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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.

Oils & Vinegars

Paul Holmes Extra Virgin cold pressed olive oil ia a great all purpose olive oil for use in cooking with all meats, perfect for grilling, roasting or barbequing. It's also great and flavoursome as a drizzling or dipping oil. Keep stored in a cool, dark place.

'Paul Holmes' Olive Oil

Paul Homes cold pressed Extra Virgin Olive Oil is made from olives grown in the Hawkes Bay. The sunny climate and terroir of the Hawkes Bay region are idea conditions for growing the intensely flavoured olives which result in this high quality extra virgin olive oil being produced. A great all purpose cooking oil or a delicious flavoursome dipping oil.

$12.95 250 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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