Fruit and veg storage guide
A little more about Stu and John who grow the chillies from Disaster Bay.
Disaster Bay Chillies is a business partnership involving Stuart Meagher and John Wentworth . John has been an organic market gardener for more than a decade and Stuart has been a chilli fanatic for at least as long.
Stuart and John combined their passions in 1999 to grow chillies on the Far South Coast of NSW to produce what they believe is the world’s first commercially available wine made from chillies. They used a recipe from a mate of Stuarts, known as Old Didler, as a starting point. Then, after much experimentation – and a little luck – they struck upon a workable method to produce the wine. The Hot Chilli Wine is entirely grape free and utilizes up to nine different varieties of chillies. The wine has a golden hue with a heat level of around 5/10, it is ideal served ice cold as a liqueur to accompany cheese or fresh natural oysters. The wine first went on sale at the 3rd National Chilli Festival in 2000, where it created immediate interest, winning the award for the Best New Product at the festival.
In 2002 Disaster Bay Chillies won the much sort after Gold Scoville award at the 5th National Chilli Festival in Sydney. This award is given to the company with the best overall product range – judged on quality, uniqueness and presentation. This accolade entitles the winner to showcase their products at the world’s largest chilli festival in Albuquerque, New Mexico. As a result of this, Disaster Bay Chillies entered products for the World Fiery Food Awards in America and were delighted when their Chilli Wine, Spicy Kasoundi and Exotic Masala were all judged best in their categories for 2003. But there was more to come!
At the renowned Great Taste Awards held in London, UK, where nearly 4000 food products from around the world vie for recognition, Disaster Bay Chilli products were awarded three gold medals and two silver medals.
Stuart and John grow their own chillies and tomatoes organically. They produce over 2 tonnes of chillies and 5 tonnes of tomatoes which are hand harvested each season and then processed and cooked at a small factory in Eden. They grow up to a dozen different varieties of chillies from the very mild Anaheim Chilli to the scorching Naga Chilli.
Some chillies have distinct tropical flavours, others are sweet and fruity whilst some are hot and peppery. Disaster Bay Chilli products have been developed to enhance the amazing array of tastes and textures found in the fresh chillies they grow. The product range is small but diverse concentrating on flavours rather than just the heat of the chilli. The range includes chilli chocolates, exotic sauces, liqueur jellies and even a sauce made with freshly smoked chillies and smoked garlic.
John and Stuart are continually striving to improve on their success around the world. The awards the company has received over the last few years has created keen interest from many countries with Disaster Bay Chillies now proudly featuring their products in select outlets in Japan and China.
With the help of family and friends Disaster Bay Chillies has evolved into a successful, award winning business yet it still manages to maintain the home grown, hand made approach that it began with 14 years ago.
We just got some new farmer-direct jams, sauces and chutneys from Disaster Bay on the South Coast!
Exotic Masala – Chilli Sauce
A concentrated blend of hot and mild chillies in a foundation of fresh ginger, garlic and curry. A lively sauce with a wonderful flavour, use it as a powerful addition to casseroles or to smother over steamed rice.
Spicy Kasoundi – Indian Chutney
Aromatic and richly concentrated, this zesty chutney will add a touch of India to everything you cook and deliver extra depth and intensity to fresh salad sandwiches or piping hot pasta.
Chipotle Sauce – Smoked Jalapeno and Garlic
A distinctive sauce displaying the pungency of wood-smoked Jalapeno chillies traditionally called Chipotles (Pron. Chip-Pot-Lays) and smoked fresh garlic. A perfect condiment for gilled and barbecued meats, in seafood marinades, broulees and anywhere that the rich flavour of authentic wood smoking is required.
Chilli Wine Jelly – Liqueur Conserve
We have captured the unique flavours of our Hot Chilli Wine in this piquant conserve. The finest vintage wine has been blended to produce a superbly flavoured jelly that is ideal as a spread on croissants, glazing fish, roast meats and poultry and to accompany a cheese platter.
Lemon Stinger – Chilli Marmalade
This lively addition to the breakfast table will launch you into your day. Enjoy it on toast or use it as a delicious glaze for fish or poultry.
“From the grower to you”
New organic, handmade chocolate from Pana in time for the holidays - eight flavours! Mint, orange, eighty, cinnamon, coconut & goji, sour cherry vanilla, & raw.
Mango and Chilli Salad
Adapted from ABC Radio Chef, Wendy Taylor
1 large mango
2 long red chillies
1 small red onion
Dark brown sugar
3 tablespoons macadamia oil
2 tablespoons fresh lime juice (about 2 limes)
1 teaspoon fish sauce*
Mint or coriander leaves
- Peel mango and slice off the cheeks. Split chillies and remove seeds. Cut onion into 5 cm slices.
- Pat brown sugar onto flat section of mango and brush oil on chillies and onion. Place mango pieces with the sugar sides down onto preheated chargrill along with the onion and the chilli. Cook until the sugar caramelizes on the mango and the skin blisters on the chillies.
For the dressing
Combine macadamia oil, lime juice and fish sauce.
Place a few rocket and herb leaves on the side of a plate. Arrange mango (charred side up), chilli and onion next to greens and pour over a little dressing. Scatter a few macadamia nuts on greens.
*can be substituted for mushroom sauce/tamari/soy sauce for vegan diets
New colour of lunettes now available ! Lucia (yellow), Selene (blue), Cynthea (purple), Aine (orange) & clear