I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster.
This smoked oyster stuffing runs the gamut of the five food groups, relying on fruits, vegetables, protein, grains, and dairy to create the fine mixture.
Byron Bay Chilli Company has some great recipes on their website and this one for Moroccan vegetables and couscous is just one of ’em.
This shrimp dish is one of my favorite stir-frys because it is very quick and simple to prepare.
Grilled oysters offer up a flavorful alternative to the raw version. In this recipe, Mike Stines serves them up with an excellent mignonette sauce.
In Hawaiian, huli-huli means to turn over and over. This version of the roadside favorite uses a homemade huli-style sauce instead of the patented commercial version.
Coconut Tempura Fish Tacos are about as tropical as it gets without sand in your swimsuit. This recipe from Byron Bay Chilli Co then takes it to another level with the addition of a mint slaw, too.