Byron Bay Chilli Company has some great recipes on their website and this one for Moroccan vegetables and couscous is just one of ’em.
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.
Horseradish is certainly not limited to prime rib, as evidenced by this avocado sauce recipe. According to Ron Smith of Smith and Smith, this is a great sauce to use both hot and cold.
This Creole sauce, similar to that served at the world renowned Antoine’s restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery.
Byron Bay Chilli Co has just the ticket if you want scones but don’t want to come across as a pretentious little nitwit who horks down foofy overpriced coffee “beverages” with more characters in the title than the roster of an Avengers movie.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants.