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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

A truly versatile, rich gourmet splash that can be served hot or cold, use in cooking to add depth of flavour or simply enjoy as a delicious splash over desserts or as a drinks mixer. keep refridgerated after opening.

'Lowry Peaks' Lemon Splash

Uniquely New Zealand, from North Canterbury, this 'Lowry Peaks' Lemon Splash is delicious served hot or cold. A versatile, pleasurably sharp lemon syrup containing 75% fruit, it has no added colours or artificial flavours. The fresh, zesty taste of this Lemon Splash makes it perfect to add to gravies, sauces and soups to create depth of flavour. Delicious served over ice cream, cakes, puddings, pancakes and waffles. A refreshing drink in Summer mixed in iced or sparkling water, a healthy cleansing drink mixed in hot water. Add a small splash to gin or vodka and tonic for a pre dinner drink.

$12.90 250 ml

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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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