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Latest News |
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October 2007
Chilli John and Lynne Become Nana and Pa
Born in Mullumbimby, Friday the 26th, during a thunderstorm under a full moon.
Amy has landed.
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September 2007
Byron Bay Chilli Festival
Despite a brief downpour late on Saturday, the inaugaral BB Chilli Festival was
a huge success. The weekend was a tasty treat,
with food, music, margaritas and the beach. What more could
one want?
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October 2006
Australia’s World Champion Chilli Sauce
Albuquerque, New Mexico
Byron Bay Chilli Company’s Fiery Coconut Chilli Sauce has just been awarded the 2007 Grand Prize at the annual “Scovie” Competition
in
America
.
Their creamy blend of coconut, chilli, curry and ginger must have hit all the
right taste buds of the judges who took part in the blind test.
Voted best of the over 700 professional hot sauce entries, Byron Bay Chilli Company
is already well known in
Albuquerque
, having taken out first place in the “International BBQ Sauce” category several
times in the last five years.
The Scovie competition, a nickname based on Wilbur Scoville, who invented the
heat scale for chillies, is run by Dave Dewitt, editor and publisher of Fiery-Foods and BBQ Magazine. See www.fiery-foods.com Winning this contest is the ultimate industry recognition for a chilli sauce.
When queried about the results Dave said, "I am thrilled that an Australian sauce
won the Grand Prize. It proves the true international scope of the Scovie Awards
Competition."
September 2006
Jack Thompson BBQ Sauces-
Fine Food Show Launch
The first time I met Jack Thompson, was several years ago at the Byron Bay Blues
Festival. Jack had been jamming on the harmonica with Billy Thorpe. I think it was the year Roger McGuinn was there, doing Byrd’s tunes from the sixties;
a day right up there with hearing the Elvin Bishop Blues Band a handful of years
earlier, or Arthur Lee not quite so long ago (RIP Brother)
Anyway, I had a stand there flogging our Byron Bay Chilli Sauces, and Jack wandered
by late one night to do a bit of sampling. I could tell by the way he went straight for the chipotle (smoked jalapeno) salsa,
that he was a connoisseur of hot sauces.
He told me about his passion for charcoal/woodfired BBQ mentioning that he also
enjoyed making his own sauce recipes. We talked about his travels, the spicy twangs and smokey drones of barbecue sauce
being tossed about like musical notes for the tastebuds.
Some time later he rang to ask if we would be interested in working with him
to produce some of his sauces for the public. He mentioned wanting to do something to help support one of his favourite community based initiatives-Landcare
Australia
. For every bottle sold we will make a donation to this very worthwhile endeavour.
He said he asked us because, since our meeting at the Blues Festival, he had
taken to adding that special touch of spice to his recipes with a bottle of our
Red Cayenne Chilli Sauce (voted best Louisiana Style Hot Sauce for the last two
years at the annual Scovie Fiery Foods Competition held in
Albuquerque
,
New Mexico
).
Jack had three sauces in mind, and asked us to try them and see what we thought.
First we had a barbecue in the hills behind
Byron
Bay
where we live, and then we had one at his home near
Coffs
Harbour
. Then we had another, and another, and finally it was decided. Labels were designed, formulations perfected and Landcare
Australia
approached.
And that’s how the Jack Thompson/Byron Bay Chilli Company range of barbecue sauces
was born.
Please join us for our official product launch at The Fine Food Show, in
Melbourne
, September 11-14
th.
January 2006
For the second year in a row, our Red Cayenne Chilli Sauce with Lime has won
first place in the coveted "Best Louisiana Style" Hot Sauce at the Fiery Food
Competition in Albuquerque, New Mexico.
If you happen to be in Albuquerque, March 3-5, stop by and visit our USA importer,
Ocean Winds Traders at the annual Fiery Food Show. see http://www.fiery-foods.com/ffshow/index. html for more details...................and say hi to Uncle Fred for me!
.........
John and Lynne Boland established the Byron Bay Chilli Co in 1993. They produce
a line of Australian made gourmet Salsas, Chilli Sauces and Cornchips.
Our International Awards |
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Grand Prize Winner- Fiery Coconut Chilli Sauce
First Place: Barbecue Sauce, World Beat - Fiery Coconut Chilli Sauce |
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Retail World Competition-Best New Retail Product (Finalist)
Jack Thompson BBQ Sauces |
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First Place:Louisiana Style Hot Sauce- Red Cayenne w/ Lime |
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2005 Food Challenge Awards - Sydney, Australia
Highly commended for Soups and Prepared Foods
Red Cayenne Chilli Sauce w/ Lime |
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First Place:Louisiana Style Hot Sauce- Red Cayenne w/ Lime First Place: Barbecue Sauce, World Beat - Fiery Coconut Chilli Sauce: Third Place: Barbecue Sauce, World Beat - Spicy Sweet Chilli Sauce |
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Gold Medal: Fiery Coconut Chilli Sauce
Bronze Medal: Spicy Sweet Chilli Sauce
Bronze Medal: Smokin' Mango Chilli Sauce |
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Best Hot Sauce (habanero)
Best Hot Sauce (jalapeno)
Best BBQ Marinade
Best Hot Sauce (other) |
2004 American Scovie Awards - Albuquerque, New Mexico
First Place: Barbecue Sauce, World Beat - Fiery Coconut Chilli Sauce: Second Place: Barbecue Sauce, World Beat - Spicy Sweet Chilli Sauce |
2003 Australian Fiery Foods Challenge - Sydney, Australia
Best Salsa
Best Cornchip
Best BBQ Marinade
Best BBQ Sauce |
2003 American Scovie Awards - Albuquerque, New Mexico
First Place: Barbecue Sauce, World Beat - Spicy Sweet Chilli Sauce
Third Place: Barbecue Sauce, World Beat - Fiery Coconut Chilli Sauce |
2002 Australian Fiery Foods Challenge - Sydney, Australia
Best Salsa
Best Cornchip
Best BBQ Marinade
Best Sweet Chilli Sauce |
2002 Texas Fiery Foods Shoot Out - Austin, Texas
First Place: BBQ Sauce, Other - Fiery Coconut Chilli Sauce
First Place: Specialty Dip - Smoky Red Bean Salsa
Second Place: Fruit Based BBQ Sauce - Smokin Mango Chilli Sauce
Second Place: Tomatillo Salsa - Salsa Verde
Third Place: Hot Sauce, World Beat - Spicy Sweet Chilli Sauce |
2002 American Scovie Awards - Albuquerque, New Mexico
First Place: Barbecue Sauce, Fruit-Based - Smokin Mango Chilli Sauce
First Place: Hot Sauce, World Beat - Spicy Sweet Chilli Sauce
Second Place: Prepared Sauce, Pasta Sauce - Fiery Coconut Chilli Sauce
Third Place: Barbecue Sauce, World Beat - Fiery Coconut Chilli Sauce |
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Ft. Worth, Texas
First Place: Sweet Barbecue Sauce - Fiery Coconut Chilli Sauce
Third Place: Best International Hot Sauce - Fiery Coconut Chilli Sauce |
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2001 American Scovie Awards - Albuquerque, New Mexico
Two First Place Awards: BBQ Sauce
Second Place: Chipotle Salsa
Third Place: Salsa Verde |
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2001 Victorian Chilli Festival - Jindivick, Victoria, Australia
Best Salsa |
2001 Australian Fiery Foods Challenge - Sydney, Australia
Best Salsa
Best Cornchip
Best BBQ Marinade |
2000 Australian Fiery Foods Challenge - Sydney, Australia
Best Salsa
Best Cornchip
Best BBQ Sauce
Best Range of Australian Chilli Products |
1999 Australian Fiery Foods Challenge - Sydney, Australia
Best Salsa
Best Cornchip
Best Sweet Chilli Sauce |
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