Fancy Hank’s is one of the city’s best barbeque spots, famed for its low and slow, 16-hour smoked brisket, chicken and ribs (made in a two-and-a-half-tonne offset smoker).
The CBD diner has been making specialty sauces in-house since 2012, and now owners Daragh Kan, Myles Munro (Welcome to Thornbury, Mr Burger and now-sold Homeslice), Mike Patrick and Kent Bell have launched a retail range.
“We started developing different recipes in the kitchen while we were smoking meats late at night,” Mike Patrick tells Broadsheet. “Over the years we refined them with fermentation techniques and unique ingredients.”
The condiments are produced in small batches, and cost between $11 and $13. Alongside a traditional Southern-style original barbeque sauce, there’s a coffee and molasses version that pairs with beef brisket. There are three hot sauces: mild cayenne and watermelon; a heftier, slightly sweet jalapeno and peach; and a fiery habanero and carrot hot sauce.
After launching earlier this week, the sauces picked up gold, silver and bronze medals at the 2018 Australian Food Awards.
There are limited-edition batches in the works, too. “We’ve just finished barrel ageing some chilli in moonshine barrels with Melbourne Moonshine, so that will be out soon,” says Patrick.