chilled avocado soup with chillies in lime and tequila
 Ingredients: (Serves 5)
            2 avocadoes
            400ml milk
            200ml sour cream
            200ml natural yoghurt
            300ml orange juice
            100ml lemon juice
            grated zest of 1 lemon
            dash of tabasco
            2-3 chopped Chillies in Lime and Tequila Syrup
            pinch of salt and white pepper
            5-6 chives chopped
Peel avocado, place all ingredients in food processor/blender (except chillies and chives), puree till smooth. Chill in fridge until required. Chop chillies, mix in some syrup and drizzle over soup and, when serving, finish with chives.

New Zealand greenlip mussels with chillies in lime and tequila vinaigrette
Ingredients: (Serves 6)

            24 half shell new zealand greenlip mussels (cooked)
             40ml japanese rice vinegar
            ½ cup chopped coriander
            ¼ cup chopped mint
            20ml lemon juice
            20ml fish sauce
            4 chopped Chillies and 30ml of Lime and Tequila Syrup
            100g of spanish onion (finely diced) Clean mussels and remove any beard. Mix all ingredients except mussels and onion. Pour vinaigrette over mussels, top with red onion, allow to marinate for at least 10 minutes, then serve.


pumpkin, fetta + chorizo tart with chillies in lime and tequila syrup
Ingredients: (Serves 6)

            Pastry:
            400g plain flour
            250g butter
            100ml iced water
Mix flour and butter in food processor till resembles breadcrumbs, add water, mix till forms a ball. Rest 1 hr in fridge covered with food wrap.
            Filling:
            450g chorizo sausage
            500g pumpkin
            1 large spanish onion
            350g danish fetta
            1 jar of Chillies in Lime and Tequila Syrup
            100ml olive oil
            1 egg yolk
Slice onion thinly, sauté in little olive oil until golden, add Tequila syrup from chillies and reduce until caramelised. Dice pumpkin in 1cm strips, toss through olive oil and roast in a hot oven for five minutes until just cooked. Roll out pastry on floured surface, cut into six circles and fold and twist in sides. Place on oiled tray, prick centre with fork and brush with a little egg yolk and water. Partly cook for about seven minutes in a moderate oven. Spread pastry base with onion mix and scatter over pumpkin, crumbled fetta, thinly-sliced chorizo and diced chillies, finishing with fetta. Bake in oven for about eight minutes at 180 C.

mango with chillies in lime and tequila salsa with mint and coriander
Ingredients:

            1 large mango
            1 tbsp chopped mint
            2 tbsp chopped coriander
            ½ jar of chopped Chillies in Lime and Tequila Syrup
            ½ finely dice small spanish onion
            2 tsp lemon juice
            1tbsp syrup from chillies
Dice mango, add remaining ingredients, and serve with barbequed meats or baked fish.

rice paper rolls with prawns and chillies in lime and tequila syrup with cucumber dipping sauce
Ingredients:

            1 pkt 16cm rice paper
            l carrot
            1 bunch vietnamese mint
            1 spring onion
            50g glass noodles
            16 cooked king prawns (peeled and de-veined)
            1 jar of Chillies in Lime and Tequila Syrup
            1 small lebanese cucumber
            50ml japanese rice vinegar
            1 tbsp fish sauce
Pour boiling water over noodles, soak for 10 minutes, drain well and add fish sauce and 1tbsp chilli syrup. Julienne the carrot and spring onion, pick mint, cut chilli into thin strips, retaining 1. Soak individual sheets of rice paper in warm water until soft, lay on tea towels on a bench and pat dry. Place 1 prawn, a small amount of noodles, carrot, spring onion and chilli strips on the rice paper, fold in sides, roll firmly, placing vietnamese mint on the last roll to allow it to be visible when rolled. Peel and remove seeds from cucumber, dice finely with remaining chilli, and add to Tequila + Lime Syrup and rice vinegar for a dipping sauce.

spiced chicken cous cous with roasted vegetables and chillies in lime and tequila syrup
Ingredients: (Serves 6)

            2 cups cous cous
            625ml chicken stock
            1 cinnamon quill
            2 star anise
            ¼ tsp fennel seed
            ¼ tsp coriander seed
            1 red and 1 gold capsicum
            1 medium-size sweet potato
            4 tbsp extra virgin olive oil
            1 cup chopped coriander
            2 sliced spring onions
            zest of 1 lemon
            500g skinless/boneless chicken thigh
            1 jar of Chillies in Lime and Tequila Syrup (chopped, reserving syrup)
            ½ cup spice mix (equal parts cumin, sweet paprika, coriander powder, onion powder, garlic powder, cornflour and a pinch of salt and cracked pepper)
Pre-heat oven to 200 C. Bring stock to boil, with whole spices and lemon zest, season if required. Pour over cous cous in large bowl and add 2 tbsp of extra virgin olive oil. Stir lightly with fork and then cover with cling wrap, leaving for five minutes. Then fluff up cous cous with fork again and set aside. Dice vegetables into 2cm lengths or squares, toss through some of the remaining oil, place on tray and roast until golden and soft. Dust chicken with spice mix, place on oiled tray anddrizzle with remaining oil. Cook at 170 C for approx 10 minutes. Mix roasted vegetables with cous cous, spring onion, coriander, sliced cooked chicken and syrup from chillies. Serve hot or cold as a salad with chopped chillies and some coriander.