We've encapsulated the traditional Italian flavours of tomato, basil and creamy burrata with our newest tortellini! In true Al Dente fashion, we've put the most flavoursome part of the dish inside our signature, supple pasta sheets. These perfect mouthfuls are piped with an abundantly rich tomato filling before being folded, for you to cook at home. We give you our burrata cream and basil included, so you can create this gratifying new Enoteca dish at home.

We're always excited by immaculate seasonal produce and are so inspired by the colour green (#greenisbello?) in spring! This week's newest filled pasta is light and fresh, and one of our new favourites. It comes with the sauce accompaniment included. Let us know what you think!

Our luxurious lobster ravioli is made with sweet shellfish, buffalo ricotta and orange zest. We serve it with a rich, redolent bisque built over a shellfish stock with lobster and prawn shells, which is included when you add this divine dish to your order. Thanks to our friends at Clamms Seafood for this high quality produce.

In the spirit of warmth and happiness, we're bringing you a delicious Scallop, Parsnip & Bacon filled Ravioli! No need to worry about the sauce, we'll give you some Spring Onion Gremolata to go with it.

This divine Tortellini in Brodo is a collaboration with the Consorzio del Prosciutto di Parma. These special tortellini are a little different than the original, with the supple and tasty Prosciutto di Parma. Our brodo is rich and incredibly flavoursome, thanks to the prosciutto skin used in the brodo itself. Sit at the table, and eat this slowly, to really let all the flavours evolve in your mouth.

Another one of Scott's recipes, but again, we'll take it! This negroni is super floral and excitingly sweet on the nose, but finishes nice and bitter, just like a negroni should. Our favourite Saint Felix Bitter Citrus Aperitivo, combined with Cocchi Rosa Aperitivo and Four Pillars Rare Dry Gin. As Scott would say, "it's pretty bloody good". Serves two. Drink responsibly.

A good friend of Al Dente by the name of Scott gave us this recipe, and we're unashamedly claiming it as our own. Scion 'After Dark' Reserve Durif, Four Pillars Bloody Shiraz Gin, and Autonomy Davo Plum Aperitivo make for an all Australian, delectable, rich negroni. The longer you let this one sit on your tongue, the better it gets. Serves two. Drink responsibly. Evidently, Scott knows a thing or two about concocting a good drink. Salute, mate!

200ml bottle of our favourite Amaro! A mix of twenty-nine herbs, flowers, fruits and roots from Calabria's beautiful land, blended to provide an intense experience of pleasure: the bittersweet taste of oranges, the delicacy of orange blossom and chamomile, the intensity of liquorice, peppermint and aniseed.

House made Limoncello. The perfect after dinner drink!

Al Dente brings you a collision of booze too good to pass up. A stealthy concoction of Polish honey vodka (Michelle's favourite), Starward Whisky, Mr Black Cold Drip liqueur and punchy ST. ALi espresso. Kate Moss was certainly onto something good when she walked into that London bar in the late 80's asking for a drink to wake her up... Na Zdrowie e Salute!

A little sweet, a little sour, and a lot delicious. We've combined limoncello (yum) with lavender infused syrup (double yum) and gin in one little bottle for you to share! These bottles serve 2 people, and contain 2.5 standard drinks. 18+ only. Please drink responsibly.

1998 was the first vintage of the E.J. Carr Late Disgorged and this 2006 release celebrates the 9th consecutive release. A rare level of sophistication that redefines the tirage. It's an elegant blend of 67% Chardonnay and 33% Pinot Noir, resulting in a bright yellow gold colour sparkling with a hint of a green hue. A fine, delicate and persistent bead and mousse. A nose of intricate bouquet of sea spray and fresh grapefruit, followed by rich aromas of butter biscuit and candle wax that meld together in this remarkably complex, yet bright wine. An intriguing palate demonstrating the perfect balance of flavour and elegance. Layers of lemon curd, natural yoghurt, butter biscuit and a hint of forest floor balance the tannin and natural acidity of the wine. A complex style expressing great sophistication and poise expected of the noble sparkling grape varieties of Chardonnay and Pinot noir grown in pristine cold climate vineyards. One of Australia's finest sparkling expressions.

A fresh zesty Chardonnay and Pinot Noir blend from Macedon. Extended time on lees creates a rich marzipan character with well balanced minerality. Enjoy chilled with your friends!

Aromas of peaches, mandarin peel and ruby grapefruit. The palate leads with great minerality and tension. You get a beautiful feeling of natural acidity from the 43% Riesling and a moreish texture from the 57% Semillon, grown on Whistler's Heysen Estate. Loads of citrus tang; think grapefruit pith and browned lime. This wine has beautiful drinkability straight off the bat. Slightly hazy from a no fining - no filtration philosophy, this haze will continue to sediment at the bottom of the bottle. Shake it up and drink it cloudy, or decant by pouring each glass slowly - its your call. Served best at about 14 deg, its a perfect aperitif. Watch this wine develop over the next few years. The gentle extraction of phenolic molecules (tannins, aroma and colour) occurs by treating these white grapes like a red wine which in this case meant 9 days on skins. Refreshing and enticing, this wine spent four months in natural oak, best served chilled, but not ice cold to really enjoy the aromas.

A complex and rich local Chardonnay from Beechworth, Victoria, by sommelier turned winemaker (and our friend) Rocco Esposito. An explosion of flavour from biodynamic methods, and a perfect pairing to anything packed with umami, like our Mushroom Ragu or Tortellini Funghi!

Bine Longhe is a wine of luminous autumn straw colour, rich and brilliant due to the late October harvest, picked after the grapes have been over ripened for 20 days. Bine Longhe has a characteristically strong honeyed herbaceous aroma. Dancing minerals play tag on your tongue, embracing and lively on the palate, with a slight aftertaste of bitter almonds. Soave is inherently a delicate wine, Tessari Bine Longhe Soave's wonderful acidity makes it perfect to pair with many different varieties of food, like Al Dente pasta!

A fragrant nose of strawberries and cream, with a hint of ripe white peach. The palate is elegant with generous weight underpinned by clean acidity. A dash of white pepper and spice leading into a savoury finish. This wine feels generously elegant and almost has the ability to transport you from your iso-mood to vacay-babe! The fruit is handpicked across three vineyards and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulfur are used and the juice is oxidatively handled to get rid of oxidative enzymes early on in the winemaking process. The wine is left at ambient or if needed chilled to 15 degrees and transferred to old French oak barrel with full solids and minimal sulphur is added. The wine is then left to ferment with wild yeast, left until the following summer, then removed from lees, and transferred to a tank. The resulting wine is crisp, with minimal filtration, but crisp vibrancy and complexity remain.

Congrats on finding this delightful drop! There is great complexity and detail about this wine that has had minimal winemaking interventions. The resulting blend is not only exciting, fleshy and exuberant but has a gorgeous savoury bouquet with lashings of watermelon peel, persimmon and dried cherry. Best served slightly chilled, as a wonderful aperitivo or in place of a Rose. Think more structure and flesh about this deliciously easy drinking wine.

This 93 scoring Grenache is funky with incredibly intoxicating aromas. It's on carbonic maceration for a few weeks then jumped on to release a bit of structure from the grapes. So they say... Pump up the fruit, pump it up... While you feet are stompin’ And the jam is pumpin’? Sour-sweet, tangy and refreshing red of pickled cherry, raspberry liquorice characters, lots of minty/alpine herb greenery, a splash of nice balsamic lift and a little turned earth, undergrowth funky savouriness in there too. Palate and bouquet both reflect this array. Sloshy texture then puckering and chewy. Feels pretty edgy, in the best way.

Mount Macedon Pinot Noir with wild mountain wine vibes. 30% whole bunch, small sulfur addition just before bottling. Blackberry and underbrush, a really look a like Jurassic Trousseau. An organic processed wine made out of the North Wine winery within the Macedon Ranges. It's light in colour but completely tricky with its bolder body and mouthfeel. A pinot with integrity and strength behind it. Best served lightly chill.

Andrea's favourite dessert wine. Before harvest, the best grapes are personally and exclusively selected by the family members, in order to make them dry naturally until February. Tessari’s sweet wine, Tre Colli, is a dream. The colour of honey. The nose is fragrant; dried fruit, raisins, summer white flowers and tiny amount of custard. Just the right amount of sweetness vs. dryness. Perfectly paired with lighter desserts and cakes, like our Latte e Caramello, or our Torta Sabbiosa!

A personal favourite after dinner sweet wine of Davide's... A semi-sweet fortified Durif. Perfect with dark chocolate or hard cheeses, served chilled or at room temperature. Drink within 14 days of opening.

Mystery is sexy, no? Let us do the picking! We'll put together a delightful 2 bottles of wine from our list, and even tell you which food to pair your vino with.

Mystery is sexy, no? Let us do the picking! We'll put together a stunning mixed 6 bottles of wine from our list, and even tell you which food to pair your vino with.

Treat this NON-alcoholic wine like a subtle red, a German Gose, or a Petillent Naturel. Floral lemon makes way for refreshing minerality, a light fermenty-fizz and a slightly bitter or dry finish. Think tart, native citrus, floral body and a light menthol aroma. NON WORLD is a Melbourne based team of food (and flavour) professionals, designed to expand non alcoholic drink options. An informed and uncompromised curation of flavours, for those who seek 0% alcohol beverages.

Treat this NON-alcoholic wine like an aromatic white wine. Toasted Cinnamon & Yuzu flavours lend themselves to balanced tartness with a savoury undertone. Subtle warming spices lead into a slightly bitter finish. Much sweeter on the nose than it tastes. NON WORLD is a Melbourne based team of food (and flavour) professionals, designed to expand non alcoholic drink options. An informed and uncompromised curation of flavours, for those who seek 0% alcohol beverages.

Our Basil oil is simple and delicate. It's perfect for those times when you want a hint of basil but don't want to overpower the flavors of summer's ripest batch of corn or tomatoes. Try drizzling it over just-grilled bread, tossing it with steamed green beans and sea salt, or pouring it over a cold summer, soup, like gazpacho.

Iran accounts for around 90% of the world's saffron production. The finest Saffron is hand-picked, upholding traditional growing methods in Iranian field. The red stigmas are from crocus flowers. The threads are all hand-cut and separated, prior to drying for maximum flavour, aroma, and coloring in cooking and baking. Saffron gives that distinctive bright yellow/orange colour and pungency to authentic risotto milanese, bouillabaisse, paella, and biryanis. Saffron aroma is fresh, fragrant and strong.

Pickled cassette green chillies. These things are H O T !

Our poached persimmon is a seasonal specialty you can enjoy as a snack straight from the jar, mixed with your favorite yoghurt with just a hint of spice to make a perfect light breakfast or a refreshing dessert. It's delicious alongside cakes or with a cheese board.

Our Go Nuts! are perfectly portioned snacking, whether at home or on the move.

Our Go Nuts! are perfectly portioned snacking, whether at home or on the move.

Our Go Nuts! are perfectly portioned snacking, whether at home or on the move.

Our Go Nuts! are perfectly portioned snacking, whether at home or on the move.

Our Go Nuts! are perfectly portioned snacking, whether at home or on the move.

Everybody loves anchovies! Enjoy its delicious saltiness on buttery bread or sandwiches, with vegetables, in your favorite pasta sauces, on pizza, or toss them in your salad for an extra kick. You could even chop them finely and make a dressing or butter.

These muscatel clusters from Tabletop grapes are the perfect accompaniment to a cheese platter. Perfect grazing!

Our white truffle salt is a combination of a little white grated truffle with some sea salt that you can enjoy on fresh egg pasta, polenta, sprinkle on top of a buttered toast or on fresh butter to add an extra kick, eggs, potatoes, and cheese. White truffle is smooth and more pungent compared to black truffle which has a more subtle flavor, with a heady musk aroma and a garlicky flavor.

We love truffles! So we combined a little grated truffle with some sea salt and we strongly recommend you roast some potatoes or cook up a delicious steak to sprinkle this goodness all over.

Impossible not to love chilli! So we combined some dried chilli with sea salt and we strongly recommend you rub it on any meat before you're grilling, sautéing, or baking. You can toss it over roasted vegetables, season your favorite pasta just before serving, or finish any stir fry dish.

Smokey sea salt! We strongly recommend you roast some potatoes or cook up a delicious steak to sprinkle this goodness all over.

Perfect with our chocolate pudding, or on muesli, or in a glass of prosecco

With a delicate flavor, our cauliflower pickles can be enjoyed to garnish meats or sandwiches, it is also a fantastic addition to an antipasto platter or a cheese board. You could even try it in your pasta salad as a delicious crunchy addition, or in Asian-style dishes.

These onions are a traditional Italian recipe that you can enjoy with with meats and are in general a perfect topping for warm wintery meals. The are perfect as a side, as an antipasto, on warm or fresh bread, to accompany fresh or aged cheeses.

Poached pears are a dish you can never go wrong with. Enjoy straight from the jar as a sweet snack, or served as a dessert with ice-cream or whipped cream. Make sure to add some of its syrup on top, to make it extra special. Did we already say it is delicious with cheese?!

Deliciously tangy recipe to enjoy with warm or cold dishes, or straight from the jar as a snack! Great addition to salads, incredibly tasty with cheese , or added to your sweet breakfast dishes.

Fresh, cold, and crisp pickled onions. You should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. You NEED to try it on your avocado toast! The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.

Sweet and sour recipe perfect addition to salads, or eaten as a savory snack straight from the jar. Can be enjoyed as a side with meats or vegetarian dishes, perfect on warm or fresh bread, alone or with cheese (of course). Try it also in your sandwiches or wraps!

Romanesco goes by various names, including Broccoflower as it is considered to be a hybrid between cauliflower and broccoli. Its taste is more like broccoli – mild and nutty with sweeter notes that lend well to savory pairings. It makes a great addition to sandwiches and a cold meats platter, or with a cheeseboard for a bit of crunch and a flavor change at the end of the meal or for that cheesy evening snack. It has a sweet and sour crunch that livens up all sorts of dishes.

Radicchio is known for its natural bitter taste, but have you tried our pickled radicchio? Deliciously sweet and sour with a touch of bitter taste, you'll love it in your salads, or as a garnish, with meats and wintery dishes to warm your soul. Great with cheese, on bread or as is.

This is part of our series of homemade pickles! They are delicious with burgers, and salads. They can be used in cold summer soups or as veggie crackers (with some added flavor like cheese or butter). Delicious with meat dishes as well.

Our pickled chillies are a tasty condiment great for spicing up stir fry dishes, soups, burgers and salads. You can enjoy them as a snack straight from the jar, serve it as an entrée or on some grilled bread with olive oil and a pinch of salt. Mouth watering!

Our pickled jalapenos are the perfect spicy addition to your favorite recipes. Add them to your salads or sandwiches, enjoy them as a snack or with your Aperitivo. They are perfect with meat, or enjoyed over a grilled slice of garlic bread! You have to try them!

Our poached Quince has an intense sweet aroma and can be enjoyed as a snack straight from the jar, alongside cakes, cheese boards, muesli or sweet breakfast recipes.

We've taken the finest Mount Zero olives and marinated them in Mount Zero oil, garlic, chilli, thyme and bay leaves. We find it hard not to eat the whole jar in one go, and suspect you'll be the same...

If you consider yourself a bit of a trendsetter, this is the accessory for you! Show off to the people on your daily walk, wearing one of our Al Dente face masks. Breathable, yet snug, these adjustable face masks have our logo subtly printed on them. You'll love yours as much as we love ours!

Dress like a pro, cook like a pro, right? Thanks to our friends at Ace Chef Apparel! They've been our supplier of chef jackets and aprons since we started cooking last year.

The use of balsamic vinegar makes this strawberry balsamic jam a cut above other jams. Spread it on your toast (buttered sounds even better), or drizzle in your yogurt, oatmeal or ice-cream.

Kumquats are tiny citrus which have edible skins. The skins are sweet and their juice is sour, so we decided to jam it with a splash of Aperol, an Italian orange Aperitivo liqueur. We obtained an incredibly fresh, citrusy, yet deliciously sweet jam that you can enjoy on buttery toast, as a snack or along cakes and desserts. Enjoy with cheese too.

Our apple jam is a delicious preserve, beautiful tasting and sweet. We love it on hot toast or fresh bakes, but it would also be delicious stirred into yoghurt or spread on top of pancakes or waffles. It makes a great ingredient for a homemade pie, with the addition of cinnamon it becomes the ultimate wintery recipe. Of course, you can pair it with cheese and other savory dishes too!

Our pear jam is sweet yet fresh, enjoy it with your Aperitivo, on a cheese board is ideal. It pairs so well with hard and soft cheeses alike, from simple Parmesan cheese and Pecorino to a soft Brie. Delicious as an addition to a chocolate cake, it makes the perfect breakfast, snack or dessert.

We took our original pear jam recipe to another level, with the addition of some spice. This jam is sweet and aromatic, can be enjoyed with desserts or cheeses like Goat's Cheese, Blue or Brie.

If you enjoy sweet citrusy, fresh flavors, this is the jam for you. Perfect with sweet or savory dishes, on a crispy slice of buttery toast or with a cheese board. Great addition to baked desserts too!

Our strawberry jam will easily become a recipe to keep on hand in your refrigerators! Add it to toast for a quick breakfast, or spread onto bread with peanut butter for an easy Pb&j sandwich. Add it to cookies, cupcakes, ice cream, and pies for the ultimate snack or dessert. We highly recommend you try it in your next cheesecake!

If every season had a matching jam, then autumn’s would be this one! You can spread it on pretty much anything and enjoy it with a cup of tea or coffee. Enjoy it on homemade brioche bread or banana bread, on hot toast with a sprinkle of cinnamon, or with cakes. You should definitely try it with cheese too!

Enjoy the tart flavor of rhubarb combined with the delicate sweet taste of pear in crumbles and cakes, or spread it on your favorite toast for breakfast or on fresh bread as a snack. Goes well with cheeses too, of course!

This marmalade makes a delicious topping for bruschetta or pizza; it's also a nice complement to a grilled steak, chicken, or pork. Great enjoyed with cheese, on toast , or with fresh bread.

Our chilli butter is made by whipping our delicious Al Dente Chilli oil and a flavoursome chilli paste through luscious butter. Use this on everything - as a sauce base for some spaghetti or on sandwiches.

Delicious local honey from the legendary beekeepers at Rooftop Honey. A wonderfully Melbourne initiative, and a divine little pot of gold (honey)

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.

A Southern Italian take on the Viennese classic Sacher Torte. We make ours with almond flour and decadent cocoa powder. It's delicately sweet, not at all too rich, served with a simple vanilla cream. Torta Caprese is the perfect after dinner slice to share with the family, or indulge in by yourself. Small serves 1-2 people, by the slice. Large serves around 6, as a whole cake! Time to celebrate!

Good Boy Chocolate brings us their rich and creamy hot chocolate powder. Who's a Good Boy, now?

Delicious mini babà cakes soaked in sugar and Strega, a herbacious yet sweet Italian liqueur.

Delicious mini babà cakes soaked in sugar and Limoncello, a sweet, lemony Italian liqueur.

77% Vegan Dark Chocolate made with cocoa beans grown in local communities from the Solomon Islands, in the Pacific Ocean. Although it is an intensely dark bar, the acidity from the prominent berry flavours provide a refreshing finish. Each bar is wrapped in Good Boy Chocolate's special handcrafted recycled paper, it is just as cool as the chocolate inside!

Organic 70% Peru single origin Smoked with a Native Australian Paperbark. Paperbark has been used for thousands of years by Aboriginal Australian; They would wrap their food inside the Paperbark before cooking it over the fire. Following the same technique, I did my best to apply this cooking method to chocolate. I first wrap the cocoa beans in the Paperbark, ignite it with fire and place the whole thing in the oven for the usual roast. To intensify the smoked flavour I also used a smoke gun to diffuse Paperbark smoke inside the stone grinder while it was running, leaving it with the lid in order to trap the smoke in it for as long as possible. Celebrating all Fathers and especially to pay respect to the First ones of this country, acknowledging Aboriginal and Torres Strait Islander people as the Traditional Custodians of the land and acknowledges and pays respect to their Elders, past and present.

Introducing the newest Good Boy, White Chocolate & Pistachio. Made with the same level of care and dedication as all their other blocks, and guaranteed just as delicious. Each bar is wrapped in Good Boy Chocolate's special handcrafted recycled paper, it is just as cool as the chocolate inside! Who's a Good Boy now?

Soft goat cheese marinated in a garlic and herb infused edible oils including extra virgin olive oil, this award-winning Marinated Goat Cheese has a refreshing citrus tang and soft, spreadable texture. It’s delicious in salads, soups and sandwiches and on crusty bread or Al Dente crostini!

Monforte is the flagship cheese of Section 28, handcrafted in very limited quantities from the best cow’s milk produced by the dairy. It is a raw milk, semi-hard cheese with a complex, but not overpowering flavour. It has an initially sweet, milky and fruity taste that is balanced by emerging brothy and roasted nut flavours with a subtle earthy undertone. Beautiful with a Gamay or Pinot Noir, and best enjoyed with a nice dried fruit or fruit paste.

This delightful Dutch cheese is matured for around 1 year. It has a soft, lingering creaminess and a touch of earthy nuttiness to the taste. The cheese is similar in style to an aged Gouda and is a very welcomed addition to our cheesey line up. We love this cheese in a fonduta (in fact, we serve it in our restaurant) with a touch of truffle, alongside some root vegetables like potato and beetroot.

Mount Zero gently smoke their Arbequina Extra Virgin Olive Oil with a mixture of Paperbark strips (Malaleuca), sourced from Indigenous Communities in the Northern Territory, and Red Gum chips, which results in a fragrant oil that brings the scent of slow cooking to your kitchen. This Smoked Oil is your cheeky cheat for adding those deeper, woody flavours, without the time and fuss of smoking your food! Perfect for babaganoush, hummus, fish, meats, salad dressings, or even on your eggs in the morning!

We love to make the most of wonderful produce, so with last seasons truffles we made a delicious oil. Use this on potatoes, popcorn, steak, pasta... you name it! Give the oil a good shake to get some of those beautiful strands of truffle out for the added flavoursome kick.

Italian extra virgin olive oil cultivated in the Sabina region, a God-blessed area between Lazio, Abruzzo and Umbria. The Carboncella Small Batch Release is cold pressed solely from 100% Carboncella olives. The taste is robust, yet impressively wide in the spectrum. Artichoke, cardoon and sweet botanic notes form the prelude to a spicy progression, where hints of white pepper emerge in a classy finale of bitter almond.

Sabina Dop is cold pressed solely from olives grown in a plurisecular grove in the Sabina region, between Lazio, Abruzzo and Umbria. With olive trees dated back to the 16th century, this is one of the oldest olive groves in the world currently in use for olive oil production. Complex taste, with a remarkable fruitiness and herbaceous notes in total balance with hints of artichoke, thristle and almond.

Limited Release, The 2021 JOSEPH First Run has been made using a small batch of greener olives picked at the very beginning of harvest. This low-yield crop is cold pressed and bottled immediately to capture the most intense characters of the new season. The result is a pristine oil with concentrated green banana and cut grass aromas; its crisp, fruit-driven flavors are followed by a clean peppery finish.

A superior category Italian olive oil from Tenuta Fragassi obtained directly from olives, which is versatile, light and full of fruity flavours. This is a magnum bottle of 1.5 lt, beautiful as a present or to be enjoyed with family and friends.

Our very own Al Dente Balsamic Vinegar, which we reduce just slightly with honey and spices like star anise, cinnamon & pepper. A slightly more viscous balsamic, perfect as a little drizzle over antipasti or a salad, or even as a dipping vinegar with our bread!

Smokey vinaigrette for salads or to dress potatoes

A favourite apple cider vinegar of ours.

A favourite apple cider vinegar of ours, with the mother.

Characterised by a rich perfume and an agreeable and rounded acidity, the “Medaglia d’Argento” is an aromatic product which, with its intensity, enhances the flavours of any dish. It can be used fresh or can be heated in cooking preparations. Aged in French oak barrels, from the 1900s with the addition of aged balsamic vinegar extracted from century old casks.

A classic of the Giusti family, “Il Classico” is a versatile product, used fresh or heated in cooking preparations. The good density and optimal balance between sweet and sour is characterised by overtones of mature fruits, licorice and black pepper.

Dedicated to the ancestor who created the recipe at the beginning of the 20th century, it is obtained from sweet, sun-dried grapes. The aromas and flavours of plum jam and red fruits intertwine with hints of honey and vanilla in a considerably dense and sweet product. It is perfect as a fresh dressing for various savoury or sweet dishes.

The “Quarto Centenario” celebrates the 400 years of the Giusti family production. Longly aged, it has a deeply aromatic flavour, with scents of ripe fruits and is accompanied by notes of tobacco, roasted coffee and hints of wood.

The ultimate pride and expression of the art of Giusti vinegars, the “Banda Rossa” was the personal gift from Uncle Giuseppe to family members. This elixir is of robust body and concentration, and is distinguished by its extraordinary complexity and rich bouquet of aromas. With notes of plum, black cherries and sweet spices, infused with the fragrances of ancient woods in which it was left to age, the taste is long lasting.

This is the most "vinegary" of the three traditional Balsamic Vinegar. Its delicate perfume and pleasantly intense acidity make it the ideal choice for carpaccio, raw vegetables and marinades. It can be warmed up to enhance the flavour of fish or meat and used in sauces.

The product with the Argento Label has usually been left to mature 6 or 7 years longer than the Aragosta Label Vinegar. This makes it more concentrated and softens the sensation of acidity, giving it a sweet and sour taste that is as gorgeous as it is complex, making it perfect for use straight out of the bottle uncooked but also with almost any first or second course.

A treasure trove of delights for the palate to discover and savour, drop by drop, rigorously straight from the bottle. The particular persistency of its flavour makes it the perfect elixir to round off a meal but its extraordinary rich aroma and tastes make for some astonishing and memorable marriages with a variety of cheeses and desserts.

A non-traditional, malt vinegar made with an ancient method of acetification that amplifies the aroma of the malts, citrus fruits and spices. The result is a rich malt vinegar, complex and deeply flavorful, perfect to serve with fish and chips, fried foods or seafood. A live, unfiltered, unpasteurized vinegar. Acidity 5%.

This vinegar is acetified slowly and naturally, never using heat, the flavors and aromas coaxed out artfully and patiently. After the vinegar is obtained, it is transferred to large Juniper barrels (as opposed to the traditional oak used by San Giacomo). This intense wood adds a new layer of flavor and aroma to the vinegar, certain spiciness and deep notes of incense. It’s never diluted with water – just pure, delicious fine vinegar. This particular vinegar is fantastic when paired with venison and other game meats, salmon dishes or even to drizzle as a surprising finishing touch to a drink. Acidity 7.80%.

Balsamela is an organic condiment made from 100% organic apple juice. Made from a traditional local recipe, it has a sweet and sour flavour complemented by the aroma of cooked apples.

San Giacomo is an aged organic condiment with a well-balanced, complex sweet and sour taste. Local grape must is cooked slowly over a live flame until it is reduced by 30% following the same method used by the ancient Romans 2000 years ago, and fermented in a medium barrel.

Saba is an organic condiment obtained by slow cooking local grape must over a direct flame, until it is reduced to 1/3. It is rich and thick and with its perfect balance of sweet and delicate flavor and aroma, and a touch of sour, it will enhance both savory and dessert dishes making it an extremely versatile pantry staple.

Agro di Mosto is an organic condiment, delicately sweet and sour, with a fruity, fragrant taste. The rich flavor of balsamic vinegar readily lends itself to salad dressings, gourmet marinades, and sauces.

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. Also ideal to reduce. Acidity 6.5%.

With a beautiful violet color, this vinegar shows a great freshness and fruitiness thanks its youth and because it has not aged in oak. Perfect for reducing and to give a touch of color to salads, sauces, desserts, natural fruits and plenty of dishes. Acidity 6%.

Made from wine, this vinegar is bitter-sweet, with a smooth, delicate texture. Just a few drops are enough to improve all your dishes, specially for salads, sauces, soups, rices, macerating natural fruits or making a reduction on meat or desserts. Aged in Spanish oak barrels, this vinegar is sure to give your meals a distinctive Mediterranean vibe. Acidity 6.5%.

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!

Everybody loves anchovies! Enjoy its delicious saltiness on buttery bread or sandwiches, with vegetables, in your favorite pasta sauces, on pizza, or toss them in your salad for an extra kick. You could even chop them finely and make a dressing or butter.

Ventresca is the triangular part of the Albacore Tuna's belly near the head. This area has a fine and fleshy texture and is considered a delicacy. Serve on a fresh green salad, or on a piece of fresh bread to experience the buttery, mild flavor of this amazing seafood.

These Cantabrian anchovies, sourced from Santona, are lauded as the 'best anchovy in the world' in terms of flavour and reputation. Fished in the heart of the Bay of Biscay, these fresh anchovies are maturated in salt for 8-10 months and marinated in extra virgin olive oil. Due to their salty, rich and tangy flavour, these Don Bocarte anchovies are delicious simply served on toasted bread with a sprinkling of bottarga.

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.

Superior Italian passata made with Pera d’Abruzzo tomatoes, which have been always appreciated for the presence of few seeds and the abundant pulp ideal for the Passata. The sweet and velvety taste makes it inimitable and far superior than commercial tomato sauces. This is a magnum bottle of 1.5 kg, beautiful as a present or to be enjoyed with family and friends.

Spicy Calabrian salami paste made with pork. Delicious tossed through cooked tagliatelle, or on some fresh crunchy bread, or even with delicious soft cheese like burrata or ricotta with crostini. Delicious, flavoursome, salty, spicy!

A one way ticket to flavourtown! Delicious umami rich black garlic and tomato paste by the formidable Alice Zaslavsky. Made here in Melbourne. Fabulous on just about anything; Michelle's currently loving it on a thick slice of sourdough toast with some avocado in the morning. A little bit goes a long way with this little jar of yum.

Diced & delicious tomatoes. Specially grown in Puglia, in the south of Italy, these tomatoes are grown by passionate farmers under the Puglian sun, watered with salt water, and carefully selected and harvested, resulting in a truly recognisable and quality Italian product.

They are the pulp of the tomato, in very fine and homogeneous pieces. They are the most suitable for lovers of long cooking and dense and tasty condiments. Specially grown in Puglia, in the south of Italy, these tomatoes are grown by passionate farmers under the Puglian sun, watered with salt water, and carefully selected and harvested, resulting in a truly recognisable and quality Italian product.

Cherry tomatoes from Puglia. Specially grown in Puglia, in the south of Italy, these tomatoes are grown by passionate farmers under the Puglian sun, watered with salt water, and carefully selected and harvested, resulting in a truly recognisable and quality Italian product.

Whole, small, sweet tomatoes. Specially grown in Puglia, in the south of Italy, these tomatoes are grown by passionate farmers under the Puglian sun, watered with salt water, and carefully selected and harvested, resulting in a truly recognisable and quality Italian product.

A funky collision of condiment and booze - Gin Mayo packs a delightful little kick of gin, and is the ideal accompaniment to fries, a fish burger, a toasted sandwich... You name it!

Pangrattato is a simple little touch that will absolutely transform your next dinner. Crispy, crunchy breadcrumbs flavored with sea salt and oregano that you can sprinkle over your finished pasta dish to add extra flavor, on top of pan fried or grilled vegetables, or any of your baked dishes to add some texture. You can even use it to crumb your schnitzels!

A 1kg bag of our Durum Semolina, for those who wish to experiment with pasta... HINT: we use whole eggs and egg yolks for that deliciously silky texture.

Al Dente house baked Crostini - the same we serve alongside our burrata in our Enoteca, and perfect for your burrata at home!

It's BAAAACKKKK!!! This plump, round ravioli stars beautiful spanner crab from Fraser Island. The filling also includes green apples, chilli, parsley, lemon zest and garlic. Crab, apple and chilli is a traditional combination, especially in southern Italy. We will add a tub of lemon, parsley and chilli butter to each order - it's the perfect dressing for this ravioli.

There are 1000 ways to make these pretty filled pasta bonbons, traditional in Bergamo, close to Milan. Our version is filled with roasted veal, crisp pancetta, pear, sage and biscuits soaked in milk. NOTE: our Casoncelli doesn't come with a sauce included, but we recommend you purchase our Burnt Butter & Sage sauce as an accompaniment.

We've slow-cooked beef until it falls apart then mixed it with its braising juices and herbs to create a succulent filling for supple tortellini. We're serving this pasta with a sauce of smoked, caramelised butter, included when you add our Beef Tortellini to your cart - it's delicious!

It would be rude not to! Our menu includes a traditional lasagne with beef and pork ragu (the pork makes it so sweet and soft), and a silky bechamel. Lasagne is such a family favourite - our version is classic with extra layers of love.

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.

Al Dente's Classic Negroni made with Campari, Bulldog Gin & Cinzano Vermouth Rosso. Ready to drink, just pour over ice, and garnish with an orange slice. Serves two. 'Tis the season.

White anchovy fillets semi-cured in a special combination of wine vinegar and extra virgin olive oil. They are the classic tapas, served with bread or crackers, or enjoyed eaten alone with your favourite vino or beer.

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.

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!

This long, flat egg pasta is all about something simple and classic done as well as we know how. Serve our tagliatelle with our ragu, or a simple napoli.

Thicker and richer than tagliatelle, pappardelle is a thick ribbon pasta with a nice bite. It goes brilliantly with wintry ragu - think mushroom, lamb or rabbit.

Spaghetti is the quintessential Italian pasta. It is long – like a string (hence the name, as spago means string) – round in cross-section and made from durum wheat semolina, but Al Dente Spaghetti is the best Spaghetti!

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.

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!

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.

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.

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.

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

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.