Antipasto Platter

  • POSTED ON 29 Dec 2018

Perfect to share New Year's eve - let us put together a platter from the deli. 

We can custom design a platter to suit your party full  of dips, olives, terrine, proscuitto, salami, cheese & more.  Contact us, we love talking about food.

Christmas Entertainers Hamper

  • POSTED ON 20 Nov 2018

We’ve taken inspiration from the Deli in our version of a crowd-pleasing platter for long lazy grazing. 

Our Entertainers Hamper is loaded with delicious deli goods, it’s easy to put together and even easier to eat! Salami, smoked duck breast, chicken terrine, cheddar cheese, green sicilian olives, hummus, cornichons, caperberries, balsamic onions & pane carasau to round the hamper out. Just one of the delicious options from our Christmas List - order in store or in our online shop here.

Melbourne Cup Catering

  • POSTED ON 09 Aug 2016

The racing season is about to begin and Melbourne Cup fever is almost upon us. Let Tognini's take all of the stress out of your catering whether it is at home or in the office.

Our catering menu is available in store or on line - a simple form to complete and let us finish the work for you.  Take your pick from marinated char grilled chicken, picnic packs, sandwich boxes, fresh salads and more specially prepared in our kitchen for the 'race that stops the nation'.

Order online here or download the form.

La Tur

  • POSTED ON 21 Jun 2016

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.

Let us do the cup day catering!

  • POSTED ON 08 Oct 2013

The day that stops a nation is just a month away (how did it get to October so fast?) and we've now finalized our catering choices. You might be organizing lunch for the office, or entertaining at home, but either way we can help.  You see, we've come up with many options to keep everyone happy and incredibly well fed on the first Tuesday in November.

From little individual picnic boxes to salads by the kilo, and char-grilled chickens we've got it all.

You can download the order form here.

Print it, circulate throughout the office/home and get back to us the Thursday before. What's more we're doing deliveries should you be in the CBD or Milton.

Giddy up!

For the love of Butter!

  • POSTED ON 30 Sep 2013

It's no secret we love really good butter, particularly when it's Lescure butter. And while you might think it can't get any better than a smear of this creamy goodness from the French cows in Poitou on fresh bread, trust us it can...

Particularly when you add herbs and garlic into the mix. Below you'll find a recipe for the most amazing savoury butter.... slather it on fish or meat after grilling,  mix through pasta, mash some through potatoes, spread on your morning toast and have it with eggs. The options are endless and once you've started making it you will not go back! Try working in other flavours too. Enjoy! 



  • 1 x 250 gram block of Lescure Salted Butter
  • 1 x peeled garlic clove
  • 2 tablespoons of roughly chopped flat leaf parsley
  • 1 tablespoon of roughly chopped dill
  • 1 tablespoon of roughly chopped mint
  • A good squeeze of lemon juice


  1. Combine everything in a food processor (or blender) and blend away.

 Note - wrap your unused butter in clingwrap or baking paper and store in the fridge.

You can pick up Lescure butter from either our Milton or Spring Hill premises.

A Sunday Salad

  • POSTED ON 02 Sep 2013


So simple! And a beautiful Spring time salad to serve for weekend lunch. This references a traditional Nicoise style recipe, but omits the anchovies, which would be overpowering as this is designed to be passed alongside baked or poached salmon fillets.  A little mayonnaise with the fish also adds to the plate.


  • 10 chat potatoes
  • 200g green beans, topped & tailed
  • 1 bunch watercress
  • 2 garlic cloves, finely chopped
  • 2 tsp Dijon mustard
  • 1/4 cup white wine vinegar
  • 1/3 cup extra virgin olive oil
  • 4 soft-boiled eggs
  • 1/2 cup kalamata olives
  • 4 vine ripened tomatoes
  • 2 tbs each of basil and flat leaf parsley, chopped.


  1. Cook the potatoes in a saucepan of boiling, salted water for 10 - 12 minutes until tender. 
  2. Add the beans to blanch for the last minute of cooking. 
  3. Drain the vegetables, and refresh the beans in iced water.
  4. Halve the potatoes.
  5. In a jar shake to combine the garlic, mustard, vinegar and oil.
  6. On a large serving plate, begin by creating a layer of the watercress, then scatter with a third of the potatoes, tomatoes, and green beans. Repeat three times, and on the final layer, scatter over olives, soft boiled eggs and herbs. Drizzle with the dressing before serving.
  7. Beautiful when served alongside baked salmon fillets, and perhaps some mayonnaise.

Kalamata olives and a variety of white wine vinegars and olive oils available from both Spring Hill and Milton. 

A Lemon Tart for the Dads.

  • POSTED ON 27 Aug 2013

Mark's a big fan of lemon tart (actually we all are) and with Father's Day approaching thought to share a recipe for an easy, yet delicious one. This one promises a tangy just set custard, within a golden pastry crust, all made easier care of Careme's sweet shortcrust pre made pastry... it's seriously so good, you might starting wondering why you ever tried making your own!


  • 3 large lemons
  • 6 eggs
  • 250 grams caster sugar
  • 200 mls cream
  • 1 packet Careme pre made sweet shortcrust pastry


1. Preheat oven to 160 degrees and prepare your pastry shell for a 20cm tart tin as per Careme's instructions.

2. While tart shell is baking, zest and juice the lemons, setting aside the zest and juice.

3. Whisk together the eggs and sugar until thoroughly combines.

4. Add the lemon juice and zest to the egg mixture, continuing to whisk. After combined, whisk in the cream. You might like to transfer this mixture to a jug for ease of pouring for the next step.

5. Once the pastry shell is cooked, reduce oven temperature to 110 degrees. Pull the pastry out of the oven and pour in the filling. Carefully return to the oven and cook for 40 - 50 minutes, until just set. The custard will have a very gentle wobble. Remove from the oven, and cool for 20 minutes.

Serving suggestion

Best with a little of YEA's French style cream fraiche on the side.