5 MINUTES WITH ... // Lulu’s Remedy
Lulu’s Remedy
I HAVE PRETTY much done everything in the hospitality industry. I’ve been a sandwich hand, a line cook and worked in front of
house. The journey [led me to have] the confidence in myself to put out something I made and is reflective of who I am.
I’m Italian, so chilli oils are very much an Italian flavour
for me, even though I’m using Mexican chillis. I get the chillis from Mexico City Foods, which is a family-run business that
imports the chillis from Mexico. The oil is a New South Walesgrown and pressed canola oil; It’s the cleanest canola oil I’ve ever tasted. It’s called Azure canola oil and I get it from Two
Owner Monica Luppi on starting a condiment line and the importance of community collaboration.
Providores in Marrickville.
PHOTOGRAPHY Lorraine Elliot and James Wallis
not true; there is an oil for every purpose. I’ve tried using olive
A lot of people are like “Oh, you don’t use olive oil?”
Somehow, canola oil is seen as cheaper or less quality, but it’s
oil, but it is too bitter for this. It’s so strong you lose the flavour
of the chillis. It is also less versatile because you can’t really use it for high heat. If you have a clean oil, it’s a vehicle for flavour. I started out doing different pop-ups at breweries under
the name Lulu’s and I had a short stint at Midnight Special in
Newtown, Sydney. I had been making the basic version of the chilli oil at one of my Lulu’s Goes Italian pop-ups and people really liked it.
When lockdown first hit, Sample Coffee had to adapt and
became a grocery store, so I asked them, “Would it be cool if 48 | Hospitality
