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Spring Hill renovation |
Tognini’s Spring Hill is undergoing a change but some things always remain the same. While renovation work progresses ‘behind closed doors’ from Monday 29 March to Wednesday 14 April, the store will still be open for· take away coffee and drinks, take away salads, rolls and muffins. Catering is still available during the renovation. Just call or email and we will deliver your catering needs. All will be revealed when the Tognini’s Spring Hill doors reopen for trading on Thursday 15 April. Expect something special. You won’t be disappointed.
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Spring Hill 3831 5300 Milton 3369 0915
Email eat@togninis.com |
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New on the menu @ Milton + South Bank |
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Milton - The new lunch menu – available from 11am to 3pm Monday to Sunday – is looking good! Here’s what you’ll find: wonton wrapped prawns w lime chilli sauce, tempura battered flathead + chips w tartare sauce, spiced potato + lentil burgers, vine ripened tomato pizza w fresh mozzarella + basil, potato gnocchi w crisp prosciutto + cherry tomatoes and chicken risotto w wild mushrooms. |
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South Bank - You can now have a light breakfast at Tognini’s South Bank until 11.30am. Choices include sweet or savoury muffins, fruit toast w lemon cream cheese, fresh vine ripened tomato w balsamic cream on sourdough toast, bircher muesli w stewed fruits, grilled swiss brown mushroom w fetta + rocket on sourdough toast or a breakfast bruschetta w cherry tomatoes, fetta, olives + bacon on sourdough toast. |
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ON THE SHELVES: Kennedy & Wilson |
Give yourself and those you love a treat this Easter with a Kennedy and Wilson Easter egg. Their chocolate has an unbelievable flavour because they use the best available ingredients and conch them for at least 72 hours. It’s chocolate that tastes of chocolate, not just sugar. Put a whole new meaning in Easter eggs! Enjoy. |
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CHEESE CABINET: Montgomery Cheddar |
Montgomery Cheddar is one of only a handful of cheese makers still making cheddar from unpasteurised milk. Jamie Montgomery, a third generation cheese maker from South Somerset, England, makes about 60-70 wheels of cheddar per week from a herd of 140 Friesian cows. Each cheese is matured for a minimum of one year. |
| Brisbane’s Mr Cheese, John McDonald from Palatable Partners says “There is a strong argument that Montgomery Cheddar is the best in the world. Few would argue with this.” Unfortunately it is forbidden to import unpasteurized cheese into Australia with the exception of French Roquefort, Swiss Gruyere and Italian Reggiano Parmigiano, which are all covered by separate permits governed by method of manufacture. |
| Lucky for us, last year circumstances forced Jamie Montgomery to produce some pasteurised cheese for the first time and we secured some of this stock. It is in limited supply so be quick and purchase from Tognini’s Milton and Spring Hill cheese rooms. Pasteurised, as opposed to unpasteurised, Montgomery Cheddar is still a very fine cheese made in the true artisan style. |
| > Check out our range of classic Cheese Boxes |
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Spring Hill Tognini’s BistroCaféDeli Cnr Turbot & Boundary Streets, T: 3831 5300
Mon-Fri 7am-5pm, Sat 8am–3pm, closed Sunday + Public Holidays
Milton Tognini’s CaféDeli Milton Centro, Baroona Road, T: 3369 0915
Mon–Fri 7am-6pm, Sat 7am–3pm + Sun 8am-3pm, Open some Public Holidays
South Bank Tognini’s CaféWineBar State Library of Queensland,
Cultural Centre, Stanley Place, T: 3840 7546
Mon–Fri 8.30am-5pm, Sat-Sun 9am–5pm, Open most Public Holidays
email: eat@togninis.com
blog: www.foodwtogninis.blogspot.com
web: www.togninis.com
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