This product is currently sold out.
Our thai zing is the ultimate secret weapon for the cook who refuses to compromise on authentic flavour. We mix fresh ginger, garlic, fresh lime juice, kaffir lime leaves, rice vinegar, fish sauce and other ingredients to achieve the distinctive harmonious zing of Thai cuisine. It’s the sublime balance of sweet, spicy, sour and salty with just a little heat that makes our thai zing such a popular staple. Try it on all your Thai-inspired salads, as a marinade for fish, game or tofu, or mix with peanut butter and a little coconut cream for an extraordinary, light satay sauce.
2016 Australian Fine Food Awards - Gold medal
2014 Sydney Royal Fine Food Show – Bronze medal
2013 Royal Melbourne Fine Food Show - Silver medal
2013 Sydney Royal Fine Food Show – Bronze medal class 19
2012 Sydney Royal Fine Food Show – Bronze medal
2011 Royal Melbourne Fine Food Show - Bronze medal
2011 Sydney Fine Food Show - Bronze medal
2010 Sydney Fine Food Show - Silver medal
Shelf life: 9 months
- A must for Thai beef salad.
- Great dipping sauce for rice paper rolls, dim sum or Thai fish cakes.
- Drizzle on a salad of bean shoots, shredded carrot, snow peas, red pepper, spring onions, coriander and chopped roasted peanuts.
- Try with fresh oysters.
- Mix with coconut milk for a creamy Asian dressing.
- Sensational for basting chicken or fish with.
- Combine with mayo as a dipping sauce for fresh seafood.
- Liven up your stir-fry with a generous splash near the end of cooking.
- Add a tablespoon or two along with a tablespoon of coconut milk to pumpkin soup for a warming Thai version.
- Combine with chicken or any other mince and fresh coriander for Thai-style burgers.
- Use to caramelise onions in for a quick relish - the base for a Thai-style swordfish pizza, or served alongside a fat steak.
- Mix with finely sliced wombok and snow peas, shredded carrot, halved cherry tomatoes, fresh coriander, mint, and top with a sprinkling of with roasted peanuts (add shredded chicken for a more substantial meal).
- Combine with a rice noodle salad of snow peas, bean shoots, carrot, mint and coriander.