Page 50 - Tropic Magazine Issue 34

TROPIC • MADE IN FNQ

Spicy & saucy

LOCAL MANUFACTURING
Naturally spicy condiments
are the flavour of Cairns-based
Fenglehorn Sauces.
His sauces are low in sugar, with no
The business began with a simple gift thickeners or preservatives and each
of a few Habanero chillies, which sauce features a single chilli type.
sauce-maker Michael Hayman (aka “The philosophy of Fenglehorn is to
Stubius Fenglehorn) used to create a celebrate the natural flavour and heat
small garden crop. Realising he had too differences of each chilli variety without
many chillies for day-to-day cooking, he fillers such as tomato or capsicum,”
set about making his own sweet chilli Michael said. “It’s all about the flavour.”
sauce recipe. The aim was to create a Fenglehorn’s line now includes 10 different
condiment with plenty of body and heat, sauces and there are even non-spicy
with reduced sugar. options such as roasted garlic,
What began as a hobby soon expanded. tomato and barbeque sauces as well as
A jalapeno sauce was next on the list. rubs and seasonings.
“People soon started talking about going The products have won a handful of
commercial so it was inevitable to create national awards, with Michael even
a medium heat sauce – the orange on winning the coveted Mr Chilli title.
the traffic light system – as well as a Fenglehorn Sauces employs six staff and
super-hot sauce from the Carolina continues to grow. You can buy from them
Reaper,” Michael said. online, at local markets or from
“Thus, the Cayenne and Supernova a range of national stockists.
Uberlava, were respectively born.”
Today, Michael still uses 100 per cent MORE: fenglehorn.com.au
Queensland grown chillies.

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50 • Tropic • Issue 34