The classic Aussie summer barbeque is given a saucy update thanks to the Fancy Hank’s hot sauce range
Fancy Hank’s introduces two new versatile flavours – Cayenne & Watermelon and Jalapeño & Peach. The hot sauces are $11 each and are made in-house, 100% vegan and gluten-free.
Small enough to be a stocking filler for foodie loved ones, the hot sauces are a no-brainer for Christmas hampers, or an easy solution to making the work Kris Kringle process pain-free.
Fancy Hank’s Executive Chef Mike Patrick has a few clever recipes and serving suggestions on how to make the most of the holidays with their award-winning hot sauces.
Using the Peach & Jalapeño hot sauce
BBQ Chicken Wings
Marinate chicken wings (100ml hot sauce per kg) for 2–6 hours.
BBQ over charcoal, in a kettle BBQ or similar.
Serve with ranch and pickled celery.
Using the Cayenne & Watermelon hot sauce
100 ml clamato juice
3 splash Worcestershire
15 ml hot sauce
Squeeze of lemon juice
Combine ingredients in tall glass.
Rim with celery salt.
Garnish with cooked, chilled prawn on a skewer.
The sauces are available to purchase in the restaurant and online for delivery via fancyhanks.com/shop.
(03) 9453 2882