South Australian condiment producer, Spring Gully, has branched out with its sauce range, launching a native ingredients flavour range in collaboration with Red Centre Enterprises Australia. The range includes Quandong Chilli, Bush Tomato, and Lemon Myrtle Sauces.
Spring Gully was founded in Adelaide in 1946, when Edward McKee’s hobby of pickling his home-grown onions proved so popular that it became his primary business. Now four generations on, Spring Gully remains family-owned and committed to using natural, quality ingredients.
In collaboration with Red Centre Australia, a First Nations owned enterprise supporting community endeavours, Spring Gully has added a range of condiments featuring Australian native ingredients to its offerings, which have been in the works since 2022.
The three flavours include a sweet and spicy Quandong Chilli Sauce, which is suggested to use in stir fry dishes; a rich and earthy Bush Tomato Sauce, perfect for a barbeque; and an intensely refreshing Lemon Myrtle Sauce, the perfect addition to fish or chicken dishes.
Spring Gully Foods managing director, Russell Webb, said that the company’s flavours were what set them apart.
“We make food that is a staple at gatherings and events where people come together and enjoy food,” said Webb.
“Our collaboration with Red Centre started two years ago, when we were approached by the organisation to work on a project to bring native Australian ingredients to consumers.”
All of the native ingredients used in the range were sourced from First Nations communities, in partnership with Red Centre Enterprises, allowing the products to truly embody the flavours of Australia.
“When somebody buys a product from South Australia that was made in South Australia we get to support the local business community and explore everything our state has to offer, whether it be wonderful grape varieties for wine or wonderful flavours for new food products,” concluded Webb.
