Not content with bringing Long Chim to Australia, David Thompson also has plans to open Thai grocery stores nationally by year's end. As well as stocking the same top-shelf palm sugar and tamarind Thompson uses in his restaurants, the shops will be the only places to buy the addictive Got Loi sriracha. Thinner in body, but sharper in fermented tang than the ubiquitous Californian-made version, this sriracha deserves a place in any condiment collection.
From chicken sambos to goat's milk, our team of intrepid taste testers and critics brings you the year's hottest (and most delicious) food trends from around the globe.
article is presented by Alessi.