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Turning up the heat | The West Australian

Daredevil hot sauce connoisseur Johnny Scoville promises a scorcher for Araluen’s Chilli & Herb Festival over the weekend

Cheekily drawing on the name of Scoville Scale developer Wilbur Scoville, who worked out a way to measure spiciness in 1912, he’s been promoting his trip to Australia on his Chase the Heat Facebook page and YouTube Channel as he dribbles searing chilli tincture on his tongue till his ears sizzle. He’ll help judge the Chili Chompers 2019 Global Hot Sauce Awards on Saturday in a blind taste test of entries from around the world to raise funds for Cystic Fibrosis Community Care.

Johnny Scoville is a guest at the Araluen Chilli & Herb Festival.Johnny Scoville is a guest at the Araluen Chilli & Herb Festival.
Camera IconJohnny Scoville is a guest at the Araluen Chilli & Herb Festival.Picture: Supplied

In its 17th year, the festival is back at Araluen Botanic Park with all things chilli, including chilli mojito ice-cream, chilli beer, chilli mint cider and bottled sauces with names to make your eyes water. Check out Wildfire Chilli, Devil’s Tears, All Burn Chilli, Krunchilli and chef Ken “Kenny” Roberts and partner Shirley Anne Kettle’s Chillin’out in W.A. range.

Chillin’out in W.A. has been producing its own range of gourmet chilli products since 2000 and also imports food service and Mexican grocery items to supply to restaurants and the public.

Chef Kenny will be doing cooking demonstrations on both days and Chillin’out’s double-crumbed jalapeno poppers will be for sale with their spices.

Chef Ken Roberts from Chillin’out in W.A.Chef Ken Roberts from Chillin’out in W.A.
Camera IconChef Ken Roberts from Chillin’out in W.A.Picture: Supplied

There will be more than 56 varieties of potted chillies on sale, including the world’s hottest, carolina reaper, and obscure specimens such as black pearl and spaghetti.

Vans chef Leigh Nash will launch two new products in his award-winning Dingo Sauce range made in North Fremantle: A limited-edition, barrel-fermented Widow Maker with 12-month aged chillies finished for two weeks in oak and an Indian-inspired peach chutney called Peach Goblin to raise funds for Prem Vikas — it means “blossoming through love” — community support group for disabled children in Mysore, India.

Dingo Sauce chef Leigh Nash.Dingo Sauce chef Leigh Nash.
Camera IconDingo Sauce chef Leigh Nash.Picture: Supplied

“We’ve already started to do a bit of a lead-up on social media and are labelling it the ‘chutney for a cause’ as 100 per cent of profits will be donated,” he said. “The backstory is that my in-laws from Ireland have been working with the charity for the past six years and it’s currently experiencing a funding crisis, so they’re trying to help their friend who founded it.

“The chutney is a beautiful, ripe, in-season product made with cumin seeds, garam masala, cardamom, mustard seeds and ginger cooked down to a chunky consistency finished with fresh coriander.”

Araluen’s Chilli & Herb Festival will be held on Saturday and Sunday at Araluen Botanic Park in Roleystone. Full program at araluenbotanicpark.com.au. Tickets are available online only. Prem Vikas crowdfunding campaign: startsomegood/blossomingwithloveindia

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