$18.95
There are condiments that sit politely in the pantry and there are condiments that change the way you cook entirely. Six Eyed Scorpion’s Original Crispy Chilli Oil is emphatically the latter. Made in small batches by Singaporean chef Sandra Seah in Fitzroy, Melbourne, this is the chilli oil that earned the number one spot on Gourmet Traveller’s Best Australian Chilli Oil list in 2024, and it is not difficult to understand why the moment you taste it. Where most commercial chilli oils rely on pre-fried or frozen ingredients and shortcut their way to flavour, Sandra refuses. Every batch starts with fresh locally sourced shallots and garlic, fried properly, combined with two types of chilli flakes and a deeply considered blend of aromatics that includes dried shiitake, Sichuan peppercorns, fennel, cinnamon, and star anise. The result is a chilli oil with genuine complexity, a balance of spicy, salty, sweet, and savoury that makes every dish it touches taste like it was made by someone who really knew what they were doing. Grandma’s Pantry keeps this on the shelf because it is exactly the kind of product Grandma’s Pantry was built to find.
Deeply aromatic and layered, with the satisfying crunch of fresh-fried shallots and garlic giving way to a warm, building chilli heat that is measured rather than aggressive. Two types of chilli flakes, standard and Korean, create a heat profile with both immediate warmth and a slow, lingering depth. Dried shiitake adds umami richness, Sichuan peppercorns bring their characteristic tingly, floral heat, and the cinnamon, star anise, and fennel weave a fragrant, almost aromatic warmth through the whole blend. No MSG, no nuts, no sesame, and no artificial anything. Just genuinely great flavour built from genuinely great ingredients.
Spoon over fried eggs, soft scrambled eggs, or a fried egg on toast for a breakfast that makes every other breakfast feel like a rough draft. Stir through noodles, ramen, rice, and congee. Spoon over dumplings, gyoza, and bao. Add to pasta for a cross-cultural iteration that works better than it has any right to. Use as a pizza drizzle, a salad finisher, a flatbread topping, a grain bowl dressing, or a straight condiment spooned alongside anything grilled, roasted, or pan-fried. Sandra herself has served it at some of Melbourne’s most respected restaurants and it has earned its place at every table in between.
Chilli Oil Fried Eggs on sourdough toast with a little flaky salt is the recipe that launched a thousand jars and for good reason. The shallots and garlic become part of the egg as it cooks and the result is deeply satisfying in a way that takes about four minutes to make. Tossed through hand-pulled Noodles with soy, sesame-free tahini, and cucumber it becomes a cold noodle dish that disappears faster than you made it. Drizzled over a simple Burrata with torn bread and fresh herbs it bridges Italian simplicity and Southeast Asian depth beautifully. Spooned over a Cheese Toastie just before serving it adds a heat and crunch that completely reframes the humble toasted sandwich. Use it as a dipping oil for Pizza Bianca or focaccia alongside good olive oil and it becomes the thing every guest asks about.
Voted number one Best Australian Chilli Oil by Gourmet Traveller 2024. Handmade in small batches in Fitzroy, Melbourne by chef Sandra Seah. Vegan, gluten free, MSG free, no nuts, no sesame, and non-GMO. Made with 100% Australian non-GMO canola oil. Contains soy. Please refer to product packaging for full allergen information.
Ingredients: Canola Oil, Shallots, Garlic, Chilli Flakes, Gluten-Free Soy Sauce, Sugar, Korean Chilli Flakes, Fennel, Dried Shiitake, Black Peppercorns, Sichuan Peppercorns, Cinnamon, Star Anise, Bay Leaf.
Store in a cool, dry place, away from direct sunlight. Refrigerate after opening.
