Cured Salmon, Pickled Fennel, Watermelon & Freekeh

  • POSTED ON 17 Nov 2020

Cured Salmon, Pickled Fennel, Watermelon & Freekeh 

Serves 6 as Entrée , 4 as a Main


  • 400g Harris Cured Salmon*
  • 1 whole Fennel bulb, shaved on a mandolin
  • 1 cup White Vinegar
  • 100g White Sugar
  • 3 Bay Leaves
  • 1/4 tsp Mustard Seeds 
  • 150g Watermelon, cubed
  • 2 x bunches Watercress 
  • 150g Mount Zero Freekeh* 
  • 50g slivered Pistachios* 
  • Seeds of 1 Pomegranate 
  • 100ml Josh & Sue Lemon Aioli*
  • 1 Lemon extra 

*Available from Tognini’s

Pickled Fennel

This can be done the day before. Bring vinegar, sugar, bay leaves and mustard seeds to the boil. Immediately pour over the shaved fennel and sit for 1 hour. Refrigerate. The  fennel can be keep for 1  month in an airtight jar.


Bring a large pot of salted water to the boil and boil the freekeh for 12- 15 minutes or until cooked. Drain well and set aside. Cool before use. Gently mix the together the fennel and cooled freekeh.  Using a flat platter assemble the salad. Spoon the dressing on the platter (reserve some) – place the salad mix over the dressing. Gently place the salmon and cubes of watermelon over the salad.  Finish with the remaining dressing and garnish with the slivered pistachios and pomegranate seeds.

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


  • 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


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



  • 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


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

*Available from Tognini’s


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.

Seafood & Chorizo Paella

  • POSTED ON 11 Mar 2019

Forget the traditional roast, Paella isn’t nearly as hard to make as it looks.

Our take on this classic Spanish dish is packed with all the good stuff – chorizo, mussels, chicken and lots of smoky paprika. Made in one pan, we’ve put together a straightforward recipe with a list of easy to buy ingredients. Our seafood paella is perfect for sharing, served family style - just load up your plates and enjoy the flavour. We’re enjoying ours with a glass of lightly chilled Rioja. Olé!

Seafood & Chorizo Paella

Serves 4


  • 1-2 tbsps olive oil*
  • 350g chicken thighs, roughly chop 
  • 2 chorizo sausage, sliced thickly* 
  • 100g fresh peas
  • 1 large onion, finely diced 
  • 3 garlic cloves, crushed 
  • 2 red capsicums, deseeded & sliced 
  • 2-3 red chillies, deseeded & diced 
  • 2 tsps La Chinta Smoked Paprika* 
  • 6 cups (1.5 ltrs) chicken, fish or vegetable stock* 
  • 400g Calasparra Rice* 
  • 12 mussels cleaned, open & damaged shells discarded 
  • 4 large green prawns, peeled & gutted, leave tails on
  • Chopped chives or parsley for garnish
  • 30cm Paella dish* 

*Available from Tognini’s


1. Heat the oil in a 30 cm paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. Remove the chicken from the pan and set aside.

2. Fry the slices of chorizo in the pan until crisp. They will release their juices into the pan, which adds a lot of colour and flavour to the dish. Add the onion to the pan and cook gently until soft, then add the garlic, red capsicums, chillies and smoked paprika cook for another 2–3 minutes. Return the chicken pieces to the pan and pour in the stock. Simmer gently for 10-15 minutes until the chicken is tender.

3. Add the rice to the paella pan, cover with a lid or foil and cook on low heat for approximately 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Do not stir the rice. This allows for the crunchy base to develop.

4. Add the seafood and peas to the pan for the final 10 minutes cooking time. Discard any mussel shells that remain closed after cooking. Check the chicken is cooked by piercing the thickest part of a piece with a skewer – if the juices run clear the chicken is cooked.

5. Sprinkle with parsley before bringing the pan to the table. Enjoy!

Recipe: Rough cut pappardelle with sausage, tomato & zucchini

  • POSTED ON 06 Feb 2019

Serves 4


  • 500g fresh lasagna sheets* - cut into free form shapes with a pasta cutter
  • 3 cloves garlic, crushed 
  • 1 tbsp olive oil*
  • 1/2 tsp fennel seeds*
  • 500g pork & fennel sausages*
  • 250g red & yellow cherry tomatoes, whole or cut in half
  • 3 baby zucchini, thinly sliced
  • 1 tbsp basil leaves, chopped
  • 100g parmesan cheese, grated*
  • 1-2 tsp salt*
  • salt & pepper, to taste

* Ingredients available from Togninis

Method: Sauté the garlic in olive oil and butter until soft on a low heat. Add small pieces of pork & fennel sausage in batches, stirring constantly until brown.  Next add the cherry tomatoes and fennel seeds. Cook gently for 10 minutes.  Then add the  zucchini and fresh basil cooking for a further 4 minutes. To cook the pasta, bring a large pot of water to the boil, adding 1-2 teaspoons of salt. Cook the pasta in small batches for 3 minutes and put in an ice water bath for a minute to prevent the sheets from sticking together. Drain and gradually add to the sauce and cook until heated through.   Serve with a sprinkling of parmesan cheese and a few extra basil leaves. Enjoy! 

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.

Fresh Beetroot Gnocchi

  • POSTED ON 21 Jun 2016

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!

Truffle Gnocchi & Butternut Ravioli Ready Meals

  • POSTED ON 13 Feb 2016

If you enjoyed the fresh pasta from Il Locale Italian Restaurant, you are going to love our new Gnocchi and Ravioli to go in our Ready Meals range.  

The head chef from Il Locale has handmade authentic Italian restaurant style food for you to eat at home. The Truffle Gnocchi is rich, earthy and full of flavour - delicate potato gnocchi is wrapped around a filling of  ricotta, mushroom and truffle.  The Ravioli are a classic Italian combination of roasted butternut squash, ricotta and amaretti filling. Both are best served with a simple Burnt Sage Butter sauce - you can get the recipe here.

Sri Lankan Curry Powder

  • POSTED ON 15 Feb 2015

Bold, full of flavour and true to the name - fans of fiery food will adore our new Sri Lankan Curry blend. 

A fragrant spice mix of  coriander, cumin, fennel, cardamon, cloves, cinnamon and curry leaves - our traditional Sir Lankan Curry powder  is available  either roasted or unroasted. Roasted curry powder has stronger flavours and fragrances making it an ideal partner for meat curries using chicken, beef and lamb. Whereas the unroasted  (raw) curry powder is more delicate  and is best used in fish and vegetable  dishes.  Try our  green been coconut curry and a classic beef curry - both recipes combine these distinctive Sri Lankan spices with creamy coconut milk. Go on,  give your tastebuds a workout.