Recipes

Negroamaro slow-cooked lamb with Vincotto® Originale and toasted pine nuts
Jun 20, 2024
This is one of those hearty recipes that can be enjoyed the day after in a panino for lunch and then again for dinner the next day! The wine used in the recipe is also the perfect accompaniment with the meal for dinner, and with a red and a white option, it's a true crowdpleaser! 
ZABAIONE & ESPRESSO COFFEE
Jun 20, 2024
This one is a Sunday morning favourite of Rosemary and John. 
PIZZOCCHERI ALLA VALTELLINESE
May 20, 2024
Pizzoccheri della Valtellina IGP comes from the mountainous Valtellina region of Lombardy, where snow melts into river headwaters and hearty cuisine is the norm. Pizzoccheri is a food that has earned the distinguished label of geographical protection due to its significance as a regional dish.   
Tiramisu
May 07, 2024
This was presented in the 3AW caravan in the old Exhibition Buildings in the midd-1970s by John Portelli with Martha Gardner.
Chilled Prosecco Zabaglione
Apr 30, 2024
A classic dessert that's always a crowd-pleaser. Make it fancy by adding chocolate or biscotti!
BRODETTO DI VASTO
Apr 30, 2024
A classic 'one pot' dinner that's healthy, quick and a family favourite.
Porcini and Ruote di Carro Crocchette
Mar 15, 2024
Beautiful recipes developed by former Enoteca Head Chef and Educator Antony Campbell and featured on the menu for our inaugural Pastastravaganza menu for the 2024 Melbourne Food and Wine Festival. 
Ragù di Capretto con Pecorino Sardo e Gnochetti
Mar 15, 2024
Shop Ingredients Here   Prep Time: 15 minutes Cook Time: 3 hours Number of Serves:...
Squid Ink Tonnarelli con Cacciucco (Seafood Stew)
Mar 15, 2024
Beautiful recipes developed by former Enoteca Head Chef and Educator Antony Campbell and featured on the menu for our inaugural Pastastravaganza menu for the 2024 Melbourne Food and Wine Festival.