Something Old Everything New Edition
This all-Australian fourth birthday Red Box features an old favourite of ours that disappeared off our shelves 2 years ago. Diemen's is back baby, ChilliBOM featured Diemen’s in our very first Red Box in November 2016 and we are over the moon to be able to be part of the relaunch of this sauce! To also help us celebrate our fourth birthday, this red boxes features 2 brand new Australian hot sauces; one from new hot sauce maker Joe at Chilli Cartel who makes an amazing range of fermented hot sauces in Northern NSW and a new release hot sauce from Wollongong based The Chilli Project where Michelle has showcased the decadent Date as the star ingredient. Happy birthday to us!
Diemens The Original Hot Sauce (Melbourne, VIC AUSTRALIA) 
Chilli: Cayenne, Habanero, Diemen Pepper
Instagram: @diemensauce
The native Tasmanian “Diemen” Pepper gives this sauce its distinctiveness. It is fruiter and five times stronger than normal black pepper but also adds a definite overall earthiness of flavour and is perfectly balanced with the cayenne and habanero chillies. You can see the pepper in the sauce and straight away you can smell the combination of chilli and vinegar that promises a certain zing...[See the full review]
The Chilli Project Fiery Date Hot Sauce (Wollongong, NSW AUSTRALIA) 
Instagram: @chilliproj
This hot sauce is made with Granny Smith apples sourced from Glenbernie Orchard in NSW, these are combined with dates and pear to give it a fruity upfront aroma and a consistency that you would typically get from apple sauce that coats your whole mouth. The hero ingredient, dates, definitely shine through, providing a natural sweetness and rich depth of flavour. The habanero and fatalli chillies also add to the overall fruitiness and rather than a hard hitting upfront heat you get a progressive build.....[Read the full review]
Chilli Cartel Pina Loca Fermented Habanero and Charred Pineapple Hot Sauce (Terranora, NSW AUSTRALIA) 
Chilli: Red Habanero
Instagram: @chillicartel
Joe has created this very bright and vibrant looking hot sauce using a 30-day fermentation process which includes at least 100g of red habanero per bottle. The sauce has that certain zing that only fermented hot sauces seem to have and I first expected it to be a bit on the sweeter side, but you can taste undertones of pineapple without the sweetness and the charring gives you another dimension to the overall flavour. The habanero is the true star.....[Read the full review]
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