An Introduction to Accompanying Sauces

An Introduction to Accompanying Sauces

I AM the lucky one, I live in a country that has an abundance of fresh produce.

Here, in New Zealand, we are surrounded by the sea on all sides, from which we have an array of fish & shellfish readily available.
We are also known for our ‘sheep’ which, as part of our culture, regularly adorns our tables usually in the form of BBQ’d versions.

This form of cooking is definitely THE male domain here, and fiercely guarded by them!! Yes, what you have been told is true, a huddle of men can be found at a  party, standing with drink in hand around the BBQ!

We also have assess to beef, pork and wild fowl.

We are also blessed with a climate that allows all kinds of fruits, vegetables & nuts to grow.

And soon I will have a garden full of all the vegetables you could imagine surrounded by nut & fruit trees, all Heirloom & Heritage varieties.

These are the original varieties, not the hybrid species masquerading as vegetables in the supermarkets & shops, you know the ones you buy weekly, the ones that the next day look like soggy socks on a bad day.

So you see I REALLY am the lucky one. I don’t actually eat that much meat, but, fresh fish more than makes up for this..that’s when my neighbour actually catches some..hehe!!

Anyway, the reason I’m telling you all this, is this array of produce lends itself really well to accompanying sauces, the finger licking, mouth watering variety of which there are many, as you will soon see.

ENJOY!!

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