Look, we’re not gonna feed you some bullshit story about how we “discovered our passion for spice during a life-changing trip to Morocco.”
The truth? Noa’s been making this hot sauce in his Sydney kitchen for twenty odd years. Started small – just enough for mates who kept asking for more. Then their mates wanted some. Then their mates’ mates. You know how it goes.
What started as weekend batches for a growing crew of addicts has turned into something bigger. Same recipe, same obsessive attention to detail, just more jars.
The Real Deal
We ferment everything for at least three months. Sometimes longer if we’re feeling patient. Two types of chilies, fresh garlic, coriander, good olive oil and some magic. Nothing fancy, just quality Australian ingredients doing their thing.
Each batch is 120 jars. That’s it. When they’re gone, they’re gone. We could make more, faster, but then it wouldn’t be what it is.
Why We Do This
Here’s the thing – every dollar of profit goes to Full Stop Australia. They’re doing the hard work to end domestic and family violence. We make sauce, they change lives. Seems like a pretty good deal.
What You Get
A sauce that’s been two decades in the making. Complex heat that doesn’t just burn for the sake of burning. Something that makes your food better, not just hotter.
Plus you’re supporting something that matters. Win-win.
The Team
We’re Noa and David. Noa’s been perfecting this recipe since forever, and David brings the chef skills and food tech know-how to make sure we don’t accidentally poison anyone (and that everything tastes as good as it should). We’re both inner-city rats who take our hot sauce seriously, and somehow we make a pretty good team.