By Callum Ludwig
The Herb and Chill Festival is set to spice up Wandin North this weekend, and one entrant is bringing a unique flavour to the competition.
Chirnside Park resident James Unkles is making a Ukrainian-inspired chilli for the judges and the public to try, in solidarity with the European nation as conflict rages on.
Mr Unkles said he entered the competition last year and had done quite well, and wanted to give it another go this year.
“In my research, I took a particular liking to Ukrainian food, and the recipe I’ve developed contains references to Ukrainian food. I think it will please the judges and more importantly, please the general public,” he said.
The rules of the competition state that chilli is defined as any meat or combination of meats cooked with chilli peppers, spices and other ingredients but not with beans, pasta or rice. However, exceptions are made for chillis declared as vegetarian to use beans or legumes. No processed food other than plain tinned tomatoes, broths, pepper sauce, tomato sauce and ground spices is permitted, with all cooking and preparation done on-site to ensure fresh and fantastic food.
Mr Unkles said he has a few secret ingredients that he will include to reflect Ukrainian cuisine within the rules.
“The Ukrainian culture is very passionate about food, and the Ukrainian people are very passionate about defending themselves from the Russian invasion,” he said.
“I’m hoping that with my exposure at the festival, people will enjoy the chilli tasting, but also give some thought to the people of Ukraine who are fighting Russian oppression.”
Mr Unkles’ chilli will be available for tasting on Saturday. Blind judging will be done by the judges at 1.30pm and the People’s Choice tasting done from 1.30pm to 3.30pm before the winners are announced at 3.45pm.
Mr Unkles said he thinks tasters will be pleased with the aroma that comes off of the chilli.
“Even before you taste it, you smell it first, and it’s pleasing to the nose like a good wine., then when you taste it, let it sit on your tongue for a minute to suck up the flavour before the nice afterburn,” he said.
“It’s not too hot, not too mild or boring, and make sure to give it a good look at the great colour too.”
