Dingo Sauce Co
Dingo Sauce Co was created in North Fremantle, by Perth chef Leigh Nash and his partner Ailbhe Travers, with the support and encouragement from their mini dingo (daugter) Lily.
Obsessed with chilli, Leigh experimented with creating sriracha and other hot chilli sauces, as a sideline hobby to his full-time chef career. His sideline passion project took off, and he recently made a career move by choosing to devote completely to his Dingo Sauce Co business, and exciting 'Dingo Dining' food entities that have also evolved since.
Dingo Sauce Co varieties we stock include:
Sriracha Medium - 6/10 Heat - Caysan and red Jalapeno chillies are slow fermented with garlic, sugar and salt for 4-6 weeks to give the characteristic sriracha sweet and sour flavour profile. Following the blending and cooking process the resulting sauce is a balance of sweetness, salty, heat and sour.
Sriracha Super Hot - 9/10 Heat - Sister to the Medium Sriracha, this sauce undergoes the same fermentation and cooking process but packs an extra punch through the addition of ghost & scorpion chillis that really raise the heat level through the roof.
Smoked Sriracha - 6/10 Heat - Follows the same fermentation process as their medium sriracha, with the addition of red jalapeños smoked over apple and hickory wood. The sauce is then cooked and balanced leaving a delicious sweet, salty, sour, spicy sauce with a smooth lingering smokiness on the palate.
Sweet Chilli - 6/10 Heat - A slow fermentation process gives the chilli pulp a natural sour that perfectly counteracts and balances the sweetness of the sauce.