Fruity, fresh and mild chillies. If you’re new to spice, here’s your jumping off point. Start with a splash on a freshly shucked oyster, then watch as you slowly descend into the world of hot sauces.
“Extra chicken salt, please” - a phrase familiar to all Aussies. Well, you asked and we listened - we’ve added our classic Chicken Salt to our free-range egg yolk mayonnaise to create an umami flavour bomb that will knock your socks off.
We’ve all been asked it before; “regular salt or chicken salt?” Doesn’t matter if you call it a potato cake, scallop or fritter, we can all agree that chicken salt is the way to go. Grab some for home and chuck it on your roast chicken and potatoes, or if the local chipper forgets it on your order this baby will save day.
The creaminess of classic mayo but with a little added spice to put a pep in your step. This Chilli Mayo is the perfect schmear for a working-from-home sanga or to give that potato salad a little dose of fun.
Strong and rich, just like we want to be one day. We serve this with our beef brisket in the restaurant, and after a long day in the pit, we drizzle it over our eggs in the morning.
The final boss. Use sparingly in a stew, or put a splash in your chicken marinade and this will elevate your dish to the next level. When you’re done cooking, wash your hands. Twice.
Sweet, tangy and a medium heat. It’s the middle child, but you know we don’t play favourites. We love it with our Andouille pork sausage. Your guests will love it when they see it at your next dinner party.
We’ve been cooking this recipe since before we had an Instagram account. You’ll find it as a glaze on our spare ribs, and it’s perfect to finish off your home smoked pork shoulder.
Potato salads, pastas, sangas and more. Our original mayo is a versatile little beast, perfect for sprucing up your next dish. Featuring free range Aussie egg yolk for added creaminess, American mustard for a bit of spice and or top-secret umami flavour for tang.
Having a party? Here’s two ideas for you. Grab some chicken thighs, shake on our taco seasoning and grill on the bbq. Grab a can of ice cold beer, rub some lime on the rim and then dip it in the seasoning and hey presto, a Michelada. Now just wait for everyone to arrive. In our restaurant, we dry rub our traditional pork ribs with this and use it as bbq seasoning on our fries.
Sausage rolls, pasties, meat pies, hotdogs & burgers. If the thought of any of those gets your stomach growling, then you need to pick up this bottle and take it to the counter immediately. We’ve thrown in some beetroot and onions to give it a distinctly Australian taste.
Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you
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