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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

Pukara Estate's Extra Virgin Olive Garlic infused oil is great used in stir frys, drizzled on barbequed steaks to give that extra delicious garlicky flavour or as an unique tasting dipping oil. Keep stored in a cool, dark place.

'Pukara Estate' Garlic Infused Olive Oil

Pukara Estate's Extra Virgin Olive Oil's are amongst Australia's finest award winning olive oils. Harvested at their best, the olives are pressed immediately to create delicate, well balanced oils displaying a rich fruitness, subtle pungency and deliciously lingering taste. This amazing Garlic olive oil from the Pukara Estate's range of infused olive oils is produced from high quality Australian olives then infused with garlic, resulting in a smooth, soft tasting oil with a rich garlic aroma and taste. Great as an all purpose cooking oil or for drizzling or just as a delicious, unique tasting dipping oil. The perfect compliment to enhance the flavour of many cooked dishes, grilled or barbequed meats.

$14.95 250 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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