We've finally taken possesion of our first shipment of Kadode Kampot Pepper as the new Australian Wholesalers. This recipe is one of Dave's better inventions and one that gets made again and again. If you're a little skeptical about the pepper, give it a go, it makes for a very grown up, not so sickly sweet and spicy surprise.


INGREDIENTS - ice cream

900mL thickened cream
1 cup brown sugar
80g unsalted butter
Fleur de sel sea salt
Your favourite rum

INGREDIENTS - brownies

170g dark chocolate, (~60% cocoa solids), roughly broken up
120g unsalted butter
3 eggs
150g raw sugar
¼ cup plain flour
1 tsp Fleur de Sel,  sea salt blossoms
3 tsp Kampot red peppercorns, coarsely ground
100g toasted macadamia nuts, half roughly chopped and half left whole
Extra Fleur de Sel for sprinkling


METHOD - ice cream

1/ Put ½ cup of the cream, brown sugar, butter, a pinch of smoked salt and small dash of the rum into a small saucepan

2/ Cook over medium-low to medium heat for around 5 to 7 minutes, gently whisking until mixture coats the back of a spoon. Pour into a stainless bowl and refrigerate until cool

3/ Once butterscotch is cool, gently whisk in a good swig of rum and another pinch of smoked salt

4/ Whip remaining cream in a bowl until soft peaks form. Gently fold butterscotch into cream

5/ Line a shallow metal tray with baking paper and pour mixture into a metal tray and cover with cling wrap. Place into the freezer for around 1 to 2 hours or until firm


METHOD - brownies

1/ Preheat oven to 180oC. Gently melt chocolate and butter in a glass or metal bowl over a pan of barely simmering water; ensuring that the water doesn’t touch the bowl.

2/ In a separate bowl, beat the eggs, sugar, sel gris and 1 teaspoon of Kampot red pepper until light and fluffy. Sift in flour and whisk to combine. Stir in the melted chocolate mixture and, once incorporated, fold in the macadamia nuts.

3/ Lightly grease a large shallow baking tin and line base with baking paper. Pour in mixture and sprinkle with remaining Kampot red pepper and big pinch of fleur de sel

4/ Bake for 10-15 minutes, until a skewer comes out clean but the centre is still a little wobbly. Allow to cool before cutting into generous bite size squares. 

5/ Sandwich a slice of ice cream between two pieces of brownie and serve.

Salt + Pepper Brownie