These recipes up the chilli, and the ante. Be they fiery birdseyes, jalapeños or long green numbers, chillies in fresh, pickled and dried form bring fire and thrill to your cooking. Time to turn up the heat.
Spice-roasted tomatoes, chickpeas and chilli
Photo: Ben Dearnley
Thai chilli and mango mud crab
Photo: Ben Dearnley
Una Más’ grilled octopus with fermented chilli
Photo: Con Poulos
Photo: Chris Court
Mat Lindsay’s roasted pineapple with chilli salt
Photo: Ben Dearnley
Tomato-chilli vongole with tomato crumbs
Photo: Chris Chen
Photo: Luke Burgess
Chicken, prawn and chilli pot stickers
Photo: James Moffat
Calamari, pomelo and chilli salad
Photo: Chris Chen
Amy Chanta’s guide to making som dtum Thai (green papaya salad)
Photo: John Paul Urizar
Roast ocean trout with chilli-turmeric paste
Photo: James Moffatt
Alex Davies’ baked burrata with marinated zucchini and fermented chilli
Photo: Ben Dearnley
Chilli-rosemary prawns with butter
Photo: Ben Dearnley
Victor Liong’s Sichuan sour and spicy poached fish with pickled mustard greens
Photo: Alicia Taylor
Bucatini with prawn fra diavolo
Photo: Ben Dearnley
Photo: Alicia Taylor
Linguine with chilli and rocket
Photo: Ben Dearnley
Photo: Anson Smart
Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
Photo: Mark Roper
Bar Alto’s mussels with chilli, garlic and white wine
Photo: William Meppem
Louis Tikaram’s Mooloolaba prawn ceviche with green chilli dressing
Photo: Kara Rosenlund
La Casita’s grilled pineapple with mulato chilli and pineapple granita
Photo: Kara Rosenlund
Photo: Craig Wall
Bar Rochford’s garfish with sauce chien and habanero
Photo: Mark Roper
Whole roasted cauliflower with fermented chilli butter
Photo: Ben Dearnley
Banana-blossom salad with pineapple-chilli dressing
Photo: William Meppem
Dosai with coconut, ginger and green chilli chutney
Photo: William Meppem
Grilled flank with tomatoes and chilli-tamarind dressing
Photo: William Meppem
Photo: William Meppem
Grilled lamb cutlets with yoghurt and fresh chilli chutney
Photo: Ben Dearnley
Grilled lobster tails with roast chilli butter and corn salad
Photo: Ben Dearnley
Spiced chicken with carrot, chickpea and green chilli salad
Photo: William Meppem
T-bones with pickled chilli, corn and avocado
Photo: Ben Dearnley
Photo: William Meppem
Napier Quarter’s squid-ink spaghetti with cuttlefish, green pea and chilli
Photo: Mark Roper
