At Dingo Sauce we believe in creating the perfect balance between flavour and heat. Our sauces are thought-provoking, taste-bud-tantalising and, yes, sweat inducing! We pride ourselves on working directly with West Australian growers and producers to ensure that the marriage of amazing ingredients and fantastic flavour profiles always remain at our core.
We aim to be a low waste/no waste kitchen and build our sauces on seasonally sourced, locally available ingredients wherever possible. We believe in keeping it ‘real’ when it comes to our food and create all-natural products free from added colours, flavours, stabilisers, preservatives and extracts.
Leigh Nash, a career chef for over 25 years, has spent many years perfectly his chilli sauce recipes at home because he couldn’t find a supermarket alternative that he really wanted to eat. “Most off-the-shelf chilli sauces contain extract, stabilisers, thickeners and preservatives and that’s not something I really wanted to add to my food” he says.
After a fair amount of experimentation and a whole lot of gut pain Leigh finally perfected his own version of a super hot fermented Sriracha and began bottling his own sauce in late 2015.
By early 2016, with the help of some awesome locally grown produce, Leigh had honed his sauce to the point where he felt he had something genuinely special. So with the help of business partner Ailbhe and a crowd funding capital raise, Dingo Sauce Co moved from a home hobby to an official business ready to set the world on ‘fire’!
https://dingosauceco.com/