Asian Cooking

The flavours of a traditional Balinese spice mix are captured in our fragrant Balinese curry paste. One jar serves 8 and goes beautifully with chicken (or tofu and veggies for vegetarians). It’s like no other paste out there! This paste is gluten free, vegan and locally made.

Our family’s take on the classic Indonesian dish, our mild, family-friendly, rendang curry packs a smooth, rich flavour that tastes equally good cooked with beef or chicken. Just add coconut milk and follow the simple directions on the label! This mix is gluten free, vegan and locally made.

Salty, spicy, tart and packed with umami. We blend a mix of local Australian green chillies and Japanese chillies with fresh yuzu juice and Japanese tamari (the producer has been making soy for over 100 years) to bring this zingy dressing/dipping sauce to life. Drizzle it on any salad, serve with charcoal chicken, BBQ prawns, sashimi, EVERYTHING. It can also be used as a dipping sauce for noodles, dumplings and vegetables. If you’re a yuzu fan, this is a pantry must-have. Gluten and preservative free, vegan.

Hot sauce, but make it Japanese. This versatile hot sauce will elevate any dish or snack with a drop… or seven. We blend a series of Australian chillies with Japanese inaka miso and a smidge of garlic to create this truly unique light hot sauce. It’s tart, rich and bottled hot. Douse your gyoza, ramen, tempura, grilled meat and seafood rice and noodles with this. Gluten and preservative free, vegan.

Lighter than a traditional Japanese teriyaki. This versatile, sweet and floral teriyaki has no preservatives and is free from MSG – it’s 100% natural. Infused, like a tea, with fragrant local Sydney shiso, this teriyaki is made with Japanese mirin, sake and tamari and offers a lighter-than-usual teriyaki excellent for anything from marinades to wok-tossed noodles. Australian ginger is added for extra zing, complementing the shiso’s floral notes. Gluten and preservative free, vegan.

Infused with local lemon myrtle and bursting with fresh yuzu. The only ponzu of its kind. Tamari soy, reduced with premium Japanese bonito and infused with fresh yuzu juice and lemon myrtle. Pour this light and delicious ponzu over freshly shucked oysters, pair with sake-steamed vegetables, or serve as a dipping sauce to steak, sashimi or tempura. Pair with premium olive oil for the perfect vinaigrette. A summer staple. Gluten free, Preservative free, contains bonito.

Sweet, sour, balanced and spicy, but not too spicy. Only the finest Aussie limes (we produce the best citrus world-over, so it’s a no-brainer to use them) are juiced by hand and blended with Japanese ume and local Australian green chillies for this umami bomb of a dressing. Splash it on any salad, grilled meat, seafood and steamed rice and/or vegetables. Gluten and preservative free, vegan.