DIEMEN'S is Australia’s only native hot sauce, fired by locally-grown chilies and Tasmania's mountain pepper Tasmannia Lanceolata. Grown in the pristine, cool rainforests of Southern Tasmania, the Diemen pepper berry gives our hot sauce a distinctive fruity flavour with hints of Aussie bush.

The peppery zing comes from a compound called polygodial, which gives Diemen’s chilli a satisfying spicy kick.


Young Henry's Beercan Chicken

The Essentials:

 Beercan Chicken ingredients

  • 1 large whole chicken (approx. 1.5kg) 
  • 1 x tinnie of Young Henry’s Real Ale

Beercan Chicken Rub 

  • 1 heaped teaspoon fennel seeds 
  • 1 level teaspoon cumin seeds 
  • 1 level teaspoon smoked paprika 
  • 1 heaped teaspoon brown sugar 
  • 1 level teaspoon mild chilli powder 
  • sea salt 
  • freshly ground black pepper 
  • 1 tbs olive oil
  • 3 tbs of Diemen’s Original or Stinger hot sauce

Beercan Chicken rubbing

 Beercan Chicken

  1. Preheat your barbecue or oven to 200°C/400°F
  2. Take your chicken out of the fridge while you make your rub. In a pestle and mortar, bash up your fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, salt and pepper. Stir in your preferred flavour of Diemen's or do a combo of both flavours about 3 tablespoons until you get a nice paste. Drizzle the paste and rub all over the chicken, inside and out, using your hands. ( you can do this step a day or two in advance and leave in the fridge to marinade.
  3. Crack your beer open, have a couple of good swigs so your can is just about half full, then lower your chicken’s cavity on to the top of the can so it looks as though the chicken is sitting on the can.
  4. If you’re using the barbecue, move a small amount of coals to the sides rather than direct heat all in the center.
  5. Carefully sit the chicken on a roasting tray on the bars of your barbecue or on the very bottom of your oven. ( you'll been to remove one of the racks in order for the bird to fit) Cook for around 1 hour 10 minutes to 1 hour 30 minutes or until it’s golden and delicious and the meat pulls away from the bone and the juices run clear. Or to to be safe, get a probe and stick it into the thickest part of the thigh until it reads 165F.
  6. Once done, remove the can and loosely cover your chicken with foil for ten minutes.

Beercan chicken finished

Cutting up the Beercan Chicken

October 16, 2017

Chicken Diavolo Lasagne

It's August and the Aussie winter is almost over. Chances are you've got a couple more cold and dreary Sundays to rug up and cook something cozy. Pour yourself a red and get into our layered Chicken Diavolo Lasagne!

This recipe serves up to 8 people so if you just happen to be on the hill, kickin' it in the lodge, you'll have everyone covered. And if you need some hot tracks to heat up the hill, check out our Spotify playlist:



  • 1/2 cup extra virgin olive oil
  • 1 onion finely chopped
  • 1 x carrot finely chopped
  • 1 x stem celery finely chopped
  • 3 x jalapeño peppers chopped
  • 1 x bay leaf
  • 1 tbsp dried oregano
  • 1 tbsp smoked paprika
  • 5 x garlic cloves minced
  • 1/2 cup red wine
  • 1/2 cup Diemen's Original
  • 3 x tins of whole tomatoes
  • 1 cup Tomato passata 
  • 1 x cup water 
  • 8 x chicken thighs with bone, skin 
  • 1 x bunch Kale, stems removed
  • 1 x bunch chopped fresh basil
  • 6 x fresh lasagna noodles
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated mozzarella 
  • 1/4 cup flour
  • 2 tbsp butter 
  • 2 1/2 cups milk
  • Salt & Pepper to taste
  • Diemen's Stinger sauce 

  • 1. Start by seasoning your chicken with salt and pepper. 

    2. Fire up a pan, pour in a little of your oil and sear the chicken on all sides and put aside to rest. 

    3Turn you pan down to med- low heat and add the rest of the oil to sauté onion, carrot, celery, peppers and garlic for 5 mins. 

    4. Add the smoked paprika and oregano for another minute and then deglaze pan with red wine and simmer for a minute. 

    Now add tinned tomatoes, passata, water, Diemen's Original, Basil and salt & pepper to taste. Simmer down for 10 mins and then add the chicken to stew with lid ajar for up to an hour. 

    5. Meanwhile to make bechamel sauce. 

    Melt the butter in a frypan over medium low heat. Add the flour and whisk into the butter. Add the milk a little at a time, whisking constantly until smooth. Add the bay leaf with salt and pepper to taste. 

    Finally pour in the grated Parmesan. 

    6. For the kale. Boil until tender, about 2 minutes. Drain, spread out on clean kitchen towel to cool. Squeeze out all the liquid and chop, season to taste with salt and pepper. 

    7. Back to your chicken Diavolo sauce. 

    Remove chicken to a cutting board and let cool for 5 mins before shredding each thigh using two forks. Discard chicken skin.  Place shredded chicken back in the sauce and mix through. 

    8. Preheat oven to 180°C. Brush a large rectangular ovenproof dish with oil to lightly grease. Spread one ladel of the bechamel sauce over the base. 

    Arrange lasagne sheets over the sauce. Top with 2 ladels of the Diavolo sauce mixture and one ladel of the bechamel sauce and a handful of kale. Continue layering with the remaining lasagne sheets, diavolo mixture, bechamel and kale. finishing with a layer of bechamel. Sprinkle with the mozzarella. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and drizzle with Diemen's Stinger sauce and set aside for 10 minutes to set.


    August 06, 2017

    Hot Shot Burgers


    The grill is flaming and everybody’s coming over to feed their mouthface with your home made burgers. It’s time to make ‘em famous. Throw down like a celeb-chef prodigy as you follow these linear instructions to create some special patties for your pals.  

    April 02, 2017