Secret Sauce by Rosheen Kaul is a vibrant celebration of the unsung heroes of the kitchen: sauces, dressings, butters and condiments. And, boy, does it bring the flavour!

Organised intuitively by colour – bold reds, lush greens, golden yellows – this stunning book invites us to think about food visually and sensually, mirroring the way we eat. Each chapter bursts with flavour bombs designed to transform even the simplest meals.

From chimichurri to nuoc cham, endless riffs on sambal and mayo (truly, more variations than you could poke a stick at), to peppercorn sauce, chilli oils, and an unforgettable butter/water combo that turns two humble ingredients into glossy, dreamy heaven.

You’ll find classics like cheese and bacon sauce (how can you go wrong?) alongside wildly addictive creations like ‘crack sauce’ – the sort of thing you’ll want to put on everything.

But Secret Sauce is more than just a collection of condiments. It shows you how to use your saucy creations, with thoughtful pairing suggestions, clever notes on when to serve them – whether it’s a weeknight meal or a party dish – and recipes that build on the sauces themselves.
Rosheen Kaul brings her richly multicultural background to every page, blending tradition and innovation. Her tone is inviting and encouraging, making you want to cook, experiment, and (most importantly) taste.

If you’re looking to elevate your everyday cooking, this incredibly thoughtful book is your new best friend. It’s already become mine!

Reviewed by Heather Morcom

ABOUT THE AUTHOR

Rosheen Kaul is a leading Australian chef and co-author of James Beard award-winning debut cookbook Chinese-ish. Born in Singapore to parents of mixed Asian heritage (Kashmiri, Peranakan Chinese, Filipino), she grew up between Melbourne, Malaysia, China and Indonesia.

To her parents’ horror she pursued a career in cooking, working at Lee Ho Fook, Smith & Daughters, Dinner by Heston Blumenthal and, most recently, Etta.

Read more about her book here.