Lillyweed

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Lillyweed We are a small start-up business operating on the Redcliffe Peninsula. We are starting off small with only one product offering.

Our story began by making and sharing sauces, condiments and dehydrated products with our family and friends. The praises and demands we received from our shared gifts prompted us to form Lillyweed Trust. We use a non-traditional recipe to make our Reddy Black Sauce. It is a mild Worcestershire style sauce which is perfect on basically any savoury dish. We do add chilli's we pick from our garden when in season which adds a little bit of spicy nodes. We are always trying to buy Australian made or locally grown products where available.

Mick's Jerky Recipe #3- Topside 3.2kg- 50g Minced Garlic- 400g Sweet Baby Ray's Hickory & Brown Sugar BBQ - 80g Maple S...
03/08/2026

Mick's Jerky Recipe #3

- Topside 3.2kg
- 50g Minced Garlic
- 400g Sweet Baby Ray's Hickory & Brown Sugar BBQ
- 80g Maple Syrup
- 90g White W**e
- 210g Mexican Marinade (marinade or salsa)
- 50g Franks Red Hot Sauce
- 115g Honey Soy Sauce (normally uses oyster sauce)
- 5g Curing Salt

Put all ingredients together and marinade meat for 2 days.
Dehydrate Cosori dry time 6.5hrs or depending on your personal taste.

We recommend that you play around with the measurements of this recipe until you're happy with the flavour before adding to meat. The original recipe was eyeballed while the above was the second crack at it.

Kiab Jerky Recipe #2- Topside 5kg- 1 1/2 cup cheap brown Vinegar- 1 cup of Water- 1/2 cup of Brown sugar (Supermarket)-...
03/08/2026

Kiab Jerky Recipe #2

- Topside 5kg
- 1 1/2 cup cheap brown Vinegar
- 1 cup of Water
- 1/2 cup of Brown sugar (Supermarket)
- 2.5g per kg of meat cure #1
- 1 teaspoon of Birdseye chillies - dried and turned to powder
- 1x 1kg pack Crown National (Safari) $40
- 1x 1kg Freddy Hirsch (Chilli Bite) $40 (the opened re-seal and store in freezer)

Slice meat to your liking
Mix brown sugar and vinegar - stir and let sit
Mix all spices together
Put meat and vinegar together and soak for 1hr ONLY Then drain for 20 minutes
Lightly dust all the pieces of meat with the spices mixed (NOTE Don’t be heavy with dusting, it will become too salty). Let sit for an hour.
Dehydrate Cosori dry time 6hrs or Kiab recommends 8-12hrs depending on your personal taste

Kiab’s Jerky 2kg of Topside: #1 Jerky Recipes from our trials:Steps/Ingredients- Topside 2kg- 1 cup of Worcestershire s...
03/08/2026

Kiab’s Jerky 2kg of Topside: #1

Jerky Recipes from our trials:

Steps/Ingredients
- Topside 2kg
- 1 cup of Worcestershire sauce
- 1 cup of Soy Sauce (Supermarket)
- 1 cup of Water
- 1 packet McCormicks Tennessee Smoke house (40g pack size - does up to 1kg per pack)
- 1 packet McCormicks Hickory Smoked
- 1 Bottle of Bacon Seasoning 55g
- 1/4 jar of Kibble Pepper 22g
- 2 teaspoons of onion powder
- 1 1/2 teaspoons of garlic & herb salt
- 3 teaspoons Coriander seeds ground
- 1 teaspoon Liquid smoke hickory
- 5g Curing Salt

Soak meat, spices and liquid for 2 days in fridge. Stir in 3 times a day. Cosori Dry time 6.5hrs or Kiab recommends 11-12hrs or to your liking.

We finally made it to Percy Island and stashed a bottle of our Kippa Black Sauce next to the locally sourced honey for p...
21/06/2026

We finally made it to Percy Island and stashed a bottle of our Kippa Black Sauce next to the locally sourced honey for people to try out. It would be rude not to grab a few of their big bottles of honey while we were there. Awesome trip and fascinating hut full of anything and everything. Absolutely brilliant anchorage to rest our tired old bones between fishing trips!

We have decided to trial Trinidad 7 Pod Yellow chilies for our Sandigate Black Hot Sauce. My regret with only wearing 1 ...
30/05/2026

We have decided to trial Trinidad 7 Pod Yellow chilies for our Sandigate Black Hot Sauce. My regret with only wearing 1 glove during cutting, cleaning and no mask during grinding these chillies will never be forgotten. Trinidad 7 Pod Yellow — 850,000 – 1,200,000 SHU; aromatic, complex, fruity heat. Perhaps a little bit will go a long way or I totally stuffed up with going way too hot for a hot sauce. Small trials in my home kitchen to find a balance will commence after we return from our Stanage Bay trip next month 🌶️😂🌑🎣

The cook is back to work and focussing on bringing on Sandigate which will be our agave based hot black sauce. This sauc...
06/05/2026

The cook is back to work and focussing on bringing on Sandigate which will be our agave based hot black sauce. This sauce is my favourite and pays homage to my mum (Sandi) who lived in Sandgate before she passed. The label will be white to reflect her passing and right now, that's all I know. The vision is to take this sauce to the markets to sell in a 3x 250ml pack paired with Kippa (medium black) and Reddy (mild black) so watch this space.

Last Sunday we hired the commercial kitchen located within the Beachmere Hub. Brilliant setup and the trial cook-up ran...
06/05/2026

Last Sunday we hired the commercial kitchen located within the Beachmere Hub. Brilliant setup and the trial cook-up ran smoothly. Normally we cook and bulk store our sauces waiting for them to mature before bottling and giving away the last 5L of sauce dregs which contains the flavour bomb of the batch. This batch we are trial cooking and bottling on the same day and leaving the sauce to mature within the bottle. This means majority of those tasty dregs end up in our customers bottles which will bring more flavour to our products. The downside to bottling hot fluid is that as the product cools, the volume drops and extra time is required for topping up the bottles before capping. Anyhow, we now have some Reddy and Kippa Sauces sitting in the dark slowly turning from ugly ducklings into beautiful swans and should be ready to go by the end of May. As usual, your feedback is appreciated as we move through our journey of product improvement.

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PO Box 90
Margate, QLD
4019

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