UMAMI TRIO - 3 pack

1. Angasi Oyster Sauce - 200ml

This is not like the oyster sauce you get at the supermarket. Here I’ve blended freeze dried angasi oysters with a cocky salmon (*the good salmon) fish sauce (amino sauce / garum), mex oil (a blend of olive and organic canola oil infused with dried chillies, garlic, onions and spices) and a touch of barrel aged vinegar to balance. A little goes a long way and it makes a wonderful dressing for seafood, vegetables or salads or as a base for a very good vinaigrette. 

Shake well and store in the cupboard. 

Ingredients - angasi oysters, cocky salmon fish sauce (fish, water, salt, aspergillus oryzae), mex oil (olive oil, canola oil, dried chillies, onions, garlic, spices), barrel aged wine vinegar. 

2. Black Gold - 200ml

Umami bomb. I’ve made various changes iterations of this over the years and very happy w ‘26. The result is a very versatile ‘paste’ which is as equally happy adorning noodles or rice as it is mixed through vegetables / salads or topping proteins or finishing stir frys. 

Ingredients - fermented black beans (aspergillus oryzae), organic black garlic, chilli oil (organic canola oil, fermented then dried chillies), kelp, wakame, nori, sea salt, green Sichuan pepper, sesame oil). 

Shake well and keep in the cupboard.

3. Hemp and Buckwheat Shoyu - 200ml

This delicious gluten free number is essentially a soy sauce but made with toasted buckwheat replacing the traditional toasted wheat and I also added roasted organic hemp seeds into the crock to the duration of the aging process (12 months). As hoped its added a lovely earthy nuttiness (and omega 3’s). Use as you would a premium soy sauce or tamari. 

Ingredients- soy beans, water, salt, buckwheat, hemp, aspergillus oryzae