Torta Sabbiosa is a traditional Northern Italian cake from Lodi. Sabbiosa, meaning "sand", refers to the crumbly, melt in your mouth texture of this beautiful cake. The buttery slice comes with a sauce of mascarpone cream and brandy, for a decadent and nostalgic sweet Italian treat! Small size is a single slice (a big one, at that) and large is a whole cake.

These succulent, juicy scallops are a highlight on our à la carte menu, and now you can enjoy them at home. Pan-seared to perfection, paired with velvety cauliflower puree, and topped with crunchy spring onion, chilli and roasted Australian macadamia. This dish is a perfect balance of smooth and crunchy textures, bringing out the best in the meaty scallops for a truly delightful dining experience. 4 pieces per serve!

This sunny Sicilian pesto alla trapanese includes tomato and almonds. It's perfect for spring and great with our gnocchi and pappardelle. We make it with a mixture of fresh and tinned Pugliese cherry tomatoes and pistachios as well as the traditional almonds. Two cheeses are always better than one so we use a mixture of parmigiano and grana padano.

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.

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!

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!

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.

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.

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.

These Clams are part of the Pepus range of Spanish preserved seafood, preserved in brine giving them a wonderful fresh taste of the sea. Serve them next time you are having champagne or with your favorite Aperitivo.