Chilli Bros

05/09/2026

We made it.
20 odd hours of travel, 3 planes many hours of no sleep and a hour drive to the B&B. But check this view out.

04/09/2026

Now that there’s no Chilli Bros we can travel and find some of the yummiest food in the world. So for 20 days we are off to Malaysia.
Can’t wait to share this experience.

20/08/2026

➡️We are closing 😔
Tis a sad day.

It’s with a heavy heart I have decided to pull pin on this part of my life.
For personal and health reasons it’s time for me to let this dream go and make it someone else’s reality.
I want to thank everyone since we started back in 2019 in the North Island when it all started and have worked our way to building a brand that that was loved around NZ. But it’s time to hand the flame over.

Located Leeston

What’s for sale

Food Trailer
6 Commercial gas Wok Burners
Large built in fridge
Freezer (never worked so use as storage)
Heaps of storage
LED lights around the base and in the service windows
Dual sink with hot water
Plenty of power points
Runs off 2 gas bottles
Cleaning equipment
Food containers
Napkins, cutlery etc etc
Dual deep fryer
Woks, 4 slow cookers, heaps of cooking utensils
Basically everything to get you started $35,000 paid over $50k a year ago

There’s a Honda Generator as well $3500 easily runs this and another food trailer if needed.
Can supply more details on Trailer, and kitchen stuff upon request.

Also for sale 2 x 400L freezers
Boxes of 150ml Condiment bottles with lids and over caps.
Large pots, thermometers etc
Around 20kg (maybe more) of the hottest chilli’s in NZ frozen.
Prices for these available if you’re seriously looking.

➡️ SOLD Also for sale Traeger 650 Ironwood Pro $1000.00 bought new $2500

➡️ SOLD Oklahoma Joe Bronco Rambler never used $250

➡️SOLD Oklahoma Joe Bronco Pro Drum Orange Smoker $650

These will all be listed on Trade Me this weekend with more specs.
Can do a package deal if wanting everything

DM for more info or email [email protected] if your looking to purchase
@

13/08/2026

🍕 HOME MADE PIZZA RECIPE 🍕

PIZZA BASE:
Recipe from the legend Nadia Lim

INGREDIENTS

4 teaspoons yeast
1 teaspoon caster sugar
1¾ cups warm water
4 cups plain flour
1 teaspoon sea salt
2 tablespoons olive oil for oiling bowl
INSTRUCTIONS

In a small bowl, combine the yeast, sugar and water and mix well. Leave for 5-10 minutes until foamy.
Sift the flour and salt into a large bowl and make a well in the centre. Pour the wet yeast mixture into the flour and form into a dough with your hands.
Transfer to a clean, floured surface and knead for 5-8 minutes until smooth and elastic. If too sticky, add a little flour; if too dry, add a teaspoon of water.
Place the dough in a clean, lightly oiled bowl and cover with plastic wrap. Leave to rest in a warm place for about 45 minutes or until doubled and puffed up.
Remove from the bowl and knead again for 2-3 minutes, then quarter the dough and shape into pizza bases.

TOMATO BASE RECIPIE

Ingredients
2 tsp olive oil
4 garlic cloves, crushed
3 Tbsp sun-dried tomatoes, finely chopped
2 Tbsp tomato paste
2 tsp dried Italian herbs
2 x 400g cans crushed tomatoes
2 tsp brown sugar

Instructions
In a large saucepan over medium heat, heat the olive oil. Add the garlic, sun-dried tomatoes, tomato paste and Italian herbs. Cook for 1 minute, stirring constantly.
Add the crushed tomatoes and brown sugar. Stir well to combine.
Simmer on low heat, stirring occasionally, for 20 minutes or until the sauce reduces and the flavours are well combined.
Season to taste with salt and pepper.
Store in an airtight container in the fridge for up to 2 weeks. Use it as a base for your favourite pizzas.

Topped with fresh Mozzarella from Mediterranean Food Company Christchurch and fresh basil
fans

24/07/2026

INATI Wow!

Firstly Congratulations on your Michelin Star! Well deserved.
Absolutely fantastic service at this restaurant, every one was very professional, knowledgeable and friendly.
The menu is outstanding and we went for Chefs Choice of 6 plates.
Everything was 10/10, the tastes, textures and presentation were fantastic.
Shout out to the Head Chef and Waiter who made the experience very personal and memorable.
Well worth going if you get the chance.

18/07/2026

18/07/2026

Yum

17/07/2026

Not a bad view to start the day.
On the menu today

🐖Boston Pork Butt sliders
🐄Thors Hammer Tacos 🇲🇽
🐮Wagyu Beef Short Ribs
🐷 Apple smoked St Louis Pork Swift Ribs
🇺🇸Smokey Texas Boston Beans
🐓 Rum and Que Nashville Buttermilk Fried Chicken

Beef and Pork rubbed in The Four Saucemen White, Pork and Beef Rub.

Thank you to our amazing local Ellesmere Butchery for sorting a beautifully presented Thors Hammer.
Rest of the delicious meat is from Westmeat butchers in Christchurch

24/06/2026

A new addition to the bbq collection. Can't wait to do some Teppanyaki cooking on this.

08/06/2026

**UPDATE ON CHILLI SAUCE**

So as you all know I haven't done chilli sauce for a long time, and turned the website off. This is because the cost for small batch hot sauce makers to bottle sauce and make an income from it is now not viable.
The cost of bottles, shipping, ingredients, websites, eftpos, power, gas etc is all just so high that I was losing money.
But here's the good news.
I still have a tonne of chillis left and it's burning a hole in my brain not doing anything with them (Cheers ADHD)
So I thought why not do one last big pusssshhh and use up the last of my chilli and create some goodness.
I'm going to do flavours like I did when I 1st started all those years ago.

Sour Blueberry
Raspberry and Orange
Kiwifruit and Feijoa
Strawberry and lime
Plum and thyme
Mango and pineapple
Tropical
And more

And really highlight some delicious fruits.
And of course one last batch of Re**al Rampage.
I will be keeping the costs down as much as I can, and remember we have Afterpay to.
If this excites you and you're keen to see some old-school flavours come back share this post, spread the word and leshhh go.