NOGO is the brainchild of Meg Farrell, who in 2016 was diagnosed with Fructose Malabsorption.
“After having to radically change my diet, I realised there was little to be found in mainstream restaurants and supermarkets that I could eat,” said Meg.
After learning to cook some amazing recipes at home, she came up with the idea of starting a business that could supply sauces to the public and hospitality industry that were garlic and onion free but maintained great flavour and quality.
In April 2016, NOGO Sauces was launched, providing an array of pantry staples from a Chili Peanut Sauce and Jalapeno Salsa, to the award-winning Zingy Ginger Sauce.
For Meg, it’s first and foremost about bringing flavour back to people that suffer from Irritable Bowel Syndrome, which includes Fructose Malabsorption. Secondly, it is about Australian-made quality and taste.
“It’s Australian-sauced! We source as much from the Yarra Valley as we possibly can and due to seasonal demands we also source from as far and wide as Queensland. We are totally into buying Australian.”
When entering the Australian Food Awards, Meg had concerns that cooking without garlic and onion would mean the sauces would not be able to stand up against competitors, but NOGO took home three medals in its first year.
“It has been an amazing year, we’ve grown quite quickly and at the moment we are really trying to get our product out into the public in Victoria and other states whilst still staying true to the quality we are known for.”
NOGO Sauces can be purchased via www.nogosauces.com.au or selected retailers, with a full list also available online.