Biltong is a traditional product from South Africa consisting of dried beef seasoned and cured over a period of time. Canterbury Biltong uses premium cuts of porterhouse or topside steak, ensuring you receive a great tasting, fresh, healthy nibble every time.
Used as a snack, on a cheese board or antipasto platter, or with a beer or wine, Canterbury Biltong is ideal for tramping or mountaineering expeditions or as a healthy treat in a child’s lunchbox
A classic dressing which will enhance any salad. Sweet and tangy, this is a favourite with home cooks and professional chefs. It also makes a great marinade for meats. Try drizzling over roasting veges in the last few minutes of cooking to give delicious flavour and colour to your meal
There is no substitute for Maldon Sea Salt and it is now one of the best recognised brands in the market. Its soft white flaky crystals are completely natural, without artificial additives, giving Maldon Sea Salt a distinctive texture and salty flavour, which means less, is required. Free from the bitter after-taste often associated with other salts, its characteristic clean fresh taste enhances the flavour of all natural and fine foods.
Maldon smoked sea salt is pure and unique, made using only traditional natural methods. Add an extra dimension for seasoning meat, fish and poultry, enhancing the natural flavours. Using traditional smoking methods to gently cold smoke the salt crystals, ensures a truly exciting taste. Its pronounced and distinctive 'salty' taste combined with a deliciously subtle smoky flavour, adds sophistication to your favourite dishes. Great on shellfish and meats, use in sauces, salsas, soups and marinades.
Just like regular bread crumbs, panko breadcrumbs can be mixed into things like quiche and seafood cakes as a filler, but the crumbs do not make these foods dense and heavy, as regular bread crumbs often do.
Quina Fina New Zealand tonic water uses authentic Quina bark (the natural source of quinine), lower sugar and organic lemon. Quina Fina is the brainchild of Wellingtonian Alex Gledhill. He spotted a gap in the tonic market and then in pursuit of authenticity, travelled to Ecuador to locate the bark of the cinchona tree. Topped off with Nelson spring water and organic lemons, the tonic recipe was perfected and is now gracing sophisticated G & Ts throughout the country
Simon has been using this Italian rub on chicken for years.
But dont save it just for chicken. Its great in burgers or meatballs, over grilled tomatoes and if youre throwing a prawn (or pretty much anything for that matter) on the BBQ or in the fry pan, a good sprinkle of this will make your food sing.
Glasseye Creek goes beaut with beef, pork, venison, chicken, fish, lamb, prawns, mutton, rabbit, duck, fish & chips, spare ribs, sausages, chops, bacon and eggs, burgers, pies, sausage rolls, pizza, fancy sarnies, meatloaf and everything off your barbie. Also great as a marinade for meats or to add some guts to a casserole sauce or gravy! So, in other words, pretty much great with most meats and kiwi tucker but NOT WHITEBAIT! Some things are best left alone!
Sprinkle generously over oiled pieces of chicken, beef, lamb or seafood, about 20 minutes prior to cooking. For added flavour, sprinkle extra seasoning over your meat whilst cooking. Knead into bread dough before baking. Excellent seasoning for roasted potato wedges or stir through some cream cheese for the ultimate chip or bread dipper. For a flavoursome wrap or sandwich filling, use to season your chicken or beef strips.
Duck fat is an indispensable ingredient for making the rich dishes of Southwest France, like cassoulet. You can give a special flavor to almost any dish; potatoes sauteed and browned in duck fat are particularly delicious. Duck fat is actually the healthiest of animal fats because it has far less saturated fats than butter or bacon fat and far more of the health-promoting mono- and polyunsaturated fats.