Red-Hot Locals: The Spicy Sydney-Made Condiments To Add to Your Pantry, Stat

Well-crafted chilli-laden condiments are the true all-stars of the food world. Even a simple drop or two can make other flavours shine. Avo toast won’t be boring, bowls of piping-hot ramen reach greater heights, spaghetti alle vongole really pops. Honestly, all mealtimes would be better if they were dictated by what you can and can’t put chilli on – and, really, what can you not put chilli on? (A smattering of umami-rich crispy chilli oil would dress up vanilla ice-cream.)

With many contenders for best spicy condiment in the world, we’ve narrowed the scope to Sydney so you can try out some red-hot locals before branching out further.

Oomami, Bondi

In an iconic Sydney suburb, barefoot locals just out of the waves join hordes of tourists capturing happy-snaps – and there’s a man making a hot trio of fiery products, too. Oomami’s founder Joe Hedley has been at it since 2021, his condiments favoured in venues and households alike. Our pick? the Slow Burn Japanese Chilli Oil. It’s whipped up with mayo in Coogee for Cut Lunch Deli’s ripper morning sanga , and it sits in our fridges, waiting to ride piles of dumplings and slices of pizza. Its bite is an umami-heavy one, with soy joining garlic, eschalots, sesame seeds, almonds and gochugaru (Korean chilli flakes). $18 per jar
@oomami.syd

Mama Liu’s, Green Valley

This family-run biz is focused on one thing: Xinjian Chinese chilli oil. The small-batch operation launched in south-west Sydney in 2018, but has roared into spice-loving hearts across the country. It’s a tight offering: the OG Chilli Oil , choc-full of flavour (courtesy of oyster sauce); a vegan option (the same vibrancy, minus the bivalves); and the Spicy XO , a seafood-rich sauce that shines with toasted sesame seeds. Whichever you pick is a red-hot option, and you can snag a jar via a market stall or at select grocers. Keep your eyes peeled. From $14 per jar
@mamalius

Kimchi from Shilla Asian Foods, Edgecliff

In the shopping centre above Edgecliff Station, this Asian grocery store and takeaway shop awaits with condiments aplenty. Any in the curated array could be put to tasty use in your kitchen, but the Sydney-made option here is the truly outstanding kimchi. Now, is kimchi a condiment? A side dish? Is there a difference? What it is is a great add-on to many a meal (and very rarely served as is). Stirred through rice, in a toastie, as one element of a ploughman’s plate – at the very least, it’s condiment-adjacent. Shilla’s kimchi is made, give or take, twice a week. So, expect a container of tangy, freshly fermented – and quite spicy – cabbage leaves. We think it’ll be your new favourite. From $4.50 per container
8/235 New South Head Road, Edgecliff

Fuoco, Marrickville

While this fiery liquid (pronounced fwo-ko, and translating to “fire” in Italian) is made in the inner west, it was developed in a beachside kitchen in Bronte. But, the deep caramelised flavours of garlic, ginger and star anise, held in a ruby red oil (the hue courtesy of chilli flakes and gochugaru), were born out of a graphic design project. Founder Jackson Tate developed the branding, then decided it was so good a product needed to exist. After constant tinkering with a chilli oil recipe, focusing on flavours from Italy and Asia, he nailed it – then bottled it. It’s so good, there’s even a Broadsheet office jar. Spoon it on anything: salad sandwiches, oysters, pasta or, yep, ice-cream. (Try it, dare ya.) $17 per jar
@its.fuoco

Smoked Chilli Oil from Fleetwood Macchiato, Erskineville

This little coffee spot is a hit among locals. The small menu packs a flavourful punch, and the coffee is excellent. The take-home offering includes watermelon pickles and a very good piccalilli, but the smoked chilli oil – that graces the (also very good) smashed egg breakfast roll – is the one to bag. Chipotles and red chillies are smoked then housed in veggie oil together with garlic, shallots and salt. $16 per jar
@fleetwoodmacchiato
43 Erskineville Road, Erskineville

Pepper by Pinard, Bankstown

Northern beaches-born Ryan Pinard is the man behind three-part hot house Pepper by Pinard. There’s Caribbean Habanero, Caribbean Reaper and Hickory Smoked BBQ, all made using family recipes in the kitchens at Bankstown Sports Club. The drops are mighty hot – without annihilating the true flavour of the peppers – and mighty tasty (the proof is in the 2023 gold medal and people’s choice award at the Old Boney awards in California). Nab all three to jazz up your eating, but make sure to add the tropical habanero number to your next taco. $14.99 per bottle
@pepperbypinard

Miso Hot Sauce by Jimoto Foods, Mona Vale

This far-reaching range of condiments is from Max Smith, ex-head chef at Cho Cho San (so he knows his way around a kitchen). While there’s umami powder for sprinkling and sesame dressing, shiso teriyaki and yuzu ponzu to have you ditching your supermarket faves, it’s the miso hot sauce we’re talking about now. Aussie chillies meet inaka miso and garlic for a nuanced drop that’s rich in flavour but light enough to complement your dish of choice – be it a tangle of pan-fried noodles or fully loaded brekkie. $13.99 per bottle
jimotofoods.com.au