Our Story

We are Nikki and Fergus, film workers, artists and cooks, seeking an alternative outlet for our creativity. The Super Bene kitchen and its products are the result of our love of cooking with friends and a persistent urge to make.

Though we are now settled in Lennox Head, we were on the road on and off for years, and we always found that cooking kept us grounded. Home was wherever we put heat under a pot or fire under a steak. The process of cooking is remarkable and organic; the results are illuminating, and the best part is that you get to eat them.

Baking, fermenting and pickling are just some of the things we like to play with. Please consider this website a portal, an evolving catalogue, a direct line to the experiments we make for your curious minds and taste buds.

The Hot Sauces

We are fortunate to source produce from local growers, ranging from people we meet through Marketplace to professional farmers, and even some chillies we grow ourselves. All ingredients are 100% Australian.

Production begins as soon as the produce arrives. Everything goes into a pickle or a ferment to capture the chillies at their prime.

This is a small-batch way of thinking; we don't aim to recreate the same sauce every time. When a batch starts, we have a sense of where we want to go, but the produce is in charge; we like to see where it takes us.

Releases & White Labels

We label our sauces in two ways, a cross between winemaking and a record release:

The Releases are our larger recipes, usually in batches of more than 100 bottles. These are influenced by the season and by specific chilli varieties.

The White Labels are extra small-batch and experimental; they offer a peek behind the curtain. These are things currently in development that are too delicious not to share.

Join the Conversation

It's important to us to hear from you about what you like and don't like. If you have any thoughts, please reach out.

Send photos!

We love seeing what you're eating with our sauce.

— Nikki & Fergus