NZ$ 8,612
pledged of 124 000 NZ$ pledged of 124 000 NZ$ goal
96
backers
0seconds to go
Funding Unsuccessful
The project's funding goal was not reached on Mon, September 10 2018 12:15 AM UTC +00:00
Chris CullenBy Chris Cullen
First created
Chris CullenBy Chris Cullen
First created
NZ$ 8,612
pledged of 124 000 NZ$ pledged of 124 000 NZ$ goal
96
backers
0seconds to go
Funding Unsuccessful
The project's funding goal was not reached on Mon, September 10 2018 12:15 AM UTC +00:00

About

Chilli and food have been passions of mine for as long as I can remember. We grew up eating spicy food and chilli was very much a staple in many of our home cooked meals. 

I have made a career out of creating chilli-based condiments that are designed to enhance and bring-to-life any of your most routine, text-book meals, through to dinner-party stunners. 

One thing thats always been on the bucket list is to create a book that brings this thinking to a much wider audience on a much wider scale; bringing the merits and benefits of chilli-based cooking into the home and every day meals.  

Having been fortunate enough to work alongside many awesome chefs over the years, we are collaborating to combine their expertise to bring you quick, easy meals using all manner of chilli’s and spices. The meals will be simple, and use every day pantry items. 

Each chef brings with them a different style of cooking.

Mark Southon

A New Zealand celebrity chef and television personality. He is the current resident chef for the New Zealand morning TV Show The Cafe. Southon is also the executive chef at O'Connell St Bistro in Auckland, New Zealand.

After training at many Michelin star restaurants in Europe, Mark embarked on his culinary tour down under where he landed a prestigious position at Vue de Monde - Australia's top restaurant for the past two years running followed by a stint at the well renowned "The French Café" in Auckland, New Zealand.

Mark will be sharing his passion for hunting, fishing and cooking game meats and fish.  This paired with an penchant for chilli will make for some awesome recipes.

Sean Connolly

English-born Australian chef, Sean Connolly has six restaurants in three corners of the globe: UAE, New Zealand and Australia. A much-sought after consultant chef, who works closely with global hotels, international airlines and restaurant groups to introduce his much-awarded style of cuisine to their offerings.

His down-to-earth and playful nature emanates throughout his approach, so don't be surprised if you find yourself whipping up impressive dishes you never dreamed you’d be capable of, while having a heap of fun doing it.

STRETCH

STRETCH; a Chef, Artist, TV Personality, Entrepreneur & Restauranteur. And a man with an unwavering belief that there is a common thread between art, food and music that breaks down any cultural differences. This fuelled his vision for the first food-art-music-fusion restaurant; Grinders. Nestled in the heart of the Kansas City’s Art district, where awesome food and an electric atmosphere are guaranteed. 

The concept was a hit, and in no-time, Grinders were popping up, each gaining world-wide notoriety, in part thanks to owner STRETCH’s appearances on hit television shows like; Food Network’s Diners, Drive-Ins & Dives, Guys Big Bite, Cutthroat Kitchen, Travel Channel’s “Pizza Paradise,” Animal Planet’s “Eating the Enemy,” Discovery Channel’s Monster House, Destination America’s BBQ Pitmasters, and even ABC’s Extreme Makeover: Home Edition. The restaurants we complimented by a range of Grinders Signature Hot Sauces, also featured on the FOOD Network.

A man of many talents and who certainly knows how to make cooking fun. He’ll be sharing some of his awesome recipes with us, along with how to make your very own Grinder’s inspired Chilli Bomb Pizza – one of the menu items, diners travel far and wide to experience at a Grinders restaurant.

Ed Currie

Ed Currie aka Smokin' Ed; the man behind the Carolina Reaper chilli pepper; the world's hottest chilli pepper, according to the Guinness World Records. A scientist come chilli-breeder by trade, with a passion for unimaginable heat and an interesting story that led him to cross-breeding Reaper peppers and nabbing the title for the World’s Hottest Chilli Pepper. 

 It all began, he explains; "My interest in chemistry years ago was drug-related, but it led me to peppers." After reading that the chemical compounds in chilli peppers might reduce the risk of heart attacks and cancer, two diseases that run in his family. "I wanted to find out how not to die." 

 Following four years of cross-breeding and cultivation, Ed asked a friend to taste the emerging hybrid. "He took a bite and fell to his knees and threw up, so I knew I had something," he said. 

 When Ed’s not cross-breeding the world’s hottest chilli pepper, he creates smokin’ hot sauces, salsa’s and confectionary as well as growing hectares of chilli’s to supply avid chilli-lovers from around the globe Ed will be sharing his growing tips and tricks as well as some of his favourite recipes for a wife-wooing salsa! Well, it worked for him! Why not give it a try.

So....with this many chefs and chilli-lovers on board, its guaranteed to be epic.  We just need your help to make it happen!!  

It's a chunky goal and we've got some awesome freebies and great value bundles in store.  

Check out the rewards on the side bar and pre-order your copy of the book today! 

Risks and challenges

We've worked hard to ensure the risks don't sit with our awesome backers. We're fortunate to have Chris backing the project already, and he has invested a chunk of cash to ensure the funds that come in through Kickstarter go solely toward making this project happen. If we don't get the funds, there is no risk to the backer, you won't pay a penny/cent!

There are always challenges with trying to pick a realistic deadline for delivery. There are a number of variable in the mix that simply aren't in our control. that said, we will always keep our backers in the loop. So in the event that anything is delayed, you will be notified just as soon as we are.

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Questions about this project? Check out the FAQ

Support

  1. Select this reward

    Pledge NZ$ 10 or more About $7

    Grab an awesome Bumper Sticker

    Everyone need's a bumper sticker, right? Help us on our way and we'll have one in the post to you straight away!

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    Pledge NZ$ 20 or more About $14

    The Art of Flavour, not fire Key ring

    Get your hands on one of our awesome branded keyrings. You'll help us on our way AND have an awesome place to keep your keys! Genius!

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    Pledge NZ$ 50 or more About $34

    Pre-order a signed copy of the book

    Secure your signed copy of this awesome book featuring recipes from well-known Chefs from around the world with one thing in common, their passion for chilli to make epic meals!

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    Pledge NZ$ 60 or more About $41

    Early Bird! Hot Sauce, Book & free gift!

    This early bird offer secures your copy of the book and includes a bottle of our Flavour Not Fire Hot Sauce - co-created by all the awesome chefs involved PLUS the first 500 Backers will get a mystery gift too!

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    Pledge NZ$ 60 or more About $41

    Second Early Bird! BBQ Sauce + Book

    This second in line, early bird offer secures your copy of the book and includes a bottle of our Flavour Not Fire BBQ Sauce - co-created by all the awesome chefs involved!

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  6. Select this reward

    Pledge NZ$ 90 or more About $61

    Flavour not Fire Condiment Range & Book

    Secures your copy of the book and receive the full Flavour Not Fire Condiment Range [Hot Sauce, Rub and BBQ Sauce] - co-created by all the awesome chefs involved.

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    Pledge NZ$ 90 or more About $61

    Apron and Book

    Pre-order the book, plus a Limited Edition Flavour not Fire Apron - perfect for those foodies that like to get messy int he kitchen.

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  8. Select this reward

    Pledge NZ$ 220 or more About $149

    Cook with Mark Southon & Chris Cullen

    Cook some of the recipes from the up-coming book with Chef Mark Southon and Chilli Guru Chris Cullen, plus receive your copy of the book [the book with be delivered in February 2019, but the cooking experience is 18th October].

    The format goes like this:
    Welcome: 30 minutes to mingle with Mark & Chris
    Learn: 1 hour with chef to watch demonstration
    Create: 1 hour in hands on classroom to recreate the same menu
    Enjoy: 1 hour to dine

    **Please note: If you purchase this, please ensure you are available on 18th October 2018 and are able to get to Auckland Seafood School, 22-32 Jellicoe Street, Freemans Bay, Auckland 1010

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    Pledge NZ$ 250 or more About $170

    Mens leather travel bundle & Book

    The perfect gift for those of you who enjoy the finer things! These are handmade in New Zealand. Luxury leather goods. Featuring a card wallet, keyring and iPad case, plus of course, a copy of the Flavour, not fire cook book.

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    Pledge NZ$ 1,000 or more About $680

    Your own personalised hot sauce

    Choose from Culley's signature flavours and have it branded and bottled just the way you want it. It makes the perfect wedding or party favour, or great for corporate gifts this Christmas.

    You'll receive 100 bottles plus 2 copies of the book for you and your chilli-loving bestie!

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    Pledge NZ$ 2,500 or more About $1,699

    Dinner for 10 at O'connell St Bistro

    Looking for an awesome idea for a winter get-together with your mates? Club together and bag yourself an exclusive dinner for 10 at O'connell St Bistro with Executive Chef Mark Southon, plus a signed copy of the book* for each guest.

    *The Dinner can be redeemed any time, the books will be delivered in February 2019.

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Funding period

- (40 days)