Italian Chilli Crunch

Italian Chilli Crunch — garlic first. crunch next. Then that briny little caper punch that makes you sit up straight.

This is for people who want their heat with structure. Not just chilli in oil, floating around with nothing to say for itself.

We start with olive oil and dried Calabrian chillies — fruity heat, bold and sun-baked. Garlic lays down the savoury base, oregano brings the familiar herb lift, and then the capers come in with a salty, sharp jab that keeps the whole thing from feeling heavy.

The crunch is the point: crispy vermicelli for snap, crispy shallots for browned sweetness. Two different textures, both doing their jobs. It’s the kind of jar that makes a bowl of pasta feel like you cooked it on purpose.

Use it when food needs a point of view:

• Pasta (especially simple ones: aglio e olio, cacio e pepe, anything with butter)
• Pizza and focaccia (crust matters again)
• Eggs, roast tomatoes, burrata
• Roast chicken, grilled prawns, and steak
• Toasties and sandwiches (unofficial, but correct)
• Greens with lemon and parmesan

Heat: medium-hot. Texture: crunchy. Best first use: pasta or pizza.

Keep it on the table. It’ll end up there anyway.

Bring something different to the table.

Made in small batches in our Central Coast kitchen (NSW, Australia).