X-Rated Noosa Chilli product strikes gold

Noosa Chilli’s Megan Twiname and Matthew Gengos came home with four medals from Sydney’s Fine Food Show.

Noosa Chilli’s Megan Twiname and Matthew Gengos came home with four medals from Sydney’s Fine Food Show.
Noosa Chilli’s Megan Twiname and Matthew Gengos came home with four medals from Sydney’s Fine Food Show.

Yet another Sunshine Coast food producer affiliated with Seasons of the Sun has struck gold – and silver, and bronze for that matter.
Peregian Beach cottage industry Noosa Chilli has taken out four medals at the highly competitive Sydney Royal Fine Food Show, with gold for its Mustard Chutney, a silver for its Jamaican Jerk Rub and a bronze for its Cajun Rub. (Rubs are rub-on meat-seasoners.)
Co-owners Megan Twiname and Matt Gengos said a second bronze was picked up for its ultra-hot X-Rated Sauce.
“We use the habanero chilli in this sauce,” Ms Twiname said. “That’s no ordinary chilli – and it made a killing at the Sydney show.”
Ms Twiname said Noosa Chilli’s winning rubs were part of a range growing in popularity. The company has been operating for six years and can always be found at Saturday’s Original Eumundi Markets.
“You simply rub them on to a barbecue meat, whether its beef, pork or chicken, and it will bring out the best; it’s an easy way to flavour the meat,” she said.
Noosa Chilli is one of the 500 food and beverage businesses on the Sunshine Coast, and is heavily involved in the Sunshine Coast Council-initiated Seasons of the Sun (SOTS) banner.
Economic Development and Entrepreneurship Portfolio Councillor Lew Brennan said every win such as Noosa Chilli’s was underlining the message that the Coast was fast becoming an economic force to be reckoned with in food production.
SOTS assists local food and beverage businesses in attending food shows, gaining publicity and profile, and promoting the region as a premier destination for sustainable food growth, value-adding and distributing.
“The quality of produce the Sunshine Coast provides is second-to-none and Noosa Chilli has done us proud with these wins,” he said.
“The name Seasons of the Sun is beginning to ring bells of recognition here on the Coast and I am confident the Sunshine Coast community is very supportive and proud of its achievements.”
Seasons of the Sun also recently wowed thousands of Brisbane foodies at the 2011 Regional Flavours food and wine show.
More than 24 Seasons of the Sun members attended the two-day event at South Bank, completely exhausting their supplies due to demand from visitors.
In addition, six food and beverage businesses affiliated with the group are listed as finalists in the Sunshine Coast Excellence in Business Awards 2011.
For more information or to join the group, visit www.seasonsofthesun.com.au

Responses

  1. The Mustard Chutney is a real bum burner. #1 on my condiment tray.

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