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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

'Lowry Peaks' range of Fruit Pâté's are delicious gourmet fruit pâté's, they will compliment any cheese or cold meat platter, they can be served from their container or tipped onto the plate for special presentation. Keep refridgerated after opening.

'Lowry Peaks' Fruit Pate range - (Golden Quince, Damson & Plum or Cranberry)

Uniquely New Zealand, from North Canterbury, these 'Lowry Peaks' range of Fruit Pâté's are delicious served with a variety of foods. Small batch cooked for premium taste, they are very versatile fruit Pâté's containing whole berries and fruit, they have no added colours or artificial flavours. Their fresh, fruity taste makes them the perfect compliment for lamb, pork, ham, chicken, turkey and a variety of cheeses. -Golden Quince Pâté, A National NZ Award winner, is the perfect companion for most cheeses, cold meats, ham and chicken. -Damson and Plum Fruit Pâté, is the perfect companion for semi-soft cheese, venison and lamb. -Cranberry Fruit Pâté, is the perfect companion for soft cheeses, chicken and turkey.

$8.50

$7.90 130 g

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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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