One of Byron Bay Chilli Co’s signature sauces is their Fiery Coconut Chilli Sauce, which is the secret weapon for this barbecue shrimp and fish.
Ghurka Pork Curry
This recipe and others can be found in Dave DeWitt’s book “A World of Curries.” If you like what you see here, pick up a copy.
Louisiana Hickory-Smoked Andouille Recipe
Andouille is made with pork butt and pork fat and seasoned with salt, cracked black pepper and garlic. Traditionally, the sausage is then smoked over pecan wood and sugar cane at 175 degrees F.
Green Mango Slaw with Papaya Seed Dressing
Here is a tropical change from the usual celery seed coleslaw. Allow the dressing to sit as long as possible to build up the heat. From the article Mango Madness!
Avocado, Tomato, and Serrano Salsa
Just a great salsa! Serrano peppers give it a very steady heat level.
Devil’s Tart (Crostata del Diavolo)
Devil’s Tart may sound like a binge watch on Pornhub but it isn’t. Rather, it’s a dessert. At least in this case.
Seared Chipotle and Garlic Venison
Game is turning up more and more in many fancy restaurants because, like venison, most of it is low in fat and has about half the calories of most cuts of beef, pork and lamb.
