A chunky boar ragù of Victorian boar shoulder and neck, enriched with herbs & red wine. Of course, as with all our sauces and ragù, this will be in glass jars, pasteurised, so you can store it in your fridge (unopened) for the inevitable rainy day that will grace us Melburnians again soon.

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!

Wild Mother Tasmanian Whisky Barrel Aged Maple Syrup is a truly unique and artisanal product. This syrup is aged in 100- litre Overeem ex-Bourbon Casks. The whisky barrel aging process imparts a rich and complex flavor profile to the maple syrup. The whisky barrel aging lends a velvety mouthfeel and a long, satisfying finish. This is a decadent and luxurious maple syrup that elevates any dish - from pancakes and waffles to roasted meats and ice cream. Serve drizzled over mature cheese, or use as a topping for classic crepes and other desserts; An indulgent and distinctive addition to your pantry. 200ml

Made solely from Huon and Derwent Valley black cherries and aged for 16 months, this is sticky agrodolce deliciousness... Wild Mother Tasmania balance the sweetness of the reduced cherry must with some of our black cherry vinegar which gives lift and tang to what is otherwise a deeply flavoured complex condiment. 1kg of Tasmanian Cherry goes into each 200ml bottle! A must have in your pantry.

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!

Hand cut Spaghetti alla Chitarra (this incredible wire pasta cutter that looks somewhat like guitar strings!), resulting in a slightly more rough cut spaghetti, perfect for clinging onto all of that delicious sauce.

Thicker and richer than other thinly cut pasta, pappardelle is a thick ribbon pasta with a nice bite, as per usual Al Dente style. It goes brilliantly with ragù, or whichever sauce you see fit.

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.

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.

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.

If you have enjoyed our chilli paste before, we challenge you to try this new version now. Thick, delicious chilli paste perfect as a spread on fresh bread or on a warm slice of sourdough focaccia.. yum! A great addition to any of your pasta sauces or over the top of your favourite veggies. This chilli paste is now spicier than ever, try it if you dare!

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!

Frattali Olive Oil is 100% cold pressed Extra Virgin Oil grown and produced on their estate just 3km from Yea in NSW. The Frattali family has been producing olive oil in Italy for generations. Today, the traditions are being carried on here in Australia. Each year, their olives are processed on site within 24 hours of harvesting to preserve the natural flavour of the fruit and to ensure the quality of the product.

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.

Mussels from the Galician coast prepared in one of the most genuine sauce in Spain: Escabeche, which is made with paprika, vinegar, oil, garlic and bay leaves. A delicious savoury treat to have in the kitchen pantry.

Up to 12 sardines per tin in olive oil. Small and full of taste. This is a blue fish with high quantity of Omega 3 acids, very good for you! Delicious on crackers or bread, toss a few in a salad or in a pasta dish. And of course, straight out of the can as part of antipasti or a very good midnight snack!

These Razor Clams are part of the Pepus range of Spanish preserved seafood, preserved in a salty brine giving them a wonderful fresh taste of the sea. Serve them next time you are having champagne or with your favourite Aperitivo. A little transportation to Spain in a tin, sounds good to me!

Irollo brings the traditional taste of Tuscany into your home, thanks to their gluten free alternative to the prized pappardelle made with corn & rice. Honestly, this is some of the best GF pasta we've ever tried, so much so that we even use it in the restaurant for GF diners!

Just a few drops of this vinegar are enough to improve all your dishes, specially for dishes based on fish and seafood, salads, cheeses, sauces, and many kinds of desserts. We simply can't go without, whether at home, or in the Al Dente restaurant kitchen!

This vinaigrette is a beautiful addition to your salad as a dressing or on top of your cooked veggies! Sweet and sour, the way we like it!

A deliciously fragrant saffron infusion, made with Zar Taj Grade AAA Saffron by Friend & Burrell. Enjoy over the top of your vegetarian or seafood risotto and pasta!