Why did we start?
Ultra Culture was started by long time lovers Alex and Holly during that first weird-wave of covid isolation in Melbourne. Initially, we didn’t intend on doing anything other than making a couple batches of feijoa jalapeno hot sauce for friends. Turns out people really dug it so we made more. And more.
Now, in our fifth year, we produce a range of delicious creations for all kinds of tastes and vibes. We’ve also produced two kids! We are a family business and our children are always with us whether it be in the kitchen, at a market or in the kiosk.
Beyond sauce, we love food, travel and community. We are seekers of flavour and snipers for a good design.
Ultra Culture has cemented itself as more than just a hot sauce company. We have developed collaborations with Crumpler, Market Lane Coffee, Rocky Ridge brewery, Moondog brewery, Departed Spirits, Goldie Olive Oil, MASSES Bagels, KEOMA, Long Prawn, NongKrong Festival, HAGENS Organic Butcher, PEP, POOL Wines, Amys Pizza, Pizza Electrica, Chicky Boi and more.
Meet the Team
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Alex
SAUCERER
The flavour-phile, the cook-book-worm and the benevolent R&Dictator of the microbial realm. Alex is the guy with gloves on, mixing up the medicine in the UC workshop.
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Holly
BRAINS TRUST
Ultra Culture’s chieftess. The wise child behind the chess pieces. Content creator, ideas galore and elite yapper.
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Aleksei
SAUCERER’S APPRENTICE
What a mighty fella. Kraut master, and all around nice guy. It is because of Aleksei that the UC kitchen is clean, the chillies are washed and the ferments are labelled and bottled.
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Domino
OUR INSPIRATION
Dom is our little buddy that is always floatin’ around somewhere. Our social little butterfly, our guiding light and our greatest ferment yet.
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Loudon Herschy
OUR SWEET SUN
Lou’s just a baby, alright?
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Loretta
TASTE DIRECTOR
Loretta is our dog. She likes pats and is good at barking.
Fermentation process
The most important thing for us here at Ultra Culture is flavour flavour flavour. So, despite all of the many health benefits that lacto-fermented foods posses, we harness fermentation as a tool to yield the most exciting outcomes from our ingredients.
Cracking open a barrel is like unlocking a treasure trove of flavours, each one a testament to the passage of time and the magic of fermentation. From fresh ingredients to funky, complex concoctions, the journey of transformation is both fascinating and delicious.
Still got questions?
Get in touch via our contact form for all your product, wholesale or Kiosk enquiries.