Sichuan Honey Oil

Makes enough Prep Time 10 minutes   Cook Time 15 minutes   Rated:

This recipe was created for our Around the World with Honey class for May, Australian Honey Month. Honey is such an amazing ingredient. We used to have a beehive (pre little grandies playing in the backyard) and it is quite a fascinating if not slightly dangerous process. I am always in awe of bees and what they manage to accomplish, cute little busy things that they are.

But I digress, this amazing condiment has become a favourite already. It is everything you hope a little drizzle will be, flavoursome, packs a bit of a punch and just adds that 'je n'est et quoi' to any thing you choose to drizzle it over.

Try it on these for starters and let me know:

Mac N Cheese

Smoked Salmon Dip With Chilli Infused Oil


Welsh Rarebit (or rabbit!)

Fresh Rice Noodles

Vietnamese Pork Salad with Rice Noodles

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Place chilli flakes into a heatproof jug or bowl and set aside.


Place EVOO, garlic, ginger and the whole spices into Thermomix bowl. Cook 10 min/100°C/reverse/speed soft.


Set a strainer over the chilli flakes. Strain the hot oil over the chilli flakes, discarding solids.


Stir through honey, sesame seeds and salt with a spatula.


Store in a dark pantry for a few weeks. Or indefinitely in the fridge. It will separate on standing, just make sure to re-stir prior to use.

Served with

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