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cobrand imageRosheen Kaul Recipes

Rosheen Kaul is Australia’s condiment queen. These recipes prove it.

Rosheen Kaul’s three-year stint as head chef of Melbourne wine bar Etta turned plenty of heads. But when her first cookbook, Chinese-ish, won a James Beard Award in 2023, the world took notice, too.

Kaul’s recipes channel her Peranakan-Chinese, Filipino and Kashmiri heritage through an early childhood in Singapore and an upbringing in Melbourne’s inner south-east. Not only are they eminently achievable for the home cook, they also show how a considered condiment, sauce or dressing can elevate a dish to restaurant level. Here are some of our favourites.

Recipe: Rosheen Kaul’s Grilled Whole Fish With Sweet Soy Sambal
Recipe: Rosheen Kaul’s Grilled Whole Fish With Sweet Soy Sambal
Food & Drink
The Melbourne chef’s summery dish evokes Indonesia’s bustling seafood restaurants, where live tanks and charcoal grills never fail to deliver.
Recipe: Rosheen Kaul’s Pan-Fried Snapper With Summer Fruit Sauce Vierge
Recipe: Rosheen Kaul’s Pan-Fried Snapper With Summer Fruit Sauce Vierge
Food & Drink
The summer’s bounty becomes a vibrant dressing in this recipe from the James Beard-award-winning chef’s cookbook, Secret Sauce. This simple dish is perfect for one, but easily multiplied to feed a group.
Recipe: Rosheen Kaul’s Stir-Fried Zucchinis With Perfect Soy Dressing Is a Nod to Her Etta Era
Recipe: Rosheen Kaul’s Stir-Fried Zucchinis With Perfect Soy Dressing Is a Nod to Her Etta Era
Food & Drink
The summer squash and its flowers are stir-fried in an all-purpose sauce from Kaul’s “forever-favourite” dish at the Melbourne wine bar.
Recipe: Rosheen Kaul’s Dumpling Salad With “Ultimate Dumpling Sauce”
Recipe: Rosheen Kaul’s Dumpling Salad With “Ultimate Dumpling Sauce”
Food & Drink
From the chef’s cookbook, Secret Sauce, a spicy dressing from her time at acclaimed Melbourne wine bar Etta is deployed on dumplings, herbs and crunchy veg.
Recipe: Rosheen Kaul’s Zingy Kashmiri Eggplant With Tamarind and Chilli
Recipe: Rosheen Kaul’s Zingy Kashmiri Eggplant With Tamarind and Chilli
Food & Drink
These batons of golden fried eggplant are coated in a rich, flavourful and acidic gravy, best consumed with plenty of hot rice and braised dark leafy greens.
Recipe: You Can Have Rosheen Kaul’s Burnt Spring-Onion Oil Noodles on the Table in Under 15 Minutes
Recipe: You Can Have Rosheen Kaul’s Burnt Spring-Onion Oil Noodles on the Table in Under 15 Minutes
Food & Drink
The trick? Cooking the oil until it’s almost burnt. Then add the soy and vinegar for deep umami savouriness. You could even make a batch of the flavoursome oil to jazz up other dishes.
Recipe: Rosheen Kaul’s Creamy Tofu Noodles
Recipe: Rosheen Kaul’s Creamy Tofu Noodles
Food & Drink
This seriously simple yet satisfying dish – by a former Lee Ho Fook and Dinner by Heston chef – is as “easy as any instant noodle you’ll ever make”, combining light, creamy noodles with a vibrant salty-spicy dressing.
Recipe: Rosheen Kaul’s Sichuan-Style Cold Potato Salad
Recipe: Rosheen Kaul’s Sichuan-Style Cold Potato Salad
Food & Drink
This pretty potato dish has a light, crisp texture and punchy, bright flavours. Eat as a snack, as a main or as a side dish – it’s super easy to prepare, and on the table fast.
Recipe: Rosheen Kaul’s Chilli Oil
Recipe: Rosheen Kaul’s Chilli Oil
Food & Drink
This aromatic and versatile condiment uses a mix of cooked fresh chillies and crushed dried chilli, and is delicious enough to “be eaten on its own with hot steamed rice”.

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