Ingredients: Sugar, Garlic (Garlic, Water, Food Acid (206, 270), Salt, Thickener (415), Preservatives (202, 211)), Lemon Juice, Ginger, Fish Sauce, Lime Juice, Soy Sauce (Water, Soybeans, Salt, Sugar, Corn Starch), White Wine Vinegar, Sesame Oil, Chilli, Water, Modified Starch

Flavour Inspo:

Dipping Sauce: It’s perfect for dipping spring rolls (both fresh and fried), summer rolls, and egg rolls.

Salad Dressing: Use it as a dressing for Vietnamese noodle salads or green salads. It adds a tangy, umami flavour that complements fresh vegetables and herbs.

Marinade: It can be used to marinate meats like chicken, pork, beef, or seafood. The fish sauce, lime, and garlic in Nuoc Cham help tenderise the meat and infuse it with flavour.

Flavour Enhancer: Drizzle it over grilled meats, rice dishes, or noodle bowls to add a burst of flavour.

Side Sauce: Serve it alongside dishes like Vietnamese pork chops or lemongrass beef for dipping or drizzling.

Allergens: Fish, Soy, Sesame

Pepler’s has been crafting delicious, hand-made condiments for over four decades. Founded in the early 1980s by June and Colin Pepler in Te Kauwhata, the business began with homemade jams from their orchard, sold roadside before moving to a store on Te Kauwhata’s main street.

In 2017, Cambridge couple Paul and Jane Menneer began sharing their passion for bold, small-batch condiments through The Cambridge Picklery, creating vibrant flavours like maharani chutney, beetroot and orange chutney, and sesame rayu using produce from their own garden. In 2021, they acquired Pepler’s, combining their love of innovative flavours with Pepler’s heritage of locally made, high-quality products.

Today, Pepler’s produces around 100 condiments by hand, using locally grown ingredients. Products are available online, from the Te Kauwhata store, and through wholesalers supplying gift shops, restaurants, coffee shops, and fine food establishments across New Zealand.