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Thoughtful provisions, takeaway coffee/food, and light-hearted banter available Monday to Sunday, 7am to 5pm.
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FERMENTED CHILLI KETCHUP
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.
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.
