Author: gregdowney
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Fuchsia Dunlop on Sichuan Cuisine
The Sydney Morning Herald had a great story on the chef and author, Fuchsia Dunlop, one of the popularisers of Sichuanese cuisine overseas: ‘Fuchsia Dunlop wants us all to eat more Sichuan food.’ Dunlop went to Sichuan in the mid-1990s, and as the article explains: While in Sichuan on a one-year visa, she decided to…
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Chilli Dumpling Sauce
Sichuan-style dumpling sauce is easy to make with a high quality chilli oil — like the handmade chilli oil that we produce at Chilli Mama’s. To whip up a quick chilli sauce, remember the five elements: spicy, salty, sour, sweet, and special. Recipe: 1 Tbsp Chilli Mama’s Szechuan Chilli Oil (spicy) 2 tsp light soy…
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Why Chilli Mama’s Oil?
At Chilli Mama’s, we take Chilli Oil very seriously. It’s not just that it’s in so many of our signature dishes. The flavour of Sichuanese Chilli Oil is part of what makes Chengdu cuisine so distinctive. It’s not just spicy hot. The flavour is actually mild and full of umami, the mouth satisfying taste that…
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Heading to Bondi!
Chilli Mama’s Szechuan Kitchen is bound for Bondi Beach. We will be serving Sichuanese food at the Bondi Beach Public School for the Sunday market, 22 December from 10 to 4 pm. Come by and see us! We’ll have a couple of new dishes to try: Sichuanese Chicken Noodles, a traditional summer street food with…
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Hello, Sydney!
Founded in 2024, Chilli Mama’s Szechuan Kitchen is the dream of Lulu and Greg Downey. We are really excited to be able to share our food with you at markets in Sydney. It’s a new venture for us, but we are learning fast, making friends, and getting a feel for the palette of Sydneysiders. Lulu…
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Chilli Mama's Szechuan Kitchen 