Apostle’s Kimchi Ketchup Takes Centre Stage
Saint Francis of Assisi is a fitting namesake for this crowd-pleasing condiment. Revered as the patron saint of animals and sitting among the most beloved, he drew countless followers, much like this sauce does when it lands on the table.
On the Kapiti Coast, Apostle is raising the bar for pantry staples. The brand began in Paekakariki in 2018, when founders Lydia Harfield and Mat Watkins moved into the community and started bringing Mat’s sauce and spice mixes to the local farmers market. What began as a way to connect quickly took on a life of its own, and by the end of 2019 the hobby had transitioned into a business.
Apostle uses high-quality ingredients such as organic apple cider vinegar and cold-pressed Aotearoa, New Zealand rapeseed oil, alongside locally grown chillies and kawakawa from Lydia and Mat's home garden.
Released in 2024, Francis of Assisi, Kimchi Ketchup takes a familiar staple somewhere far more interesting. Blending the sweetness of tomato with the savoury umami of kimchi, it carries an extra hit of fermented garlic and onion, bringing layers of depth that linger without overpowering the rest of the meal. Subtly spicy with a hit of tang, it’s the kind of sauce you reach for, for far more than fish and chips. Where good old fashioned T Sauce is usually a dependable supporting act, Apostle’s Kimchi Ketchup takes centre stage. Versatile and bold, it shines alongside barbecue staples such as sausages and burgers, but it’s just as good stirred through fried rice or spooned over mac n cheese.
Today, Apostle operates from a dedicated commercial kitchen space on the Kapiti Coast as a team of three, and the range has grown to include other sacred sides such as Saint Valentine Lavender & Rosemary Hot Honey, Mary Magdalene Crispy Chilli Oil and Saint Matthew Chocolate & Manuka Chipotle.
Stocked in more than 200 stores across New Zealand, Australia, Japan and the UK, Apostle may be expanding, but their ethos remains the same: small batch, carefully crafted products designed to bring a point of difference to everyday eating.
Discover Apostle's Kimchi Ketchup here.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.