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 American 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 worlds hottest 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 Harvey Nichols stores throughout the UK and 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 10 years ago.
Wherever you are in the world, with our new online store; it is even easier to purchase our award winning products. Whether you are looking for a unique gift or a just a taste sensation; you have come to the right place.
Have a look at our new recipes page for some spicy ideas.