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Okay Pyro-Gourmaniacs, Something Different today, 10 Chilli facts you may not of known.. The use of Chillies as a weapon dates back 1,000’s of years. In ancient Asia bags filled with Chillies and spices were thrown at enemies. In Japan ground Chillies were thrown into......

Andrew’s Essential Fiery Food Facts that a Pyro-Gourmaniac needs to Know Part 18   15 Spice Facts that every Pyro-Gourmaniac needs to Know. So you know all about the meats and vegetables that you use daily, but how familiar are you with spices ?  ......

As far back as I can remember my mother Loretta was growing chillies, herbs, fruit, vegetables and making natural remedies, chilli & comfrey creams, alcoholic chilli rubs, chilli oils, chilli sauces, flakes and pastes that inspire me to this very day. My father Graeme was......

Review By Michael Elias Product: Andrew Ayoub’s Home Made Pizza Location: Parramatta, Australia Toppings: Hot Salami, Cabinosi, Capsicum, Olives, Cheese(Parmisian, Mozarella and Tasty), Fresh Chillies, tomato paste, onions and basil. Review: Fire in the hole!!!!! This wood-fired creation from a relatively new kid on the......

Blurter Bombs Review by Chef Andrew Product: Australian Chilli Condiments – Blurter Bombs Location of Manufacture: Krambach, NSW Ingredients: Onions, White Vinegar, Pickling Spice, Salt, Sugar, Chilli , Peppercorns, Bay Leaves. Review: When I first heard that The ACC were going to release this at......

Review by Michael Elias Product: Australian Extreme Chilli Condiments Blistering Lime Stones Location of Manufacture: Krambach, NSW, Australia Ingredients: Habenero Chilli, Lime, Australian Rock Salt Review: Whenever I see the combination of a citrus fruit and salt I think back to the glory days of......

Review by Greg Wagenmakers Product: Australian Extreme Chilli Condiments- Blushin’ Berry Location of Manufacture: Krambach, NSW Ingredients: Strawberry, Raspberry, Blueberry, Blackberry, Birdseye Chilli, Sugar and Lemon Review: One look at the ingredients and you’ll know that you’re in for a treat. My word, what a......

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