Ignite Chilli Festival Caloundra in Caloundra, Queensland | Event

Ignite Chilli Festival Caloundra

Locality: Caloundra, Queensland

Phone: +61 7 5491 8870

Address: Bulcock Street 4551 Caloundra, QLD, Australia

Website: https://www.ignitechillifestival.com.au/

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25.01.2022 Who’s up for the challenge?

22.01.2022 And that's a wrap! A big thank you to all our chilli heads who helped turn up at the heat at the 2nd annual Hot 91 Ignite Chilli Festival Caloundra! What a great day of warm weather, taste, smells and sounds! We hope you all enjoyed yourselves whether you are a chilli enthusiast or not - these festivals are not possible without your support! A big shout out to our HOT VOLUNTEERS who were racing around all day keeping everything running as it should. A big THANK YOU to our fe...stival photographers H2H Studios - Global Image Co. who were busy capturing some great photos from the day - you haven't heard the last of us we, stay tuned for our official event photography! A big thank you to our wonderful entertainment, our guest chef's in our LIVE interactive cooking demo Benjamin Limpus from The Sebel Pelican Waters Golf Resort & Spa, Matt Lee from Seafood Market at Caloundra, Vicki Taylor from Red Hot Chilli Pepper, Anthony Baker from The Creek Tavern and Matt Sinclair from Sum Yung Guys. What a great day of cooking demos that really had us inspired to create our own chilli inspired dishes. A big thank you to our amazing EMCEE Kim McCosker from 4 Ingredients for providing the spicy energy that a hot event such as Ignite needs. Also a shout out to our wonderful 10 contestant that participated in the annual Sunshine Coast Chilli Eating Contest - after over an hour of grueling rounds of chillies in all forms our winning was Clair who kept a keen poker face the whole time! What a great show for the crowd Don't forget to join us for the OFFICIAL AFTER PARTY at Caloundra Hotel - time for a few chilli beers! THANK YOU EVERYONE FOR THE SUPPORT! THANK YOU SPONSORS Hot 91 Profile Magazine Monaco Caloundra Red Hot Chilli Pepper Caloundra Hotel Lead Farmers Henzells Agency Sunshine Coast Council Accom Caloundra Gourmet Garden Australia Splash Marketing and PR 4 Ingredients Vodaphone Business Centre Downtown Caloundra Coastline MINI Garage EPM Rayanna Caloundra Caloundra Bulk Billing Surgery Perry's Sunshine Coast Event Hire

20.01.2022 Don’t forget the official AFTER PARTY is at Caloundra Hotel we’ll catch up there for a chilli beer

19.01.2022 Vicki Taylor from Red Hot Chilli Pepper has given us her recipe for a Cape Malay curry. The recipe says chicken but it works equally as well with lamb...just cook for a bit longer. Cape Malay Chicken Curry serves 4 10 chicken thighs, trimmed and cut into 4’s... 2 onions, finely chopped 2 large or 3 medium potatoes, cubed and par-boiled 1 tin (400 gram) tomatoes or 4 fresh tomatoes, finely chopped 1 heaped teaspoon Gourmet garden garlic paste or 2 garlic cloves, crushed 1 heaped teaspoon Gourmet Garden Ginger paste or 2 tsp fresh ginger, grated 1.5 heaped Tbsp Cape Malay curry/spice blend 1 tsp brown or raw sugar 2 tsp good quality fish sauce cup (125 ml) reduced salt chicken stock 1/2 cup (125 ml) coconut cream cup dried apricots, diced and soaked in warm water 1 Tbsp coconut oil 1.Combine meat and half the spice blend in a bowl and set aside. 2. Sauté the onions & garlic in a medium saucepan until it start to brown, taking care not to burn. 3. Add in the ginger and the remaining spice blend, continually stirring Add meat, tomato, sugar, fish sauce and stock, stir through meat and simmer for 10 minutes on medium heat. 4.Add the cubed potato and diced soaked apricots and simmer until the potatoes are soft. Add more stock if necessary. Lastly, stir in the coconut cream, quickly heat through and garnish with coriander leaves (if desired) before serving. Serve with Rice.

18.01.2022 As promised here are the mouthwatering recipes from the cooking demo tent at the Hot 91.1 IGNITE Chilli festival. First chef was Ben Limpus from the Sebel at Pelican Waters with his yummy Jungle Curry SWORDFISH AND KING PRAWN JUNGLE CURRY serves 4... JUNGLE CURRY PASTE 6 x each Thai shallot 3 x clove garlic 1 x ea small piece galangal 5 x ea green chilli - prik jinda 5 x ea red chilli - prik chee fah 1 x tablespoon dark palm sugar 1 x tablespoon fish sauce 1 x tablespoon shrimp paste 1 x tablespoon Gourmet Garden coriander paste 1 x tablespoon Gourmet Garden lemongrass paste 3 x Kaffir lime leaf 1 x teaspoon white peppercorns JUNGLE CURRY Fresh swordfish loin - 200gm Fresh king prawns - 200gm Baby corn - 8 each Water chestnuts - 100gm Thai basil - bunch Green beans - 200gm Jungle curry paste - 1 tablespoon - depending on how hot you like it Cherry tomato METHOD 1.Curry Paste: Pound all ingredients in a mortar and pestle until ground into a paste. 2.In a hot wok, cook off Swordfish and Prawns in a little canola oil. 3.When the seafood is sealed add curry paste and cook for two minutes. 4.Add baby corn, green beans and cherry tomato to the work, with half a cup of water. Cook for a further three minutes until vegetables soften, then add water chestnuts and Thai basil. 5.Serve with fresh lime cheeks and sticky black rice. Traditional Jungle Curry does not contain coconut milk, however, to balance the heat and flavours, you can use coconut cream instead of water.

18.01.2022 Feeling HOT HOT HOT Thank you WIN News Sunshine Coast

17.01.2022 The second annual Hot 91 Ignite Chilli Festival reignited on Bulcock Street in Caloundra on the Saturday 17 November! Enjoy the fantastic shots of the Festival all thanks to H2H Studios - Global Image Co.

14.01.2022 Here’s a few pics from the Chillogan - Logan Chilli Festival on Saturday. A very entertaining event. Less than 6 months till IGNITE!!!

13.01.2022 Check out this monster Reaper! Obviously loves it’s home.

12.01.2022 SAVE THE DATE!!!! The Hot 91 IGNITE Chilli Festival will run on Saturday 2nd May 2020 (Labour long weekend.) After listening to festival goers and IGNITE stallholder feedback from the past two years, we are moving IGNITE to it's new home in May, starting in 2020. ... Sorry to disappoint that we aren't running one in 2019 but we feel that the switch to May is a very positive move; it will allow the organising committee to put on an even bigger and better festival, more chillies will be available, it's a cooler time of the year and its gets dark earlier which will highlight our magnificent fire eating acts. IGNITE is also proud to announce that the Caloundra Business Alliance will be the hosts for future festivals but still very much supported by the Caloundra Chamber of Commerce and their experienced staff. Applications for stalls will open in the middle of the year.

11.01.2022 This is how the heat is measured in classified chillies. A good read.

09.01.2022 Here's Seafood Market at Caloundra Matt Lee's Singapore Chilli crab recipe from the Hot 91.1 IGNITE Chilli festival cooking demo kitchen. SINGAPORE CHILLI CRAB - serves 4 4 uncooked blue swimmer crabs... 1 tablespoon peanut oil 2 long fresh red chillies, seeded, finely chopped 1 heaped teaspoon of Gourmet Garden garlic paste or 2 garlic cloves, crushed 1 tablespoon Gourmet Garden ginger paste 1 heaped teaspoon Gourmet Garden lemongrass paste, or 1 lemongrass stem, white part only, finely chopped 1/4 cup (60ml) Tomato Ketchup 1/4 cup (60ml) sweet chilli sauce 2 Tablespoons shaoxing wine or sherry 2 Tablespoons kecap manis 1 Tablespoon freshly squeezed lime juice 1 Tablespoon finely grated palm sugar or 2 teaspoons brown sugar 1 bunch green spring onions, trimmed, thinly sliced 1 bunch fresh coriander leaves 1. To segment the crab, lift the triangular tail flap on the underside of the body and hold. With the other hand, pull off the top part of the shell. Discard the top shell. Remove and discard the spongy, finger-like gills. Cut the body into quarters. Use a nutcracker or the blunt edge of a large knife to crack the large claws. 2. Heat the oil in a wok over high heat until just smoking. Add the crab and stir-fry for 10 minutes or until the shell changes colour and meat turns white. 3. Add the chilli, garlic, galangal and lemongrass and stir-fry for 1 minute or until aromatic. Add the tomato ketchup, sweet chilli sauce, wine, kecap manis, lime juice and sugar and stir-fry for 2-3 minutes or until sauce boils and thickens slightly. Remove from heat and add half the green onions and coriander and toss until just combined. 4. Spoon the crab and sauce among serving bowls. Sprinkle with remaining green onion and coriander. Serve immediately with steamed rice, if desired.

08.01.2022 SAVE THE DATE!!!!!Saturday 2nd May 2020!! Are you IGNITE ready? It's Labour weekend in QLD so why not plan it now and head up to Caloundra for a couple of days R&R. Meander through the many chilli themed stalls, sample international cuisines and watch your favourite hero blow their head off in the annual SC Chilli eating championships. Go on, you know you want to! #shopcaloundra #chillies #bulcockstreet #caloundra #downtowncaloundra #foodfestivals #longweekends #chillieatingchampionships #visitsunshinecoast #queensland #tourismqueensland #sunshinecoast Video credit: Maree van Oirschot

06.01.2022 The aroma of chilli and spice and all things nice is lingering in Caloundra after the Hot 91 Ignite Chilli Festival Caloundra lit up Downtown Caloundra for the second year! Stay tuned for updates on next year's festival!

05.01.2022 Woohoo! We made the news! Thank you! Thankyou! Thankyou to all of our supporters. Here’s to 2019!!

03.01.2022 The Easter bunny will be walking around greeting and handing out eggs in Caloundra CBD on Saturday morning! Pop down with the kids, say hi, grab an egg and have your pic taken with the bunny!

03.01.2022 Things are heating up in Caloundra! The IGNITE CHILLI festival team have met and we are Go! Go! Go! with planning and organising. You should see who our celebrity is!! (Can’t tell you yet, it’s still a secret so shhhhh!)

03.01.2022 Keep it spicy Igniters!!!! Have a ‘hot’ weekend!!!

02.01.2022 Here’s some top tips on how to win a chilli eating comp! See you next year???

01.01.2022 Thanks Eddie!! Woohoo!!!!