In celebration of our first nations people’s culture, we have curated a recipe this NAIDOC Week with strained yoghurt, widely known as labne, and plated it with an interesting combination of native flavours. Expect to taste the likes of wattleseed, finger lime, mountain pepper, and more! Check out our Polenta Chips with grated 5 month aged Mastro and truffle oil NEW to the Mozzarella Bar menu at Carriageworks Farmers Market on Saturdays. Find us in the Streets Of Barangaroo for the first ever Barangaroo Artisan Markets on Saturday 17th July!
Buffalo Yoghurt strained into a delicious labne accompanied by native dukkah, finger lime and ALTO Mandarin EVOO. Serve with crunchy pieces of toasted seeded baguette to dip, spread, and enjoy. Post a photo of your labne on Instagram and make sure to tag @vannellacheese so we can see your creation!
Our yoghurt is different from the rest. Made with single origin Buffalo Milk from Shaw River in Victoria and gut healthy live cultures. It’s naturally pot-set, so you’ll notice the whey swirling around the tub as you spoon into this deliciously tangy yoghurt.
Join us at acre Artarmon for an exclusive Mozzarella Masterclass! The event will take place on Thursday 5th August from 6:30pm where you will learn the ins and outs of mozzarella stretching and see the intricacies of Stracciatella making before your very eyes. You may even be making your own Burrata! The masterclass will be rounded off with sipping local wine and a tasting of our range as part of an incredible antipasto grazing board. Limited tickets available. Book now!
New to the Mozzarella Bar menu at Carriageworks Farmers Market is our glorious Polenta Chips! You can feast on this at the market every Saturday during the winter season. Topped with grated 5 month aged Mastro and a delicate drop of truffle oil. The chips are crisp on the outside and soft in the centre. It’s a total savoury delight.
Our GM and cheesemaker, Giuseppe Minoia, is sitting down with Dan Sims for an in-depth cheese chat to share precious Vannella family stories and the hard work that’s gone into producing your favourite local cheese with his mentor, his dad. The MOULD Cheese Collective is not just a podcast, it’s your chance to connect with a passionate community of like-minded makers, growers, farmers and families who just happen to make the best cheese in Australia. Follow the podcast to be reminded of the episode on 12th July and tune in!
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