These recipes up the chilli, and the ante. Our collection of fresh chilli recipes features impressive pasta dishes that take just 30 minutes to prepare, punchy oysters served with a homemade chilli dressing, and red-hot mains that are guaranteed to please. Plus, a few easy chilli recipes to turn to when you can’t be bothered to cook after work.
If it’s seafood dishes you’re after, try Una Mas’ grilled octopus with fermented chilli, our roast ocean trout with a chilli-turmeric paste, chilli-rosemary prawns with butter and Fugazzi’s tagliarini with crab, chilli and garlic. We also have spicy main recipes with chilli that bring the heat such as Ben Williamson’s harissa chicken served with smoked labne and charred lime or Korean fried chicken with chilli sauce and daikon kimchi.
Here are our best chilli recipes for when you want to dial up the heat.
Kylie Kwong’s beef with black bean and chilli sauce
Chicken stir-fried with holy basil and chilli
Chilli and soy butter noodles with poached duck egg
Oysters two ways, with cucumber-lime dressing and cabbage-ginger tsukemono
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Ben Williamson’s harissa chicken, smoked labne and charred lime
Grilled salmon tataki with lime and jalapeño ponzu
Fugazzi’s tagliarini with crab, chilli and garlic
Vietnamese chilli and lime caramel pork stir-fry
Amy Chanta and Palisa Anderson’s padt pedt gai (stir-fried spicy chicken wings and bamboo shoots)
Chicken and egg noodle soup with ginger and chilli
Amy Chanta and Palisa Anderson’s bpla neung manow (steamed fish with spicy chilli and lime dressing)
Summer paccheri with prawns, tomato and pickled chilli
Korean fried chicken with chilli sauce and daikon kimchi
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Scallop ceviche with mango and avocado salsa
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Spice-roasted tomatoes, chickpeas and chilli
Grilled octopus with fermented chilli
Roasted pineapple with chilli salt
Roast ocean trout with chilli-turmeric paste
Alex Davies’ baked burrata with marinated zucchini and fermented chilli
Victor Liong’s Sichuan sour and spicy poached fish with pickled mustard greens
Liberté’s garlic prawns with chilli and Thai basil
Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
Bar Alto’s mussels with chilli, garlic and white wine
Louis Tikaram’s Mooloolaba prawn ceviche with green chilli dressing
La Casita’s grilled pineapple with mulato chilli and pineapple granita
Bar Rochford’s garfish with sauce chien and habanero
Whole roasted cauliflower with fermented chilli butter
Banana-blossom salad with pineapple-chilli dressing
Grilled lamb cutlets with yoghurt and fresh chilli chutney
Grilled lobster tails with roast chilli butter and corn salad
T-bones with pickled chilli, corn and avocado
Squid-ink spaghetti with cuttlefish, green pea and chilli
