Dan is a trained chef who completed his training in London and has over thirty-five years of experience in hospitality. He immigrated to Australia in 1991 and has worked in a number of restaurants in Sydney and the Central Coast of NSW. Dan has a certificate for Food Safety Supervisor and holds a mobile food licence.
Dan has always had a love for chilli and started his business about five years ago when he first produced his own recipe chilli based condiments, such as chilli jam, chilli barbecue sauce, and pesto with gusto. He sold these at markets around the Central Coast under his company Dan's Chilli Products.
He then became interested in producing hot takeaway food at markets, festivals and events, and looked for a cuisine unique in the takeaway food industry in Australia. The Jerk style of cooking is very popular outside of the Caribbean and Africa (from where it originated) in the UK, Canada and the US. It has reached Australian restaurants where more adventurous chefs have attempted to emulate it, and there are a few Jerk food restaurants in Sydney. Dan was attracted to this cooking style because of its use of scotch bonnet chilli and the interesting mix of spices, such as allspice, clove and thyme that creates a memorable flavour. The combination of herbs, spices and chilli produces a Jerk rub for meats and fish before it is barbecued, and served with a special Jerk sauce. Dan has, however, toned down the chilli heat to suit the Australian palate, and provides the addition of an his own recipe fermented yellow seven chilli sauce for those who like it very hot. This is served on a bed of “rice and peas”, which consists of rice cooked with kidney beans in coconut milk with herbs and spices, and Island Slaw that has the special ingredient of mango. Both these accompaniments are vegan and gluten free. The Jerk pork and Jerk chicken are also available panna de casa roll with aioli and Island Slaw. Customers can also sample vegan pumpkin fritters, Jerk tofu, sweet potato fries that, hot chips, or loaded fries (sweet potato fries with jerk sauce and aioli and to which pork or chicken can be added).