Nevis at Pickle My Chili
Bold Flavours, Local Heart
Things are heating up on Phillip Island—and we’re not just talking about the weather! If you haven’t heard of Pickle My Chili, you’re in for a treat. Bold, sugar-free fermented chilli sauces. Award-winning hot honey. Even a spicy cocktail mix. Nevis Zorzut, the founder of this fiery local brand, is spicing up the region with creations as unique as they are delicious.
Based in Cape Woolamai, Nevis’s products are making waves in the local food scene. Her sauces and hot honey are featured at local hotspots like the San Remo Butcher, Bang Bang Bar, and The Local. Whether you’re a spice enthusiast or just enjoy a flavour-packed sauce, Pickle My Chili has something for everyone. So, how did it all begin?
…It started during the first COVID lockdown in 2020.
A Passion Ignited in Lockdown
Like many of us, Nevis had time to reflect during the first lockdown in 2020. But while others were perfecting their sourdough, she was crafting the ultimate chilli sauce. One rainy day, she had what she calls a “moment of clarity” where she realised that to her the most important things in life were connections and food. And so, Pickle My Chili was born. The name came to her instantly—a playful twist that reflects her love for pickling and fermenting, with a cheeky nod to her spirited personality.
“I wanted a name that would spark conversations and make people smile,” she says.
What started as a passion project during a difficult time quickly turned into a local favourite.
Family, Fermentation, and Flavour
For Nevis, fermenting is more than a craft—it’s in her blood. On her father’s side, she comes from a long line of winemakers who still maintain their family cellars and produce wine using traditional methods. Her mother’s side is rich with traditions of preserving food—curing prosciutto, pickling olives, and harvesting from the garden.
“Fermentation is in my DNA,” Nevis explains. “I believe we carry the skills of our ancestors, and if we trust our instincts, those skills come to life. For me, it’s about letting my hands do the work without overthinking.”
Although she did some research, much of her process came from memory and intuition, rooted in the traditions she grew up with. For Nevis, making sauces isn’t just cooking—it’s an art.
“I see my sauces as art pieces. Instead of being on a gallery wall, they’re on the shelf.”
From Farm to Bottle: The Craft Behind the Sauce
What makes Pickle My Chili so special? It’s all about the process. Nevis uses an Italian-style mash method, blending fresh chillies with salt and fermenting the mixture in traditional ceramic crocks for up to eight weeks. This old-school technique creates the deep, tangy flavours that make her sauces unique.
After fermentation, the sauces are combined with organic apple cider vinegar from a farm in Ellinbank and aged for another three months to achieve a well-rounded, gut-friendly profile. “It’s a slow process, but it’s worth it,” she says.
“The longer the sauce ferments, the better it gets.”
Flavours with Personality
Each jar of Pickle My Chili tells a story. Nevis’s sauces are named after her family members, reflecting their unique personalities:
Dominica: A fiery Carolina Reaper sauce named after Nevis’s strong-willed mum. “Mum raised four kids, so she gets the hottest pepper!”
Vanessa: A milder cayenne sauce with a herbaceous twist, reflecting her sweet and gentle sister.
Linda: A bold mix of hibiscus and habanero peppers, representing another sister’s vibrant spirit.
Julia: A versatile sauce available in three flavours, showcasing Julia’s multifaceted personality as a mother, CPA, and partygoer.
Anton: Not a family member, but an unforgettable “hot ex-honey.” This award-winning creation, a gold medallist at the Sydney Fine Food Awards, pairs perfectly with local cheeses like those from Bassine Specialty Cheeses or a decadent baked brie.
Nevis adds humour and heart to her product names, making every jar a conversation starter.
Supporting the Local Community
Nevis is passionate about supporting local farmers and businesses. She sources as many ingredients as possible from Gippsland, like fresh chillies from Namoorook Farm in Leongatha and vinegar from Ellinbank. “It’s important to me to give back to the community that supports me,” she says.
Her products can be found at local retailers, including The Corner Dispensary, The Store, Ventnor, and Wild Food Farm. Local businesses also love using Pickle My Chili. The San Remo Butcher incorporates her Dominica sauce into their spicy sausages, while Bang Bang Bar uses her spicy cocktail mix behind the bar.
What’s Next for Pickle My Chili?
Nevis has big plans. She’s exploring new flavours, expanding her range, and even introducing merch like hand-printed T-shirts made from 100% Australian materials. She’s also working on a cooked sauce range called Jammin’— “music for your mouth”.
Try Pickle My Chili
If you haven’t yet, it’s time to spice up your life with Pickle My Chili. Whether you’re adding Dominica to your sausages, drizzling Anton hot honey over a blue cheese from Bassine Specialty Cheeses or dipping fresh olive bread from The Invy Baker into her garlic chilli oil, there’s something for everyone. Pick up a jar at your local market or retailer, and when you do, you’re not just supporting a local business—you’re celebrating the flavours and community of Phillip Island.
