Delicious to eat and beautiful to look at - beetroot gnocchi.
Handmade by our chefs, these delicate pink pillows are an impressive dinner and easy to make - just grab a packet of beetroot gnocchi from our ready meals range and head to the kitchen. Once cooked you can toss the gnocchi in a creamy gorgonzola sauce and sprinkle with toasted walnuts and fried sage. Alternatively, you can check out our favourite recipe for beetroot gnocchi with crispy pancetta, broad beans and goats cheese here. Yum!
This is a delicious yet easy meal, just grab a packet of beetroot gnocchi from the deli and get cooking.
The earthy flavours of potato and beetroot gnocchi match perfectly with tangy goat’s cheese, salty pancetta and tender broad beans. Handmade by our chefs, these delicate pink pillows are an impressive dinner and easy to make - you can check out the recipe here.
Buttery, tangy and nutty - everything a soft cheese should be and more.
A Piedmontese soft cheese, La Tur is made from a blend of sheep, cow and goat milk creating a unique full flavour. A thin delicate rind gives way to an extremely light and creamy centre. Enjoy at room temperature with crusty bread and glass of Asti or a Barbera, Dolcetto or Nebbiolo. Dessert will never be the same again! Available in the Cheese Fridge now.
Truffle season has arrived! These fragrant little beauties are available on pre-order now.
It's truffle season from now until the end of July. We have secured a source of first class West Australian Manjimup black truffles with that fabulous strong aroma and flavour that we love. Individual black truffles starting from 25g are available on order now.
Begin planning your menu with a few tips from Mark on how to create three delicious dishes from one humble truffle.
- Step 1: When your truffle arrives, carefully store it with a dozen free range eggs to infuse over two days.
- Step 2: Next, bury your truffle in 1kg of quality Italian arborio rice to further capture the earthy aromas and flavours.
- Step 3: Start cooking! For breakfast, poach or scramble your ‘truffled’ eggs and serve with grilled asparagus and shaved truffle pecorino. Then invite your friends for the ultimate three course truffle dinner. Start with a classic truffle pecorino risotto with a drizzle of white truffle oil. Follow with grilled scallops or beef carpacio with truffle shavings. For mains, truffle roasted chicken maryland with truffle oil mash. Too much truffle... never!