In the last 10 years, I have noticed how Chinese-style chilli oils have become a staple in many households’ pantries. This is thanks to the rise in international students from China, more specifically central China, travelling abroad to study or start new lives. Because central Chinese flavours are so unique…

This was the beginning of our home-made hot sauce journey. One day Sarah said, ‘You know what? I could probably make a hot sauce that would go perfectly with our flavours . . .’ Habanero was our favourite sauce, and we wanted to start HOT so that one came first. But how hot? How thick?…

People often mistake salsa verde (green sauce) for pesto — but once you’ve tasted this tongue-tickler, you’ll want to put it on everything! Use it on pork chops or steak, blob it on schnitzel, drizzle it on cauliflower cheese, stir it through pasta and eggs. It also makes a great dip for corn chips…

This Syrian-Turkish dip-spread is so full of intense flavour, it’s ridiculous. It’s not hard to make but, lest you think charring and peeling capsicums is tedious, it’s their exact sweet, smoky flavours that make this so amazing. So don't be tempted to skip this step. If you have a gas cook-top, just hurl your capsicums straight on the flame whole, then turn them regularly so they char all over…