Hotluck is the brainchild of chef Gaspar Tse, borne of Covid-19 deficiencies in interesting hot sauces offerings, in our parts.
Over the last 10 years, he's cut his teeth in some of Australia's best - Flower Drum, Taxi Dining, Cafe Sydney, The Unicorn, Hubert & 10 William before embarking on the his condiment journey. You can now savour his creative flavour pairings in a jar.
This vegan fish sauce was originally created to ferment kimchi. This soy style sauce is made by infusing fermented mushrooms, spices, and kombu in white soy. Great depth and a balanced salinity makes it the perfect substitute for any recipe that calls for salt or soy sauce. The flavours reminiscent of the gentle beginnings of a master stock. Try making a dressing by combining it with sesame oil, lime juice and chilli. A lovely dressing for poached chicken or eggs, silken tofu or added to boost the flavours of a pasta sauce.
Size: 160ml
Origin | Sydney, Australia
Vegan
Please Note • Price is for 1 bottle.
