Our Octopus alla Siciliana will transport you straight to the heart of Italy's best eateries - no passport required! This dish combines Italian flavours from the piedmont region, with traditional flavours of Sicily. A rich pomodoro sauce grounds this tender Australian octopus, balanced with crispy fried capers, thin slices of umami kalamata olives and a rich squid ink and anchovy bagna cauda.

We've been working on this recipe for quite some time now and are so happy to share it with you! Davide's been building the rye sourdough mother, which he's aptly named "Ercole" (Hercules) since the start of Lockdown #1 in 2020. This sourdough loaf is baked fresh every day in the Al Dente kitchen. We are so proud of this one, and write this whilst munching on a piece of freshly baked, crusty sourdough goodness right now!

This decadent mix of marinated olives from Main Ridge Olive Co. have been salt-brined and cured for a minimum of 18 months. This curing process allows the flavours of the olives to deepen and the saltiness of the brine to penetrate into the olive, creating the perfect umami flavour explosion in your mouth!

Del Bocia represents months of dedicated research into sourcing the finest ingredients, leading to the discovery that cream from Gippsland shares remarkable similarities with traditional mountain cream used for malga butter. This cream is rich in flavours and aromas, with a characteristic yellow colour from the carotene ingested by pasture-grazing cows, embodying what makes true malga butter so distinctive. We are committed to preserving artisanal techniques, such as slower churning processes, handling at lower temperatures, and handwashing the butter in ice-cold water to remove buttermilk and hand packaging. These methods distinguish Del Bocia from other butter on the market, offering a unique taste and quality.

Made with three different types of mushrooms, this vegetarian ragu is full-flavoured with the sweet richness of ripe tomatoes and a hint of chilli. It goes beautifully with any type of pasta, but we love it with our pillowy potato gnocchi!

We've finally caved and decided to make a tiramisu. There have been more requests for us to make this over the last four years of business (isn't that something spectacular in itself?!) than anything else... So, here it is. We've not strayed too far from tradition with our Tiramisu, and the reasoning behind that is the same we'd apply if we had a Ferrari... Perfection doesn't need a makeover!

Hailing from the sunny groves of the Mani Peninsula, southern Greece, Golden Groves olive oil is 100% Extra Virgin Olive Oil, raw, unfiltered and certified organic. Made from koroneiki olives, a variety of olive native to Greece, this oil is full-bodied, peppery and deliciously verdant. The purity of this olive oil is obvious from its effervescent colour, which has been skilfully attained by locals whose reverence for the harvesting of this ancient food has spanned generations. Golden Groves Extra Virgin Olive Oil is the perfect accompaniment to any dish, morning or night. Drizzle liberally over your favourite focaccia, anoint your salads with its sublime richness and fry your favourite fillet of fish with this wonderfully pure oil that will elevate the taste and aesthetic of any dish.

Slow-cooked vegetables in a white wine stock are combined with roasted nuggets of pork sausage to create a delicious and comforting ragu. We love this with our gnocchi and tagliatelle but it's a great accompaniment to any pasta. You could also partner it with polenta, rice or mashed potatoes.

Cacio e Pepe will remain a staple in our home, and in yours. A simple pecorino and pepper fonduta is folded into golden semolina pasta to create a signature dish that we're sure you're going to love. NOTE: Our Tortellini Cacio e Pepe doesn't come with a sauce included, but we recommend you purchase our Burnt Butter & Sage as an accompaniment!

We're happily obsessed with making soft gnocchi that taste like potato not flour. These heavenly pillows don’t need a complex sauce - a little tomato, a drizzle of oil, a grating of cheese and dinner is done. Another option is a burnt butter, garlic and sage sauce. Of course, they are lovely with our lamb ragu too! You can serve the gnocchi simply boiled or lightly pan fry once cooked. FRESHLY FROZEN

Like a spaghetti, but a little finer and more textural - delicious and perfect for all of our sauces & ragu!

A long, semi-flat pasta, like fettucine but a little thicker and more textural - hand cut and perfect for all of our delicious sauces.

This is a traditional bolognese made with beef for body and flavour and pork for sweet softness. It's slow-cooked to meld the flavours properly just like nonna would do.

Simple is best when it comes to Italian food and it doesn’t come simpler or better than our rich napoli, with the natural sweetness of tomatoes, onions and a touch of garlic and basil. It’s great with any of our pastas.

When we make our slow-cooked ragu, the whole kitchen is infused with warm, comforting aromas. We are so excited for you to have the same experience. We use lamb shoulder because it falls apart after slow cooking, plus a little tomato, red wine and herbs.

Italians know that simple often means best - this burnt butter and sage sauce is the perfect herby, toasty dressing for filled pasta. You can also let it melt over grilled meats or potatoes for a luxe finish.

Our Chilli oil is simple and very effective. Great to add an extra kick to any tomato based pasta sauce, or to drizzle a little over a good woodfired pizza. We've been loving it on our bacon & eggs in the morning, too!

Our Chilli oil is simple and very effective. Great to add an extra kick to any tomato based pasta sauce, or to drizzle a little over a good woodfired pizza. We've been loving it on our bacon & eggs in the morning, too!

Aged for a minimum of 9 months, the origin of Grana Padano dates back to the Cistercian monks of the Chiaravalle Abbey. From the polders of northern Italy, the cheese is produced with milk from free-range cows that are let to graze on fresh forage and silage. Full-bodied, this hard cheese delivers a savoury and nutty touch with a dense and somewhat flaky texture. Creamy, mild and with a lingering aftertaste, it can be enjoyed on its own or as an accoutrement to your dish. A heritage unmatched by most cheeses, Grana Padano is in a class of its own, unique in nuances of both taste and texture.

Soft-centred Chocolate pudding: This delicious and impressive soft-centred pudding is an exciting collaboration between Andrea and you, the cook at home. It will be delivered part-cooked ready for you to finish in your own oven. Follow the instructions to create this molten marvel and feel like a skilled pastry chef in your home kitchen. It's amazing as is but you can also serve it with strawberries, cream or ice cream. A SMALL SERVE IS INTENDED AS 1 INDIVIDUAL PUDDING, A LARGE SERVE IS INTENDED AS 4 INDIVIDUAL PUDDINGS

These anchovies are incomparably good. Currently Andrea & Michelle's favourite midnight snack on a good piece of toast with a lot of butter. Or better yet, straight from the tin.

These Pepus Mussels are grown on premium platforms and are selected by size. They are then fried in olive oil and prepared in a mild pickle. A delicious savory treat to have in the kitchen pantry.

This Spanish tuna is an excellent lunch option to have on hand, it makes a great addition to salads or pasta recipes, or simply eaten straight from the tin. All of the Pepus products consist of a selection of Spain’s best preserved seafood, presented in cases with beautiful photography that helps other cultures appreciate the wonderful quality seafood they have to offer.

These Pepus Baby Sardines are fished in Spain in the European autumn months, steamed and packed in vegetable oil. Delicious on crackers or bread, toss a few in a salad or in a pasta dish. And of course, straight out of the can.