Christmas in July Giveaway*

  • POSTED ON 08 Jun 2020

To thank everyone for their support over the last few months we’re giving away a mid year feast with a Christmas in July Hamper*. Valued at over $450, the hamper is packed with enough Christmas goodies for 8-10 people. You'll have a full table with a glazed leg of ham, stuffed turkey breast, carrot marmalade, potato bake, red current jelly, cherry panettone pudding, vanilla anglaise & fruit mince pies.

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Christmas in July Hamper*

Serves 8-10 people

  • Glazed Ham Leg App. 4-5KG
  • Stuffed & Cooked Turkey Breast App. 1.5KG
  • Persian Carrot Marmalade 180G 
  • Potato Bake 650g
  • Cherry Panettone Pudding 750g
  • Vanilla anglaise 200g
  • Red current jelly 240g
  • Fruit Mince Pies (12)

Charred quail, harissa & preserved lemon

  • POSTED ON 19 Jun 2019

Simply delicious: We've put together a quick & easy recipe for charred quail, harissa & preserved lemon with a cauliflower, cranberry & pearl barley salad. An impressive dinner or lunch, you can pick up most of the ingredients at the deli and the rest from the Milton Fruit Bowl next door. Easy!


Charred Quail, Harissa & Preserved Lemon

Serves 4

Ingredients

  • 6 Brisbane Valley deboned jumbo quail*
  • 4 Simon Johnson preserved lemons*
  • 90g Charmaine Solomon's harissa paste*
  • 3 tablespoons olive oil*
  • 3 teaspoons sea salt flakes*
  • Freshly ground black pepper

*Available from Tognini’s

Method

Combine the preserved lemon, olive oil, salt, pepper and harissa paste. Blitz with a food processor or hand blender until smooth. Pour the marinade over the quail and rub into the skin. Marinate for at 1-2 hours or up to a day ahead in the fridge. Take the quail out of the fridge around 1 hour before cooking. Preheat a pan or grill until hot, sear both sides of the quail until coloured. Preheat oven to 220˚C. Place quail in a large roasting tray or ovenproof dish lined with baking paper. Roast for 20-25 minutes until cooked.


Cauliflower, Cranberry & Pearl Barley Salad

Serves 4

Ingredients

Salad

  • 200g pearl barley, cooked as per packed instructions
  • Half cauliflower, cut into small florets
  • 1 pomegranate, seeds removed and reserved
  • 75g dried cranberries
  • 60g chopped walnuts
  • 75g chopped pistachios
  • 2 large handfuls Italian parsley, roughly chopped
  • 4 sprigs mint leaves, roughly chopped

Dressing

  • 3 tablespoons olive oil*
  • 3 tablespoons white balsamic vinegar*
  • 2 tablespoons pomegranate molasses*

*Available from Tognini’s

Method

To make the dressing, place olive oil, vinegar and molasses in a bowl and whisk to combine. Set aside. For the salad, add ingredients to a large bowl and lightly toss. Drizzle dressing over salad. Serve.


Spinach, Pumpkin & Ricotta Cannelloni

  • POSTED ON 24 Apr 2019

Ready to cook cannelloni - just like homemade.

An absolute classic - fresh pasta sheets rolled around a creamy ricotta, spinach & pumpkin filling. It's all too easy - just top the cannelloni with Napoli sauce & parmesan then pop in the oven. For one stop shopping, we also have the sauce & parmesan in store as well. You can find them in the deli fridge.

Mt Magnificent Gouda

  • POSTED ON 23 Apr 2019

Mt Magnificent Gouda from the Fleurieu Peninsula in SA.

Made by third generation cheese makers - this is an award winning full cream Jersey milk Gouda, tasting very buttery, delicate & creamy with a savoury flavour. Come in for a sample, you can find it in the cheese fridge. We're open 7 days.

Fresh Pasta

  • POSTED ON 13 Apr 2019

All natural - just eggs, flour & water. Large sheets for lasagna & cannelloni, fettuccine for all those delicious pasta sauces. Available in the deli fridge.

Salmon cakes, hollandaise & poached egg

  • POSTED ON 12 Apr 2019

Salmon potato cake with smoked salmon, salmon pearls, watercress, hollandaise, creme fraiche, fried capers & poached egg.

Gnocchi, mushrooms & sage burnt butter

  • POSTED ON 11 Apr 2019

Pan fried gnocchi, sage burnt butter, porcini mushrooms & shaved pecorino pepato.

Vegan Buddha Bowl

  • POSTED ON 29 Mar 2019

All day menu: Vegan buddha bowl.

broad beans, kale, broccoli, spinach, asparagus, pickled peppers & red cabbage, pumpkin hummus, avocado & cashew hollandaise.

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