NZ Blackfoot Paua XO Sauce – traditional chinese XO sauce with a kiwi twist: dried scallop, chillis prepared with NZ paua (that’s abalone). XO sauce 2.0 and so good with stirfrys.
 
This is good with traditional chinese turnip cake (law bak gao) and rice rolls (cheung fun).
 
Traditionally, XO sauce, which originated in Hong Kong, is made from Chinese ham and dried seafood. Through experimentation and refinement of an old family recipe, the team at Good Chow NZ have switched things up and created a world first – an XO made with whole, sustainably sourced, wild-caught New Zealand Blackfoot paua. This premium flavour-packed condiment has a wide range of uses and seafood lovers adore its umami character.
 
Good Chow NZ co-founder Jenny Zo says, "Our version is a concentrated seafood paste, so it's full of flavour – you can actually eat it out of the jar but it's a very powerful flavour. Use it instead of smoked salmon or caviar, you can also have it with cheese, or if you wanted to experiment with Asian cooking it's actually very easy to use – with vegetables like fresh beans, just mix it in at the end. It adds immediate punch to a dish."
 
Comes in an attractive presentation/gift box, making it a great gift idea.