Isn’t that the truth! Feasting at nonna’s dining table is an experience even the non-italians should do at least once in their life. But for those that don’t have a beautiful little nonna cooking up a storm for you, we’ve interviewed ours to find out the real tricks of the trade on how she makes one of our favourite meals. And trust us, we didn’t leave with an empty stomach! We wouldn’t want to offend her, right?
Radicchio is ridiculously good. This delicious salad is the perfect celebration of winter coming to a close, with lush pink radicchio grown by our friend Carmel at Zavaglia’s Fresh Produce paired with slices of our savoury Mastro and the sweet chew of raisins. Beautifully offsetting the radicchio’s little bite of amaro.
When the Mastro is mature, it attributes itself to piquant flavours, savouriness, and a little saltiness. You may find softer “Caciocavallo” style cheese matured for shorter times, though we have always gone for longer ageing as we found that it becomes more complex and flavoursome with longer maturation.
To appreciate this product you must know how to use it. Take it out of the fridge for a minimum 2 hours, as it’s nuanced flavour profile and texture is most enjoyable at room temp. The rind is hard, but completely edible. It doesn’t just belong on the cheese platter, you can thinly slice it for salads (like in today's recipe), or sub your parmigiano for a unique flavoured grating cheese. The sky's the limit!
Yes, indeed. Nonna does know best. Take the family favourite Pasta Al Forno, for example. It seems like a simple dish, and certainly it is. But there are a few key things you need to get right to make it the amazing meal it was always destined to be. (We’re talking nonna level good Pasta Al Forno!). Follow us on Instagram as we reveal her tips for oven baked perfection, broken down into 5 simple rules and reach that honourable nonna status in the kitchen.
When the lockdown hit Sydney last month we were faced with a producer’s worst nightmare. Perfectly good, but perishable, fresh product sitting in our cool room with nowhere to go. We picked up the phone to offer the product as donations and we’re so proud of what’s been achieved! Thanks to the work of some incredible people we were able to save product from going to waste and at the same time make a positive difference to people’s lives. Read on for more information about the wonderful organisations we reached out to.
We recently partnered with our friend Roberta Muir on her exciting new project, Be Inspired. What’s it all about? Connecting passionate home cooks with producers like us, inspiring that little chef inside you to put together amazing dishes influenced by the food and cultures of the most beautiful places on earth. Last month, packages of ingredients were delivered to homes across the city which became glorious baked eggplant parmigiana. What will it be this month... click through to find out!
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