EIGHTEEN THOUSAND ISLANDS
Just so satay-sfying
When Aussies want a holiday we go to Indonesia, soaking up the sun, surf and super cheap babysitting. And while the kids are snoozing in the villa we hit the streets, the air spiced with sambal and toasted coconut, sticky rice and peanuts. There's nothing like the freedom – and fragrance – of island life, and Eighteen Thousand Islands are bringing it home. Created by two cousins who started selling satay at Melbourne's Queen Vic Market and were soon shifting 2000+ skewers and 60 liters of sauce per night! They've run a cult satay bar in the CBD, received praise from The Age and Matt Preston, and never failed to credit their grandma whose famous Indo recipes are the beating heart of this brilliant range.
✓ CHALLENGER PRODUCT - Readymade Southeast Asian sauces are always popular because it's hard to get that special balance of salty, sweet, spicy and sour right. Eighteen Thousand Islands are filling a gap in the market for artisanal options that are also gluten free and vegan.
✓ HEALTH CREDENTIALS - Shoppers are peering at labels more closely than ever, and discovering that many Asian condiments don't meet their dietaries. ETI is proudly non-GMO, gluten free, vegan and locally made, which is extremely unusual and sought after in the space. Kecap Manis (ABC sauce) must be the most ubiquitous Asian condiment in Aussie households, tucked next to the tomato sauce. We love that thoughtful cooks can now enjoy a gluten free, non-GMO and locally made version.
✓ CULT FOLLOWING - Having spent decades in Melbourne's food scene cultivating a reputation for the city's best satay, ETI comes with a loyal fanbase of former patrons.
