EatCook

Kickstart the holidays with a Fancy Hank’s hot sauce summer

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

Bloody Caesar

60ml vodka

100 ml clamato juice

3 splash Worcestershire

15 ml hot sauce

Squeeze of lemon juice

15ml port

 

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.

 

Fancy Hank’s

1/79 Bourke Street, Melbourne VIC 3000

(03) 9453 2882

www.fancyhanks.com/shop

@fancyhanksbbq/