Melbourne Hot Sauce

Melbourne Hot Sauce

Melbourne Hot Sauce was founded in November 2013 by Richard Nelson with the vision of 
producing a high quality all natural Australian made hot sauce, with an emphasis on flavour &
balance as well as heat.
With 16 years experience as a chef specialising in Mexican, Cajun, Creole, Caribbean & Latin
American cuisine and 8 years of chilli sauce production experience this venture has been a long
time coming.
Our focus is on small batch hand crafted hot sauce made with all natural Australian ingredients. All
of our products are individually made & packaged with love and care in our Windsor based kitchen.
You will find our range of mild to wild hot sauce stocked in over 200 gourmet food stores,
restaurants, deli’s & markets throughout Australia & New Zealand.
2015 saw us winning numerous awards & accolades, most notably a Silver medal at the World Hot
Sauce awards in Louisiana USA & a 1st place at the Australia & New Zealand Mr Chilli awards.



Silver Medal World Hot Sauce Awards 2015 Louisiana USA  Smoked Jalapeno
1st place Mr Chilli awards 2015 Australia & NZ  Chipotle BBQ
Winner Best Hot Sauce 2015 Chilli & Herb Festival  Chipotle Cayenne
3rd place Mr Chilli awards 2015 Australia & NZ  Chipotle Cayenne





Product Talk with Melbourne Hot Sauce

Posted on November 24, 2015 by Roberta

When it comes to hot sauces, we know there are a lot out there but sometimes you just can’t tell one apart from the other. After a bit of reading and a look at a few labels, you take one home still a little unaware of what you’re about to unleash. Will it be too hot? Will it be too mild? We’ve taken the guess work out of hot sauce for you by having a chat to Richard Nelson, the maker and passionate chilli guy behind Melbourne Hot Sauce.

“The Chipotle BBQ was the first sauce i came up with and was created especially for basting pork or beef ribs on the barbecue or smoker”

Before we cut to the chase, a little back story on Melbourne Hot Sauce. This small batch set of sauces is made locally in St Kilda, a stone’s throw away from the Leaf Store. Selling point one. It only includes natural and whole ingredients. Selling point number two. Most importantly, you’ll have trouble keeping these sauces stocked in your house because the taste is phenomenal. Selling point number three. The list goes on as to why these sauces are stocked on our shelves. We’ve tried them all. We won’t be going back. And we think you should give them a go too.




















  1. Who is the man behind Melbourne Hot Sauce and where did the idea come from?

I have been a chef for 16 years running kitchens in Australia & NZ mainly specialising in Mexican, cajun, creole, caribbean & latin cuisine. About 6 years ago this led me into making my own hot sauce at various restaurants and eventually in 2013 forming Melbourne Hot Sauce.


  1. When it comes to hot sauce, what sets a good one apart from the rest?

Anyone can make something hot, the key is to have depth, balance & flavour, merging the key characteristics of sweet, savoury, acidity, bitterness, salt and Heat. Using all natural ingredients & methods without the use of stabilizers, modifiers, regulators or any other unnatural ingredients is crucial. We also source as much local ingredients as possible & maintain  good relationships with growers & suppliers.


  1. What has been your hottest chilli experience to date?

We do a limited release “Melbourne Hell Sauce” a few times a year which includes some of the hottest chilli in the world, Carolia Reaper, Trinidad Scorpion & Bhut Jolokia. It usually sells out within days of release. These 3 chilli can range from 1million shu to 2million shu on the Scoville scale. In comparison the humble Jalapeno rates about 3-6 thousand shu.


  1. What are your 3 favourite ways to use the range of Melbourne Hot Sauces?

The” Habanero Roja” makes a great addition to certain cocktails Bloody Mary/Maria

The ‘Tomatillo & Jalapeno” gives some zing to Avocado & Lime Sorbet

The Chipotle BBQ was the first sauce i came up with and was created especially for basting pork or beef ribs on the barbecue or smoker.