Hot chillies, chilled chicken and mouth-tingling Sichuan peppercorns are a potent combination, a multi-sensory experience. Serve some cooling cucumber and plain steamed rice alongside to soothe the palate.
Once you’ve made your own XO sauce from scratch, you might never buy another condiment in a jar. Louis Tikaram’s version is the real deal: umami-rich, salty, spicy, complex, a gorgeous colour, and incredibly more-ish.
Noodles and pipis are as fun to eat as they are delicious – there’s no getting around it, you’ll need to slurp, suck and pick your way through this dish from Louis Tikaram of Brisbane restaurant Stanley.