If you haven't heard of Pickle My Chili, you're in for a treat. Bold, sugar-free fermented chilli sauces. Award-winning hot honey. Even a spicy cocktail mix. Nevis Zorzut, the founder of this fiery local brand, is spicing up the region with creations as unique as they are delicious.

Based in Cape Woolamai, Nevis' products are making waves in the local food scene. Her sauces and hot honey are featured at local hotspots like the San Remo Butcher, Bang Bang Bar, and The Local. Whether you're a spice enthusiast or just enjoy a flavour-packed sauce, Pickle My Chili has something for everyone.

Like many of us, Nevis had time to reflect during the first Covid lockdown in 2020. But while others were perfecting their sourdough, she was crafting the ultimate chilli sauce.

One rainy day, she had what she calls a "moment of clarity" where she realised that to her the most important things in life were connections and food. And so, Pickle My Chili was born. The name came to her instantly — a playful twist that reflects her love for pickling and fermenting, with a cheeky nod to her spirited personality.

"I wanted a name that would spark conversations and make people smile," she says.

For Nevis, fermenting is more than a craft — it's in her blood. On her father's side, she comes from a long line of winemakers who still maintain their family cellars and produce wine using traditional methods. Her mother's side is rich with traditions of preserving food-curing prosciutto, pickling olives, and harvesting from the garden.

Much of her process came from memory and intuition, rooted in the traditions she grew up with. For Nevis, making sauces isn't just cooking - it's an art. "I see my sauces as art pieces. Instead of being on a gallery wall, they're on the shelf."

Each jar of Pickle My Chili tells a story. Nevis's sauces are named after her family members, reflecting their unique personalities:

• Dominica: A fiery Carolina Reaper sauce named after Nevis's strong-willed mum. "Mum raised four kids, so she gets the hottest pepper!"
• Vanessa: A milder cayenne sauce with a herbaceous twist, reflecting her sweet and gentle sister.
• Linda: A bold mix of hibiscus and habanero peppers, representing another sister's vibrant spirit.
• Julia: A versatile sauce available in three flavours, showcasing Julia's multifaceted personality as a mother, CPA, and partygoer.
• Anton: Not a family member, but an unforgettable "hot ex-honey." This award-winning creation, a gold medallist at the Sydney Fine Food Awards, pairs perfectly with local cheeses like those from

Bassine Specialty Cheeses or a decadent baked brie.

Her products can be found at local retailers, including The Corner Dispensary, and The Store, Ventnor. Local businesses also love using Pickle My Chili. The San Remo Butcher incorporates her Dominica sauce into their spicy sausages, while Bang Bang Bar uses her spicy cocktail mix behind the bar.

Pick up a jar at your local market or retailer, and when you do, you're not just supporting a local business - you're celebrating the flavours and community of Phillip Island.

picklemychili.com.au

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