Hot Sauce

Every sauce we make, in one place. Around thirty of them at last count, built in small batches in Busselton, Western Australia by chef Alex Gibson.

The range runs from a 1 out of 5 smoked honey and garlic that children will eat, through to a Carolina Reaper build we rate at 5 and mean it. Most of what we sell sits in the middle: sauces designed to be used heavily rather than rationed, on eggs and burgers and roast chook and whatever else is in front of you. That is where the name comes from. Designed to be overused.

Everything is made here, not imported and relabelled. The chillies are roasted or smoked or fermented in-house depending on what the sauce needs. The awards are blind-judged, which means nobody knew whose bottle they were tasting, including at the Mr. Chilli Awards, the Willunga Chilli Festival and the European Hot Sauce Awards.

Not sure where to start? Mild Hot Sauce is the safe entry. Sweet Heat is the one most people get hooked on. Extra Hot Sauce is for people who have already run out of options elsewhere.

Buy any six and the seventh is free. Free shipping Australia wide over $89.