The State of 'Original' Parma Sandwich

Diemen's Parma Sandwich

Diemen’s Chicken Parma is the dude food solution for your State of Origin hoards. This recipe goes out to our venue and punter’s kitchens alike. Game on!

Ciabatta loaf

2 tinned whole tomatoes 
Fresh basil
Diemens Original Hot Sauce

2-4 cloves of garlic
2 Tablespoons of butter


1. TOMATO SAUCE: Fry garlic in olive oil and add 2 tins of whole plum tomatoes with fresh basil and a hefty glug of Diemen's Original Hot Sauce along with some and salt and pepper. Simmer for 30 mins to richen the sauce.
2. GARLIC BUTTER: Mix minced garlic with butter, fresh basil, salt and pepper.
3. BREAD CHICKEN: Flatten chicken breasts, dredge in flour, egg, bread crumbs and fry until golden.
4. ASSEMBLE: Slice loaf length-ways and toast. Spread garlic butter on toasted sides. Lay schnitzel on bottom side and top with tomato sauce. Add a decent layer of mozzarella cheese. Grill until cheese is bubbling and golden. 
5. SERVE: Add a few more drops of Diemen's and some fresh basil. Slice & serve!

Crocodile & Kangaroo Jerky

Diemen's Crocodile and Kangaroo Jerky

To celebrate this year’s international day of jerky, we’ve put together two simple to make recipes, featuring two iconic Australian cuts of meat; crocodile and kangaroo loin.


Diemen’s Original hot sauce
Diemen’s Stinger hot sauce
Kangaroo loin - cut against the grain
Crocodile meat - cut into thin strips


1. Place your meat in a ziplock bag and add enough Diemen’s hot sauce to coat the meat evenly. If you like it hotter, add more Stinger than Original.

2. Give the bag a shake and marinade for 24hrs in the fridge.

3. Preheat your oven to 68°C (160°F) and line a baking sheet with baking paper.

4. Remove the meat from the marinade, draining off the sauce and blotting away any excess marinade with paper towels.

5. Place meat on the sheet and cook for 4-6hrs. Check regularly, as the thicker your cuts of meat are, the longer it will take. Flip the meat half way to ensure it’s fully cooked throughout but still tender enough to pull apart.

6. Store in a cool, dry place and enjoy!

Spicy BBQ Cauliflower Bites by The Road Not Taken


Nadia from The Road Not Taken sent us her excellent vegan recipe for Cauliflower Bites. Check out her site for even more great recipes!


1 small cauliflower, cut into bite sized pieces
1 cup chickpea flour
1 cup water
1 tblsp nutritional yeast flakes
1 tsp crushed garlic
salt and pepper to taste

BBQ Sauce

¾ cup tomato puree
2 tsp Diemen’s ‘Stinger’ hot sauce (or more if you're a chilli lover!)
1 tblsp tamari/soy sauce
2 tblsp coconut sugar
2 tbslp melted non-dairy margarine (or oil)
1 tsp apple cider vinegar
1 tsp liquid smoke (or smoked paprika)
1 tsp crushed garlic
salt and pepper to taste


Preheat oven to 230C.

Line a baking tray with baking paper. Smear a little oil over the baking paper to prevent cauliflower from sticking.

In a large bowl, whisk together the flour, water, yeast flakes, garlic, salt and pepper until combined and no lumps remain.

Toss the cauliflower pieces into the batter, coating them thoroughly.

Shake off excess batter and then place cauliflower on the prepared tray and bake in oven for 15 minutes, turning over halfway through.

To prepare the BBQ sauce, combine all remaining ingredients in a medium bowl. Whisk thoroughly to combine. Set aside ¼ cup for extra dipping sauce if you like.

Once the cauliflower is cooked, remove tray from oven and pour BBQ sauce directly over the cauliflower, covering each evenly with sauce.

Bake for a further 15-20 minutes or until golden brown, checking after 10 minutes to ensure they don't burn.

Transfer cauliflower bites into a serving bowl and serve remaining dipping sauce on the side or pour over the top.

Serve with extra Diemen’s Stinger or Original on the side for those who like an extra bite to their bites!

Joe Dolce's Demon BBQ Ribs

Joe Dolce sent us this excellent ribs recipe using our Diemen's Original hot sauce. Check it out!

This is a soul food fusion dish created with Diemen's Original Hot Sauce, a unique Australian hot sauce that combines the cayenne peppers, used in American classic sauces like Lousisana Hot Sauceand Frank’s Hot Sauce, with Red Habenera and Diemen Pepper Berries (Tasmanian lanceolata). The leaves and fruit contain a compound that is five times stronger than ordinary black pepper and gives this BBQ sauce a uniquely ‘peppery’ wallop, rather than the standard red chilli aftertaste. Outstanding flavour combination!

Sauce (2-3 cups)
250 ml Diemens Hot Sauce
1 ½ cups tomato puree
¾ cups water
¾ cups sugar
1 sliced lemon
1 stalk celery
1 small onion
1 teas red pepper flakes
Mix all ingredients in a pot. Heat until just before boiling, but don't boil or else the sauce will darken. Cool. Strain.

Ribs (2 serves)
4 slabs of American or baby pork spareribs.
500 ml white wine vinegar
1 teas red pepper flakes
1 teas ground black pepper
1 teas salt


Night before: Rub salt, black pepper and red pepper flakes into both sides of ribs, cover and refrigerate overnight.

On the day: Make the sauce.

Three step baking procedure
1. Preheat oven to 450F. Place ribs in baking pan large enough to hold them comfortably in one layer. Pour vinegar over the ribs and bake about an hour. Turn them a couple of times and spoon pan juices over the top. (This step gives the ribs a vinegary flavour.)

2. Remove ribs from the pan, clean and dry pan. Return ribs to pan and bake at 450F for an additional 30-45 minutes. Ribs should be well-browned. Keep an eye on them and do not let them overcook. (These 2 steps can be done in advance.)

3. Finish: Preheat oven to 400F. Cut the slabs, between the bones, into individual ribs. Place the ribs back in the pan. Pour the bbq over them and stir to coat thoroughly. Cover the pan with aluminium foil and bake until heated through, about 20 minutes.

Tags: bbq recipes ribs