Disaster Bay Chilli Wine Jelly 325g
We have captured the unique flavours of our hot chilli wine in this piquant conserve. The finest vintage wine has been blended to produce a superbly flavoured jelly that is ideal as a spread on croissant, for glazing fish, roast meats and poultry and to accompany a cheese platter.
Disaster Bay Chillies is based in Eden on the far South Coast of New South Wales. Stuart Meagher began growing chillies in 1999 to produce what he believed is the world’s first commercially available wine made from chillies. He used a recipe from a mate, known as Old Didler, as a starting point. Then, after much experimentation – and a little luck – he struck upon a workable method to produce the wine. 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. By concentrating on quality rather than quantity and with a philosophy of “if it’s not right it’s wrong” Disaster Bay Chillies have picked up a string of awards nationally and internationally including awards in London and New Mexico. Stuart is continually striving to improve on their success around the world. The awards the company has received over the last few years have created keen interest from a number of countries which enabled them to start looking at the prospect of small exclusive export deals. Disaster Bay Chillies are now proudly featuring their products in stores in the UK. China and Japan.