DC Cartel The Original 1983 Crispy Chilli Oil 268g banner - crispy chilli oil actively drizzling in a glistening stream onto a fried egg and smashed avocado on sourdough toast, crispy shallot and chilli flakes visible in the oil, macro shot

THE ORIGINAL 1983

Deep-Fried Shallot & Garlic Crispy Chilli Oil

Dulcie's 1983 recipe, hand-fried in small batches in the Adelaide Hills - crunchy shallot, toasted garlic and medium heat that goes on everything from fried eggs to noodles.

Dulcie's 1983 recipe - crunchy shallot, toasted garlic, medium heat on everything.

DC Cartel The Original 1983 crispy chilli oil drizzled over fried eggs and smashed avocado on sourdough toast lifestyle photo

Best SellerDrizzled over crispy fried eggs and avo toast

DC Cartel

Big Dulcie Energy, in a jar

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.

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