About

He loved to make a sauce that was handed down to him from his parents, and grandparents.

Richard handpicked the selection of chillies and then fermented it over 30 days before serving it with the Sunday roast.

He only used the best chillies which he blended up and threw in with other secret ingredients that only Richard knew of, for family and friends to enjoy.

Until someone asked the all-important question: Why couldn’t it be shared with sauce lovers across Australia? And so, Richard ‘Hendog’ Henriques brought Hendog’s Original Fermented Hot Sauce to life for everyone to enjoy.