A steel ladle pours thick red chilli oil into an open steel channel that winds down in two turns and runs into a dark bowl of noodles with a soft egg, bok choy, spring onion, coriander and dried red chillies.

Pour it on.

Small-batch chilli oil, slow-infused with crisp garlic, shallot and toasted sesame.

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What’s in the jar

Five things, nothing to hide behind.

  • Chilli flakes

    Crushed dried chillies for the colour and the slow heat.

  • Garlic and shallot

    Fried low and slow until golden and crisp.

  • Toasted sesame

    A nutty crunch in every spoon.

  • Sichuan pepper

    A tingle on the lips, not more heat.

  • Neutral oil

    A clean oil that carries everything and stays glossy.

A jar of medium chilli oil, deep red, with chilli flakes and sesame settled at the bottom.

Choose your heat

Warm and fragrant. Garlic first, heat after.

The everyday jar. Proper heat, still friendly.

Dark, crunchy and serious. Start with half a spoon.

A dark bowl of noodles with a soft egg, bok choy, coriander and dried red chillies, thick red chilli oil pouring from a steel ladle and one drip running down to a small pool on the table.

Where it goes

Noodles first. Then eggs, dumplings, and whatever is on the plate.

A dark bowl of noodles with a soft egg, bok choy, coriander and dried red chillies, thick red chilli oil pouring from a steel ladle and one drip running down to a small pool on the table.
Noodles Spoon it on while they are hot.
Two halves of a soft-boiled egg with jammy yolks, chilli oil and spring onion spooned over them.
Eggs Jammy yolks, a spoon of oil, done.
Pleated dumplings sitting in a pool of chilli oil with sesame and spring onion, chopsticks across the bowl.
Dumplings Straight from the steamer into the red.

How it’s made

  1. Star anise, cinnamon bark, garlic and shallot turning golden in a steel pan of bubbling oil.

    Infuse

    Star anise and cinnamon bark steep gently in the oil while the garlic and shallot fry slowly until golden and crisp.

  2. A ladle pouring a thin stream of hot oil onto crushed chilli flakes and sesame in a dark bowl.

    Pour

    The hot, fragrant oil is poured over crushed chilli flakes and sesame. It sizzles, and the colour blooms.

  3. Three open jars of finished chilli oil resting beside their lids and a small steel funnel.

    Rest and jar

    It cools and rests overnight so the flavours settle, then it goes into the jar.

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Red Current Chilli Oil

Heat
Size

Prices in AUD, including GST. Shipping $12.00 within Australia, free on orders of $60.00 or more.

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A black gift box holding three jars of chilli oil, from light amber to almost black red.

The Heat Set

One jar of each heat, Mild, Medium and Hot, in a black gift box.

$45.00 AUD, including GST

Questions

HeatHow hot is Hot?

Hot has more chilli and less of what softens it. If you like a proper burn, start there. If you are not sure, start with Medium and work up.

HeatDoes the Sichuan pepper make it hotter?

No. It adds a tingle on the lips, a different feeling from chilli heat.

IngredientsWhat is in it?

Chilli flakes, garlic, shallot, toasted sesame, Sichuan pepper and neutral oil, with star anise and cinnamon bark used to infuse the oil. It contains sesame.

StorageHow do I store it?

Keep it sealed in a cool, dark cupboard, use a clean dry spoon, and refrigerate after opening.

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AUD, including GST. Shipping is added at checkout.