Melbourne Hot Sauce Story

December 06, 2015

melbourne hot sauce company

Written by Melbourne Hot Sauce Story Owner Richard Nelson

Melbourne Hot Sauce was founded in November 2013 by me, Richard Nelson, with the vision of producing a high quality all natural Australian made hot sauce, with an emphasis on flavour & balance as well as heat. With 16 years experience as a chef specialising in Mexican, Cajun, Creole, Caribbean & Latin American cuisine and 8 years of chilli sauce production experience this venture has been a long time coming. About 6 years ago this led me into making my own hot sauce at various restaurants and eventually in 2013 forming Melbourne Hot Sauce.

Our focus is on small batch hand crafted hot sauce made with all natural Australian ingredients. Anyone can make something hot, the key is to have depth, balance & flavour, merging the key characteristics of sweet, savory, acidity, bitterness, salt and Heat. Using all natural ingredients & methods without the use of stabilizers, modifiers, regulators or any other unnatural ingredients is crucial. We also source as much local ingredients as possible & maintain good relationships with growers & suppliers.

You will find our range of mild to wild hot sauce stocked in over 200 gourmet food stores, restaurants, deli's & markets throughout Australia & New Zealand. 2015 saw us winning numerous awards & accolades, most notably a Silver medal at the World Hot Sauce awards in Louisiana USA & a 1st place at the Australia & New Zealand Mr Chilli awards.

We do a limited release “Melbourne Hell Sauce” a few times a year which includes some of the hottest chilli in the world, Carolina Reaper, Trinidad Scorpion & Bhut Jolokia. It usually sells out within days of release. These 3 chilli can range from 1 million shu to 2 million shu on the Scoville scale. In comparison the humble Jalapeno rates about 3-6 thousand shu.


Leave a comment

Comments will be approved before showing up.

Also in Maker Stories

hoots sauce co story
Bruce from Hoots Sauce Co. on fire-roasted fermented hot sauce - Podcast

November 10, 2021

Continue Reading

cottage lane kitchen story
Cottage Lane Kitchen Story

November 03, 2021

Cottage Lane Kitchen was founded by me in 2010, and it isn't only my business name, but also refers to a secret lane in Chapel Hill, NC where our family homestead was built in the 1950s. Four generations of my family have cooked and preserved spicy peppers out of love and tradition in that kitchen.

The last homemade batch of my family's spicy pepper relish was made by my Grandfather in the early 1990s. He grew chilies around the outside of the house and harvested and pickled them during my summer visits. I remember him watering the empty tin cans he buried beside each pepper plant. 

Continue Reading

row of pepper plants
A riff on a busy summer and pepper harvest season from Brian at Craic Sauce - Podcast

October 28, 2021

Normally the Craft Hot Sauce Podcast interviews hot sauce makers all over the world. This episode is more of a riff from Brian the host about some of the things his hot sauce company Craic Sauce got up this summer.

Continue Reading