NOMAD CHILLI CO: Watermelon & Lemon Myrtle Fermented Hot Sauce – 148ml

A taste of the Australian bush

Watermelon & Lemon Myrtle is the first release in Nomad's native-ingredient trio — a fermented hot sauce that leans on Australian bush flavour. Six weeks of ferment give it depth, and it earned a Gold at the 2024 Melbourne Royal and a Bronze at the Tasmanian Fine Food awards. A fresh, summery answer to the usual red sauces.

The flavour

A fiery burst of habanero opens it up, then mellows fast into cool watermelon and the bright, citrus-eucalypt lift of native lemon myrtle. Lime juice keeps it sharp and refreshing — fruity and aromatic, with a medium heat that fades clean.

How to cook with it

• Spoon over grilled prawns, fish tacos or barbecued whole fish.
• Drizzle across a watermelon and feta salad for a sweet-heat twist.
• Splash into a summer marinade for calamari or chicken.
• Serve alongside oysters as a native-flavoured mignonette.
• Mix into a light dressing for slaws and grain bowls.

In the bottle

A bright pink-red, pourable sauce with a fresh, fruity aroma. Light-bodied and made for drizzling over seafood rather than heavy grilling.

Ingredients & Dietary

Ingredients: Watermelon, habanero, lemon myrtle, lime juice, sea salt.

Dietary: No gluten-containing ingredients listed (gluten friendly). Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.

Questions answered

How hot is Watermelon & Lemon Myrtle? It's a medium 5/10 — a quick habanero burst that mellows into cool watermelon and citrus, so the heat never dominates.

What is lemon myrtle? It's an Australian native herb with a bright, lemony-eucalypt aroma, used here to give the sauce a distinctly local character.

What do you use it on? It's made for grilled seafood, prawns and summer salads — anywhere a fresh, fruity heat suits better than a heavy chilli sauce.

The Rub Smuggler's Verdict

A rare one worth running past the checkpoint — native flavour done properly. Season a whole fish or a plate of prawns with Butchers Axe Scout Lemon Pepper Seasoning, grill hot and fast, then finish with a smear of Tracklements Smooth Dijon Mustard and a drizzle of this over the top. Seafood likes it hot and quick — don't overcook it.