Hot sauce is not just a condiment, it’s a cultural phenomenon – particularly in the US.

In Australia, though, it’s yet to skyrocket in such a widespread way. But Mat Garthwaite, owner of new specialty spot Mat’s Hot Shop, thinks it’s only a matter of time.

“There’s so many Facebook groups that are like thousands of people deep that are just hot-sauce obsessed,” he says. “There’s a real collectability around it.”

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Garthwaite’s hot-sauce journey began in New York, where he was living part-time as a touring DJ before settling permanently back in Melbourne. Witnessing the hot-sauce craze firsthand was what inspired him to launch his online hot-sauce shop and, subsequently, his new Collingwood tasting room, set to open on November 6.

“It was always the goal to eventually have a physical location,” says Garthwaite, who’s settled into a small space on Wellington Street. Formerly the Melbourne office of Garage Project, it’s been revamped with white shelving, greenery and a tasting counter – a simple backdrop for his vibrant array of sauces.

The stock – between 100 and 150 sauces – is a combination of local and international products, from the Portland-based Secret Aardvark to the Brooklyn-based Shaquanda’s. There’s also Garthwaite’s own hot-sauce range, which includes a roasted red jalapeno and garlic sauce as well as a multi-award-winning peach and mango variation, Peachango Tango.

“Two weeks ago, at the New York City Hot Sauce Expo, we got first place for fruit-based hot sauce,” says Garthwaite. “It was just really nice to come full circle ’cause that was where this seed [was] really planted and took off.”

Also expect a handful of hot-sauce-adjacent condiments like Mike’s Hot Honey, a cult spicy honey from New York; Chotto Motto’s crispy chilli oil; and Nice Pickles’ sweet pickled pineapple, perfect for pizza. And for true hot-sauce fanatics, there’s a selection of merch so you can rep your favourite brands.

Favouring small batch, Garthwaite accepts that his sauces are a bit more expensive than what you’d find at the supermarket. But with a higher price tag often comes higher quality.

“People put time and effort into producing the flavours,” he says. “We don’t deal with anything mass-produced. Once you try it and taste the difference, you understand why.”

At Mat’s (IRL) Hot Shop, trying before you buy is the point. Garthwaite says that online, customers tend to stick with familiar products. He hopes that through his physical shopfront he’ll be able to expose them to some lesser-known sauces.

“By having a tasting room we can talk about flavours and heat levels and really nail down something you’ll enjoy,” Garthwaite says. “It’s about teaching people and showing them that not all hot sauce is the same. There are so many different flavours and techniques, just like any craft product.”

Mat’s Hot Shop
204 Wellington Street, Collingwood

Hours:
Tue to Sat 12pm–6pm

matshotshop.com