Book of Love - A Moment Between Love & Regret
Just when they think they're unwrapping a book—a heartfelt tribute or a collection of things best left unsaid—plot twist. Hidden within this literary ruse, A Moment Between Love & Regret holds something far more exciting: a tasting set filled with fiery delights. Because nothing says "I love you" like a little mischief and a touch of spice.
What's Inside:
The book opens to reveal five 30ml tasting bottles of Thousand Apologies current batch. See below for details on each flavour
Pairing:
Ceviche, tacos, scrambled eggs, cheese boards, salads, burgers, dumplings, Ribs, sandwiches, beans, grilled tofu, marinades, pulled pork.
Extra Notes:
Vegan, gluten free, preservative free and pocket, handbag, manbag, glovebox or desk drawer friendly.
Author's Notes:
When self-sabotaging or behaving in ways that are, let’s say, less than your usual brilliance, this book is your rescue plan to avoid being disowned (or dumped) – while showing you how to spice things up in the right situation with the words of a wise, well-seasoned sage who knows when to turn up the heat and when you need to cool things down.
The sauces (in order of heat level):
Finger Lime x Jalapeño
The feisty Finger Lime x Jalapeño is made using Australian native finger lime and pepperberry, combined with Jalapeño, slow-cooked onions, and garlic to bring you mild umami goodness.
Heat Level — Mild
Chillies — Jalapeño
Try it with — Ceviche, tacos, scrambled eggs, cheese boards, salads
___________
Davidson Plum x Habanero
The racy Davidson Plum x Habanero heroes Australian native Davidson plum and Habaneros, combined with ginger and muscovado sugar to bring hot sauce lovers the perfect blend of pep and flavour.
Heat Level — Medium
Chillies — Habanero
Try it with — Yogurt to make a dip, omelettes, chicken parmas, burgers, dumplings
___________
Kakadu x Jalapeño
Hotter than your usual Jalapeño sauce, this one has aniseed tones. It heroes Kakadu plum and Jalapeño, spiked with some extra hot chillies for a little more kick. Pressed green apple juice makes for a sugar-free alternative, and it's finished with ginger, Vietnamese mint, coriander, and fennel.
Heat Level — Hot
Chillies — Jalapeño and Extra Hot Chilli Mix
Try it with — Pies, pho, soups, souvlakis, wraps, burgers
___________
Blood Lime x Scorpion
This peppy, smoky barbecue-ish sauce uses a lot of ingredients starting with '—blood lime and blood orange—and also has rainforest lychee, salted with tamari, and sweetened with maple syrup for those who love a barbecue-esk sauce.
Heat Level — Very Hot
Chillies — Scorpion
Try it with — Ribs, sandwiches, beans, grilled tofu, marinades, pulled pork
___________
Desert Lime x Carolina
The ouchy Desert Lime x Carolina sauce heroes Australian native desert lime, pepperberry, and the deadly Carolina Reaper. Add organic apple cider vinegar, garlic, and muscovado sugar for a giddy, caramelly flavour bomb.
Heat Level — Super Hot
Chillies — Carolina Reaper
Try it with — Sangas, pies, toasties, swirled through hummus, Pico de Gallo
___________
As always, no artificial sweeteners, colours, or flavours—just real ingredients. Our sauces are made with 95% Australian ingredients (only the tamari and maple syrup aren't local). We use muscovado sugar, one of the purest forms of Australian sugar, but we also offer a sugar-free option (cue the Kakadu & Jalapeno).
