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Crack Fox is a long story. A nickname that came, saw, conquered, and probably got taken too far. What began as a dig at a city gal's knack for finding treasure in trash turns out when applied in the Rainbow Region was a whole other kettle of whiting. Crack Fox in the Rainbow Region was a misunderstood scavenger no more but a fully fledged orange pickin, bush-lemon hoarding, mulberries-into-the-pockets stuffing warrior! Or so she felt. Crack Fox had found home.

The Crack Fox Hot Sauce range are a bit of a power ballad to Byron Bay, a real Bohemian Rhapsody breakdown. The O.G original Crack Fox recipe has been 7 years in the making. Many-a-dwelling fumigated out with habanero, many-a homemade smoking device that slowly over the years became homemade fermenting devices. Many-a-flavour combo using roadside stall bounty, homegrown winnings and what sagged abundantly from trees on neighbouring farms in exchange for cooking them dinner. From a postwar cottage in Bangalow, a creaky bush hut in the hills near Federal, a cabin at the base of Mt Warning, our now home with my surfboard shaper partner - a 1968 Bedford Bus parked in a cow paddock a quick canoe-ride from Belongil Beach, to the schmicko production kitchen where the dream has finally come alive. This recipe has been moulded by this rainbow region. It's landscape, it's subtropical climate, and the food that grows like the clappers in the volcanic soil here.

With tasty, fun seasonal additions to join the O.G original Crack Fox Hot Sauce throughout the year, the dream has been to create a spicy preserve range that captures the freshness of REAL FOOD and celebrates seasonal abundance. Crack Fox is dedicated to bringing you not just any old hot sauce but a planet-lovin, refined sugar-free, all natural flavour-bomb tastebud-party made from damn good produce grown by local legend farmers using sustainable, land regenerative practices. Boom. x