15 of the Best Australian Chilli Oils to Slap on Absolutely Everything

In the Broadsheet offices, every day is a bad day to be a jar of chilli oil. No sandwich, salad or tuna and rice situation is safe.

But we also happen to be living in the golden age of the stuff, where you can find classic varieties riffing on Lao Gan Ma as well as those trading Chinese inspiration for Sri Lankan, Italian, Singaporean and more. Like your chilli oil with EVOO instead of seed oil? Some dried seafood or fermented bits for additional funk? There are options for all of that now.

But chilli oil is also a journey of discovery – sometimes you don’t know what you want until you see it. So if you’re looking for your next favourite chilli oil, right this way.

Chotto Motto Crispy Chilli Oil – $18.50 (200g)

Outside Melbourne, Japanese diner Chotto Motto is better known for its house-made crispy chilli oil. The team started selling it during the pandemic; now it’s a hit around the country thanks to its spicy and savoury profile. “We put in a lot of garlic, shallots, onions and all those kinds of things,” says co-owner Tomoya Kawasaki. “Then we use the best quality sesame oil and put a little bit of douchi, which is fermented black [soybeans], for a little twist.”

Condimental Chilli Oil – $20 (200ml)

“This intensely aromatic chilli oil turned my market stall customers – who were once a civil and docile bunch – into ravenous, depraved lunatics when the limited batch sold out so unexpectedly,” says Condimental’s Cam Stephens of his Lao Gan Ma-inspired creation. It’s since become a staple; marrying four types of chillies (fresh, fermented, dried, and powdered) with tamari, olive oil and aromatics.

DC Cartel The Original 1983 – $17.95 (268g)

While DC Cartel is a Melbourne thing, this chilli oil descended from the one founder Leigh Kuhlmann’s grandmother Dulcie sold at Adelaide Central Markets more than 40 years ago. The branding is slick, but the oil is slicker – comprising Sichuan chilli, fennel seeds, cinnamon and some umami oomph from MSG. For those who like it extra hot, the Cartel has another chilli oil for that.

Fuoco Crispy Chilli Oil – $19 (190ml)

The recipe for Fuoco (pronounced fwo-ko, meaning “fire” in Italian) was developed in a beachside kitchen in Bronte. But the idea started as a graphic design project: founder Jackson Tate came up with the branding, then decided it was so good that a product needed to exist. After constant tinkering with inspiration from Italy and Asia, he nailed it – then bottled it. Bay leaf, rosemary, gochugaru, ginger and almonds in every spoonful.

Gini Maya Sri Lankan Chill Oil – $15 (250ml)

Teruni Jayawickrama saw a gap in the market for a chilli oil with Sri Lankan flavours. So, she filled it with Gini Maya (“fire magic”), a celebration of her Sri Lankan heritage, and a delightful zag from the Chinese- and Southeast Asian-inspired chilli oils we’re used to. More oil than crisp, it maintains textural appeal with onions, garlic, shallots, curry leaves and a signature spice blend. Fire up.

Hot Luck Almighty Sichuan Chilli Crisp – $17 (200g)

If Hot Luck’s signature mushroom XO is like the best kind of jazz freakout, the brand’s Sichuan chilli crisp is right in the pocket with fried garlic, crispy shallots, and tons of chilli and spice. Chef and founder Gaspar Tse has worked in some of the country’s best kitchens, including Melbourne’s Flower Drum and Cafe Sydney. He brings that experience to every handmade condiment in the Hot Luck pantry. Enter for small-batch bliss.

Mama Liu’s Spicy XO – $16 (190g)

This family-run business is all about Xinjian Chinese chilli oil. The small-batch operation launched in south-west Sydney in 2018, but has roared into spice-loving hearts around the country. It’s a tight offering: the OG Chilli Oil, chock-full of flavour from oyster sauce; a vegan option with the same kick, minus the molluscs. Both are red-hot options, but we love the Spicy XO, a seafood-based sauce of dried shrimp and squid.

Mrs C’s the OG fodmap – $25 (190ml)

If garlic and shallots are dynamite for your gut, Victorian condiment brand Mrs C’s makes a chilli oil just for you. With just three ingredients — chilli, oil, salt — this oil is suitable for those on a low fodmap diet. For those without dietaries, Mrs C’s also makes variations on its OG chilli oil, including an olive oil–based number and a couple of milder options if you want to dial back the spice.

Salt Gang Sesame Chilli Crisp – $18 (250g)

“Built for comfort, not shock” is a good primer for the medium heat coming off Salt Gang’s sesame chilli crisp. Sure, you could go for the South Australian brand’s No 1 Chilli Oil or Italo Crisp, but the thought of darkly roasted sesame seeds being churned into butter is a hard one to shake. Plus, it’s seasoned with the brand’s Secret Weapon Soy Sauce, so it’s basically two products in one. The usual suspects of garlic, shallots and chillies are present and accounted for.

Saucy Wench Sambal Style Chilli Oil – $15 (220g)

While Chinese oils usually involve frying aromatics before adding sesame seeds, “my grandma had 11 kids and had to stretch things further,” says Saucy Wench founder Lisa Liu. “She’d add the onion and garlic that’s prevalent in Malaysian cooking, and instead of sesame, she threw in peanuts.” That recipe results in a chunky sambal with notes of sweetness from onion and garlic, and a lingering burn from Sichuan peppercorns and cayenne pepper.

Six Eyed Scorpion Crispy Chilli Oil – $19 (212ml)

Classically trained chef Sandra Seah and graphic designer Jordana Adams are the duo behind Six Eyed Scorpion – a chilli oil “rooted in the flavour profiles I grew up with in Singapore,” says Seah. “We wanted it to be versatile too, not just for noodles or dumplings. It’s gotta work on eggs, pizza, pasta.” Yes, it works marvellously on all the above. A two-day cooking process sees Aussie shallots and garlic prepped and fried fresh along with dried shiitake, Sichuan peppercorns and more.

Soka Pantry Original Crunchy Olive Oil – $19.95 (180ml)

Extra-virgin olive oil is the main character in this spicy number from Sydney husband and wife duo Sophia and Kaan. It gives this crunchy condiment a distinct Mediterranean accent, as well as an added peppery kick courtesy of EVOOs naturally occurring polyphenols. Meanwhile, nutritional yeast, shiitake mushroom and naturally brewed soy sauce dial up the umami notes.

Ugly Food Crunchy Chilli Prawn Oil – $18.50 (250g)

Melburnian Sarah Gan does a mean line of pantry staples as Ugly Food: Balinese curry paste, nonya pickles, sticky sambals and more. Memories of family, especially time spent in her grandmother’s kitchen in Singapore, go into every one of these jars. But the crunchy chilli prawn oil is the one you want. It’s packed with 100 per cent Aussie prawns and has some serious crunch from the glut of sesame seeds.

Ultra Culture Fermented Chilli Crisp – $18 (240g)

If you like a little funk in your condiment trunk, Ultra Culture has you covered. The Melbourne brand specialises in fermented pantry goods. Its signature chilli crisp is a departure from the norm. It combines the usual spicy suspects with dried shrimp, soy sauce, and the dehydrated pulp from the brand’s fermented cucumber miso hot sauce. Minimal waste, big umami taste.

Umamipapi Chilli Oil – $15.50 (225g)

Ethan Yong’s search for the chilli oil to rule them all ended with Umami Papi. His creation gets its heat thanks to three different types of chillies – Thai for spice, Chinese for aromatic flavour and Korean green for colour. But a good chilli oil isn’t just focused on the spice,” says Yong. “When I was trying to develop the recipe, a lot of thought went into making something that not only had spice but had really good textures, aromatics and flavour.”

Additional reporting by Chynna Santos, Evan Jones, Pilar Mitchell, Grace MacKenzie and Sandra Tan.