Olasagasti anchovies: Melbourne's greatest breakfast and bar snack in one
Fitzroy's hot-spot wine-bar-eatery Napier Quarter was recently reviewed by Age Good Food Guide's Gemima Cody. The go-to ingredient was our beautiful Olasagasti anchovies completing chef Eileen Horsnell's rye bread with boiled egg, salsa verde and mayonnaise - "possibly Melbourne's greatest breakfast and bar snack in one". Our Olasagasti anchovy fillets shine in this delicious snack.
Red Kampot pepper ice cream
Our friend chef Matt Germanchis has created a beautiful ice cream with our Kampot Pepper Traders red pepper with caramelised yoghurt and beetroot for the @sundaeschoolicecreamery .
Truffle season 2019 has arrived
Can you see the love, skill, preparation, knowledge, patience, blood, sweat and tears in this glorious Tasmanian truffle? It was produced by our Tasmanian partners, Eriks and Christine Muske.
The truth about white truffles
It's white truffle (magnatum) season in Europe. You may know that the mighty magnatum remain the gift of Mother Nature - they occur in wild forests only. Unlike black truffles (melanosporum) human beings have not yet managed to cultivate magnatum.
Our friend Zac at Wiltshire Truffles has nailed the truth in this worthy piece - very few of the best magnatum come from Italy. The great majority come from the pristine forests of Hungary and Croatia (Istrian Peninsula), Serbia and even northern Greece. Our experience is that many of the white truffles said to be from Italy are actually from their eastern neighbours.