Recipes

Ah, Panettone—Italy’s fluffiest, most festive treat! This golden, dome-shaped bread is like a cake but lighter, airier, and packed with delicious surprises like candied fruit and raisins. Originating from Milan, Panettone is a must have during the holidays, but honestly, we think it deserves a spot on the table all year round.

What makes it different to any other cake?

It’s all in the slow rise. Made with a special mother yeast (lievito madre), Panettone takes up to three days to prepare! This process gives it that soft, cloud-like texture and slightly...

The simple pizza.

Crispy light dough, covered in tomato puree seasoned with basil, topped with a generous amount of melted buttery mozzarella and on top of that your creativity can run wild!

For me simple combos are the way to go for a pizza. As the design mantra goes, "Less is More". - Thank you Mies Van Der Rohe.

I look to ingredients that compliment each other on a pizza for example. 

• Pancetta & sweet onions / figs
• Anchovies & capers
• Salami & green peppers
• Lonza &rocket
• Pepperoni & pepperoni & pepperoni

There are a few tricks to...

Being in the chacuterie business we are often asked the big question, "Do you make Parma Ham?" The answer is no. We will never be able to make Parma Ham because Parma Ham comes from Parma a region of Italy. But i'm never that blunt because firstly i'm a nice guy and really its a very common mistake outside of Italy.

Parma Ham has become so famous people often refer to Prosciutto Crudo (pronounced pro-shu-toe crew-dough) as Parma ham, which in fact is only one type of prosciutto that is made in the region of Parma and the name is protected under...

Love at first bite they said... Some combos are just too good to change!

Buttery melted mozzarella over warm spicy pepperoni. Straight out the oven served on a delicious slice of ciabatta. YUM! You just can't go wrong!

1. Pre-heat the oven to 220 degrees (you want it hot to melt the cheese quickly)
2. Slice your ciabatta into 1cm thick slices 
3. Slices a fresh tomatoe 
4. With a knife cut little chunks of mozzarella
5. Stack 'em up and place in the oven till the cheese starts to melt.

 Our Col'tempo Pepperoni is made a mixture of the finest quality local beef and pork....

Some days lunch has to be "grab and go!" We popped into The Glenwood Bakery for some fresh baguette Cut down the side and stuffed with fresh lettuce, bresaola, mayo and a squeeze of lemon juice.

Combo Tip: Next time you try bresaola squeeze a little lemon juice on and see what a great combination they make!

Storing

Our bresaola will keep for more than 2 months if left in the vacuum packet in the fridge, otherwise store it in your freezer and defrost when you need it.

Once opened just fold the plastic back on the meat so it doesn't dry out...