It was a chilly winter’s morning. Three Brisbane journos assembled to test their mettle on a new range of quirky – but seriously fiery – sauces created by Chef GJ. Who handled the heat? Read all about it here or check out the article text below.

Chilli Contest gets Hot with IndiMex Sauces Bringing the Heat

BY CAITLIN DRYSDALE

SOUTHEAST Brisbane’s ­ultimate fusion restaurant is upping the ante on its stake in the city’s busy food business.

IndiMex Cafe Bar Restaurant at Stones Corner, a surprising clash of Indian and Mexican foods, has recently released a range of five chilli sauces tagged as “funky Indian with a Mexican twist”.

The sauces, which feature scotch peppers, Trinidad scorpion chillies and Californian reaper chillies, are the brainchild of chef and owner GJ Singh.

“My dishes are already packed with flavour, yes, but many people enjoy being able to customise their food to exactly the heat and flavour intensity that they choose,” he said.

A relative newcomer to the world of fusion cuisine, IndiMex offers a unique combination of flavours that is fresh to the international food market.

“We’re an Indian restaurant,” Mr Singh said.

“But we do things differently. We take well known, traditional Mexican outers, stuff them with authentic Indian fillings and garnish with accompaniments from both cuisines.”

Dr Gary Mortimer, a senior lecturer at Queensland University of Technology specialising in food marketing, said the phenomenon of clashing cuisines was a smart marketing move.

“Mixing up these combinations of cuisines is relatively new and emerging,” he said.

“It works because it creates this new, innovative thing no one has actually tried … then social media tends to draw into it … and it creates this fear of missing out among consumers.”

THE CHALLENGE

Three of the Southeast Advertiser’s staff sat down to experience the full range of IndiMex sauces in the ultimate chilli-tasting contest. Journalist Caitlin Drysdale, sports reporter Brayden Heslehurst and advertising representative Ben Jones each tried the sauces, before rating each sauce from one to five chillies, with five being the hottest. Milk and water was on standby to douse any mouth fires, with the sauces providing a real challenge for the chilli enthusiasts.

The results:

CAITLIN DRYSDALE, journalist

1. Barbecue Sauce

3 chillies

This sauce had a good smoky flavour which would go well with red meat like steak or lamb. It had just the right amount of heat to eat it as a dipping style sauce.

2. Scotch B Pepper Sauce

2 chillies

This sauce had a vinegar taste and consistency which I enjoyed. It would be good added to a salad dressing or maybe as a dipping sauce for Asian food.

3. Blazing Saddles

2 chillies

This sauce was quite fruity, which I liked. It would go well with chicken or as a marinade.

4. Scorpion Chilli

4 chillies

Definitely had a bite and a strong chilli flavour. Probably best added to a stew or curry in small doses.

5. Reaper

5 chillies

This tastes like pain. Best avoided if you value your tongue.

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BRAYDEN HESLEHURST, sports reporter

1. Barbecue Sauce

2 chillies

The barbecue sauce was quite nice and sweet and I think it would go well with anything such as sausages, steak etc.

2. Scotch B Pepper Sauce

2 chillies

The Scotch B Pepper sauce had a bit of a tang to it and I think the same as the barbecue sauce, could go well with most meats.

3. Blazing Saddles

3 chillies

This was when the sauces started to get a bit more hot.

4. Scorpion Chilli

4 chillies

Really hot and strong flavour probably wouldn’t put it on much because of how strong it was.

5. Reaper

3 chillies

The Reaper wasn’t as hot as the Scorpion, but again I probably wouldn’t have it on anything.

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BEN JONES, advertising representative

1. Barbecue sauce

1 chillies

Nice sweet flavour that will complement and any BBQ meat.

2. Scotch B pepper sauce

2 chillies

Chicken wings for sure.

3. Blazing Saddles chilli sauce

3 chillies

Great with spaghetti bolognese.

4. Scorpion chilli

4 chillies

Great for sausages.

5. Reaper

5+ chillies

Small amount only on steak.