To celebrate the launch of our latest poster with Hetty McKinnon, we are sharing her recipe for ‘Everything Oil’ from her cookbook To Asia, With Love.

It packs a fiery and aromatic punch, adding complexity to her poster recipe for Wontons and Noodles in Ginger-Turmeric Broth. 

This recipe is adaptable to suit your preference level for heat - even without the chilli flakes, the other aromats still deliver an incredible addition to everything you eat. 

Everything Oil by Hetty McKinnon

Makes 500mL

2 tbsp red chilli flakes

2 tbsp Sichuan peppercorns

2 tbsp gochugaru (Korean red chilli flakes)

1 tbsp sea salt

250mL vegetable or other neutral oil

5 cm piece of ginger, peeled and finely chopped

4 cloves garlic, finely chopped

2 star anise

1 cinnamon stick

In a heatproof bowl, add the chilli flakes, Sichuan peppercorns, gochugaru and sea salt.

Place the oil, ginger, garlic, star anise and cinnamon in a small saucepan over medium–high heat for 3–4 minutes – the oil is ready when it looks thin, like water. Remove from the heat and very carefully pour the hot oil into the bowl with the spices – the oil will sizzle and spit, so stand back. Allow to cool.

Stir before serving. I don’t strain it as the chilli and spices continue to flavour the oil over time. Everything oil can be drizzled over noodles, dumplings, soups and salads. Store in a sterilised jar (no need to refrigerate) for up to 3 months.

Recipe from To Asia, With Love by Hetty McKinnon, Published by Plum, RRP $39.99, Photography by Hetty McKinnon