By Dominique Woolf
I’m Dominique Woolf, founder of The Woolf’s Kitchen – a range of sauces, chilli oils, pastes and nuts inspired by my Thai roots.
I also won Jamie Oliver’s Great Cookbook Challenge TV show and my book, Dominique’s Kitchen, is a #1 Sunday Times Bestseller. The recipes are all about about easy, Asian-inspired food, very much influenced by my Thai heritage and my love of Asian cuisine in general.
If you’re on this page you probably have one of my jars in front of you. Here’s the lowdown…
Chilli Crunch
Our crispy, crackly chilli oil you’ll want to drizzle on everything
Nam Prik Pow!
Our accidentally vegan version of the quintessential Thai condiment Nam Prik Pao, used in stir-fries, tom yums, and also delicious dolloped on the side of noodle and rice dishes
Firecracker Paste
A fiery, aromatic paste for creating easy curries, supercharging your stir-fries, and for use as a marinade.
Umami Bang
A spicy, sticky chilli oil you can dollop on rice, noodles, eggs and in stir-fries.
Dominique's kitchen -
a #1 Sunday times bestseller
Filled with Asian-inspired recipes that are perfect for any night of the week, Dominique’s Kitchen shows you just how easy it is to cook with ingredients from around Asia, creating big, bold, flavourful dishes you’ll want to cook again and again.