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'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!

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 last year. This focaccia is baked fresh every day in the Al Dente kitchen, and we use it in both our restaurant and sell it in Sapori. We are so proud of this one, and write this whilst munching on a piece of focaccia right now.

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.

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.

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!

A delicious Cuban single origin Easter egg. There's no question on whether you should get one, but rather... "to share, or not to share..?"

One of our most popular menu dishes from Al Dente Enoteca returns, for you to enjoy at home! Our spaghetti made with our Monferrina P6 pasta machine, with Moreton Bay Bug, & our bisque sauce. We suggest this as an entree between two people, or a main course for one.

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!

Inspired by his Colombian heritage, Sergio decided to bring a common ingredient from his home to us at Al Dente in creating these little masterpieces! A sweet and gentle filling of Corn, Lime and Coriander - fresh and delicious - for you and your vegetarian friends to enjoy! If you're adventurous enough, head to your local fishmonger and pick up a little crab meat or lobster, to garnish this delicious pasta, and bring your dinner party up a notch! We hope you enjoy eating this one as much as Sergio enjoyed preparing it for you!

Handmade egg cannelloni with a filling of smooth ricotta and spinach.. a delicious classic that will quickly become your favourite.. and your kid's too! Enjoy with a glass of white or a light pinot noir!

This is a typical ricotta-and-spinach ravioli - except better! We roast the spinach so there's a lovely depth of flavour and mix it with delicious Ricotta cheese from That's Amore. There's so much flavour in each bite so you can feel free to keep life simple and toss it with burnt butter and sage. NOTE: Our Agnolotti Spinach & Ricotta doesn't come with a sauce included, but we recommend you purchase our Burnt Butter & Sage Sauce or even our Salsa al Pomodoro as an accompaniment.

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.

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.

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.

Artisan baked with fresh candied orange covered with icing and almond, hand-wrapped. Ingredients chosen and selected exclusively from the island's production such as sugar, vanilla, citrus honey, hazelnuts, stimulate the palate with unexpected combinations of flavors and aromas. A slow and gradual rising, which naturally comes to fruition over thirty-six hours, guarantees quality and fragrance to baked products, in full respect of the madonite confectionery traditions.

This traditional Easter Colomba Pandorata, made in Sicily, comes dusted with icing sugar and sugar crystals - perfect to pair with a bit of Nutella for something special this Easter. If you are not a big fan of candied fruits or sultanas, this is the colomba you were waiting for! Similar to a Pandoro without sultanas and candied fruits.

A traditional hand-wrapped Colomba cake with chocolate drops and topped with an almond and sugar grain icing.

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.

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.

Kangaroo ragu' Al Dente style! Savoury and sweet with a hint of spice, it's good for the soul!

This sauce has got you covered on the colder Melbourne nights! Warm yourself up to a plate of our tagliatelle with this rich, nutty, flavourful sauce. You could even enjoy it over the top of some soft buttery polenta and a nice sprinkle of Grana Padano. This sauce is not overly gamey tasting, and is beautiful paired with a glass of bold red wine. Enjoy!

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.

Made in Australia to bespoke recipes in small batches, these Larder & Co Gluten-Free Rustic Sea Salt Wafers are handmade with all natural ingredients. They make a great accompaniment to cheese boards and antipasti platters.

Battisti bronze-die Gluten-free artisanal Gnocchi Sardi pasta . Manufactured using only 100% Italian corn and rice, with no thickeners, additives, gums nor GMOs. Suitable for coeliacs and gluten intolerants.

This gluten free lavosh is truly amazing! With a touch of sesame and salt, this beautiful crackers will be a favourite on your cheese board. **Gold Medal Winner - Australian Food Awards 2019**

Delicious gluten free biscuits made with almond flour and a touch of orange zest, trust us when we say these are unbelievably good! Chewy, citrusy and not overly sweet.. you'll love them! You might get lucky and enjoy them with your coffee next time you visit our Enoteca!

Frantoio is an Australian grown Italian varietal that has a sweet, fruity aroma with a hint of citrus. This is a medium-style oil that has notes of apple, walnut and fresh herbs. Smooth and creamy with a lovely peppery finish, it's ideal for frying and roasting, dressings or marinades. Use it for your homemade pesto!

This Olive Oil is 100% Australian grown, is cold extracted and combines the three classic characters of a great olive oil: fruitiness, bitterness and pungency.

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.

Superior category olive oil obtained directly from olives. Non filtered goodness that you can enjoy on fresh bread, crostini, sauces and much more!

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.

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 famous Al dente cultured balsamic butter is made by whipping our delicious Al Dente balsamic vinegar through luscious butter, with a nice sprinkle of sea salt. Create your own Al Dente experience by serving this alongside Davide's sourdough focaccia and our Red Label GPI 3 Gold Medals Balsamic Vinegar. Enjoy!

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

Quince paste is back! Sweet and full of aroma this paste is great with cheeses like Manchego, made from rich sheep's milk or Parmigiano Reggiano. Great with crusty bread or crackers, and can add a touch of sweetness to meat dishes.

Made with sweet french pears, a little sugar and lemon juice. These pears have a bright red skin, that we don't peel off when cooking them, that is why this jam has a lovely pinky hue.

Figs, figs and more figs! Another jar full of joy for you, delicious spread on a slice of toast or as a topping for your morning yoghurt. Caramelised to perfection, this is the ultimate jam for your sweet snacks. But it's also great with cheese!

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!

Al Dente Strawberry Balsamic, a beautiful twist to our original balsamic recipe. Lovely in your salads, on meats or why not .. even in a drink!

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%.

A fruity, delicate vinegar made with quince and Forvm Chardonnay Vinegar. Chef Andrea loves experimenting with different vinegars in the kitchen. This one's great as a delicate salad dressing - it's fennel season, so try this one with a bit of fennel and some citrus.

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%.

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%.

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.

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.

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.

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.

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%.

Made with top quality red wine from Barbera and Croatina grapes (not diluted). Left to acetify naturally and refined for 6 years, resulting in an extraordinarily rich and complex vinegar, with well-balanced acidity, intense aromas and notes of fine brandy. Use this vinegar for your finest dishes – create vinaigrettes, drizzle onto braised or roasted vegetables, use it for chicken or pork marinades or to simply – and deliciously - season salads. Acidity 8,60%.

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 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.

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.

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 favourite apple cider vinegar of ours, with the mother.

A favourite apple cider vinegar of ours.

Have you ever dreamed of finding a soft cheese you can eat with a spoon? Dream no more, because Délice de Saint Cyr is here! This is a bloomy rind triple cream cheese selected by Mons Fromager Affineur. It is made in the Île-de-France region of France where the locals called it Fromage Boursault. This guaranteed crowd-pleaser has a mild mushroom aroma, a buttery texture and mild citrus and crème fraîche notes on the palate. Savour this cheese while still young and fresh. Leave it at room temperature for at least one hour before serving and pair it with a fruity white wine, forest berries and a fresh baguette.

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.

Caprotto is a hard goat's cheese with compact texture. It is a cheese made only with goat milk and produced using the cooked curd cheese technology. It has a sharp and spicy flavour, quite pungent with a strong floral aroma. The maturing process lasts from approximately 4 months to 1 year.

This cheese is inspired by the ‘summer breeze’. The cheese has a crumbly and dense paste which is cream in colour. It has a wax rind and is aged in oak barrels under a blanket of hay which imparts it an aroma of a lush meadow. Vento d’Estate can be paired with red wine or Prosecco, can be enjoyed alone or with jams.

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.

Cime di rapa, deliciously pickled with spices, olive oil and vinegar. Slightly bitter in taste, enjoy them straight from the jar or on a slice of buttered bread for the perfect snack or meal accompaniment!

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.

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!

This salt is extracted from untreated waters, evaporated via solar and thermal energy. It's got very distinctive, really high quality mineral flavours.

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...

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

Femme Nue Syrahvese mixed with sea salt. A delicious combination that we love to use as a dry rub on meats and fish, finishing salt on any dish including veggies, or just sprinkle a tiny amount on baked goods, pasta dishes and spice blends. That extra kick of flavor you did not know you needed!

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.

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.

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.

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.

We could eat these by the handful especially when fresh peaches are out of season. These Somerset peaches have been hand picked & cut and sun-dried. They are super soft, like no other you have tried in the past. Serve with cinnamon and Greek yoghurt or in your daypack, these beauties are sweet and very delicious. Contains sulfites.

It's a big call but we'd say these are some of the best Australian dried pears you can get. These current season Duchess pears have been hand picked & cut and sun-dried. They are sweet, almost fragrant to eat and very delicious. Contain sulphites.

With a rich coloured skin, the Black Genoa's add a touch of decadence to any cheese platter. Hints of chocolate and red wine make them the perfect accompaniment to a strong Stilton, gooey cheese or a rich merlot. Add them to a mixed green salad with beef or make a pie. They are the perfect addition to your paleo friendly breakfast or a healthy snack on their own.

Pull up a pew and try these fancy River Ruby sun dried apricots from the Riverland. Perfect for snacks, a grazing platter or in your cereal bowl these premium apricots are high in fiber, potassium and iron. Contains sulphites.

Small rustic free range salami originating from Northern Italy. The reduced size of this cacciatore, meaning “hunter” in Italian, is aptly named for its portability, as hunters were known to carry it in their packs to eat whilst hunting. Seasoned with black pepper, garlic and spices, including a popular chilli piccante style – this versatile, dry aged salami can be served thinly sliced for sandwiches or toppings, or served as an appetiser with cheese and a dry white wine.

Terrine! Use it on your cheese platters, canapés, as a light meal or an entree. Easy to serve, open pack and place on a wooden board compliment with quality mustard, cornichons and fresh baguette or warm brioche. Best Enjoyed with extraordinary friends for a memorable experience.

Delicious Muscatel grapes from our friends at Tabletop Grapes in country Victoria. A small, family run business with such incredible produce. We love these muscatels on a cheeseboard next to some gorgonzola dolce!

Italo Disco reinvents what a dark roast can be. All moody Moogs and syrupy synths, this blend brings deeply layered flavour with a sweet dark cup. This blend celebrates everything great about the heritage of Italian espresso—with the sourcing and roasting credentials of a specialty coffee roaster. Well-roasted and expertly crafted coffee, blended together with beans from Brazil and India, creating a bold yet accessible flavour, smooth and consistent.

Italo Disco reinvents what a dark roast can be. All moody Moogs and syrupy synths, this blend brings deeply layered flavour with a sweet dark cup. Created to bridge the gap between the traditional and new-school coffee drinker, Italo Disco celebrates everything great about the heritage of Italian espresso—with the sourcing and roasting credentials of a specialty coffee roaster. Blended together with beans from Brazil and India, this is a smooth and consistent coffee that forms a strong espresso flavour while staying prominent in any kind of milk drink. A bold yet accessible flavour.

Italo Disco reinvents what a dark roast can be. All moody Moogs and syrupy synths, this blend brings deeply layered flavour with a sweet dark cup. This blend celebrates everything great about the heritage of Italian espresso—with the sourcing and roasting credentials of a specialty coffee roaster. Well-roasted and expertly crafted coffee, blended together with beans from Brazil and India, creating a bold yet accessible flavour, smooth and consistent.

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.

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.

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.

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."

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.

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!

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.

The Factor is predominantly from the Gomersal and Marananga sub-regions of the Barossa, providing dense texture and richness to the palate with subtle notes of olive tapenade, saddle leather and minerals. Ripe aromas of Satsuma plum, wild blackberries, dark chocolate and five spice entwined with a dark core of espresso roast, ripe mulberries and saltbush. Colour: deep purple, almost black. Aroma: intense black fruits such as satsuma plum, blackberry and boysenberry. Dark chocolate, roasted espresso and liquorice. Palate: plush, soft and textural with a deep core of fruits supported by gentle yet concentrated tannins and long acidity. Enjoy with meats such as beef, or a rich vegetarian meal.

2017 Circe Pinot Noir from the Mornington Peninsula. With aromas of wild strawberry and raspberry, musky perfume and some complex spices. Flavours of red cherry, strawberry and raspberry are primary and very pronounced on the palate. The mid-palate reveals more complex perfume and exotic complexity, which will develop further with bottle age. Fine-grained tannins and balanced acid support the length of palate.

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!

Al Dente made strawberry liquor.

Nora is made with Kamut® (also known as Khorasan), an ancient un-malted grain which is twice the size of modern-day wheat and is known for its rich, nutty flavour. Kamut is also thought to be more easily digestible than modern wheat. The beer is seasoned with fresh ginger, orange peel and myrrh. The beer's aroma is floral, spicy and citrusy; and it tastes refreshing, with a honeyed citrus notes and tingling ginger heat on the finish. All of Baladin’s beers are non-filtered, refermented in the bottle and non-pasteurized Baladin uses six strains of native yeasts (Lievita Madre) in their production. 6.8% alcohol

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.

The “cedro” (citron in English) is a large citrus fruit with a thick pith that is used widely in Southern Italy in desserts and cakes. This drink gets its delicious citrus aroma and flavour from an infusion of Calabrian citron from Diamante. It is bright and refreshing with a hint of sweetness and the lingering flavour of the citron fruit. All natural ingredients No artificial colour, flavouring or preservatives Based on historical Italian soft drink recipe

This drink is named Ginger in honour of Hollywood legend Ginger Rogers. It is an infusion of bitter and sweet oranges from Gargano PGI (in Puglia), with spices and vanilla. The flavour is refreshing with pithy orange flavour, soft vanilla and a subtle bitter orange finish, similar to an Italian "aperitivo" orange drink. All natural ingredients No artificial colour, flavouring or preservatives Based on historical Italian soft drink recipe

Baladin's soft drinks are based on four original recipes that, for creator Teo Musso, symbolize four 'historical tastes' of an Italian childhood. For Cola, Baladin has gone back to the origin of the most famous of soft drinks. Cola is produced with Kola nuts a caffeine-containing nut of evergreen trees of the genus Cola, belonging to the same family as cacao and native to the tropical forests of West Africa. Baladin have used Kola nut from the Kola Slow Food Presidium in Sierra Leone and part of the revenues from sales of the Cola are donated to the Slow Food Foundation to support this project. Because this Cola is “the real thing” it has the natural occurring reddish colour, and the cola flavour is authentic and delicious. This is the way a real cola should taste. An infusion of kola nut from Sierra Leone, with brown sugar and lemon juice. No artificial colours, flavours or preservatives. An authentic, refreshing cola aroma and flavour.

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!

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.

Our very own Al Dente t-shirts are now online!

Our very own Al Dente t-shirts are now online!

Our very own Al Dente t-shirts are now online!

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.

Traditional spaghetti? Not quite! We have infused this pasta with sweet, earthy saffron that gives it a beautiful bright yellow colour. Enjoy with any of our sauces or make a beautiful marinara with some seafood and fresh herbs!

Paccheri is a great pasta shape for rich and luscious sauces and ragu. Try with our 'Nduja Sauce and some Yurrita white tuna, with capers on top for a delicious and easy dinner.

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 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 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.

White tuna is known for its texture, smoother than the rest of its specie. We recommend it for salads, pies, toasts and sandwiches, omelets, pasta and rice. Try it on bruschetta, with tomatoes, fresh basil, olive oil and a sprinkle of sea salt.

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.

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.

Colatura di Alici is the famous contemporary version of what the Ancient Romans called garum – a highly prized condiment made from fermented fish (anchovies' heads, tails and entrails) which was widely used to flavour cooking. It is a dense amber liquid which has an agreeable umami fragrance. Colatura is commonly used in Southern Italian coastal regions to flavor pasta and rice dishes. Only a small amount is required to provide the famous flavor boost. It can be used to enhance other seafood ingredients, but also vegetable based sauces. But most often it is simply combined with garlic, olive oil and lemon zest to make a quick and delicious plate of spaghetti.

A hot pungent sauce made from raw minced horseradish and mixed into a mayonnaise. Ready to use with all types of meat and fish, in sandwiches, salad dressing and dips. A trendy and sought after condiment, a pantry staple!

Crushed Garlic is a classic. With a great strong flavour, perfect for use whenever you need garlic! Whether it be on steak, in marinades, stews, pasta sauces and of course, garlic bread! One teaspoon equals approximately 1 clove of garlic.

Fresh flavour ready to use Australian grown ginger. Add to soups, stir-fries, marinades or wherever a recipe calls for ginger!

Fresh in flavour, ready to use straight from the jar. Great to use in tomato-based dishes, soups, stir-fries and marinades. 45% garlic, 10% ginger and 45% chilli.

Whole mustard seeds blended with spices giving a sharp taste. Ideal for all types of meat, on sandwiches, in sauces! Gives a zing and puts great colour into your salads and mayonnaises’!

A traditional French mustard originating from the city of Dijon. Pale in colour as it does not contain the husks. Perfect on your meats, spreads for sandwiches, great in dressings and mayonnaises.

La Chinata smoked paprika is a DOC product from La Vera, Spain. Before grinding, the sweet peppers are dried using the traditional method of oak smoking, resulting in an unmistakably smoky taste. Use it to flavor paella, soups, stews or sauces. It's great sprinkled on top of vegetables, and delicious with fish and seafood. Gluten free.

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.

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!

If you enjoy a healthy, flavorsome and spicy twist to your meal, our Italian Style Chilli is a must. Made with fresh Australian grown chilli and using their traditional Italian recipe passed down through the generations, this vegan friendly, gluten free condiment is like a kiss from Nonna. Italian Style Chilli is perfect with your pasta or spread in your panino. We also love it on meat, fish, eggs, veggies… it goes with everything! This is their HOT version, add 1 teaspoon to your meal if you love a little kick, or 2-3 teaspoons if you are craving the burn!

Made with fresh Australian grown chilli and using their traditional Italian recipe passed down through the generations, this vegan friendly, gluten free condiment is like a smack from Nonna. This Extra Hot Italian Style Chilli is ideal for mixing through pasta, soups, dips and can still be spread in your panino… if you dare.

According to Nonna, the Italian version of Olive Tapenade must include chilli. Using locally grown Kalamata olives this delicacy has been perfectly & carefully curated over the years. With just the right amount of herbs & spice, this gluten free, vegan friendly condiment is best used as a dip for the antipasto platter, spread on fresh bread and tossed through pasta.

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.

This tomato sauce, is made from high quality Italian yellow tomatoes. This means the flavour is sweeter and milder in acidity than the traditional red tomato sauce.

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.

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.

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.

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!

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

From Piemonte in Italy, these grissini are hand-rolled breadsticks baked with olive oil the traditional way. Not your average grissini, these are a must-try for a delicious snack or to have on an antipasti platter.

One of Dench's most popular pantry items! Sweet & peppery crispbreads made with simple, delicious ingredients. Great with soft cheeses or spreads on your antipasto platter, or as a savoury snack!

Linguette (meaning ‘little tongues’, a reference to their shape) are the original flatbread from Piemonte. These handmade crispbreads are double baked creating a light, crisp texture, then enhanced with sea salt. Serve them with cheese, dips or antipasti platters.

Made from Dench's classic white and grain sourdoughs, these dried crisp breads are ideal for cheese, dips and canapes.

These taralloni with fennel are like the classic tarallini, but bigger! Made with healthy ingredients and natural, processed according to tradition with the addition of olive oil. Crunchy and tasty at any time of day.

Rich yellow, coarsely-ground polenta! In Lombardy it was traditionally served soft and warm with a knob of butter and accompanied with rich stews of beef, pork and game meats. In other parts of Italy it is mixed into the sauces and served quite liquid in texture. Alternatively, it may be allowed to cool into a solid form and then cut into portions to be grilled or fried. It can also be used to make biscotti and other sweets.

Taragna is a mixture of standard polenta and coarsely ground buckwheat flour. Traditionally, it comes from the Valtellina province of the Lombardy region. Corn and buckwheat are air-dried in the Moretti barns and then stone-ground to produce this traditional polenta. It is perfect when served warm with butter, creamy Taleggio cheese and sage, or layered with a rich ragú.

Taragna Polenta is yellow cornmeal mixed with coarse-ground buckwheat. It originates in Italy's Alpine region like the Valtellina in Northern Lombardy. This quick-cooking version takes just 8 minutes.

Polenta Lampo is what the Italians refer to as the instant variety of polenta, although it has many of the same properties of polenta Bramata. In northern Italian regions polenta is still preferred to pasta. It is an incredibly versatile product and relatively easy to prepare, however sometimes time-consuming. Polenta Lampo solves this problem. Whether set hard and sliced or served soft, polenta makes a wonderful warm side dish that complements so many other flavours – a grilled vegetables, a meat ragu, with fresh herbs & cheese mixed-in, or just served alone, the possibilities are endless. Gluten free.

Black Barley is a delicious ancient grain that is low GI and contains high amount of protein, fibre, vitamin B6 and phosphorus. It offers a nutty taste and unique texture. The beauty of this grain is that it is hull-less and is the only cereal grain that does not require further post-harvest processing, you just soak and eat or cook from paddock to plate. Great in salads, braises and soups.

Fregola is one of Sardinia's most iconic foods and there is a long tradition of recipes using local ingredients, especially seafood, beans, meat sauces and various vegetables. It is also used in soups and for stuffings and once cooked and cooled can be made into salad. Fregola is similar in appearance to couscous, but it is in fact a pasta which is produced with coarsely ground semolina and water rolled into irregular pearls of pasta which are dried in the sun and then toasted.

Gli Aironi rice is the only one on the market which retains the bud during its processing stage. The bud (gemma) is a key part of the rice grain, and as the name indicates, the Gemma is rice that held on to its bud. A bud you can see, touch, and feel in all its fresh elasticity due to cells ready to generate a new rice sprout. Ideal for risotto and salads, excellent hold with well-shelled grains.

Gli Aironi took their best Carnaroli and smoked it with cherry wood for 14 hours . The result is a rice with soft woody notes, intense on the nose and pleasantly delicate on the palate. Much like classic Carnaroli, serve this rice is a classic risotto, to add a smoked note to the ingredients, or simply boiled and seasoned with oil, to accompany meats, fish and vegetables.

Riso Gigante is an ancient variety of Vercelli Rice. It is a variety which due to its organoleptic characteristics is very suitable for the preparation of risotto, combining an excellent resistance to cooking, with a remarkable aptitude for the absorption of seasonings and a good release of starch which means a soft consistency and an easy creaming of the risotto. Due to its characteristics this is a product of excellence.

This is a rough, young grain that has an ivory color and an intense aroma, and that keeps its elasticity when cooked. It is precisely this germ, its light external layer (that is not removed in this rice), that will give it that perfect al dente chewiness, because rice must be cooked “Al Dente”!

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.

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!

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.

Like our Salsa pomodoro , but with the cherry on top! :) Made with whole cherry tomatoes. Delicious as a condiment for any of your pastas, lovely on a slice of hot bread with some of our Frattali olive oil and fresh basil, bruschetta style. Try this out!

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.

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!

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.

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.

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.

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.

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.

A recipe we have all been waiting for! This Calabrian salami sauce will add a spicy touch to any of your pasta recipes, we highly recommend trying it with some of our spaghetti or gnocchi, in our Napoli Sauce or Pork Sausage Ragu. This will give any of your meals an incredible touch of flavour!

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.

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!

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

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!