Build your Christmas Menu with these tasty recipes created to be shared with your family and friends! Antipasti include Olive Ascolane and crispy Panzerotti filled with pomodoro, mozzarella and fresh basil, and our Antipasti Box is not to be missed! Spaghetti & Aragosta is your pasta course for the day, with a fragrant lobster + prawn bisque, is all you need to make Christmas a happier day! Panettone and Pandoro abound, but if cake is the go, a whole Torta Sabbiosa and Caprese are available!
A small hamper of our favourite pantry items, including a bottle of Frattali Olive Oil, fresh egg tagliatelle, ragu' alla bolognese, a jar of caramelised fig preserve, 2 x panettoncini choc-chip and a small Dark Chocolate Martini cocktail by Loro. Valued at $139
A large Christmas hamper of our favourite Sapori pantry items including marinated olives, Grana Padano, fennel taralloni, a bottle of Frattali Olive Oil, fig preserve, egg tagliatelle, our ragu' alla bolognese, 1 x Perbellini panettone and a large Dark Chocolate Martini cocktail by Loro. Valued at $256
If we could eat antipasti for dinner every day - we would! A selection of our favourite cheeses and salumi; Mortadella, Salami Cacciatorini, Wagyu Bresaola and cheeses; Pecorino Romano, La Tur, and Gorgonzola Dolce. Paired with some of Davide's (darn delicious) sourdough focaccia, our house baked crostini, and our favourite new snack; Tabletop Grapes Muscatel Clusters! Serves 2-4 people.
We crumb salty olives one by one, removing the pit and stuffing them with a beef and pork mince first, and adding a good amount of Pecorino in the centre too! We then roll them in egg and breadcrumbs and we pack them for you to cook at home! They're small, but delicious! The perfect addition to your Christmas antipasti, and we deliver them to you with a finger-licking homemade mustard mayonnaise!
Savoury pastry in the shape of a fluffy half moon, stuffed with mozzarella, pomodoro and fresh basil. Crispy on the outside, soft and cheesy inside! We hand stretch sheets of fresh dough, and prepare them for you to fry or oven bake at home. Oozy, crunchy, delicious!
Delicious roasted veal, sliced and served with a rich tuna-mayo sauce, capers, lemon juice and fresh parsley! Typical from northern Italy, this recipe features an unusual but incredible combination of flavours. Our chefs purchase high quality veal and roast it to perfection with spices, good olive oil and fresh herbs. We slice it thinly and serve it to you with homemade tonnato sauce, you just need to assemble and enjoy! Fresh and easy, perfect on summer days, and a great addition to your next pick-nick! Serves 2 people.
Handmade Al Dente spaghetti with delicious Lobster (Aragosta in Italian), a gorgeous and fragrant bisque to go with, and lots of love for Christmas!
Traditional hand-made, naturally leavened, aromatic cake made with Belgian butter and new season premium candied fruits and sultanas. Place the slices of panettone in a warm oven for a few minutes before serving and enjoy the beautiful aroma and soft flaky texture. A traditional Christmas Panettone made with premium ingredients by one of Italy's finest pastry houses.
Traditional light and fluffy "golden bread" from Verona with a natural, buttery aroma and flavour. Contains no dried fruits or nuts. Pandoro comes with a sachet of icing sugar which is sprinkled on top of the cake so it resembles the snow capped mountains of the Dolomites that can been seen from Verona.
A traditional Christmas Panettone made with premium ingredients by one of Italy's finest pastry houses. Presented in a classic Perbellini Pasticceria gift box. Traditional hand-made, naturally leavened, aromatic cake made with Belgian butter and new season premium candied fruits and sultanas. Place the slices of panettone in a warm oven for a few minutes before serving and enjoy the beautiful aroma and soft flaky texture.
A 3.9kg of traditional panettone goodness, enclosed in a gift box and Christmas decoration!
Fior d’Albicocca is one of Perbellini's signature creations. It is a light brioche-style cake permeated with drops of fragrant apricot preserves and topped with a soft almond glaze. Serve warm with gelato or whipped mascarpone as dessert, or accompanied by amaretto liqueur and coffee.
Traditional panettone in with chocolate chips! Panettoncini and pandorini are mini versions of Italy’s favourite Christmas cakes and they have never been more popular. They are the ideal small Christmas gift for neighbours, friends and work colleagues and they are always a hit with children. They can also be used as edible Christmas decorations as many of the panettoncini come with handles and hanging loops and can be used as Christmas tree and room decorations. They also make beautiful decorations for the Christmas Lunch table.
Brio is a family bakery and shop located in Verona (IT) that is exclusively dedicated to gluten free cakes, cookies, biscuits, crackers and snacks. They don't use any preservatives, colours, hydrogenated fats or palm oil. At Brio, the belief is that gluten free products should not only be tasty and balanced but also prioritise flavour and nutrition. They carefully select premium ingredients beginning with flours of rice, corn, buckwheat and chestnut. Always organic, always gluten free. This is a traditional gf panettone with chocolate chips.
The chocolate of Modica, in the province of Ragusa, is the only chocolate in the world which is produced according to the original recipe and methodology of the Aztecs. Since 1880, the Bonajuto family has produced a fine example of this chocolate and their original shop, the dolceria, is still open to the public today. Cold tempered chocolate made according to the original recipe and method of the Aztecs flavoured with Vanilla from Madagascar. All of Dolceria Bonajuto’s pure chocolates have a uniquely grainy texture typical of non-conched chocolate.
The chocolate of Modica, in the province of Ragusa, is the only chocolate in the world which is produced according to the original recipe and methodology of the Aztecs. Since 1880, the Bonajuto family has produced a fine example of this chocolate and their original shop, the dolceria, is still open to the public today. 80% cocoa mass, mixed with sugar and .025% salt which is harvested in the lagoon on the tiny island of Mothya (Mozia), off the coast of Sicily. The salt allows the naturally savoury qualities of the cocoa to become prominent.This chocolate is cold-tempered according to original methods.
The chocolate of Modica, in the province of Ragusa, is the only chocolate in the world which is produced according to the original recipe and methodology of the Aztecs. Since 1880, the Bonajuto family has produced a fine example of this chocolate and their original shop, the dolceria, is still open to the public today. Bonajuto Mandarin chocolate is made with dried mandarin peel which, thanks to a special process, keeps the fragrance and flavour of the fruit intact, recalling the sensations of the Sicilian countryside.
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!
An iconic cuvée symbolising the excellence and high standards of Maison Collet, Brut Art Deco Premier Cru is subtle and elegant, with an exceptional charm. Exceptional assemblage of 7 Grands Crus and 13 Premiers Crus carefully selected. 40% Chardonnay predominantly from Vertus contributes freshness, tonicity and citrus notes. The Premier Cru of Villers-Marmery completes the assemblage and contributes the mineral dimension of the limestone terroir along with smoky touches. 40% Pinot Noir contributes richness and power thanks to historic Crus such as Aÿ, Hautvillers and Avenay-Val- d’Or blended with Crus from Rilly-la-Montagne, bringing tenderness and enjoyment. 20% Meunier from Ville-dommange completes the assemblage with roundness and suppleness.
Released to celebrate 50 years since planting the first vines. Covid-19 scuttled the party plans, but you can still celebrate with them. 17 years on lees has created a superbly complex and intense sparkling wine. Very limited release!
Rosé de presse of Pinot Meunier blended with Chardonnay & Pinot Noir from a small vineyard on the North face of Victoria’s Mount Macedon. Methode Champenoz, on lees for one year. No filtration or additives. Enjoy with food and friends.
Macedon Ranges Chardonnay grown on Wurundjeri Land of the Kulin nation. Whole bunch pressed, no enzymes added, fermented in neutral 500 litre puncheons by indigenous yeast, partial MLF. Filtered and contains no animal products. "Reflecting Light acknowledges the traditional custodians of the land where we work, live, and create. We pay respects to the Wurundjeri people of the Kulin nation and to the Elders past and present. We celebrate the stories, culture, and traditions of Aboriginal and Torres Strait Islander Elders of all communities who also work and live on this land."
Beautiful Chardonnay from Mornington Peninsula. The Mill Hill vineyard lies 270m above sea level, and is the highest and one of the more exposed sites in the region. This ensures a long ripening period which creates high levels of natural acidity which persist through to the wine. This wine is complex, restrained, minerals and citrus on the nose. With those same flavours carrying through to the palate. There is a savoury minerality edge to the wine with great length and persistence. The wine has many years ahead of it.
Deeply aromatic, opulent and powerfully ripe. Plush tannins and layers of dark fruit deliver a robust palate and serious cellaring potential. The Shiraz Vioginer is a selection of the best Shiraz Viognier parcels, crafted from the Murrumbateman vineyard. It spent 18 months in oak, rather than its usual 12. Has a lovely freshness and purity with crushed berry aromas, plums, a musky floral thread, complexities of spice, dry herbs and understated smoky oak. It’s medium-bodied with a lovely silky texture, impressive intensity of lingering flavour and ripe, soft tannins in perfect harmony.
An impressively dark and dense Shiraz from the Barossa from a cult winemaking legend. One to tuck away into the depths of your cellar. 100% Shiraz. Dan Standish is absolutely a specialist in Barossa Shiraz - he lives and breathes the stuff, and he brings an ultra-selective and attentive approach to each he creates. The Schubert Theorem was a long time coming, taking 8 years for this cuvee to first come to fruition while he learned the intricacies of each section of the vineyard. Patience definitely proved to be a virtue here, as the final product is always a beautiful showcase of blue and black fruits, deeply and densely flavoured, laced with spice and earth. It's one to tuck away into the cellar and enjoy later on in its life.
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. Serves around 8, as a whole cake! Time to celebrate!
Torta Sabbiosa is a traditional Northern Italian cake from Lodi. Sabbiosa, meaning "sandy", 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!
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