Chilli

The big bowl o' red may have hotly contested origins, but its smoky, spicy appeal is indisputable.

“This achiote paste is usually slathered over our pork for tacos al pastor,” says La Casita chef Josh Lewis. “Here, I’ve used it on some beautiful albacore, which has a meaty yet delicate texture and flavour.”

“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”

Just add beer and you're set.

A refreshing side to a banquet, or a worthy snack on its own.

An easy, simple snack for when tomatoes are at their peak.