By Dominique Woolf
Welcome! I’m Dominique Woolf, founder of Woolf’s Kitchen – a range of sauces, chilli oils and pastes inspired by my Thai roots.
I’m also a food and cookbook writer. I won Jamie Oliver’s Great Cookbook Challenge TV show and my book, Dominique’s Kitchen, was a #1 Sunday Times Bestseller. My second cookbook, The Asian Pantry, came out in June 2024. The recipes are all about about easy, Asian-inspired food using simple storecupboard ingredients, and 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 products in front of you. Here’s the lowdown!
Chilli Crunch
Our crispy, crackly chilli oil you’ll want to drizzle on everything
Sticky Chilli Oil (previously called Umami Bang)
A spicy, umami-laden chilli oil you can dollop on rice, noodles, eggs and in stir-fries.
Thai Chilli Paste (previously called Nam Prik Pow!)
Our accidentally vegan version of the quintessential Thai condiment Nam Prik Pao. A versatile cooking paste used in stir-fries, tom yums, noodles and rice dishes. Also delicious dolloped on the side like a sambal.
Lemongrass & Ginger Spice Paste (previously called Firecracker Paste)
A versatile, fiery, aromatic paste for creating easy curries, supercharging your stir-fries, and for use as a marinade.
Tamarind Ketchup
Based on my Thai Auntie Dang’s recipe – this sweet and tangy sauce is a great all-round condiment. Dollop on toasties, BBQs, grilled salmon, charred broccoli and more.
Hot + Sour
Fresh, sweet and spicy with a lime and garlic kick. An endlessly versatile sauce that adds vibrant flavour to stir-fries, wraps, kebabs, seafood and more
Jalapeño + Lime
Feisty and fruity with a chilli hit. A zingy, flavour-packed all-round hot sauce delicious with tacos, guacamole, prawns, BBQ chicken and more.
CHECK OUT OUR RECIPE PAGE FOR INSPO ON HOW TO USE OUR PRODUCTS!
