The Plantbased Pantry & Cafe 2 views ♡

Alexandra's Rose Harissa Paste is based on their Harissa spice blend and gives an intense, spicy flavour when used as a rub or marinade, and adds something special when used in slow cooking, stews & casseroles.Made with real organic rose petals, this is a paste you'll never forget!Handmade in New Ze...

A classic condiment paste, this is the traditional accompaniment for roast beef either alone or as part of a serving sauce recipe such as horseradish cream. Also can be used in many piquant sauce.Ingredients: Water, Horseradish powder, horseradish chunky, white vinegar, sugar, salt, white pepper, ca...

Nick Morris began crafting mustard in his laundry in Nelson, inspired by flavours he discovered during his travels in Europe. Frustrated by the lack of options in local stores, Nick set out to create a range of mustards that brought bold, handcrafted flavour to New Zealand tables. This fine wholeg...

An authentic, spicy, Kashmiri style curry sauce that is based on a delicious paste of fresh and dried herbs and spices.Traditionally served with lamb, our Rogan Josh Curry Simmer Sauce is the perfect solution for a family that loves the depth of Indian flavours but might not have the time to create...

DELICIOUS, VERSATILE, QUICK & EASY ~ DONE GOOD!Discover vesatile family~favourite recipes belowCrafted with a blend of organic Australian-grown tomatoes, coconut, coriander, and turmeric, this Ozganics Tikka Masala Curry Sauce delivers an authentic, earthy, and spicy flavour. Ideal for creating a wa...

Best before 30/09/2025Carwari Organic Ginger Paste is a multi-purpose condiment made from Organic Japanese Ginger, Organic Lemon Juice and Roasted Sea Salt.No artificial flavour or colors or no nasty additives.Ginger paste is a great way to add freshness and flavour to any type of dishes. Ideal for...

This is our favourite pasta sauce here at the Plantbased Pantry & we use it on more than just pasta dishes - it'salso a great pizza sauce & adds a tasty little zing to toasted sandwiches, too!So, liven up your own pasta dishes with this traditional Italian tomato-based sauce featuring red peppers an...

Made with organic sun ripened tomatoes, garlic and basil for a flavourful and versatile cooking sauce. Pour over your choice of pasta or veggie noodles to make a quick meal for the family. Ingredients: Italian tomatoes (92%), extra virgin olive oil , onion , basil blend (basil ,salt, sunflower oil )...

A butterscotch lovers dream. a rich blend of butterscotch and coconut that can be the perfect topping to your yummy creation or as a secret spoonful of heaven!Ingredients: Coconut Milk (Coconut Cream, Filtered Water) 49.99%, Cane Sugar 35%, Virgin Coconut Oil 8%, Coconut Sugar 6%, Calcium Carbonate...

A delicious blend of premium Thai coconuts and fine Japanese matcha tea. Top it on your favourite drinks, ice cream & desserts. Mix it with your vegan drink to turn it into delicious matcha drink!Ingredients: Coconut cream, Cane sugar, Matcha powder, Water, Virgin coconut oil, Coconut sugar, Calcium...

Prefer things light on the salt? Then Kikkoman Less Salt Soy Sauce is definitely the right choice. A special process removes almost half of the salt content (43%) from the sauce, making it ideal for those who want to reduce salt intake without sacrificing full flavour.Kikkoman Less Salt Soy Sauce is...

Carwari Organic Worcestershire Sauce (Rich & Mild) is made from a variety of organic vegetables and fruits and has a hint of spiciness with thicker texture.The processing method uses a type of Kombu seaweed (Hokkaido Kelp) instead of yeast extract. This adds an extra Umami flavour.Naturally fermente...

At the Southland Mushroom farm, nothing goes to waste - every mushroom finds its way into something tasty. Now they've combined them with something else they love - fermentation.Made the same way you’d brew soy sauce, they swap soybeans and wheat for mushrooms and oats, then add koji - a friendly...

Made the same way you’d brew soy sauce, Southland Mushrooms swap soybeans and wheat for mushrooms and oats, then add koji—a friendly fungus that breaks them down into rich amino acids—and let it age for over a year.Finally, they burn cherry wood and use the smoke to infuse the sauce, adding la...