THE HOT EDITION

Made from locally grown chillies and Tasmania's native pepper berry—up to five times hotter than ordinary pepper. With a lingering after-burn that's both unique and hot, grab the Stinger sauce for an extra dose of Habanero heat, or bundle them both.

Dexter’s Hot Sauce founded in 2020 has captured the market not just for heat but for flavour. Small batch chilli sauce from only the best Australian produce elevates Dexter’s to a whole new world in terms of heat and flavour. It may be small, but it PACKS A HUGE PUNCH.

The food at Burn City Smokers is a clear representation of the Melbourne food scene fused with inspiration drawn from southern American style BBQ cooking. A business built with the best of our great city’s people, produce and culture, and comes from a passion for ingredients, respect for quality and an all round love of entertaining.

The food at Burn City Smokers is a clear representation of the Melbourne food scene fused with inspiration drawn from southern American style BBQ cooking. A business built with the best of our great city’s people, produce and culture, and comes from a passion for ingredients, respect for quality and an all round love of entertaining.

This sauce is made with Carolina Reapers which can be up to 20x hotter than Habanero chillis. Before blending the vinegar is soaked in toasted French oak barrel chips to add complexity and depth of flavour.

Handmade, small batch, lacto-fermented hotsauce. This is a naturally fermented chilli sauce that has not been pasteurised or heat treated so as well as being tasty is full of beneficial bacteria. The fermented chilli and garlic mash is blended with enough apple cider vinegar to provide a nice amount of heat without being crazy hot.

Say that ten times real fast, we dare ya. Crispy chilli oil from Chotto Motto from right here in Collingwood, for those times you really need to bring the heat. Made in Melbourne 100% delicious.

Just when you thought their world famous Crispy Chilli Oil couldn’t get any better! Super Crunch Edition Crispy Chilli Oil is made with extra crunchy garlic and onion to give it that Super Crunch!

Meet your new favourite condiment. This red spiced vinegar was originally designed to be poured over Lee Ho Fook’s cult crispy eggplant dish, but chef Victor Liong admits his favourite way to eat it is with chicken nuggets. We reckon it’s good with anything that’s met a deep fryer, but don’t let our imagination limit you.

Agri’s sriracha sauce starts with a selection of birds-eye and long red cayenne chillies, picked to order from a farm in Bundaberg. Add locally-sourced garlic, and then the seven-day ferment begins. Removing the skin and seeds and add apple cider vinegar, and a little bit of sugar to balance it all out.

Using Aussie tomatoes, and apples to thicken the sauce (no nasty xanthan gum here). Add fermented chilli pulp (lovingly preserved from their sriracha-making process) to give it some kick, and a little sugar to balance the flavour. And we reckon Agri’s sauce is the one you won’t want to eat snags without.

Replicating the balance of Agri’s original sriracha, using a blend of green bird’s-eye chillies (grown just for us) and long green chillies to create this spicy, slightly sour sauce. Inspired by the green salsas of Mexico, this refined little number is just the ticket when a little 'something something' is required.

This Sugo is called Nduja Spicy Calabrian Sugo. It is pronounced "en-doo-yah". The recipe originates from Calabria, Italy. It is a fiery spreadable sugo, with a mix of pork, herbs, spices and a big hit of Calabrian Chilli peppers. Use it for pasta, pizza and even for your favourite egg breakfast.