One great thing about Byron Bay Chilli Co is that their recipes always make me think of the beach. That’s really valuable when you’re cooped up during late-winter cold.
Meaty Matters: The Carne in Chili
Hunters believe that venison makes the best chili— or elk, or even moose—and restaurant chefs love pork or veal.
Pork and Red Chile Tamales
These are some of the most common tamales in the Southwest. They can be found in restaurants, cafes and in the coolers toted by strolling vendors.
Byron Bay Chilli Co: Hot Chilli and Chicken Wings
Hot wings are a major staple in the American grilling lexicon and now Byron Bay Chilli Co. gives us an Australian take on ’em with coconut, ginger, and curry.
Bahamian Grouper Sandwich
The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe shown. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
Caribbean Crab-Stuffed Deviled Eggs
Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs.
The Spicy Seafood Gold of Campeche
Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.