Rosheen Kaul is a Melbourne based chef and columnist. Ex-head chef of Restaurant of the year, Etta Melbourne, Rosheen is a global chart-topping Author and one of Australia’s most in-demand young chefs. She currently pens a column for Good Food and The Guardian. 

Friend of the brand, Rosheen shares her chilli oil recipe - a twist on a fiery favourite 

A very floral, vibrantly-aromatic chilli oil. use to start a red pasta sauce, stir-fry or drizzle on something fresh or creamy. If you can’t find fennel pollen, lightly crushed fennel seeds will do 

Rosheen’s tip: it’s really easy, just be careful.

INFUSED OIL 

 1 1/2 cups high smoke point oil (rice bran, canola, etc)

Alliums (spring onion scraps, 1-2 garlic cloves) + ginger scraps

Whole spices (bay leaf, peppercorns, star anise, coriander seed, sichuan peppercorns, dried chillies etc.)

TO FINISH

 3 tbsp ground chilli (or flakes or blitzed dried chillies - Korean gochugaru is great here)

1 tbsp fennel pollen

1 tbsp other ground spices (cumin, smoked paprika, black pepper etc.)

1 tsp MSG (optional)

 RECIPE

1. Add the oil, alliums and whole spices to a small saucepan and slowly bring to a simmer over low heat. Allow to simmer for 10-15 minutes on super low (don’t burn the garlic!) until the spring onion turns brown and it all smells amazing. Remove from heat and strain into a clean saucepan.
   
   
2. Place the ground spices in a large heatproof bowl. Heat the strained oil over low heat again until shimmering and just starting to smoke (about 140C), then very carefully pour over the ground spices so they sizzle (they MUST sizzle!). 
   
   
3. Allow to cool completely (ideally overnight) then strain into a bottle or keep the sediment and oil together, up to you!

@rosheen_