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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

Lime, Orange or Garlic flavour, these infused olive oils are both delicious and flavoursome, great for use as an all purpose cooking olive oil or for drizzling and dipping. Store in a dark, cool place.

'The Village Press' Extra Virgin infused Olive Oil range- 250 ml

The Village Press, cold pressed Extra Virgin Olive Oil range are made from olives grown in the Hawkes Bay region. Produced from quality Barnea olives with infused flavours of either Lime, Orange or Garlic, they are smooth, soft buttery tasting oils, good as all purpose cooking oils, drizzling oils or delicious dipping oils. Free from additives, colours or preservatives they have a distinctive purity of depth and unique taste. They are the perfect compliment to enhance the flavour of many cooking dishes, grilled or barbequed meats.

$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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