Maggie Beer

Spiced Chilli Oil and Dressing

A recipe from Dylan and Yolandi Pitallo of The Odd Plate, Kingscote. The Spiced Chilli Oil forms the base of a Spiced Chilli Oil Dressing. This dressing was served on an heirloom tomato salad and the flavour stuck so strongly in my memory, I wrote to ask for the recipe!

Given my history with chilli, I delight that the flavour is so harmoniously spiced without any aggressive chilli heat.

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Step 1: Combine oil, star anise, cinnamon stick, fennel seed, black peppercorns, bay leaves, pimento, and cardamom pods in a large pot and heat to 150°C.

Step 2: Meanwhile, combine the onion powder, garlic powder, smoked paprika, seven spice and Korean chilli flakes in a large heat resistant bowl.

Step 3: Once the oil reaches 150°C, carefully pour it over the spices.

Step 4: Leave overnight on the kitchen bench to infuse. As it is oil and dry spices refrigeration isn't necessary.

Step 5: Pour through an oil filter the next day and store it in a sterilised container.


Step 6: Whisk all ingredients together and drizzle over your favourite salad.

Tip: This dressing will separate but just give it a good shape before use and it comes together beautifully. You can also add more heat if wanted to by adding more dried chilli


  1. 1 litre canola oil
  2. 1 cinnamon stick large
  3. 1 tbsp fennel seed
  4. 1 tbsp pimento
  5. 2 tbsp cardamon pods
  6. 50g smoked paprika good quality
  7. 30g seven spice available from Lebanese grocers

Spiced Chilli Oil Dressing

  1. 2-3 tbsp mint sauce
  2. To taste salt

Spiced Chilli Oil and Dressing appears in

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