Soy Mirin Dressing
To dress or use as a dipping sauce for raw and cooked seafood dishes.
Accompany sushi and sashimi.
Perfect ready to go salad dressing of any combination.
A lighter seasoning for stir-fry dishes.
Boiled, steamed or blanched greens.
Salmon & broccoli, a personal favourite.
Dressing tofu or rice paper rolls.
Yellow Bean Soy
Topping omelettes & frittatas, pairs amazingly with egg dishes of all sorts.
Stir-fried rice, stir-fried vegetables.
Boiled or steamed vegetables
Dressing tofu or rice paper rolls
Delicious with chicken - steamed, fried, roasted and barbequed.
This dressing pairs amazingly well with the Szechuan Pepper & Salt seasoning.
Sweet Chilli Sauce
Sweet chilli & sour cream fanatic? This is the one for you.
Dipping sauce for chips, fries and crisps of all sorts.
Spring rolls. sausage rolls, pies, dumplings and pastries both sweet and savoury.
Mix me with lime juice for a simple salad dressing. Cabbage slaw is a personal favourite.
Absolutely anything fried or roasted.
Sweet & Sour Sauce
Mixed with a squeeze of fresh lime juice and Szechuan Pepper Seasoning is an instant flavour bomb.
Try this on avocado toast, or paired with guacamole - amazing.
Tossed with fried prawns or calamari with fresh lemon or lime juice.
Glazing barbequed meat & veg for a sweet & smoky finish.
Coat your vegetables with this and a little coconut oil before roasting. YUM!
Delicious with pork belly, sweet & sour pork anyone?
A personal favourite is drizzled over scrambled eggs and avocado on toast with fresh chives from our garden!
Add this to the pan after frying your bacon then add some eggs and scramble away, the best bacon and eggs on toast you’ll ever have.
Reverse Stir-Fry Paste
Use this delicious chilli-jam like paste to finish stir-fry dishes.
A special kind of chilli lovers dip or sauce.
Similar to chilli-jam in consistency and depth of flavour, yet slightly lighter on the pallete.
Curry Sauces
These sauces are extremely versatile and can be used to just about any extent you can think of. You are encouraged to be as creative as possible with these tubs of pure flavour.
Yellow curry sauce works well with a tin of tomatoes, in doing so the flavour becomes even more mild as well as a certain depth. It almost turns into an Indian stew when cooked slowly with lots of vegetables. We also add dahl to the mix here instead of rice.
Massaman, Red, Green & Yellow curry sauces, when used in small quantities can add a huge flavour punch to any meal, similar to the dressings. Using a small quantity, about 50-100ml can be delicious to finish off quick stir-fry meals as well as being a flavour base for any other occasion.
Add me to the slow cooker with tougher or larger cuts of meat and gently braise until tender. Stir through some roast potatoes and fresh green vegetables once cooked and enjoy!
Szechuan Pepper & Salt
Great for barbequing, rubbing and smoking.
Pairs especially well with Yellow Bean Dressing and Sweet & Sour Dressing.
A squeeze of lemon juice for this one creates an electric feel on your palette.
Pickled Fennel & Pickled Ginger
Garnish your meal with these and feel the dish lighten up.
Perfect complement to salads and sandwiches.
Top off your stir-fry or fried rice.
