Native Raspberry & Wild Lemon Myrtle Fermented Hot Sauce

One of our most treasured wild fruits - Australian Native raspberries (this variety in particular is Rubus probus) - here picked through the forests and by the wild rivers along the mid-north coast of NSW!

Once fermented - the lot has been mixed with freshly picked Lemon Myrtle, ready to get cosy with fresh Habanero chillies for 2 months.

The result - peachy, fruity, tangy and fermented - with a fiery kick to remind your tacos and eggs that it means business!

Use as you would with anything that needs a boost - it’s perfect on roasted meats and veg, burgers and even in cocktails!

Very limited - as Native Raspberries are a challenging fruit to wild forage!

INGREDIENTS: HABANERO CHILLI, WILD RASPBERRY (RUBUS PROBUS), SPANISH ONION, GARLIC, OLSSON SEA SALT, WILD LEMON MYRTLE (BACKHOUSIA CITRIODORA), WILD DORRIGO PEPPER (TASMANNIA STIPITATA), XANTHAN GUM