HOT HEAD PACK
We already know you’re a hot head, but if you’re looking for more than just numbing spice, here’s how to do it in style. This fermented quad pack will add sophisticated texture to your everyday staples; from curry pastes to pho broth, dumpling dips or a simple steak sanga. These four come with a warning; use irresponsibly.
HOW TO AGRI:
Fermented Red Chilli Paste
Drop a tablespoon into your red curry paste to form a brow-mopping curry base, or mix up with some sugar, soy and fish sauce for a truly mind-bending marinade. If a deep, rich heat is what you need, reach for this next time you open your fridge.
Fermented Green Chilli Paste
Sophisticated and sour, our Green Chilli Paste would fit right in on Toorak Road or in Double Bay. Add a teaspoon when you’re blitzing your soup, or mix with a little lemon and brush it over some salmon before it goes into the oven. Superb, darling.
Fermented Red Sriracha
If there’s something our Red Sriracha doesn’t go well with, we haven’t found it. At home in fish tacos, poured over a jacket potato or bolstering your bolognese. If your every day meal needs a bit of a kick, this will be your new best friend.
Fermented Green Sriracha
The earthy, grounded cousin of our Red Sriracha, this is what your Mum was talking about when she said ‘eat your greens’. A brilliant base for a salad dressing, or mix it with mayo for your veggie burger. Feels like eating chillies in the forest.