Nomad Chilli Co

Nomad Chilli Co started in Ballarat in July 2023, when chef Gavin Roberts swapped the pass at a Latin restaurant kitchen for his own fermenter, chasing the same depth of flavour he tasted travelling through South America — real chilli character, not just heat.

Every sauce goes through a genuine six-week natural ferment before it's bottled, no shortcuts and no artificial preservatives, building a tangy, complex depth you can't fake with vinegar and a blender. Built for tacos, grilled meat and anything off the coals or out of the smoker.

Start with Tamarind Gold, the crew's most awarded sauce, a sweet-sour tamarind base with a slow chilli build. Habanero Roja was the original release and sold out in a fortnight — fruity habanero heat with real backbone. Jalapeño Verde is the fresh, grassy, zesty one for anyone chasing flavour first, heat second.

Local growers like Adsum Farmhouse supply the produce that goes straight into the ferment, and it shows: gold, silver and bronze medals across the 2024 Tasmanian, Melbourne Royal and Sydney Royal food awards.

Small-batch, fiercely fermented, worth the wait — grab a bottle and taste exactly what six weeks of real fermentation gets you: no shortcuts, no filler, no watered-down heat, just proper ferment-built flavour in every bottle.