Australian | Award Winning | Sustainable | Ethical

Storm


  • Storm Matchett Productions Storm - Silver 2014 - Sydney Royal Fine Foods

    Soya Sesame Dressing
    Silver Medal 2014 Sydney Royal Fine Food Awards


    Matchett's Award Winning Storm is made from gluten free soya sauce, sugar, white vinegar, garlic, ginger, sesame oil and S.A Extra Virgin Olive Oil. Ideal served with, Asian style salads, stirfries, as a dip for fresh crusty bread and for marinading meats, tofu and chicken. Kids love it!

    Volume:  250ml / 500ml
    Best Before Date:  30mths from manufacture
    Storage:  Store in a cool, dark place
    $12.50

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    Recipe Ideas

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    \n\nVolume:  250ml / 500ml
    \nBest Before Date:  30mths from manufacture
    \nStorage:  Store in a cool, dark place
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    ¼ cabbage - shredded
    \n1 bunch spring onions - sliced
    \n1 red capsicum - finely sliced
    \n1 carrot - finely sliced
    \n100g chopped peanuts
    \n1 Tbl bird’s eye chilli-chopped
    \n½ Cup fresh coriander - chopped
    \n½ Cup fresh mint leaves - chopped
    \n1 Cup Matchett’s Storm dressing
    \n*Optional sliced grilled chicken or BBQ duck or pork
    \n100g crispy egg noodles

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    \nServe immediately.

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    4 large half opened mushrooms
    \nMatchett’s Storm
    \n*Alternately, set the mushrooms onto a puff pastry base and bake. 
    \nThis makes a great entrée.

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    Preheat oven to 190 degree Celsius. 
    \n
    Place the mushrooms stem side up onto a baking tray.
    \nPour 1 -2 Tbl Matchett’s Storm into the cap of each mushroom.
    \nPlace into oven and bake for 20 minutes.
    \nSet mushrooms onto a clean serving plate and pour over any remaining juices from the pan.
    \nServe with most anything.

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Customer Reviews

“Just wanted to say how much we have enjoyed your products. I purchased a hamper from you for my husband for Father’s Day and it was fantastic. We have made some of the recipes from the cookbook and they were so delicious and so easy. All of my family just love the Storm dressing – there is nothing like it. Thank you” Robyn