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Glasseye Wild Meat Sauce

$11.90

$0.00

Glasseye 'Wild Meat Sauce' gains it's name as it originates from the Glass Creek area on the West Coast of South Island. A very versatile sauce to compliment beef, pork, venison, lamb, sausages and burgers. Also delicious with duck, chicken, fish, prawns, pizza's, pies and with breakfast bacon and eggs! Use as a marinade or great added to sauces, gravies, cassseroles and stir fries for an extra spicey kick and added depth of flavour.

Marinades & Sauces

Glasseye Wild Meat Sauce

'Balsamusse' range of Balsamic Glazes are a wonderfully versatile range of products as each flavour can be used to compliment a wide variety of dishes both sweet and savory. They come in easy to squeeze bottles which means the syrupy glaze can be drizzled smartly and decoratively for great presentaion of dishes.

''Balsamusse' Balsamic range of flavoured Glazes

This delicious range of 'Balsamusse' balsamic glazes are the popular choice of many chef's. A wide variety of flavours to chose from with multiple uses, there will always be one that will compliment your menu. PESTO BASIL- great used in salad dressings, drizzled over grilled or barbequed meats, fish, chicken and vegetables, or use in pasta dishes. RED PESTO WITH GARLIC AND WILD MARJORAM - great used in salad dressings, drizzled over grilled or barbequed meats, fish, chicken and vegetables, or use in pasta dishes. GARLIC AND ROSEMARY- great to use as a marinade or drizzle over grilled or barbequed meats, especially lamb and beef. CHERRY - wonderful drizzled over lamb or venison, or use to compliment desserts especially strawberries or chocolate torte. RASHBERRY - great used in salad dressings, or use in desserts with stonefruits, strawberries or a chocolate cheesecake. VANILLA - a wide variety of uses, dressings, drizzle over meat, fish or chicken or perfect with desserts

$10.90

$10.90 150 ml

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Total Price:		This price includes GST Excludes delivery

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The best cooking technique for Eye Fillet Steak

Choose an eye fillet steak that is of good quality and aged well, which is guaranteed with AngusPure and Wakanui Blue. Take the steak out of the fridge for 20 minutes before cooking to let it reach room temperature. Oil the steak, but not the pan and then season accordingly. We especially recommend Sale Alla Erbe (sea salt with herbs - recommended by Simon Gault) available from our pantry range. Heat the pan to a very high heat, and then cook steaks 3 minutes each side for rare, or 4.5 minutes each side for medium. Once you have finished cooking rest the meat on a plate or loosely cover with tin foil for five minutes before serving. Letting the meat stand is a very important aspect of the secret to a delicious steak and the way to ensure a consistent cook through, and ultimate tenderness.

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