Recommendations By Zo Zhou

  • By Zo Zhou
  • 24 Aug, 2020
Recommendations By Zo Zhou
Everyday ways to amp up your eats with Angie’s Food!

If you’re a fellow condiment fiend, then you’ll know the joys of making dining in taste like dining out. With a bottle of this or a sprinkling of that, you can give your daily toast or weeknight noodles some special weekend vibes. Having lots of different sauces also means you can take the same go-to dinner in plenty of different directions to keep boredom at bay.

Here are some of my favourite ways you can use Angie’s Food faves to take everyday eats to the next level.

Fermented Peach and Chilli Sauce

  • swooshed through cottage cheese, cream cheese, or ricotta on toast, or swirled through yogurt to top a savoury muffin or loaf (pictured with a pumpkin double-cheese loaf)
  • dotted on a pizza (after it comes out of the oven)
  • served alongside cheese/charcuterie and bread/crackers, instead of fruit paste
  • in a ham and cheese or haloumi sandwich
  • swap out for balsamic in a caprese salad
  • dotting eggs on toast
  • on a rich pasta like cacio e pepe or carbonara
  • livening up a tomato pasta sauce or a soup that’s “missing something”
  • perking up a frittata (especially good with a Spanish omelette)
  • in a marinade for pork

Charred poblano

  • on nachos with avo for guac (or on tacos)
  • mixed w olive oil for a dressing on roast veg (especially starchier veg or cauli)
  • pilaf/pilau with earthy spices, any meat or seafood, or pulses
  • in a marinade for lentil salad or red meats

Bergamot Sprinkle

  • with kewpie, through a salad - or as a sprinkle on cucumber or wombok based salads
  • sprinkled over any stir fry, fried rice or noodles (especially if your stir fry is a bit wet and you don’t want to add any more liquid sauces)
  • sprinkled over a white or seafood pizza
  • over steamed or plain stir fried veggies with a drizzle of Extra Virgin Olive oil
  • in avo with salt, or over eggs on toast, or fritters

Fermented Tamarillo Salsa

  • anywhere you’d use ketchup but want something much more complex and special
  • added at the end of cooking to buttery eggs (scrambled, poached, or frittata)
  • in avo with salt, on toast
  • in a meaty or cheesy sandwich
  • spooned over roasted fennel (or roast veggies that aren’t super sweet already, like cauliflower or cabbage steaks)
  • in a marinade for chicken or pork, or served on top of fish
  • spooned on a baked potato with cream cheese, over a hasselback or roast potatoes
  • with sausages on mash
  • with oysters, mussels or calamari
  • in pilaf/pilau with chicken pork or crumbly white cheese or pulses
  • smoosh with white beans or chickpeas, salt, pepper and olive oil for a salad or to top bruschetta

Shrubs (beyond cocktails)

  • in dressings instead of the acid element (go 1:1 shrub:oil, then salt to taste) - and since these have a touch of sweetness you don’t need honey
  • if a soup tastes a bit flat, I’ll add a drop or two of the shrub I think will work into a tablespoon of the soup, and see if it works - then if it does I’ll add a spoonful to the soup at a time until it tastes perked up enough

This post was written by Zo Zhou. Customer, friend and lover of our products. You can read more of her work on her blog -