Disaster Bay Chillies has spiced up its trophy shelf with seven new additions.
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The success of business partners Stuart Meagher and John Wentworth began in 2000 with what they believe was the world’s first commercial wine made from chillies.
Disaster Bay Chillies has since developed an organic range of sauces and chocolates, entering several of the products into the Mr Chilli Awards 2018 – the biggest chilli competition in Australia.
Mr Meagher was thrilled when all seven products received either a first, second or third place in the competition.
“It normally takes a couple of weeks to hear back how you went, I was confused when I was delivered a big box,” Mr Meagher said.
“I thought – what’s going on here, I haven’t ordered any packaging? I then opened it and saw it was filled with trophies.”
Mr Meagher is particularly pleased with the recognition his two tabasco sauces received, placing first and second in front of the famous McIlhenny brand – the original tabasco brand.
“As far as I know we produce the only commercial tabasco that is Australian made.”
Tabasco is made from fermented chillies, “it is the bacterial ferment that gives it its unique flavour,” Mr Meagher said.
Mr Meagher and Mr Wentworth weren't sure if the tabasco was going to be a hit, but now they are confident it has great potential.
“The tabasco has done really well, we only developed it last year so now we have to catch up on chilli production,” Mr Meagher said.
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The secret to Disaster Bay Chillies’ products that sets the company above others is the process.
“We win awards because there are no thickeners. We use fresh and local produce with no preservatives that is then simmered down over time to get the water out,” Mr Meagher said.
“What we do is not as cost effective, the big companies can create their product in about 30 minutes of cooking time using thickeners.
“We spend about eight hours burning gas to get the water out.”
The factory is nestled in Eden surrounded by chilli plants growing some of the hottest – and mildest – chillies of the world.
The average chilli bush takes one to three years to grow and produces one to five kilograms of chillies.
Disaster Bay Chillies has been operating for 18 years and grown over 25 tonnes of chillies.
The small Eden business now has a big For Sale sign at the entrance, with Mr Meagher and Mr Wentworth looking to hot-foot their way to retirement.
“We have definitely enjoyed what we have set out to do and where the business has come.
“There is a lot of variety in the job, you meet different people all the time and find so many things interesting, the chillies and the recipes are so interesting.”
Mr Meagher said there had been some interest in the business over the past year, with potential buyers intending to keep its legacy.
“It was initially a lot of trial and error to get it right, but now we have the recipes and everything is set to go we can hand it over to new people.
“So far, people who have been interested in the business said they will keep doing what we were doing – maybe expand a bit and export more.”
Disaster Bay Chillies placings at the Mr Chilli Awards 2018:
1st – Hot Chilli Wine
1st – Exotic Masala
1st – Red Mutt Tobasco
2nd Spicy Kasoundi
2nd – Kiwi Green
2nd – Yellow Mongrel Tobasco
3rd – Chipotle