Amanda Ewing began baking oatcakes 10 years ago for her husband, who missed them from his years growing up in Scotland.
After returning from a trip to Scotland 18 months ago, Amanda decided to explore packaging her oatcakes, and named them The Humble Oatcake.
They are organic and made with sunflower oil and honey instead of butter and sugar, which makes them a tad healthier than most.
Being made in the Coromandel, they are probably fresher than imported versions.
Good with cheese, fruit pastes and other toppings and spreads.
thehumbleoatcake.co.nz
I've been enjoying Jenny Stewart's Tamarind Chutney recently.
The octogenarian loved the flavours she found in Fiji and developed her own chutneys back home on Waiheke Island.
First she sold it at the local farmers market, then won a Cuisine Artisan Food Award in 2012, and it is now sold around the country in specialist stores and online.
It comes in mild, medium, hot and extra hot, and it's good not only as a condiment with all sorts of food but also as an ingredient in dips and soups, as a glaze on chicken or ham, and on pizzas.
jennyskitchen.co.nz
Glasseye Creek Wild Meat Sauce has developed a cult following, so developer Shane Wratt has brought out a Munitions range of craft-brewed sauces.
I've been enjoying a sample of .12 Gauge Wood Roasted Tomato and 12 Spice Fruit sauce with frittata, but it can also be diluted with olive oil for a dressing, and, of course, it can accompany meats and barbecues.
308 Chilli and Wood Roasted Capsicum is hotter, but not as hot as I feared; perhaps the heat is mitigated by the sweetness of the capsicum.
Good with eggs and Mexican dishes as well as the usual barbecue offerings.
glasseyecreek.co.nz
