What’s in the Pantry: Saucy Wench Sauces

Meet Lisa — and the sauces that earn their spot in your pantry

By Chef Ian — Underground Chef

Let me introduce you to Lisa — the legend behind Saucy Wench.

Yes, these are Asian-inspired flavours… but here’s the important bit:

They’re not limited to “Asian food.”
Think of them as flavour additives — the kind that make you look like a better cook with about 30 seconds of effort.

In my kitchen, anything that takes up pantry space has to do more than one job. That’s why I love this range — every jar can pull double (or triple) duty across weeknight meals, BBQs, salads, bowls, marinades and snacks.

And you can taste the difference. Lisa’s passion for cooking with heart — and her commitment to community — shines through in every jar. Made with fresh, locally sourced produce, these sauces are gluten-free and vegan-friendly, with no preservatives — just pure, vibrant flavour that makes meals easy and delicious.

All that passion (and flavour) has earned Lisa multiple medals at the Sydney and Melbourne Australian Food Awards in 2024 and 2025 — so well deserved. 🙌

How to think about Saucy Wench sauces

Not “a cuisine”… a kitchen shortcut

Use them like:

• a marinade
• a finishing drizzle
• a stir-through sauce
• a dip
• a salad shortcut
• a BBQ glaze

One jar. Many jobs. That’s the pantry rule.

What to do with them (quick, real-life examples)

Garlic & Eschallot Vinaigrette

Not just for salad.

• Toss through greens and roasted veg
• Drizzle over grilled chicken or prawns
• Use as a quick dressing for potato salad or slaw
• Great as a marinade

Chilli Oil

The “make it better” button.

• Eggs, avo toast, dumplings
• Finish soups and noodles
• Drizzle on pizza, grilled meats, roasted veg

Satay Sauce

Not just for satay sticks.

• Stir through noodles or rice bowls
• Use as a dip for chicken, veg, or spring rolls
• Thin with a splash of water/lime for a quick dressing

Lemongrass & Tamarind

Bright, tangy, addictive.

• Glaze for BBQ chicken, pork or prawns
• Toss through stir-fry veg at the end
• Mix into a mayo/yoghurt for a zingy dipping sauce

Chilli Ginger Lime

Fresh heat + citrus lift.

• Marinade for seafood or chicken
• Stir-through for noodles
• Dressing for cucumber salad

Green Sambal

Herby heat with attitude.

• Spoon into fried rice
• Mix with mayo for burgers/sandwiches
• Add to dressings for salads and slaws

Chilli Jam

Sweet heat, big versatility.

• Cheese boards and toasties
• Glaze for roast chicken or sausages
• Stir into stir-fries as a quick sticky finish

Plum Sauce

Not just for “Chinese takeaway night.”

• Glaze for pork, chicken or meatballs
• Dip for spring rolls and nuggets (kids love it)
• Stir into a dressing with lime and a little oil

Why this range belongs in the pantry

• Artisan, small-batch flavour with serious care behind it
• Vegan + gluten-free friendly
• No preservatives — just bold, vibrant taste
• Most importantly: each jar earns its keep by doing more than one job

Final word from Chef Ian

“These aren’t ‘Asian-only’ sauces — they’re flavour tools. If a jar can dress, dip, glaze and finish… it’s earned a spot in my pantry.”

Chef Ian