weeks of monitoring and development, which allows for immense flavours to develop.”
Gavin is passionate about the depth of flavour in his range of products, believing heat comes second to taste.
“Our sauces pair incredibly well with any type of Latin food, due to the predominant ingredients being Mexican based such as tomatillo, guajillo and pasilla. Our Tamarind Gold is a great hot sauce for barbecued meats, while our Watermelon and Lemon Myrtle pairs amazingly with seafood, particularly grilled prawn and calamari. In fact, there’s even a restaurant in Kyneton that uses it in their spicy watermelon margarita cocktail.”
Nomad Chilli Co is currently experimenting with a BBQ sauce and fermented hot honey, with hopes of releasing these products later in the year.
“I like to think of our hot sauce as a culmination of my time spent travelling through Latin America and my time as a head chef,” says Gavin. “We want people to explore hot sauces as a condiment, and there’s nothing better than seeing their faces light up after they try our sauces for the first time.”
To read our interview with the founders of rum brand Birds of Isle, click here.