Christmas Table Hamper

  • POSTED ON 17 Nov 2018

All you need to feed a group of hungry guests on Christmas day. 

Our top selling products packaged together in one hamper: Berkshire ham, cooked stuffed turkey breast, Huon smoked salmon, dill & caper cream, persian carrot marmalade, cranberry & orange sauce and fruit mince pies. Easy-peasy. Just one of the delicious options from our Christmas List - order in store or in our online shop here.

Christmas Cooking & Reheating Instructions

  • POSTED ON 01 Dec 2017


Cooking Guide

Whole Stuffed  Turkey Breast

  • *Times based on 2-2.5kg Turkey Breast
  • Preheat oven to 180˚C˚C fan–forced.
  • Remove from cryovac bag.
  • Place the unwrapped turkey on a rack in a baking tray.
  • Put 1–2 cups of water in the baking tray (depending on size of baking dish) to cover the bottom by 1–2cm of water – this will create steam to keep the turkey moist.
  • Smear the turkey breast with softened butter and season with salt and pepper.
  • Bake in a preheated oven for 75–90 minutes. 
  • Check with metal skewer – when cooked the juice will run clear and the centre should be just warm to the lip. A larger breast may need a further 20 minutes.
  • *If using a meat thermometer poultry is cooked at  75˚C.
Stuffed Quail
  • Preheat oven to 180˚C fan–forced.
  • Remove from cryovac bag.
  • Place stuffed quail onto tray lined with baking paper.
  • Lightly brush quail with extra virgin olive oil and season with salt and pepper.
  • Bake quail for approx 25–30 minutes in oven. 
  • Alternatively quail can be cooked on hot BBQ for 15–20 minutes.
Suckling Pork Roast
  • Preheat oven to 200–220˚C fan–forced.
  • Remove from cryovac bag.
  • Place the unwrapped pork belly on a rack in a baking tray.
  • Put 1–2 cups of water in the baking tray (depending on size of baking dish) to cover the bottom by 1–2cm of water – this will create steam to keep the pork belly moist.
  • Rub the pork skin with extra virgin olive oil and salt well.
  • Place in a preheated oven for 15‑20 minutes until the pork skin has crackled. 
  • Turn the oven down to 180˚C and cook for a further 90 minutes. 
  • Check with metal skewer – when cooked the juice will run clear and the centre should be just warm to the lip. 
  • *If using a meat thermometer pork is cooked at  65˚C.
How to Glaze a Ham
  • Preheat oven to 160˚C fan–forced.
  • Remove the skin of ham by gently easing fingers between fat and skin from the butt end to hock end (start from the widest part of the pig), careful not to remove too much fat. When at the hock end, cut through the skin with a zig–zag pattern.
  • Score the fat in a diamond pattern and place a clove in the centre of each diamond.
  • Place ham in oven for 10 minutes to warm through fat. 
  • After 10 minutes generously brush ham with glaze. 
  • Repeat 4 times. The ham should take approx 1 hour to glaze.
  • Ham is ready when glaze is dark and thickly covering the ham.


Reheating Guide

Whole Stuffed Turkey Breast
  • The turkey is cooked and can be served either hot or cold – do not overheat the turkey or it may become dry. 
  • Cooked turkey breast approx weight: 1.8–2kg.
  • Preheat oven to 160˚C fan–forced.
  • Remove from cryovac bag.
  • Place the unwrapped turkey on a rack in a baking tray.
  • Put 1–2 cups of water in the baking tray (depending on size of baking dish) to cover the bottom by 1–2cm of water – this will create steam to keep the turkey moist.
  • Place a piece of ‘glad bake’ over the turkey breast, then cover well with cooking foil.
  • Place in a preheated oven for 35‑40 minutes. Check with metal skewer – the centre should be just warm to the lip. A larger breast may need a further 15 minutes.
Suckling Pork Roast
  • Preheat oven to 150–160˚C fan–forced.
  • Remove from cryovac bag.
  • Place the unwrapped pork belly on a rack in a baking tray.
  • Put 1–2 cups of water in the baking tray (depending on size of baking dish) to cover the bottom by 1–2cm of water – this will create steam to keep the pork belly moist.
  • Place a piece of ‘glad bake’ over the pork belly, then cover well with cooking foil.
  • Place in a preheated oven for 35‑40 minutes. Check with metal skewer – the centre should be just warm to the lip. 
  • Remove the foil and increase the oven temperature to 180˚C to crackle the skin for 20 minutes.
Glazed Ham
  • The glazed ham is beautiful served cold. If you wish to serve hot on the day, an additional tub of ham glaze will need to be purchased.
  • Preheat oven to 160˚C fan–forced.
  • Place the unwrapped ham on a rack in a baking tray.
  • Put 1–2 cups of water in the baking tray (depending on size of baking dish) to cover the bottom by 1–2cm of water – this will create steam to keep the ham moist.
  • Put in the oven for 10 minutes to warm the ham. At this stage brush the ham with the glaze. 
  • Repeat after another 5 minutes.
  • The ham shouldn’t be in the oven for longer than 30/40 minutes.

Sugar cured salmon, celeriac and fresh horseradish

  • POSTED ON 14 Nov 2016

This easy summer salad recipe has it all - soft, creamy and crunchy textures with sweet and tangy flavours.

Our sugar cured salmon salad makes a stunning centrepiece when served on a long timber board for a Christmas and New Year celebration. The essential ingredients are all available from Tognini’s Deli and for a one stop shop, source your fresh celeriac and horseradish from Milton Fruit Bowl next door.

Get the recipe here.

Caviar & Foie Gras

  • POSTED ON 10 Nov 2016

Two of life's greatest indulgences are now available with just 48 hours notice.

Our Calvisius Oscietra Caviar is raised sustainably in Northern Italy, available in 30g/$145 and 50g/$195 tins and as a 30g gift set with a mother of pearl spoon/$195. Georges Bruck Foie Gras 500g/$195 and Rougie Mousse di Foie d'Oie 320g/$76 round out our famous delicacies. For a luxurious gift or memorable dinner party menu nothing beats these gourmet products. 

Contact us for your slice of indulgence.

Morbier on Special

  • POSTED ON 23 Aug 2016

Style and flavour from a French Alpine cheese - on special this month*.

A natural brine washed-rind, Morbier has the signature middle line of vegetable ash separating two layers of semi-soft cheese with a complex fruity flavour and a slight tang. Enjoy with a drop of Chianti, Pinot Noir or Prosecco. Pop in for a sample and check out our Cheese fridge, we have over 80 varieties of Italian, French and Aussie cheese.

*20% discount available until 31 August or until sold out.

La Veneziane Gluten Free

  • POSTED ON 23 Aug 2016

No need to give the boot to your favourite Italian dishes, try Le Veneziane, our choice for gluten free pasta.

Produced in Italy, with easy-to-digest corn flour with a taste that rivals wheat pasta. Choose from Spaghetti, Penne Rigate and Fettucini.  Available on the Deli shelves now.

Monsieur Truffe Chocolates

  • POSTED ON 23 Aug 2016

Choc lovers behold! Seriously addictive, Monsieur Truffe handmade chocolate from Melbourne has just arrived.

Try 80% dark chocolate with honeycomb or salted roasted pistachios, 37% milk with sea salt flakes or coconut - treat yourself or spoil a friend. Limited supplies available instore now.

Hot Sauce Heaven

  • POSTED ON 23 Aug 2016

Chinchilla produces a fantastic range of chilli sauces - all grown and  local locally, in Kingaroy. 

For the hot sauce addict, we’ve got mild to fierce with Habanero, Jalapeno and Hot & Smokey flavours in store. Life’s too short to eat bland food. Available on the Deli shelves now.

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