DC Cartel bottles a 40-year-old family recipe that started with one woman, Nanna Dulcie, and a lot of Adelaide Hills kitchen time. She spent decades cooking through South Australia's best kitchens on the belief that a good chilli oil brings everyone to the table — and her grandsons now remake her originals as close to that first batch as the jar allows.
What they make is a proper crispy chilli oil: deep-fried shallot and garlic gone glassy and golden, suspended in a slow-built chilli oil that's built for spooning, not just drizzling. It's brilliant over fried eggs and avo toast, ramen, pizza, dumplings, or straight off the BBQ — genuinely goes on everything.
The Original 1983 Crispy Chilli Oil is the one everyone reaches for first, with a Carolina-Reaper-loaded Extra Hot for the heat-seekers and a premium Olive Oil pour for a softer, richer finish alongside it.
The proof's in the trophy cabinet: The Original 1983 has taken home Gold at both the Melbourne and Sydney Royal Fine Food Awards — a double gold that's rare air for a family recipe never touched since Dulcie first wrote it down.
Three jars, one nanna's word, zero shortcuts. Big Dulcie Energy, in a jar.