Saddened by a lack of quality barbecue and hot sauce like the ones from Rachael Smith’s hometown of Houston Texas, local lad Michael Page and his partner Rachael took matters into their own hands and started making their own from the chilies they grew in their yard. When friends and family began forming an orderly line around their home, the idea for Heavenly Hell Hot Sauces was born. In just 10 short months the range has expanded to include a dozen sauces, five of which have been recognised at the Mr Chilli Awards, Australia and New Zealand’s largest chilli sauce tasting competition, and five new spice rubs.

For the true Texas barbecue experience, slather on a hefty dollop of Barbaric BBQ, deliciously sweet, tangy and smoky with just a hint of heat, the sauce is perfect for mopping and dipping beef, lamb, pork, chicken, turkey and duck. If you can handle some serious heat, get a taste of Hell’s Vulgar Display of Peppers sauce. Made using the hottest pepper in the world, the heavy-hitting sauce definitely isn’t for the faint hearted. Heavenly Hell Hot Sauces are made using chillies grown organically on the couple’s Currumbin property and there are no preservatives added. Find Heavenly Hell Hot Sauces on Facebook or swing by Currumbin Fair Butchery and grab yourself a bottle or two.