From the sauce
IN the ultimate condiment compliment, chef Craig Scott gives credit to his original sauce source. The creator of the Northern NSW Tumby Sauce Company says his range began with a family recipe that was worth bottling.
“The first sauce Tangy Tomato was started over 60 years ago, when my wife’s grandmother Nancy Barton made it from the tomatoes produced from their hot houses on the family farm,” Craig says.
“My wife Joanne’s parents were also tomato growers and took over the making of the sauce – and over the years the sauce became legendary with family and friends. In 2012, Jo and I ran the Drift Cafe at Tumbulgum and we decided to share it with our customers. People just went crazy for it and said we had to bottle it.”
Since that fateful day, the Tumby range has expanded to include barbecue sauce, chilli sauce, chutney and half a dozen aiolis. Craig still continues to work as a chef but says the sauces are sneakily taking over.
“We’ve been going for three and half years now and we’re in about 14 retailers,” he says.
“I still do contract cheffing – like a locum doctor when the head chef is away – and I love doing cooking demos … it’s a great way of showing how the sauces can be used. ”
Craig says a lot of their success comes down to the ingredients.
“Even our garlic aioli is gluten, dairy and preservative free. There are such brilliant natural ingredients in this area, there’s no need to go artificial. One of my favourites is the Tumby Lava Lime sauce … it’s got that real balance between the super-hot married to the sweet citrus of lime. It’s the kind of sauce that makes a meal.”
Craig will be showing off his range this weekend at Salt Village as part of the Taste of Kingscliff and Tweed Coast food festival.
“We named Tumby in honour of Tumbulgum, one of the hidden gems of the far north coast. Nothing beats having a cold beer, eating a burger with some Tumby sauce and gazing out at the Tweed River.”