When Mark and Nicole Drill’s growing family started developing gut problems, they knew they had to find a solution. The Torquay husband and wife started experimenting with fermented food and drinks. They spent months researching traditional recipes and techniques before developing their own recipe for a tonic to help with gut health and digestion.
Their recipe involved steeping a range of home-grown herbs and botanicals in honey and vinegar in great 20 litre glass demijohns at home. They shared their elixir with friends and neighbours to great acclaim. A decade later, Hilbilby Fire Tonic is now made in a purpose-built facility and traded across the nation.
“At its heart are Victorian ingredients,” says Mark. The botanicals, including garlic from nearby Freshwater Creek Organics, are steeped for three months in a mix of raw honey from Edmonds Honey at Mount Duneed, produced 10 kilometres away, and Harcourt Apple Cider Vinegar. “We wanted to use exceptional ingredients that were produced less than 100 miles from where we make the tonic,” adds Mark. Most of the rest of the botanicals in Hilbilby Fire Tonic are grown by the Drills. Packed with nutrition and bacteria beneficial to the gut, the product has found a legion of customers.
While it is used by many as a digestif, other swear by it as an effective relief from cold symptoms. With its sweet and sour tang and its kick from the garlic and chilli, it also has a swag of fans who use it in the kitchen. Some use it with egg yolk to start off a mayonnaise, while other use it to deglaze the pan after searing meat. Blended with oil and a little mustard, it makes a great salad dressing.
hilbilby.com.au, @hilbilbyculturedfood