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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 everything 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!

  • "Turns Mutton into Lamb"
    Manager - Verkerks
  • "A heavenly sauce"
    Air NZ KiaOra Magazine
  • "The Oyster of Sauces!"
    The Rock FM
  • "My God it's good! It is the tastiest sauce I have ever tasted!"
    The Rock FM - Morning Rumble
  • "A Top Sauce with layers of flavours!"
    The Press
  • "Pretty much fixes any fuck up I make in the kitchen"
    Murray - West Coast
  • "5 out of 5!"
    Foodie.co.nz
  • "6 out of 5"
    Charlie - Karamea
  • "You've put cocaine in that! It is so addictive!"
    Head Chef - Watershed, ChCh