Chilli oil, two ways, and they could not be less alike.
Italian Chilli Oil is olive oil, sun dried chilli, garlic and oregano. It is a drizzle oil, thin enough to soak into a pizza base rather than sit on top of it. Finish a Margherita with it, drag bread through it, put it on antipasto. Third at Mr Chilli ANZ 2025, then first in 2026.
Japanese Peanut Rayu goes the other direction entirely. Toasted peanuts, sesame, garlic, soy and Korean chilli flakes, thick with solids and meant to be spooned rather than poured. It has taken first at Mr Chilli ANZ three years running and outsells everything else we make.
One goes on pizza. The other goes on noodles, rice, dumplings and fried eggs. Both made in small batches on the Central Coast, NSW. The rayu contains peanuts, sesame and soy.
