No Fun for Who?
It started with an out-of-order kitchen and some pent up cooking energy.
No Fun for Children was born out of a desire to make a hot sauce that was hot but not burning, fermented and funkily tangy and campfire smoky(our tastebuds are greedy). What started as a small potted habanero plant, a single 250ml fermenting jar, backyard smoker and a nice gesture for friends and family during lockdown - has become many more jars, too many chillis to grow myself and many experiments into the art of fermentation.
NO DEGAUS. NO FUSION. NO DECONSTRUCTED.
If you’ve ever met me - chances are you noticed, I’m pretty into food. And no, not your regular foodie-type of food.
I grew up in a big family centred around eating - we were either eating, in an assembly line to cook what we were about to eat, on our way to get something to eat or talking about what we wanted to eat next. My childhood was filled with trips to Southeast Asia trying to break the record of how many meals one family could fit in a day, wandering back alleyways to find that noodle stand that so-and-so's uncle’s friend had recommended and ferried in cars with questionable safety checks for hours to get the freshest Durian.
And my grandma’s weekend morning soup noodle broths - don’t even get me started…
This is the No Fun for Children spirit.
Great produce, flavours with sweat, depth and funk, food that taste like the hands that made it and meals that can rally families together anywhere in the world. Also contrary to our name, we do like children.
