Hotluck is the brainchild of chef Gaspar Tse. 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.
Hot Luck Club’s trademark XO, made from house fermented mushrooms, black garlic, leeks and traditional XO base of garlic, ginger, shallots and chilli. This addictive oil is simmered for hours to give it a real depth of flavour. An homage to the classic, but giving it a bit of a Hotluck twist. Try with your favourite pasta, fried rice, scrambled eggs, or stir fried green