Just like the birthplace of Glasseye Creek in Little Wanganui, Karamea on the beautiful West Coast of New Zealand, our sauces are all natural, all real and all good!
In our sauces we use only the finest ingredients, as many sourced locally as possible and no artificial nonsense, no stabilisers, no fructose or refined sugars, no numbers, no science. Just time, passion, a great taste for food and what makes food better and the finest ingredients. Such as freshly squeezed full pulp orange juice from Napier, Canterbury blackcurrants, Marlborough wine vinegars, chillies from North Canterbury, Blackstrap molasses from Southland etc.
Batch after batch, brew after brew, whiskey after whiskey we endured, seeking the perfect sauce to complement the famous wild meats of the West Coast of NZ, that up until that hazy night (in our red eyes), did not exist.
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 every- thing 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!
