Chilli Bros

08/06/2026

**UPDATE ON CHILLI SAUCE**

So as you all know I haven't done chilli sauce for a long time, and turned the website off. This is because the cost for small batch hot sauce makers to bottle sauce and make an income from it is now not viable.
The cost of bottles, shipping, ingredients, websites, eftpos, power, gas etc is all just so high that I was losing money.
But here's the good news.
I still have a tonne of chillis left and it's burning a hole in my brain not doing anything with them (Cheers ADHD)
So I thought why not do one last big pusssshhh and use up the last of my chilli and create some goodness.
I'm going to do flavours like I did when I 1st started all those years ago.

Sour Blueberry
Raspberry and Orange
Kiwifruit and Feijoa
Strawberry and lime
Plum and thyme
Mango and pineapple
Tropical
And more

And really highlight some delicious fruits.
And of course one last batch of Re**al Rampage.
I will be keeping the costs down as much as I can, and remember we have Afterpay to.
If this excites you and you're keen to see some old-school flavours come back share this post, spread the word and leshhh go.

31/05/2026

How's your long weekend?

We are at Hanmer Springs TOP 10 Holiday Park with the caravan for a few nights.
One of my favourite things about this place is the Gasmate NZ pizza oven.
This thing is amazing, bakes the pizza to absolute perfection.

Today's pizza was Karaage Chicken with Gochujang and rosemary, brie and Rum and Que OG sauce as the base.
Paired with my favourite drink at the moment from Drink Alba Sparking Margarita Charred Pineapple .

Absolutely a win

29/05/2026

Frosty cold morning in Hanmer and what a way to start it with a Lamb Rendang pie from PJ's Pies Hanmer Springs .

Flavour and aromas on point, pastry 10/10 absolutely amazing.

29/05/2026

Have you watched Somebody Feed Phil - Netflix Original by Phil Rosenthal ?

We spent an afternoon listening to some stories, laughs, disasters, memorable moments and more.

An absolute dream job to travel around the world, meet amazing people and their stories and eat the most beautiful foods.
We have done a small amount of this in our world travels and have created some amazing memories.

Definitely very cool to see someone that also wrote Every Body Loves Raymond and someone who has just has a world of knowledge and seeing someone so happy and content.

If you haven't, give it a watch.

29/05/2026

Have you ever been to Ahi?

We did, and what an experience. The most amazing food, fantastic customer service and overall a memorable meal.
To the stories of each ingredient, why it was chosen, where it came from and why it's on your plate to the presentation, flavours and aromas.

If you are ever in Auckland I highly recommend taking the time and book a table there.

10/10

24/05/2026

Rotisserie time with Masterbuilt NZ and The Four Saucemen 🤤

26/04/2026

What a weekend.
Looking for somewhere new to try I stumbled across Makan Cafe in Christchurch.
Because we are traveling to Malaysia this year I really wanted to get to know the cuisine and this cafe has a perfect 5 ⭐ rating on Google.
So far I've had the Nasi Lemak with Malaysian Spiced Fried Chicken, and today with there recommendation Beef Rendang and Roti on the side.

1st off the Chicken was 500/10 I don't think there's a better fried chicken in NZ.
And today the Roti was amazing, and the Rendang was incredible, it was succulent, fragrant, a little spicy, melt in your mouth good. To wash it down today I had 2 glasses of this freshly squeezed lime juice.
The food was that good it almost brings a tear to your eye.
The staff are absolutely amazing, very polite, hard workers and fantastic to talk to.
If this is what Malaysia is going to be like I may not come home

22/04/2026

Because I can't open my food trailer at the moment. Here's something that's going to tickle your pickle.
Go and see Karl at Flamin' Tomahawks BBQ at the Riccaton Night Market and rub your face in this new dish.
Absolutely beautiful. This looks 10/10

https://www.facebook.com/share/1EZfNuGgji/

New menu item coming this Sunday at Riccarton night market.

Something to keep you warm as we move towards this cooler weather, but also make ya tastebuds sing.

Smoked Brisket Mash
- Smoked Brisket
- Mashed Spud
- Grated Cheese
- Gravy
- Parsley for a bit of colour.

12/04/2026

How good!!
BAD BONES BBQ Swine Rub
Al Brown New Zealand Chef Mustard and Mayo binder
Heat Beads BBQ for the fuel.
Masterbuilt NZ 600 Gravity Smoker sitting perfectly for hours on end.

11/04/2026

How this beautiful rainy Sunday is being spent.

Beautiful Pure South New Zealand Small brisket.
Lathered in Mayo and Mustard then dusted twice in BAD BONES BBQ Swine Rub.
Smoking at 265F till I get to 165F internal, then wrap in butchers paper till 205F internal then rest till dinner.
1st cook on the Masterbuilt NZ 600 Gravity Series, absolutely a piece of cake to use and a great app that connected flawlessly to help monitor the brisket.
Shout out to BBQs Direct for having this in stock, made up ready to go.